egg muffin cups

Egg muffins are the perfect on-the-go breakfast that&#x27;s healthy, low-carb, and great for meal prep. Just switch up a few simple veggie and protein ingredients to create delicious combos that will last you through the week!

Best Egg Muffins Recipe - Breakfast Meal Prep

eggs

salt and pepper (to taste)

broccoli florets

bacon

cheddar cheese

chives (finely sliced)

Italian sausage

shallot (finely diced)

(packed) kale (roughly chopped)

parmesan

grape tomatoes (halved)

(packed) baby spinach

scallion (thinly sliced)

goat cheese

Add the 12 eggs to a large 4-cup measuring cup and season with salt and pepper. Whisk the eggs until fluffy.

Egg Base - Same For All Flavors

Slice the bacon into 1/2-inch thick pieces. Add to a saute pan over medium heat, stirring frequently and cook until crispy. Use a slotted spoon to remove the bacon to a paper towel.

Fill a pot with 1-inch of water and bring it to a boil. Insert a steamer basket, then add the broccoli florets. Cover with a lid and cook for 5-6 minutes. Remove the steamer basket and broccoli, and let cool for a couple of minutes. Then dice the broccoli into small pieces.

Fill the muffin tray about 1/2 full with pieces of broccoli, bacon, and cheddar cheese. Sprinkle with chives. Then fill with egg mixture about 90% full and bake at 350F for 20-25 minutes.

Let the muffins cool slightly, then run a knife along the outer edge and remove each egg muffin. Enjoy immediately or store in the fridge or freezer.

Broccoli, Bacon &amp; Cheddar

Add the sausage to a saute pan on medium heat. Use a spatula to break up the sausage and cook it until it&#x27;s just browned.

If there&#x27;s enough fat in the pan from the sausage, you might not need to add oil. But if the pan looks dry, add 1 tablespoon of olive oil. Add the shallot and kale to the pan and saute for 2 minutes, or until the kale has wilted. Then remove from the heat.

Fill the muffin tray about 1/2 full with the sausage kale mixture. Sprinkle some parmesan cheese into each muffin cup. Then fill with egg mixture about 90% full and bake at 350F for 20-25 minutes.

Sausage, Kale &amp; Parmesan

Roughly chop the baby spinach. Then, add a small handful of spinach to each muffin cup.

Add 4 grape tomatoes halves and a sprinkle of scallions and goat cheese. Then fill with egg mixture about 90% full and bake at 350F for 20-25 minutes.

Spinach, Tomato &amp; Goat Cheese

Breakfast egg muffins are an easy, healthy, low carb, keto breakfast meal prep recipe. And they're incredibly versatile! Just switch up a few simple veggie and protein ingredients to create delicious combos that will last you through the week.

So how do you make egg muffins? Just think of egg muffins as basically mini frittatas. Whisk a dozen eggs and chop up your favorite add-ins. Combine them in a muffin tin or muffin pan and bake. Then your healthy breakfast is meal prepped and ready to go! Click the recipe below for all the details.

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#eggmuffins #mealprep #keto

EGG MUFFINS (3 WAYS) | healthy breakfast meal prep recipe

Avoid skipping breakfast by making these healthy egg muffin cups in a muffin tin ahead of time. Perfect healthy breakfast meal prep idea! These egg muffin cups are easy to customize with anything from spinach, bell peppers, tomatoes, onions, cheese, fresh herbs, etc.

Healthy Egg Muffin Cups (Meal Prep Idea!)

coconut oil

kale (chopped)

baby spinach (chopped)

tomatoes (diced)

onions (finely chopped)

red bell peppers (finely chopped)

green peppers (finely chopped)

mushrooms (finely chopped)

goat cheese (crumbled)

basil (finely chopped)

mozzarella cheese (shredded)

salt and pepper

fire roasted salsa (for topping the eggs!)

Preheat oven to 350ºF. Spray a nonstick muffin tin with nonstick cooking spray or melted coconut oil. Set aside.

Whisk the eggs in a bowl. Place 2-3 items from the list above into each tin. You can customize each muffin cup however you'd like!&nbsp;Pour the egg mixture on top, leaving 1/4" from the top.

Bake for 20 minutes, or until a toothpick comes out clean for each frittata.&nbsp;Remove from oven. Use a knife to go around the edges and pop out the egg cups.

To reheat, simply place one egg muffin in the microwave for 35-45 seconds on HIGH or until warm. Enjoy!

https://content.jwplatform.com/videos/e7tdcmrr.mp4

Avoid skipping breakfast by making these healthy egg muffin cups ahead of time with kale, spinach, eggs, cheese, or leftovers!

