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Easy Make Ahead Breakfast Egg Muffin Cups

Three golden brown Egg Muffin Cups filled with ham and peppers served on a white plate.
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Bake these simple, protein-packed egg muffin cups for perfect grab and go eggs. They are great for breakfast meal prep and reheat well for busy mornings.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup milk or unsweetened almond milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped cooked ham or turkey bacon
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped bell peppers (any color)
  • 1/4 cup chopped spinach

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin or use silicone liners.
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. This is your base for great keto egg bites.
  3. Distribute the cooked ham or turkey bacon, cheese, bell peppers, and spinach evenly among the 12 prepared muffin cups.
  4. Carefully pour the egg mixture over the fillings in each cup, filling them about three-quarters full. Do not overfill.
  5. Bake for 15 to 18 minutes, or until the egg muffin cups are set in the center and lightly golden brown.
  6. Remove the tin from the oven and let the cups cool in the tin for about 5 minutes before carefully removing them.
  7. For breakfast meal prep, let the cups cool completely before storing.

Notes

  • To freeze your grab and go eggs, place cooled cups in a freezer-safe bag or container. They keep well for up to one month.
  • To reheat, microwave one or two egg muffin cups for 30 to 60 seconds until warmed through.
  • Feel free to swap out the fillings. Try mushrooms, onions, or different cheeses for variety in your muffin tin eggs.

Nutrition

Find it online: https://savoryskies.com/egg-muffin-cups-for-meal-prep/