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Easy Make-Ahead Breakfast Egg Muffin Cups

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These easy make-ahead breakfast egg muffin cups are quick, customizable, and perfect for busy mornings. They combine fluffy eggs, melty cheese, and fresh veggies for a satisfying and portable breakfast.

Ingredients

Scale
  • 12 large eggs (room temperature for best fluffiness)
  • ½ cup (120 ml) whole or 2% milk (can substitute almond or oat milk for dairy-free)
  • 1 cup shredded cheddar or mozzarella cheese
  • 1 cup finely chopped bell peppers
  • ½ cup chopped spinach
  • ¼ cup diced onion
  • ½ cup cooked bacon or sausage, chopped (optional)
  • Salt and pepper to taste
  • ½ tsp smoked paprika
  • Olive oil or butter for greasing muffin tins

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your muffin tin with olive oil or butter to prevent sticking.
  2. Chop your vegetables and cooked meats into small, uniform pieces.
  3. In a large bowl, whisk together the eggs and milk until fully blended and a bit frothy, about 1-2 minutes. Add salt, pepper, and smoked paprika.
  4. Stir in the shredded cheese, chopped veggies, and meat into the egg mixture until evenly combined.
  5. Pour the mixture evenly into each muffin cup, filling about ¾ full.
  6. Bake for 18-22 minutes. Start checking around 18 minutes by inserting a toothpick in the center of a muffin cup — it should come out clean when done.
  7. Let the egg muffin cups cool for 5 minutes before removing them. Use a butter knife or small spatula to gently loosen the edges if needed.
  8. Serve warm or let cool completely before storing.

Notes

Use room temperature eggs for fluffier texture. Do not overfill muffin cups to avoid spills. Grease the pan well to prevent sticking. For extra fluffiness, separate eggs and beat whites to stiff peaks before folding back in. Muffins keep well in the fridge for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: egg muffin cups, make-ahead breakfast, easy breakfast, portable breakfast, egg muffins, quick breakfast, healthy breakfast

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