Egg Muffin Cups
Servings: 12 egg muffins
Calories: 96kcal
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.
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Ingredients
- 8 large eggs
- 1/4 cup milk
- 1 ½ cups chopped broccoli florets*
- 1 medium red bell pepper diced
- 1 cup freshly grated sharp cheddar cheese
- 1/2 teaspoon fine sea salt more to taste
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375ºF and spray 12-cup muffin tin or use silicone muffin pan. If using a metal muffin pan, must use a lot of spray.
- In large bowl, whisk together eggs and milk. Fold in broccoli florets, red bell pepper, cheddar cheese, salt and pepper.
- Evenly distribute mixture to greased muffin pan.
- Bake egg muffins for 20-25 minutes, until eggs are cooked through. Allow eggs to cool in pan for 15 mintues. Use a butter knife to gently go around edge of egg muffin and release.
- Serve with favorite breakfast items, english muffins, fruit, yogurt, etc.
- Store leftovers in fridge and enjoy within 3 days. To reheat, pop in microwave for about 20-30 seconds.
Notes
*I used frozen broccoli, then lightly steamed it before adding to the egg mixture. You can also use fresh broccoli without cooking beforehand.
FREEZE - 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.
REHEAT - place thawed egg muffins in the microwave for about 30 seconds. If frozen, check in 20-30 second increments.
Nutrition
Serving: 1 egg muffin | Calories: 96kcal | Carbohydrates: 2g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 134mg | Sodium: 212mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 664IU | Vitamin C: 23mg | Calcium: 98mg | Iron: 1mg