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Simple Make Ahead Egg Muffin Cups for Meal Prep

Three golden brown Egg Muffin Cups featuring visible spinach baked into the top, resting on a white plate.
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Bake these easy egg muffin cups for a protein-packed, grab and go breakfast. They are perfect for low carb meal prep and reheat quickly for busy mornings.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup milk (any kind)
  • 1/2 cup cooked, crumbled bacon or diced ham
  • 1/2 cup chopped spinach
  • 1/4 cup shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 12-cup muffin tin or use silicone liners.
  2. In a large bowl, whisk together the eggs and milk until well combined.
  3. Stir in the cooked bacon or ham, spinach, and shredded cheese. Season with salt and pepper.
  4. Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
  5. Bake for 15 to 18 minutes, or until the eggs are set and lightly golden.
  6. Let the egg muffin cups cool in the tin for 5 minutes before removing them.

Notes

  • For freezer storage, cool the egg bites completely. Place them in a freezer-safe bag or container. They keep well for up to one month.
  • To reheat, place a frozen cup on a microwave-safe plate and microwave on high for 60 to 90 seconds, or until heated through.
  • You can substitute the bacon with cooked sausage or diced bell peppers for variety.

Nutrition

Find it online: https://kitchenican.com/egg-muffin-cups-for-easy-prep/