Egg Muffin Cups

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Egg muffin Cup bhl

These baked egg muffin cups are a super simple recipe and healthy breakfast or morning snack. They’re vegetarian, gluten-free, and are full of fresh flavors.

When I’m trying to eat healthily, I find that starting off with a breakfast full of goodness and healthy ingredients helps to keep me on track for the rest of the day.

Healthy Egg Muffin Cups

But, the standard fried or scramble egg gets old fast, right?

That’s why these egg muffin cups are so great! They’re something different. They’re soft, fluffy, and I can eat them on the go.

PLUS… they’re gluten-free, vegetarian-friendly, and can be prepared as meal prep for your breakfasts or snacks. If you do eat meat, feel free to add bacon or ham to the recipe.

Related: 20+ Meal Prep Ideas That Will Make Your Life So Much EasierRelated

I usually make a bulk batch of the egg muffins and then freeze or refrigerate them. This makes for a quick and easy breakfast or mid-morning snack whenever I feel like it.

Egg muffin Cup bhl 2

Tips for Making the Egg Muffin Cups.

  • Use a silicone muffin tray if possible. The last thing you want to do is spend time soaking and cleaning a muffin tray. You can get a good silicon muffin tray here on Amazon for a good price. They’re so much easier to clean and less food wastage!
  • Dice and chop all ingredients into small pieces so that they cook at the same time as the egg.
  • If using meat, make sure to pre-cook it before adding it to your egg muffin cup batter. If I’m adding bacon, I’ll fry it off in a pan before mixing it in.

Egg Muffin Cups

Egg muffin cups. These muffins make a super simple breakfast or mid-morning snack.
Course Breakfast
Keyword egg
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 Muffins

Ingredients

  • 8 large eggs
  • 1/2 cup almond milk
  • 1 cup bell peppers, diced green & red
  • 1/2 cup baby spinach, chopped
  • 1 tbsp salt
  • 2 Scallions, finely chopped

Instructions

  • Preheat oven to 350°F.
  • In a medium bowl, add eggs and almond milk. Whisk. Stir in bell peppers, spinach, salt, scallions and any other ingredients you are adding.
  • Scoop batter into muffin tray, filling almost to the rim.
  • Bake for about 25 minutes, or until eggs are cooked.
  • Push muffins out of silicone muffin tray. Eat while warm. Store uneaten muffins in fridge or freezer.

Notes

  • Use a silicone muffin tray. The last thing you want to do is spend time soaking and cleaning a standard muffin pan. You can get one here on Amazon.
  • Dice and chop all ingredients into small pieces so that they cook at the same time as the egg.
  • If using meat, make sure to pre-cook it before adding it to your egg muffin cup batter.

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