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Egg muffin cups have made my life so much easier. Most mornings, I’m fine with oatmeal. But there are times when I need protein shortly after I first get up. Since eggs are the ideal breakfast food, these muffin cups are the perfect thing to get me going in the morning.
I typically make a dozen egg muffin cups at a time and eat two of them right away. My husband can eat at least two, sometimes three. He likes to add a piece of toast with jelly on it. I’d rather just have the muffin cups by themselves.
Whether you see these as a complete breakfast or as part of your early morning meal, they’re still nutritious. Not only do they provide the nutritional foundation for your day, but they also taste good. This is definitely one of my favorite egg recipes, even though I’m also a big fan of these vegetable omelets.
Batches of Egg Muffin Cups
I make a variety of them, but this is my favorite recipe. Not only are these egg muffin cups with ham delicious, they are also convenient since they can be made in batches. Instead of having to start over by cooking breakfast from scratch every morning, you make enough for several days. Eat however many you want and refrigerate the rest for tomorrow.
Kids’ Breakfast Egg Muffin Cups
If you have kids, you’ll appreciate this quick and easy breakfast. Even if they don’t wake up hungry, they might be able to eat these on the go. After all, they’re little self-contained breakfasts, so the kids can hold them. All you need to add is a napkin, and you have a meal that can travel anywhere.
The only constant in these egg muffin cups is eggs. Other than that, you can swap out the type of cheese or even leave it out if you have a dairy intolerance. I typically prefer cheddar, but mozzarella is good too.
Another thing I like to do is change the vegetables according to what I have on hand. In these, I used some chopped frozen spinach, chopped onions, and diced green peppers. Other veggies that work well in egg muffin cups are diced tomatoes, zucchini, yellow squash, and shredded carrots.
You may want to make these vegetarian muffin cups (obviously not vegan unless you use an egg substitute). However, if you like meat, add diced ham, crumbled cooked sausage, or bacon.
How to Make Egg Muffin Cups
Of course, you’ll need eggs. Break them open and whisk them in a mixing bowl until the yolks are blended with the whites. You can add some salt and pepper to taste and give the mixture another stir.
You’ll also need a muffin tin. I use the ones with the medium sized cups. Even if your muffin tin is nonstick, I eggs still tend to stick. So I recommend spraying them with nonstick cooking spray.
Sprinkle a couple of tablespoons of the chopped or diced vegetables in the bottoms of the cups. I like to steam whatever vegetables I’m using to soften them up a bit. Although it isn’t necessary, remember they’ll still be crunchy after you cook them if you put them in raw.
If you use meat, put that into the cups next. Don’t worry if the muffin cups start to look full. The egg will seep to the bottom and work its way around the solid foods.
Sprinkle some cheese on top and pop it into the oven. These egg muffin cups only take a few minutes to cook. After you remove them from the oven, allow them to rest for about 5 minutes before eating them.
Leftover Egg Muffin Cups
As I mentioned earlier, I make enough for a couple of days. Since I don’t typically keep them longer than that, I simply put them in the refrigerator and heat them up in the microwave the next day. However, they can be frozen, but the texture changes a bit. They’re still good, though.
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- 6 large eggs
- 1 cup chopped vegetables, steamed
- 1/2 cup chopped meat (optional)
- 1/2 cup shredded cheese
- Salt and pepper to taste
- Preheat oven to 350. Spray a medium 12-count muffin tin with nonstick cooking spray.
- Whip eggs until the yolks and whites are well blended. Add a little bit of salt and pepper to your personal taste and stir again.
- Cover the bottoms of the muffin tins with the chopped steamed vegetables.
- If you use meat, place that over the vegetables.
- Pour the eggs over the vegetables and meat. Give it a little bit of time to settle and top it off. You should have just enough eggs to rise to the top of the muffin tins.
- Sprinkle the cheese over the eggs.
- Bake for approximately 18 minutes.
- Remove from the oven and allow the egg muffin cups to rest for about 5 minutes before you remove them from the tin.
Eat these easy-to-make egg muffin cups alone or serve them with fruit and toast.
Amount Per Serving Calories 155 Total Fat 9g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 5g Cholesterol 206mg Sodium 200mg Carbohydrates 5g Fiber 1g Sugar 1g Protein 12g
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