Print

Protein-Packed Egg Muffin Cups for Easy Meal Prep

Close-up of three golden brown Egg Muffin Cups filled with visible bits of ham and red pepper on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these simple, grab and go egg muffin cups for quick breakfasts or snacks. They are perfect for freezer storage and reheating during busy work or school weeks.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup milk (any type)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped cooked ham or turkey sausage
  • 1/2 cup chopped bell peppers (any color)
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon chopped fresh chives (optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 12-cup standard muffin tin.
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
  3. Distribute the cooked ham or sausage, bell peppers, and cheese evenly among the 12 prepared muffin cups.
  4. Carefully pour the egg mixture over the fillings in each cup, filling them about three-quarters full.
  5. Bake for 15 to 18 minutes, or until the egg cups are set and lightly golden.
  6. Remove from the oven and let them cool in the tin for 5 minutes before carefully removing them.
  7. Sprinkle with fresh chives, if using, before serving.

Notes

  • For meal prep, cool the egg muffin cups completely. Store them in an airtight container in the refrigerator for up to 4 days.
  • To freeze, place cooled cups in a freezer-safe bag or container. They keep well for up to 1 month.
  • Reheat frozen cups in the microwave for 60 to 90 seconds, or until heated through.

Nutrition

Find it online: https://mayaplate.com/egg-muffin-cups-for-meal-prep/