Just six ingredients for these egg muffin cups! A healthy breakfast perfect for meal prep. Have fun with the mix-ins to create your own flavors. Vegetarian and gluten-free recipe.
*I used frozen broccoli, then lightly steamed it before adding to the egg mixture. You can also use fresh broccoli without cooking beforehand.
Freezer Storage – Place cooled egg muffins in freezer safe container and store for 2-3 months. To reheat, I suggest letting muffins thaw in fridge first, then toaster oven for about 15 minutes for best results. But you can also reheat from frozen, it will just take longer.
To Reheat – Place thawed egg muffins in the microwave for about 30 seconds. If frozen, check in 20-30 second increments.
Keywords: egg muffin, meal prep recipes, how to make egg muffins