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Quick Make-Ahead Egg Muffin Cups: Easy 15-Minute Recipe

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These quick make-ahead egg and cheese breakfast muffin cups are fluffy, savory, and perfect for busy mornings. With minimal effort and simple ingredients, you can have a week’s worth of breakfasts ready in just 15 minutes.

Ingredients

Scale
  • 8 large eggs
  • 1/4 cup whole milk
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked crumbled bacon (optional)
  • 1/2 cup diced cooked ham (optional)
  • 1/4 cup chopped green onions (optional)
  • 1/2 cup diced bell peppers (optional)
  • 1/4 cup chopped spinach (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Spray your 12-cup muffin tin generously with cooking spray.
  2. In a large bowl, whisk together 8 eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper until uniform and slightly frothy.
  3. Stir in 1 cup shredded cheddar cheese and any desired add-ins (bacon, ham, green onions, bell peppers, or spinach).
  4. Divide the mixture evenly among the 12 muffin cups, filling each about 3/4 full.
  5. Bake for 12-15 minutes until edges are golden brown and centers are set.
  6. Cool in the pan for 5 minutes, then run a thin spatula around edges to loosen and transfer to a wire rack to cool completely.

Notes

For best texture, use fresh eggs and shred cheese from a block. Let add-ins cool before adding to egg mixture. These taste even better on day two. Store in refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: egg muffin cups, make-ahead breakfast, easy breakfast recipe, egg cups, breakfast meal prep

Find it online: https://bitesienna.com/quick-make-ahead-egg-muffin-cups-easy-15-minute-recipe/