Description
These freezer-friendly mini egg muffin cups are a quick, protein-packed breakfast solution that can be prepped in 10 minutes and reheated in under two minutes. Perfect for busy mornings, they are customizable with various cheeses, veggies, and meats.
Ingredients
Scale
- 12 large eggs
- 1/4 cup heavy cream or whole milk
- 1/2 cup shredded cheddar or gruyere cheese
- 1/2 cup diced bell peppers, spinach, or onions (sautéed if using onions/peppers)
- 1/2 cup diced ham or cooked bacon bits (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Non-stick cooking spray
Instructions
- Preheat oven to 350°F (175°C). Generously spray a 12-cup muffin tin with cooking spray.
- In a large bowl, whisk eggs, heavy cream (or milk), salt, and pepper vigorously for 30 seconds until bubbly.
- Gently fold in cheese, veggies, and meat. Ensure veggies like spinach are squeezed dry to remove excess moisture.
- Divide the mixture evenly among the 12 muffin cups, filling them about 3/4 full.
- Bake for 15-18 minutes until eggs are set and golden. Do not overbake.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For freezing, place cooled cups on a baking sheet and flash freeze for 1 hour. Transfer to freezer bags, removing excess air. Store for up to 3 months.
- To reheat, microwave for 60-90 seconds with a damp paper towel over the top.
Notes
Sauté onions and peppers before adding to remove moisture. Use a whisk to incorporate air for fluffier eggs. Flash freeze before bagging to prevent sticking. Add fresh herbs after reheating to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 mini egg muffin cu
- Calories: 100
- Sugar: 1
- Sodium: 175
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 1
- Protein: 7
Keywords: breakfast, egg muffins, make-ahead, freezer meals, quick breakfast, protein-packed, meal prep, kid-friendly