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Egg Muffin Cups

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Savory, protein-packed Egg Muffin Cups made with eggs, cheese, and vegetables — perfect for a quick, healthy, and portable breakfast or snack.

Ingredients

  • 10 large eggs
  • 1/4 cup milk or cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded cheese (cheddar, mozzarella, or your choice)
  • 1 cup chopped vegetables (bell peppers, spinach, onion, or tomatoes)
  • 1 tbsp olive oil or nonstick cooking spray

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Grease a 12-cup muffin tin with olive oil or nonstick cooking spray.
  3. In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
  4. Stir in shredded cheese, chopped vegetables, and cooked meat if using.
  5. Pour the egg mixture evenly into the muffin cups, filling each about three-quarters full.
  6. Bake for 18–20 minutes, or until the eggs are set and lightly golden on top.
  7. Let the muffin cups cool for a few minutes before removing from the tin.
  8. Serve warm, or cool completely and store for later.

Notes

  • Use silicone baking cups or a well-greased tin to prevent sticking.
  • Customize with your favorite mix-ins like kale, mushrooms, or feta cheese.
  • Can be made dairy-free by omitting cheese and using almond milk.
  • Store refrigerated up to 4 days or frozen for up to 2 months.
  • Reheat in the microwave or oven before serving.

Nutrition

Find it online: https://thefamilycooking.com/egg-muffin-cups/