Egg Muffin Cups

Hey there, food lovers! Today, we’re going to talk about one of my favorite breakfast recipes: Egg Muffin Cups. These little guys are like mini omelets baked in a muffin tin. They’re super easy to make, packed with protein and veggies, and perfect for busy mornings or meal prep. Let’s dive in!

What Are Egg Muffin Cups?

Egg Muffin Cups are exactly what they sound like – eggs baked in a muffin tin to create individual servings of deliciousness. They’re like personal-sized frittatas or crustless quiches. The best part? Use your favorite ingredients to personalize them!

Why You’ll Love Them

1. Easy to make: Just mix, pour, and bake!
2. Portable: Great for on-the-go breakfasts
3. Customizable: Add your favorite veggies, meats, and cheeses
4. Meal prep friendly: Make a batch on Sunday for the whole week
5. Nutritious: Packed with protein and veggies
6. Delicious: Who doesn’t love a good egg dish?

Let’s Get Cooking!

Ingredients (makes 12 muffin cups):

• 6 eggs
• 1/4 cup milk
• 1/2 cup chopped bell peppers (red, green, or yellow)
• 1/2 cup chopped onions
• 1/2 cup chopped tomatoes
• 1/2 cup diced cooked chicken sausage
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• Cooking spray or muffin liners

Equipment:

• 12-cup muffin tin
• Large mixing bowl
• Whisk
• Measuring cups
• Cutting board and knife

Step-by-Step Instructions:

1. Preheat your oven to 350°F (175°C). This is important because we want our oven nice and hot when we pop those muffin cups in!
2. Prep your muffin tin. You’ve got two options here:

• Option 1: Spray each cup of your muffin tin with cooking spray. This will help your egg muffins pop out easily when they’re done.
• Option 2: Line each cup with a muffin liner. This makes for super easy clean-up!

1. Chop up your veggies. We’re using bell peppers, onions, and tomatoes in this recipe, but feel free to switch it up with your favorites. Spinach, mushrooms, or zucchini would all be yummy too!
2. In a large mixing bowl, crack open your eggs. No need to separate the yolks and whites – we want the whole egg here.
3. Add the milk to your eggs. The milk helps make the eggs nice and fluffy.
4. Whisk the eggs and milk together until they’re well combined. You want to see a uniform yellow color with no streaks of egg white.
5. Now, let’s add some flavor! Sprinkle in a pinch of salt and a dash of black pepper. Remember, Always start with little because you can add more later.
6. Time to add the good stuff! Toss in your chopped bell peppers, onions, tomatoes, and diced chicken sausage. If you’re vegetarian, feel free to skip the sausage or replace it with some crumbled tofu.
7. Don’t forget the cheese! Add that shredded cheddar to the mix. The cheese will melt and create pockets of gooey goodness in your muffin cups.
8. Give everything a good stir. You want all those yummy ingredients evenly distributed throughout the egg mixture.
9. Now for the fun part – filling the muffin cups! Use a ladle or a 1/4 cup measuring cup to pour the egg mixture into each muffin cup. Fill them about 3/4 of the way full. The eggs will puff up as they bake, so we don’t want to overfill.
10. Carefully place your muffin tin in the preheated oven. Set a timer for 20 minutes.
11. After 20 minutes, take a peek. The egg muffin cups should be puffed up and slightly golden on top. If they’re still a bit jiggly in the middle, give them another 2-3 minutes.
12. Once they’re done, remove the muffin tin from the oven. Be careful – it’s hot!
13. Let the egg muffin cups cool in the tin for about 5 minutes. This will make removing of them simpler.
14. Use a butter knife or a small spatula to gently loosen the edges of each muffin cup. Then, lift them out and place them on a cooling rack or plate.

And there you have it – your very own Egg Muffin Cups!

Tips and Tricks

1. Don’t overmix: Gently fold in your add-ins to keep the eggs light and fluffy.
2. Even distribution: Try to get an equal amount of veggies and meat in each muffin cup for consistent flavor.
3. Don’t overcook: Keep an eye on your muffin cups towards the end of cooking. Overcooked eggs can get rubbery.
4. Meal prep: These muffin cups keep well in the fridge for up to 5 days. Perfect for grab-and-go breakfasts!
5. Freezer-friendly: You can freeze these for up to 3 months. Just thaw overnight in the fridge and reheat in the microwave for a quick breakfast.

