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egg muffin Cups Recipe


🧁 Easy Egg Muffin Cups Recipe (Perfect for Meal Prep & Busy Mornings)

These egg muffin cups are perfect for a quick, healthy breakfast! Packed with protein, veggies, and cheese, they’re ideal for meal prep, keto diets, and busy mornings.

Introduction:

Start your day the smart way with these easy egg muffin cups—a protein-packed, low-carb breakfast that’s perfect for meal prep! Made with eggs, veggies, cheese, and your choice of meat or dairy-free options, these grab-and-go mini omelets are baked in a muffin tin for ultimate convenience.

Whether you're following keto, low-carb, gluten-free, or just want a healthy, delicious breakfast, these egg muffins are endlessly customizable and ready in under 30 minutes.

⭐ Why You’ll Love These Egg Muffin Cups

  • 🥚 High in protein & low in carbs
  • 🧀 Customizable with your favorite ingredients
  • 🧊 Great for meal prep & freezing
  • ⏱️ Quick to make in 25 minutes or less
  • 🧼 Easy cleanup with a muffin tin

🛒 Ingredients

  • 8 large eggs
  • ¼ cup milk (or dairy-free milk)
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup shredded cheese (cheddar, mozzarella, or dairy-free)
  • ½ cup chopped vegetables (bell peppers, spinach, onion, mushrooms, etc.)
  • ¼ cup cooked meat (bacon, sausage, or skip for vegetarian)
  • Optional: herbs (parsley, chives), chili flakes, garlic powder

👩‍🍳 How to Make Egg Muffin Cups

✅ Step 1: Preheat Oven

Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or use silicone liners for easy release.

✅ Step 2: Prep Fillings

Dice your vegetables and cooked meat. Shred cheese if needed.

✅ Step 3: Whisk Eggs

In a large bowl, whisk together eggs, milk, salt, pepper, and any herbs or spices.

✅ Step 4: Assemble Muffin Cups

Evenly distribute veggies, meat, and cheese into each muffin cup. Pour the egg mixture over the fillings, filling each cup about ¾ full.

✅ Step 5: Bake

Bake for 18–22 minutes, or until the egg is fully set and slightly golden. Let cool in the tin for 5 minutes before removing.

🧊 Storage & Reheating

  • Fridge: Store in an airtight container for up to 5 days
  • Freezer: Freeze for up to 3 months. Reheat in microwave for 30–60 seconds
  • Tip: Wrap individually for easy grab-and-go mornings

🧁 Flavor Variations

  • Mediterranean: Feta, spinach, cherry tomatoes, olives
  • Keto-Friendly: Bacon, cheddar, jalapeño
  • Vegetarian: Mushrooms, bell peppers, onions, goat cheese
  • Dairy-Free: Use plant-based cheese or skip cheese entirely

✅ Tips for Perfect Egg Muffins

  • Use a silicone muffin tray for easy release
  • Don’t overfill with veggies—too much moisture can affect texture
  • Let them cool before storing to avoid sogginess
  • Season generously for extra flavor

🔍 FAQ – Egg Muffin Cups

Q: Can I make these without cheese?
Yes! They still taste great and hold together well without cheese.

Q: Can I use egg whites only?
Absolutely. Substitute 2 egg whites for each whole egg for a lower fat version.

Q: Are these good cold?
Yes! They’re great straight from the fridge or gently reheated.

📌 Save & Share This Recipe

Love easy breakfasts? Save this egg muffin cups recipe to your Pinterest meal prep board or tag your creations with #EggMuffinMagic on Instagram 🧁🍳✨

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