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 Breakfast egg cups are easy to make and perfect to keep in the freezer for a quick, healthy breakfast on-the-go. Customize them however you like! #breakfastegg #breakfasteggrecipes #breakfasteggrecipe #breakfasteggmuffins #breakfasteggcups #breakfasteggmuffins #breakfasteggmuffinshealthy #breakfasteggmuffinssausage #breakfasteggmuffinswithbacon #breakfasteggmuffinswithhashbrowns #breakfasteggcupsbacon #breakfasteggcupsmakeahead #breakfasteggcupshashbrowns
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5 from 1 vote

Breakfast Egg Cups

 Breakfast egg cups are easy to make and perfect to keep in the freezer for a quick, healthy breakfast on-the-go. Customize them however you like!
Course Breakfast
Cuisine American
Keyword breakfast egg cups, breakfast egg muffins, how to reaheat breakfast egg muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffin cups
Calories 84kcal
Author Alli

Equipment

Ingredients

  • 12 eggs
  • 1/2 cup milk
  • 1/4 cup cheese see note
  • 1/4 cup veggies chopped
  • 1/4 cup meat chopped and cooked
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon season salt
  • 1/4 teaspoon salt
US Customary - Metric

Instructions

  • Preheat oven to 350ºF. 
  • Whisk milk and eggs together. 
  • Spray the muffin tin with non-stick spray and divide the egg mixture evenly between the 12 muffin cups.
  • Add desired mix-ins to each muffin cup. 
  • Bake for 20 minutes, or until a toothpick comes out clean. 
  • To reheat, microwave for 30-45 seconds. To reheat from frozen, microwave for 1-2 minutes. 

Notes

You can use any mix-ins you want! There are many suggestions in the post. 

Nutrition

Calories: 84kcal | Carbohydrates: 1g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 169mg | Sodium: 86mg | Potassium: 93mg | Vitamin A: 470IU | Vitamin C: 0.4mg | Calcium: 54mg | Iron: 0.8mg