Can I add other vegetables or meats to these egg muffins?

Absolutely. This recipe is very adaptable. Try adding cooked sausage or bacon bits, spinach, mushrooms, onions, or different types of cheese. Make sure any vegetables are finely chopped and any meat is cooked beforehand.

Why did my egg muffins stick to the pan?

This usually happens if the pan wasn't greased well enough, especially with metal muffin tins. Using a silicone pan or silicone liners is the best way to prevent sticking. If using metal, be very generous with the cooking spray, coating every part of the cups.

How long do egg muffins last in the refrigerator?

Stored in an airtight container, they will keep well in the refrigerator for 3 to 4 days.

Can I make these ahead and freeze them?

Yes, they freeze beautifully. Once cooled, freeze them completely before transferring to a freezer-safe container. They last for 2 to 3 months in the freezer.

What is the best way to reheat frozen egg muffins?

For best texture, thaw them in the fridge first, then reheat in a toaster oven or microwave. You can microwave directly from frozen using short intervals.

My egg muffins are a little rubbery, what happened?

Overcooking can make eggs rubbery. Make sure you bake them just until they are set in the center, around 20-25 minutes, avoiding going much longer than that.

Are these good for kids?

Yes, their small size and nutrient-packed ingredients make them a great, easy-to-eat option for kids' breakfasts or snacks.

Easy Egg Muffin Cups Recipe - FlourishBites (Quick & Healthy Breakfast)

Name: Easy Egg Muffin Cups Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 8 large eggs (approx 400 grams); ¼ cup milk (approx 60 ml); 1 ½ cups (approx 165 grams) chopped broccoli florets; 1 medium (approx 175 grams) red bell pepper, diced; 1 cup (approx 120 grams) shredded sharp cheddar cheese; ½ teaspoon (approx 3 grams) fine sea salt, add more to taste; ¼ teaspoon (approx 1 gram) black pepper

Description

These Egg Muffin Cups are incredibly easy and delicious, a perfect healthy breakfast option ideal for meal prepping! Packed with wholesome ingredients and bursting with flavor, they make busy mornings simple and tasty!

Ingredients

8 large eggs (approx 400 grams)
¼ cup milk (approx 60 ml)
1 ½ cups (approx 165 grams) chopped broccoli florets
1 medium (approx 175 grams) red bell pepper, diced
1 cup (approx 120 grams) shredded sharp cheddar cheese
½ teaspoon (approx 3 grams) fine sea salt, add more to taste
¼ teaspoon (approx 1 gram) black pepper

Instructions

Preheat your oven to 375ºF. Spray a 12-cup muffin tin well with cooking spray. If you use a silicone muffin pan, you don’t need spray. For a metal pan, be generous with the spray to prevent sticking.
Get a large bowl. Whisk together the eggs and milk until they are well combined.
Gently fold in the chopped broccoli florets, diced red bell pepper, shredded cheddar cheese, salt, and black pepper. Stir everything together until just combined.
Pour or spoon the mixture evenly into the prepared muffin pan cups.
Bake the egg muffins for about 20 to 25 minutes. They are done when the eggs are cooked through and set.
Let the egg cups cool in the pan for 15 minutes before removing them. Use a small butter knife to carefully loosen the edges around each muffin to help them release easily.
Serve warm with your favorite breakfast foods, perhaps some toast, fruit, or yogurt.

Notes

You can use frozen broccoli for this recipe. If using frozen, steam it slightly before adding it to the egg mixture. Fresh broccoli works too and does not need pre-cooking.

Storage Keep any leftover egg muffins in an airtight container in the refrigerator. Enjoy them within 3 days.
Reheating To warm them up, place thawed egg muffins in the microwave for about 30 seconds.
Freezing Cool the egg muffins completely after baking. Place them in a freezer-safe container. They can be stored in the freezer for 2 to 3 months.
Reheating from Frozen For best results, let the frozen muffins thaw in the refrigerator first. Then reheat them in a toaster oven for about 15 minutes. You can also reheat them directly from frozen, but it will take longer in the microwave or oven. Use 20 to 30 second intervals if microwaving from frozen.

Nutrition

Serving Size: 1 egg muffin
Calories: 96kcal
Sodium: 212mg
Fat: 7g
Saturated Fat: 3g
Trans Fat: 0.01g
Carbohydrates: 2g
Protein: 7g
Cholesterol: 134mg