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Easy Make Ahead Breakfast Egg Muffin Cups

A stack of freshly baked, golden-brown Egg Muffin Cups filled with sausage and green spinach on a white plate.
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Bake these simple egg muffin cups for a perfect grab and go breakfast meal prep solution. They are low carb and protein packed for busy mornings.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup milk (any kind)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked, crumbled breakfast sausage or bacon
  • 1/2 cup chopped spinach
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 12-cup standard muffin tin.
  2. In a large bowl, whisk the eggs, milk, salt, and pepper together until well combined. This is your base for the perfect omelet texture.
  3. Stir in the cooked sausage or bacon, chopped spinach, and shredded cheddar cheese into the egg mixture. Distribute the mix-ins evenly.
  4. Pour the egg mixture evenly into the prepared muffin cups, filling each cup about three-quarters full. Do not overfill.
  5. Bake for 15 to 18 minutes, or until the egg cups are set and lightly golden. A knife inserted near the center should come out clean.
  6. Let the egg muffin cups cool in the tin for about 5 minutes before carefully removing them.
  7. For meal prep, cool completely. Store in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.

Notes

  • To reheat from the refrigerator, microwave one or two cups for 30 to 45 seconds.
  • For frozen cups, remove them from the freezer and microwave for 1 to 2 minutes, checking for warmth halfway through.
  • Feel free to swap the meat for diced ham or use different cheeses like Monterey Jack for variety.

Nutrition

Find it online: https://tastytipster.com/egg-muffin-cups-make-ahead-breakfast/