Breakfast Egg Muffin Cup Recipe
User Reviews
5
Breakfast Egg Muffin Cup Recipe
Description
The Breakfast Egg Muffin Cup Recipe blends eggs, milk, and gentle seasonings to create the base custard for muffin-sized egg dishes. The batter is poured into a non-stick muffin pan, where fillings are stirred in for variation: crumbled cooked bacon and cheddar cheese with parsley, cubed ham and Swiss cheese with chives, or fresh spinach, grape tomatoes, and mozzarella. Baking at 350°F for 22-24 minutes sets the eggs into firm yet tender cups.
These muffins provide a convenient way to enjoy eggs combined with flavorful add-ins, delivering variety in each portion. Texture varies by fillings but generally is moist and soft with melted cheese and tender vegetables or meat pieces distributed throughout.
They serve well as a quick breakfast, brunch item, or meal-prepped snack. Refrigeration preserves leftovers for up to four days, and they can be frozen for longer storage. Reheating by microwave restores warmth without drying.
Storage tips include wrapping individual muffins before freezing to maintain freshness and preventing sticking. Variations in fillings can easily be explored beyond the given options, allowing customization.
Ingredients
- 10 egg large
- ¼ cup milk 2%
- 1 tsp. salt
- ¼ tsp. black pepper
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
Variations:
Bacon Egg Muffins
- 5 Bacon cooked and crumbled, strips
- ¾ cup cheddar cheese shredded
- ¼ cup flat-leaf parsley finely chopped
Ham Egg Muffins
- ¾ cup ham cubed
- ¾ cup swiss cheese shredded
- ¼ cup chives finely chopped
Spinach Egg Muffins
- ¾ cup spinach thinly sliced
- ¾ cup grape tomatoes quartered
- ¾ cup mozzarella cheese shredded
Instructions
- Preheat the oven to 350°F. In a large bowl, combine eggs, milk, salt, pepper, garlic powder, and onion powder. Whisk until well combined.
- Generously spray a 12-count regular-sized muffin pan with non-stick cooking spray. Fill each muffin cup halfway full with the egg mixture.
- Stir desired fillings into the scrambled eggs with a spoon until all ingredients are well combined.
- For Bacon Egg Muffins: Fill each cup with 1 tablespoon crumbled bacon, 1 tablespoon shredded cheese, and 1 teaspoon chopped chives.
- For Ham Egg Muffins: Fill each cup with 1 tablespoon cubed ham, 1 tablespoon shredded cheese, and 1 teaspoon chopped chives.
- For Spinach Egg Muffins: Fill each cup with 1 tablespoon spinach, 1 tablespoon tomatoes, and 1 tablespoon shredded cheese.
- Bake for 22-24 minutes, or until eggs are set. Serve immediately or refrigerate and enjoy for 3-4 days.
Notes
- Store egg muffins in an airtight container in the refrigerator for up to 4 days.
- For longer storage, wrap individual muffins in wax or parchment paper, place in a freezer-safe container or bag, and freeze for up to 3 months.
- To reheat, microwave on high for 30 to 45 seconds until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 13g | 26% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 167mg | 56% |
| Sodium | 486mg | 20% |
| Potassium | 157mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 771IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 174mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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