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Easy Cheesy Egg Muffin Cups

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These easy cheesy egg muffin cups are a quick, customizable, and protein-packed breakfast option perfect for busy mornings or meal prep. They combine fluffy eggs, melty cheese, and optional veggies or meats baked in a muffin tin for convenient grab-and-go servings.

Ingredients

Scale
  • 6 large eggs
  • 1 cup shredded cheese (about 100g), such as cheddar, mozzarella, or Monterey Jack
  • 1/4 cup milk (60ml), whole milk preferred
  • Salt and pepper to taste
  • Optional veggies: 1/2 cup diced bell peppers, spinach, chopped tomatoes, or green onions
  • 1/2 cup cooked bacon or sausage, chopped (optional)
  • 1 tablespoon fresh herbs like parsley or chives (optional)
  • Non-stick cooking spray or butter for greasing muffin tin

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with non-stick cooking spray or butter.
  2. Crack 6 large eggs into a mixing bowl. Whisk thoroughly with 1/4 cup milk until smooth and slightly frothy. Season with about 1/2 teaspoon salt and a pinch of black pepper.
  3. Prepare mix-ins by dicing veggies and chopping cooked bacon or sausage if using. Add about a tablespoon of fresh herbs if desired.
  4. Gently fold the veggies, meat, herbs, and 1 cup shredded cheese into the egg mixture.
  5. Pour the mixture evenly into the greased muffin tin cups, filling each about 3/4 full (approximately 1/4 cup per cup).
  6. Bake for 18-22 minutes until edges are golden and centers are set but slightly springy. A toothpick inserted should come out clean or with a few moist crumbs.
  7. Let the muffin cups cool in the pan for 5 minutes, then loosen edges with a knife and transfer to a cooling rack.
  8. Serve warm or cool completely before storing. Reheat in microwave or toaster oven before eating.

Notes

Whisk eggs until slightly frothy to trap air for fluffiness. Avoid overfilling muffin cups to prevent overflow. Pre-cook watery veggies like spinach or mushrooms to avoid sogginess. If muffins are wet in the center, bake a few minutes longer. Use silicone liners for easy removal. Store cooled muffins in an airtight container in the fridge up to 4 days or freeze individually wrapped.

Nutrition

Keywords: egg muffin cups, cheesy egg muffins, make-ahead breakfast, protein-packed breakfast, easy breakfast recipe, meal prep breakfast, gluten-free breakfast

Find it online: https://realityeats.com/easy-cheesy-egg-muffin-cups-recipe-5-make-ahead-breakfast-ideas/