Egg Muffin Cups
Egg Muffin Cups offer a customizable, protein-packed breakfast that's perfect for meal prep and busy mornings.
Ingredients
Main Ingredients
- 12 large eggs
- 1/4 cup milk any kind
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/2 cup chopped bell peppers any color
- 1/4 cup chopped onion
- 1/4 cup cooked ham, diced optional
- Cooking spray or muffin liners
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup standard muffin tin with cooking spray or line with paper or silicone muffin liners.
- Whisk Eggs: In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
- Add Fillings: Stir in the shredded cheddar cheese, chopped bell peppers, diced onion, and cooked ham (if using). Gently mix to distribute the fillings evenly.
- Fill Muffin Cups: Pour the egg mixture evenly into the prepared muffin cups, filling each approximately three-quarters full.
- Bake: Bake for 18-22 minutes, or until the egg muffins are set, golden brown around the edges, and cooked through. A toothpick inserted into the center should come out clean. Avoid opening the oven door too frequently.
- Cool & Serve: Remove the muffin tin from the oven and let the egg muffin cups cool for a few minutes before carefully removing them from the tin. Serve warm.
Notes
- Don't Overfill: Fill cups only ¾ full to prevent overflow and ensure even baking.
- Prevent Watery Muffins: Why are my egg muffin cups watery? This often happens when using vegetables with high water content (like spinach or mushrooms) that haven't been pre-sautéed or squeezed dry. Sautéing them first removes excess moisture.
- Customization is Key: Experiment with different cheese, veggie, and protein combinations to keep things exciting.