A tasty and easy breakfast option that tastes like a full American diner breakfast - in egg muffin form!

American Breakfast Egg Muffin Cups

bacon, (diced)

½ cups shredded potatoes, (make your own shredded potatoes

peppers

salt and fresh ground pepper, (to taste)

milk

parmesan cheese

Preheat oven to 375˚F.

Generously grease a 12-cup muffin pan with cooking spray.

Cook diced bacon until crisp in a large 12-inch skillet set over medium-high heat.

Remove cooked bacon with a slotted spoon and set aside. DO NOT discard the bacon grease.

Set skillet back over medium-high heat and add potatoes and vegetables. Season well with salt and pepper and cook for 6 to 8 minutes, or until potatoes are tender.

Remove from heat and stir in 2/3 of the prepared bacon.

Evenly divide and spoon veggie mixture into the muffin pan; top each with cheddar cheese. Set aside.

In a mixing bowl combine eggs, milk, and parmesan cheese; whisk until thoroughly incorporated.

Pour milk mixture over each muffin cup. Add remaining bacon pieces over each muffin.

Bake for 13 to 15 minutes, or until eggs are set.

Remove from oven and let cool 5 minutes in the pan.

Remove from pan and serve.

Mini ham, cheese and veggie frittatas baked in muffin cups make an easy healthy breakfast, lunch, supper or snack.

Individual Ham, Cheese & Veggie Frittatas

Cooking spray

hash brown potatoes, thawed

eggs,

fat-free milk

Salt and pepper

ham,

sweet red bell pepper

green bell pepper

onion

Position an oven rack in the center of your oven and preheat oven to 350F degrees. Generously coat 8 muffin cups with cooking spray.

Press the defrosted hash browns into the bottom and up the sides of each muffin cup to form a crust.

Bake for 15 to 20 minutes.

Meanwhile, make the filling: In a medium bowl beat the eggs and milk together. Season with salt and pepper. Stir in the ham, peppers, onion and cheese until well blended.

Remove the potatoes from the oven and press the potatoes down firmly with a spoon so that they are like mini pie crusts lining the bottom and sides of the muffin cups.

Divide the mixture evenly, pouring it into the center of each of the eight prepared muffin cups.

Return to the oven and bake until the potatoes are crisp and golden and the egg mixture is set, 15 to 18 minutes.

Remove from the oven and let sit about 5 minutes before serving.

Made with eggs, sausage, cheese, and Bisquick, these Sausage Breakfast Muffins are the perfect all-in-one breakfast. These savory breakfast muffins can easily be made ahead and are ideal for breakfast on the go and busy mornings.

Sausage Breakfast Muffins (4-ingredients)

roll of breakfast sausage

Cheddar cheese (shredded)

Bisquick baking mix

Preheat the oven to 350F degrees. Grease a 12-cup muffin pan with non-stick cooking spray; set aside.

Crumble the sausage into a skillet over medium-high heat and cook until no longer pink. Drain off the fat and set the sausage aside to cool slightly.

In a large mixing bowl, lightly beat the eggs. Add the shredded cheese, Bisquick, and the fully cooked sausage; mix well.

Fill the prepared muffin cups about ¾ full with the mixture. Bake for 18-20 minutes, or until golden brown on top.

This egg muffins recipe is a delicious, healthy, low-carb, make-ahead breakfast that&#039;s freezer-friendly. Egg cups are easy to make with only 8 ingredients (including eggs, veggies, cheese, and spices) and are customizable!

Breakfast Egg Muffins Recipe (Egg Cups)

bacon (diced)

onion (finely chopped)

tsp minced garlic

finely diced vegetables (Spinach, bell pepper, broccoli, zucchini, tomatoes, etc.)

eggs (beaten)

Dijon mustard

sea salt

¼ tsp pepper

paprika

Preheat oven to 350 degrees F. Grease a standard 12-cup muffin tin, set aside.

In a large skillet, over medium heat, cook diced bacon until it just starts becomes soft.

Add minced garlic and onion and cook until bacon begins to brown.

Add vegetables, cover and cook for 5-10 minutes or until the veggies are soft and bacon is browned, stirring occasionally.

Remove from heat and let cool.

In a medium bowl, whisk together eggs.

Add mustard, sea salt, pepper and paprika and whisk to combine.

Add cooled bacon/veggie mixture to the beaten eggs and stir to combine.

