breakfast egg cups

Make these Breakfast Egg Cups with just a muffin tin, eggs and any vegetables or meat - prep a batch in advance for meal prepping and grab-and-go breakfast!

Breakfast Egg Cups

eggs

Salt and pepper

baby spinach (chopped)

red peppers

red onions

shredded cheese

Preheat the oven to 375°F. Coat a 6-cup muffin tin with cooking spray or line with paper liners.

Crack the eggs into a large bowl or measuring cup with spout, and use a whisk or hand blender to blend the eggs until smooth.

Add the spinach, peppers and onions into the greased muffin cup. Carefully pour the beaten eggs into each muffin cup until the liquid almost reaches the top. Season with salt and pepper. Sprinkle the cheese on top of each egg muffin

Bake for 15-18 minutes or until eggs are set.

Run a butter knife around the edges to help loosen them. Serve immediately.

https://content.jwplatform.com/videos/tLO8dmKK.mp4

Breakfast Egg Muffin Cups - 9 Ways - are the perfect easy make-ahead breakfast for on the go. Best of all, they are packed with protein and so convenient for busy mornings, weekend or holiday brunch!

Breakfast Egg Muffins - 9 Low Carb Egg Cups

sea salt,

black pepper,

thyme

garlic powder

cheddar cheese,

Buffalo Sauce (I used Frank's)

green onions

chopped cooked (or rotisserie) chicken

onion powder

mustard

cheddar cheese (plus more for topping)

sesame oil

kimchi

bacon (optional)

jalapeño peppers (de-seeded and chopped, plus round slices for topping (if desired))

cream cheese

cheddar cheese

bacon

spinach

mushrooms

basil

Parmesan cheese,

tomatoes

loosely packed chopped fresh basil

Parmesan cheese (plus more for topping)

Italian seasoning

Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper. (SEE BELOW TO ADJUST FOR DIFFERENT FLAVORS OR LEAVE AS IS FOR PLAIN)Divide evenly into muffin tins filling each about 2/3 full. Bake in preheated oven for 12-15 minutes, or until set.

START WITH THIS BASE RECIPE FOR ALL BREAKFAST EGG MUFFINS:

Whisk in garlic powder and thyme until combined. Stir in broccoli and cheddar. Divide evenly into muffin tins filling each about 2/3 full.Sprinkle with more cheddar if desired. Bake in preheated oven for 12-15 minutes, or until set.

Broccoli and Cheddar:

Whisk in garlic powder and buffalo sauce until combined. Stir in green onions. Divide evenly into muffin cups filling each about 2/3 full. Use a spoon to evenly distribute chicken into muffin cups (about 2-3 tablespoons each). Bake in preheated oven for 12-16 minutes, or until set. Serve with a drizzle of buffalo sauce if desired.

Buffalo Chicken

Whisk in garlic powder and onion powder until combined. Stir in ham and cheddar cheese. Divide evenly into muffin cups filling each about 2/3 full.Top with more ham and cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.

Ham and Cheddar:

Whisk in sesame oil until combined. Stir in kimchi, cheese,&nbsp;and bacon (if using). Divide evenly into muffin cups filling each about 2/3 full.Top with more chopped kimchi &amp; bacon if desired. Bake in preheated oven for 12-15 minutes, or until set.

Kimchi:

Whisk in garlic powder, onion powder,&nbsp;and cream cheese until combined. Stir in cheddar cheese, chopped jalapeño and bacon. Divide evenly into muffin cups filling each about 2/3 full.Place 1 round jalapeño slice on top in each muffin cup, if desired. Bake in preheated oven for 12-17 minutes, or until set.

Jalapeño Popper:

Whisk in Italian seasoning until combined. Stir in mushrooms, peppers,&nbsp;and spinach (Add sausage if using). Divide evenly into muffin cups filling each about 2/3 full.Bake in preheated oven for 12-16 minutes, or until set.

Mushroom, Green Pepper and Spinach :

Whisk in garlic powder and basil until combined. Stir in spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.

