Description
These Scrambled Egg Muffin Cups are the perfect grab-and-go breakfast, filled with fluffy scrambled eggs, veggies, and a sprinkle of cheese. Customize with your favorite add-ins, and enjoy a meal-prep-friendly breakfast that’s ready to eat all week!
Ingredients
For the Muffin Cups:
- 6 large eggs
- 1/4 cup milk (dairy or plant-based)
- Salt and pepper to taste
- 1 cup diced vegetables (bell peppers, onions, spinach, tomatoes)
- 1 cup cooked bacon or sausage (optional)
- 1 cup cheese (cheddar, mozzarella, feta)
Instructions
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Preheat & Prepare the Muffin Tin:
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Preheat your oven to 350°F (175°C).
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Grease a 12-cup muffin tin with cooking spray or line with muffin liners.
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Whisk the Eggs:
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In a bowl, whisk together eggs, milk, salt, and pepper.
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Add Veggies and Meat (Optional):
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Optional: Sauté veggies (like onions, bell peppers, or spinach) in a little oil for 2-3 minutes.
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If using meat like bacon or sausage, cook it first and crumble it into small pieces.
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Assemble the Muffin Cups:
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Divide the cooked veggies and meat evenly among the muffin tin cups.
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Pour the egg mixture over the fillings, filling each cup about ¾ full.
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Top with cheese.
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Bake the Muffin Cups:
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Bake for 15-18 minutes until the eggs are set and slightly golden on top.
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The tops should bounce back when lightly touched.
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Cool & Serve:
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Let the muffin cups cool for 5 minutes before removing from the pan.
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Serve immediately or store for later.
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Notes
- Don’t Overfill – Leave space at the top of each cup to prevent overflow.
- Use Fresh Ingredients – Freshly chopped veggies and cheeses offer the best flavor.
- Keep Them Fluffy – Stir the eggs gently to keep them soft and fluffy.
Nutrition
- Calories: ~120 kcal
- Sodium: ~200mg
- Fat: ~10g
- Carbohydrates: ~2g
- Protein: ~8g