Easy Make Ahead Breakfast Egg Muffin Cups
Whip up these simple, protein-packed egg muffin cups for perfect breakfast meal prep. They are great for grab and go eggs and are a low carb breakfast favorite.
- Prep Time: 10 min
- Cook Time: 18 min
- Total Time: 28 min
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 12 large eggs
- 1/4 cup milk (any kind)
- 1/2 cup chopped cooked ham or turkey bacon
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped bell peppers (any color)
- 2 tablespoons chopped onion
- Salt and pepper to taste
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 12-cup standard muffin tin or use silicone liners.
- In a large bowl, whisk together the eggs and milk until well combined and slightly frothy. Season with salt and pepper.
- Distribute the chopped ham or turkey bacon, cheese, bell peppers, and onion evenly among the prepared muffin cups.
- Carefully pour the egg mixture over the fillings in each cup, filling them about three-quarters full.
- Bake for 15 to 18 minutes, or until the egg cups are set and lightly golden brown. A knife inserted near the center should come out clean.
- Remove the muffin tin from the oven and let the egg muffin cups cool in the tin for about 5 minutes before carefully removing them.
- For breakfast meal prep, cool completely before storing.
Notes
- To freeze these keto egg bites, place cooled cups in a freezer-safe bag or container. They keep well for up to one month.
- To reheat, microwave one or two cups for 30 to 60 seconds until warmed through. They are excellent for quick grab and go eggs.
- Feel free to swap out the fillings; spinach, mushrooms, or feta cheese work wonderfully in these muffin tin eggs.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 1
- Sodium: 250
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 8
- Cholesterol: 150