Add cheese. Stir to combine.

Fill each well of the prepared muffin tin ¾ full with egg mixture. Do not overfill! These egg muffins rise and will overflow if the wells are filled too much!

Bake in preheated oven for 25-30 minutes, or until tops are set and slightly browned.

Cool for 5 minutes and serve warm.

https://embed.mediavine.com/videos/f8jzupe2ugaomssh6exi

This egg muffins recipe is a delicious, healthy, low-carb, make-ahead breakfast that's freezer-friendly. Egg cups are easy to make with only 8 ingredients (including eggs, veggies, cheese, and spices) and are customizable!

An easy breakfast recipe made with hearty eggs and an abundance of delicious mix-ins. They’re like mini individual frittatas and they&#39;re the perfect on the go breakfast.

Breakfast Egg Muffins

half and half

(heaping) small diced cooked ham

red bell pepper

onions

parsley

tsp salt, (or to taste)

tsp black pepper

Preheat oven to 375 degrees.

Crack eggs into a large mixing bowl and add half and half. Using a fork pierce the yolks then whisk with the fork until mixture is just combined.

Add ham, bell pepper, cheddar, green onions, parsley, salt and pepper. Stir with the fork to mix.

Spray a 12-cup muffin pan well with non-stick cooking spray. Fill each with 1/3 cup of the mixture (filling nearly to the top. Scoop near the bottom of the bowl with the measuring cup to get some of the mix-ins in each measurement).

Bake in preheated oven until eggs are just barely set, about 19 - 23 minutes.

Let cool in pan about 5 minutes then serve, or cool on a wire rack about 30 minutes before storing in the fridge or freezer.

This egg muffins recipe is healthy and delicious! It&#39;s a great easy breakfast recipe for meal prep--see the post above for my tips on how to store and reheat the muffins.

Extra-virgin olive oil (for the pan)

red bell pepper (about 2 medium)

scallions

garlic (grated)

Heaping ½ teaspoon sea salt

black pepper

all-purpose flour

baking powder

feta cheese

Preheat the oven to 350°F.

Grease a nonstick muffin tin with olive oil and evenly divide the peppers and scallions among the muffin cups.

In a large bowl, whisk the eggs. Add the garlic, salt, and several grinds of pepper, then sprinkle the flour and baking powder on top. Whisk well to combine. It’s ok if a few clumps of flour remain in the mixture.

Divide the egg mixture evenly into the muffin cups (you’ll use about a scant ¼ cup in each one). Sprinkle the feta on top.

Bake for 22 to 24 minutes, or until the eggs are set. Let cool before removing from the pan.

These egg muffin cups are a perfect make-ahead breakfast to have ready for the week. With 3 flavors to choose from, everyone in the family is happy!

Best Ever Egg Muffin Cups

greens

tomato

cheese (like shredded mozzarella, cheddar, goat cheese,

herbs (optional) (like basil

To serve: a sprinkle of salt and pepper

Prep: Preheat oven to 350°F (180°C). Spray a 12-cup capacity muffin tin with nonstick cooking spray.

Whisk: Whisk eggs together until very smooth.

Assemble: Choose your desired add-ins (flavor combination ideas below!). Divide all add-ins evenly into your muffin tin. Pour whisked egg into each tin so that they&#39;re each about ¾ full.

Bake: Transfer to the oven and cook for about 15 minutes, or until egg is set.

Store: Remove from tin and serve immediately or store (up to 5 days in the fridge, or 1 month in the freezer).

Egg Muffins are a super easy and quick low carb breakfast, kinda like a small Frittata. Plus you can customize them to your heart&#039;s desires!

Egg Muffins

onions & peppers (finely diced)

salt & pepper (to taste)

breakfast sausage crumbles

Preheat oven to 350 degrees. Spray 12 muffin tins well with nonstick cooking spray. Set aside. Place a medium skillet over medium heat. Spray with nonstick cooking spray and sauté veggies with salt and pepper until tender, about 4 minutes. Remove from heat and add 1 tablespoon into the bottom of each muffin tin.

Crack all eggs into a large liquid measuring cup. Add salt and pepper and whisk until well scrambled. Add 3-4 tablespoons to each muffin tin and do your best to divide evenly.

Add sausage and cheese to the top of each muffin. Bake 15-20 minutes or until egg is completely cooked.

Cool 3-5 minutes before removing from each muffin tin. Serve warm.

Spicy cheese and tuna are melted together in a muffin tin for a delicious keto meal idea.

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