Spinach and Cheese

Stir in sun-dried tomatoes, spinach, basil,&nbsp;and cheese. Divide evenly into muffin cups filling each about 2/3 full.Sprinkle with more cheese if desired. Bake in preheated oven for 12-16 minutes, or until set.

Sun-Dried Tomato, Parmesan and Spinach

Whisk in garlic powder and Italian seasonings until combined. Stir in tomatoes and spinach. You can add cheese here if using. Divide evenly into muffin cups filling each about 2/3 full.Sprinkle with more cheese if desired. Bake in preheated oven for 12-16 minutes, or until set.

Healthy Egg Muffins with Tomato &amp; Spinach

https://www.youtube.com/watch?v=6gwCZFmHHmY

These easy Egg Muffins are the perfect make-ahead breakfast for on the go that you can make 9 different ways. They’re all low carb & keto friendly  packed with protein and so convenient for busy mornings, weekend or holiday brunch!

Get The Full recipe here,
https://lifemadesweeter.com/breakfast-egg-muffins/


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How To Make Breakfast Egg Muffins

Mini ham, cheese and veggie frittatas baked in muffin cups make an easy healthy breakfast, lunch, supper or snack.

Individual Ham, Cheese & Veggie Frittatas

Cooking spray

hash brown potatoes, thawed

eggs,

fat-free milk

ham,

sweet red bell pepper

green bell pepper

onion

Position an oven rack in the center of your oven and preheat oven to 350F degrees. Generously coat 8 muffin cups with cooking spray.

Press the defrosted hash browns into the bottom and up the sides of each muffin cup to form a crust.

Bake for 15 to 20 minutes.

Meanwhile, make the filling: In a medium bowl beat the eggs and milk together. Season with salt and pepper. Stir in the ham, peppers, onion and cheese until well blended.

Remove the potatoes from the oven and press the potatoes down firmly with a spoon so that they are like mini pie crusts lining the bottom and sides of the muffin cups.

Divide the mixture evenly, pouring it into the center of each of the eight prepared muffin cups.

Return to the oven and bake until the potatoes are crisp and golden and the egg mixture is set, 15 to 18 minutes.

Remove from the oven and let sit about 5 minutes before serving.

This egg muffins recipe is a delicious, healthy, low-carb, make-ahead breakfast that&#039;s freezer-friendly. Egg cups are easy to make with only 8 ingredients (including eggs, veggies, cheese, and spices) and are customizable!

Breakfast Egg Muffins Recipe (Egg Cups)

bacon (diced)

onion (finely chopped)

tsp minced garlic

finely diced vegetables (Spinach, bell pepper, broccoli, zucchini, tomatoes, etc.)

eggs (beaten)

Dijon mustard

sea salt

¼ tsp pepper

paprika

Preheat oven to 350 degrees F. Grease a standard 12-cup muffin tin, set aside.

In a large skillet, over medium heat, cook diced bacon until it just starts becomes soft.

Add minced garlic and onion and cook until bacon begins to brown.

Add vegetables, cover and cook for 5-10 minutes or until the veggies are soft and bacon is browned, stirring occasionally.

Remove from heat and let cool.

In a medium bowl, whisk together eggs.

Add mustard, sea salt, pepper and paprika and whisk to combine.

Add cooled bacon/veggie mixture to the beaten eggs and stir to combine.

Add cheese. Stir to combine.

Fill each well of the prepared muffin tin ¾ full with egg mixture. Do not overfill! These egg muffins rise and will overflow if the wells are filled too much!

Bake in preheated oven for 25-30 minutes, or until tops are set and slightly browned.

Cool for 5 minutes and serve warm.

https://embed.mediavine.com/videos/f8jzupe2ugaomssh6exi

This egg muffins recipe is a delicious, healthy, low-carb, make-ahead breakfast that's freezer-friendly. Egg cups are easy to make with only 8 ingredients (including eggs, veggies, cheese, and spices) and are customizable!

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Breakfast Egg Muffins - 9 Low Carb ...

Individual Ham, Cheese & Veggie Fri...

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The most viewed breakfast egg cups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine