Savory Egg Muffins (Breakfast Egg Cups)
Description:
These fluffy, protein-packed egg muffins are baked in a muffin tin and loaded with veggies, cheese, and optional meat. Perfect for meal prep, quick breakfasts, or healthy snacks on the go.
🧂 Ingredients
- 8 large eggs
- ¼ cup milk (optional, for extra fluffiness)
- ½ cup shredded cheese (cheddar, mozzarella, or your choice)
- ½ cup diced vegetables (bell peppers, spinach, onions, mushrooms)
- ¼ cup cooked meat (ham, bacon, or sausage – optional)
- Salt and pepper to taste
- Cooking spray or oil (for greasing)
👩🍳 Instructions
- Preheat Oven:
Set oven to 375°F (190°C). Grease a muffin tin well. - Prepare Fillings:
Chop vegetables and cook any raw meats beforehand. - Mix Eggs:
In a bowl, whisk eggs with milk, salt, and pepper. - Fill Muffin Cups:
Evenly distribute veggies, cheese, and meat into each cup. Pour egg mixture over the top (about ¾ full). - Bake:
Bake for 18–22 minutes, or until eggs are set and slightly golden on top. - Cool & Remove:
Let cool for a few minutes, then gently remove from the tin.
❓ Q&A
Q: Can I make these ahead of time?
A: Yes! Store in the fridge for up to 4 days or freeze for up to 2 months.
Q: How do I reheat them?
A: Microwave for 20–40 seconds or warm in the oven at 300°F (150°C).
Q: Why did my egg muffins deflate?
A: That’s normal—eggs puff up while baking and settle as they cool.
Q: Can I make them dairy-free?
A: Absolutely—skip the milk and cheese or use dairy-free alternatives.
Q: How do I keep them from sticking?
A: Grease the pan well or use silicone muffin liners.