Variations to Try

The great thing about Egg Muffin Cups is how versatile they are. Here are some variations to try:

1. Mediterranean: Use feta cheese instead of cheddar, and add some chopped spinach and olives.
2. Mexican: Swap the chicken sausage for some cooked ground beef seasoned with taco spices. Top with a dollop of salsa after baking.
3. Italian: Use mozzarella cheese and add some chopped basil and sun-dried tomatoes.
4. Veggie Lovers: Skip the meat and load up on extra veggies like mushrooms, zucchini, and bell peppers.
5. Breakfast Classic: Add some crumbled bacon and diced potatoes for a complete breakfast in one bite.

Nutrition Facts

Nutrition Facts for 1 Egg Muffin Cup:

Nutrient	Amount	% Daily Value*
Calories	90	–
Total Fat	6g	8%
Saturated Fat	2.5g	13%
Trans Fat	0g	–
Cholesterol	110mg	37%
Sodium	150mg	7%
Total Carbohydrate	2g	1%
Dietary Fiber	0.5g	2%
Total Sugars	1g	–
Added Sugars	0g	0%
Protein	7g	14%
Vitamin D	0.5mcg	3%
Calcium	60mg	5%
Iron	0.7mg	4%
Potassium	110mg	2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Additional information:

• This Egg Muffin Cup is a good source of protein and provides a variety of vitamins and minerals from the eggs and vegetables.
• It’s relatively low in carbohydrates, making it suitable for those following a low-carb diet.
• The fat content comes primarily from the eggs, cheese, and chicken sausage, providing a mix of saturated and unsaturated fats.
• The sodium content can be adjusted by controlling the amount of salt added and choosing low-sodium ingredients.

Remember, you can further customize the nutritional profile by adjusting the ingredients or proportions to suit your dietary needs or preferences.

Serving Suggestions

Egg Muffin Cups are pretty great on their own, but here are some ideas to round out your meal:

1. Pair with fresh fruit for a balanced breakfast
2. Serve alongside a small green salad for a light lunch
3. Sandwich between two halves of an English muffin for a homemade breakfast sandwich
4. Serve with a side of avocado toast for a trendy brunch

Frequently Asked Questions

Q: Can I make these without meat?
A: Absolutely! Just leave out the chicken sausage or replace it with extra veggies or even some crumbled tofu.

Q: How long do these keep in the fridge?
A: Properly stored in an airtight container, they’ll keep for up to 5 days in the fridge.

Q: Can I use egg whites only?
A: Sure! You’ll need about 1/4 cup of egg whites for each whole egg in the recipe.

Q: My egg muffins stuck to the pan. What went wrong?
A: Make sure you’re using a non-stick muffin tin and either grease it well or use muffin liners. Let the muffins cool for a few minutes before trying to remove them, too.

Q: Can I add more vegetables?
A: Definitely! Just be careful not to add too much, or your eggs might not set properly. Aim for about 1 1/2 to 2 cups of add-ins total.

Why Egg Muffin Cups Are Great for Meal Prep

If you’re into meal prepping, you’re going to love Egg Muffin Cups. Here’s why:

1. Make once, eat all week: A batch of 12 muffin cups can give you breakfast for a whole week.
2. Easy to portion: Each muffin cup is a single serving, so you don’t have to worry about overeating.
3. Customizable: Make a few different varieties in one batch to keep things interesting throughout the week.
4. Freezer-friendly: Make a double batch and freeze half for later.
5. Reheat well: Unlike some meal prep recipes, these taste great even after being reheated.

Final Thoughts

Egg Muffin Cups are a game-changer for busy mornings or when you need a quick, protein-packed snack. They’re easy to make, customizable, and perfect for meal prep. Plus, they’re a great way to sneak some extra veggies into your diet!

Whether you’re a seasoned cook or just starting out in the kitchen, this recipe is foolproof and fun. So why not give it a try? Whip up a batch this weekend and see how easy it can be to have a delicious, homemade breakfast ready to go all week long.

Remember, cooking should be fun and stress-free. Don’t worry if your first batch isn’t perfect – practice makes perfect, and even imperfect Egg Muffin Cups are still delicious!

So, are you ready to get cracking? (Egg pun intended!) Give this recipe a try and let me know how it goes. Happy cooking, everyone!