Scrambled Egg Muffin Cups

If you’re looking for an easy, grab-and-go breakfast that’s both delicious and nutritious, these Scrambled Egg Muffin Cups are the answer! Filled with fluffy scrambled eggs, veggies, and a sprinkle of cheese, these little cups are perfect for a busy morning. They’re also great for meal prep—just bake a batch, and you’ll have a week’s worth of breakfast ready to go!

Why You’ll Love This Recipe?

• Easy to Make – A few simple steps, and you have breakfast for the whole week!
• Customizable – Add your favorite veggies, meats, or cheeses.
• Perfect for Meal Prep – Make them in advance and store in the fridge for an easy breakfast on the go.

Ingredient Notes

• Eggs – The base of the muffin cups. You’ll need about 6 large eggs for a dozen cups.
• Cheese – Use cheddar, mozzarella, or feta for a creamy, cheesy bite.
• Vegetables – Bell peppers, onions, spinach, or tomatoes work great. Dice them small for even cooking.
• Bacon or Sausage – For a heartier muffin cup, add crispy bacon or cooked sausage crumbles.
• Milk – A little milk makes the eggs fluffier. You can use dairy or plant-based milk.

Step-by-Step Instructions

1. Preheat & Prepare the Muffin Tin

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or line with muffin liners.

2. Whisk the Eggs

In a bowl, whisk together:

• 6 large eggs
• ¼ cup milk (or dairy-free alternative)
• Salt and pepper to taste

3. Add Veggies and Meat (Optional)

• Optional: Sauté any veggies you’re using (like onions, bell peppers, or spinach) in a little oil until soft, about 2-3 minutes.
• If adding meat like bacon or sausage, cook it first, then crumble into small pieces.

4. Assemble the Muffin Cups

• Divide the cooked veggies and meat evenly among the muffin tin cups.
• Pour the egg mixture over the fillings, filling each cup about ¾ of the way full.
• Top with a sprinkle of cheese.

5. Bake the Muffin Cups

Bake for 15-18 minutes, or until the eggs are set and slightly golden on top. The tops should bounce back when lightly touched.

6. Cool & Serve

Let the muffin cups cool for 5 minutes before removing from the pan. You can serve them immediately or store them for later.

Expert Tips for the Best Scrambled Egg Muffin Cups

• Don’t Overfill – Leave a little space at the top of each cup to prevent overflow.
• Use Fresh Ingredients – Freshly chopped veggies and cheeses will give the best flavor.
• Keep Them Fluffy – Don’t overmix the eggs; stir gently so they stay soft and fluffy.

Serving Suggestions

• With Fresh Fruit – Pair with sliced fruit for a balanced breakfast.
• On a Toasted English Muffin – Place an egg muffin cup on a toasted muffin for a delicious sandwich.
• With Avocado – Top the muffin cups with sliced avocado and a sprinkle of hot sauce for extra flavor.

Storage and Reheating Tips

• Refrigeration: Store leftover muffin cups in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze muffin cups in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheating: Reheat in the microwave for 20-30 seconds or warm in the oven at 350°F for 5-7 minutes.

Frequently Asked Questions

Can I make these vegetarian?
Yes, simply skip the meat and load up on veggies or add some cheese for extra flavor.

Can I add other ingredients like potatoes or mushrooms?
Absolutely! Just make sure any ingredients that need cooking (like potatoes or mushrooms) are sautéed beforehand.

Can I make these dairy-free?
Yes, just swap the milk for a dairy-free alternative like almond or oat milk, and use dairy-free cheese if desired.

Final Thoughts

These Scrambled Egg Muffin Cups are the perfect breakfast solution for busy mornings. They’re fluffy, customizable, and easy to make ahead, making them a great addition to your meal prep routine. Try them out, and enjoy a stress-free, delicious start to your day!

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