5 from 6 votes
Egg Muffin Cups
Just six ingredients for these egg muffin cups! A healthy breakfast perfect for meal prep. Have fun with the mix-ins to create your own flavors. Vegetarian and gluten-free recipe.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
12
egg muffins
Calories:
96 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 8 large egg
- 1/4 cup milk
- 1 ½ cups broccoli chopped florets
- 1 medium red bell pepper diced
- 1 cup cheddar cheese freshly grated, sharp
- 1/2 teaspoon salt more to taste, fine sea salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375ºF and spray 12-cup muffin tin or use silicone muffin pan. If using a metal muffin pan, must use a lot of spray.
- In large bowl, whisk together eggs and milk. Fold in broccoli florets, red bell pepper, cheddar cheese, salt and pepper.
- Evenly distribute mixture to greased muffin pan.
- Bake egg muffins for 20-25 minutes, until eggs are cooked through. Allow eggs to cool in pan for 15 mintues. Use a butter knife to gently go around edge of egg muffin and release.
- Serve with favorite breakfast items, english muffins, fruit, yogurt, etc.
- Store leftovers in fridge and enjoy within 3 days. To reheat, pop in microwave for about 20-30 seconds.
Cup of Yum
Notes
- *I used frozen broccoli, then lightly steamed it before adding to the egg mixture. You can also use fresh broccoli without cooking beforehand.
- FREEZE - place cooled egg muffins in freezer safe container and store for 2-3 months. To reheat, I suggest letting muffins thaw in fridge first, then toaster oven for about 15 minutes for best results. But you can also reheat from frozen, it will just take longer.
- REHEAT - place thawed egg muffins in the microwave for about 30 seconds. If frozen, check in 20-30 second increments.
Nutrition Information
Calories
96kcal
(5%)
Carbohydrates
2g
(1%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.01g
(1%)
Cholesterol
134mg
(45%)
Sodium
212mg
(9%)
Potassium
118mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
664IU
(13%)
Vitamin C
23mg
(26%)
Calcium
98mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 egg muffins
Amount Per Serving
Calories 96
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 134mg | 45% |
| Sodium | 212mg | 9% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 664IU | 13% |
| Vitamin C | 23mg | 26% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.