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Easy Make-Ahead Egg Muffin Cups: Best Breakfast

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These easy make-ahead breakfast egg muffin cups are a solution to morning chaos—quick, protein-packed, and customizable. Perfect for meal prep, they reheat beautifully and taste even better on day two.

Ingredients

Scale
  • 8 large eggs
  • ¼ cup whole milk
  • 1 cup shredded cheddar cheese
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup finely diced bell pepper (red, yellow, or orange)
  • 1 cup roughly chopped fresh spinach
  • ¼ cup finely diced red onion
  • ½ cup crumbled cooked breakfast sausage or bacon (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Give it a full 15 minutes to come to temperature.
  2. Prepare your muffin tin. Spray each cup generously with non-stick cooking spray, or grease with butter.
  3. Cook your mix-ins (if using meat). Cook sausage or bacon in a skillet over medium heat until fully cooked and slightly crispy. Drain on paper towels and let cool slightly.
  4. Whisk the eggs and milk. Crack the 8 eggs into a large mixing bowl. Add the ¼ cup of milk, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Whisk vigorously for about 30 seconds until the mixture is uniform, pale yellow, and slightly frothy on top.
  5. Prep your vegetables. Dice bell pepper and red onion into small, uniform pieces. Roughly chop the spinach.
  6. Assemble the cups. Divide mix-ins evenly among the 12 muffin cups. Start with heartier vegetables (bell pepper and onion), then add spinach, and finally cooked meat if using. Use about 1½ tablespoons of mix-ins per cup.
  7. Add the cheese. Sprinkle about 1 tablespoon of shredded cheese into each cup over the mix-ins.
  8. Pour in the egg mixture. Use a ladle or ¼-cup measuring cup to pour the egg mixture over the mix-ins and cheese. Fill each cup about ¾ full.
  9. Gently stir each cup. Use a fork or toothpick to gently stir the contents of each cup to ensure even distribution.
  10. Bake for 18-20 minutes. Place the muffin tin on the center rack. Bake until egg cups are puffed, golden brown around the edges, and set in the center. A toothpick inserted into the center should come out clean. Internal temperature should reach 160°F (71°C).
  11. Cool in the pan for 5 minutes. This allows them to firm up and makes removal easier.
  12. Remove and serve. Run a small silicone spatula or butter knife around the edges of each cup to loosen. They should pop right out.

Notes

For best texture, use room temperature eggs. Blot watery vegetables like mushrooms or zucchini before adding. Let egg cups rest in the pan for 5 minutes before removing. Reheat in a 350°F oven for 5-7 minutes for best results. Store in refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: egg muffin cups, make-ahead breakfast, meal prep, easy breakfast, protein-packed, gluten-free, low-carb, kid-friendly

Find it online: https://prismtaste.com/easy-make-ahead-egg-muffin-cups-best-breakfast/