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5.0 from 3 votes

Breakfast Egg Muffin Cups Recipe

 Breakfast egg cups are easy to make and perfect to keep in the freezer for a quick, healthy breakfast on-the-go. Customize them however you like!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 muffin cups
Calories: 84 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 12 eggs
  • ½ cup milk
  • ¼ cup cheese see note
  • ¼ cup Veggies chopped
  • ¼ cup meat chopped and cooked
  • ½ teaspoon black pepper
  • ¼ teaspoon season salt
  • ¼ teaspoon salt

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF. 
  2. Whisk milk and eggs together. 
  3. Spray the muffin tin with non-stick spray and divide the egg mixture evenly between the 12 muffin cups.
  4. Add desired mix-ins to each muffin cup. 
  5. Bake for 20 minutes, or until a toothpick comes out clean. 
  6. To reheat, microwave for 30-45 seconds. To reheat from frozen, microwave for 1-2 minutes. 

Notes

  • You can use any mix-ins you want! There are many suggestions in the post. 

Nutrition Information

Calories 84kcal (4%) Carbohydrates 1g (0%) Protein 7g (14%) Fat 5g (8%) Saturated Fat 2g (10%) Cholesterol 169mg (56%) Sodium 86mg (4%) Potassium 93mg (3%) Vitamin A 470IU (9%) Vitamin C 0.4mg (0%) Calcium 54mg (5%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 12muffin cups

Amount Per Serving

Calories 84

% Daily Value*

Calories 84kcal 4%
Carbohydrates 1g 0%
Protein 7g 14%
Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 169mg 56%
Sodium 86mg 4%
Potassium 93mg 2%
Vitamin A 470IU 9%
Vitamin C 0.4mg 0%
Calcium 54mg 5%
Iron 0.8mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.