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Egg Muffin Cups

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Egg Muffin Cups

By: Jenn Alberts

Make-ahead, versatile, on the go breakfast!

There are a couple reasons this is the best breakfast recipe! First of all you can make all the muffin cups the same or 12 different versions, perfect for variation especially with families who like different things. Secondly these are wonderful to made ahead and you can pop them in the microwave and boom, you have a high protein healthy breakfast in seconds.

I often make a double batch of these and freeze half, they warm up great from the freezer and last longer.

Step 1

Preheat oven to 350°

Step 2

Prepare a 12 cup muffin tin by spraying with cooking oil and set aside.

Step 3

Whisk eggs and egg whites together. Add in salt, garlic powder, and black pepper.

Prepare your veggies and other add ins.

Step 4

If using hash browns; cut into 6 pieces and place in the bottom of the muffin tins. 

I love adding the hash brown patty to my muffin cups! If you add regular hash browns they usually will float to the top. When using the patty they tend to stay at the bottom. 

Step 5

If using vegetables like bell peppers or broccoli you may want to steam them or cook them in the microwave before adding to be sure you don’t have any crunchy veggies in your egg cups. Vegetables like spinach do no need to be pre cooked.

Step 6

Put your add-in ingredients in your muffin tins and fill about half way up. Then add the egg mixture on top filling tin to the top.

Step 6

Bake egg muffins for 13-15 min. Eggs should be set and not runny.

Step 6

Store in an airtight container for 5-7 days or freeze.

Egg Muffin Cups
Print Recipe

Egg Muffin Cups

Make-ahead, versatile, on the go breakfast!
Cook Time15 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: egg, protein, vegetables, vegetarian
Servings: 12

Ingredients

  • 6 eggs
  • 6 egg whites or 1 1/4 cup egg whites
  • 1/4-1/2 tsp salt
  • 1/4-1/2 tsp garlic powder
  • 1/4-1/2 tsp black pepper

Add in ideas

  • hash brown patties cut into 1/6
  • spinach
  • bell pepper chopped
  • cheese
  • veggie sausage

Instructions

  • Preheat oven to 350°
  • Prepare a 12 cup muffin tin by spraying with cooking oil and set aside. 
  • Whisk eggs and egg whites together. Add in salt, garlic powder, and black pepper. 
  • Prepare your veggies and other add ins.
  • If using hash browns; cut into 6 pieces and place in the bottom of the muffin tins
  • If using vegetables like bell peppers or broccoli you may want to steam them or cook them in the microwave before adding to be sure you don't have any crunchy veggies in your egg cups. Vegetables like spinach do no need to be pre cooked.
  • Put your add-in ingredients in your muffin tins and fill about half way up. Then add the egg mixture on top filling tin to the top.
  • Bake egg muffins for about 12-15 min.
  • Egg should be slightly set on top a little liquid is ok because they will continue to cook slightly once taken out of the oven.

Notes

I love adding the hash brown patty to my muffin cups! If you add regular hash browns they usually will float to the top. When using the patty they tend to stay at the bottom.