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Protein-Packed Egg Muffin Cups for Meal Prep

Three golden-brown, freshly baked Egg Muffin Cups with visible bacon and chives served on a white plate.
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Make these simple egg muffin cups for easy, grab and go breakfasts. They are perfect for keto diets and freezer storage.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup milk or unsweetened almond milk
  • 1/2 cup chopped cooked ham or turkey bacon
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped bell peppers (any color)
  • 1/4 cup chopped spinach
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 12-cup standard muffin tin.
  2. In a large bowl, whisk the eggs and milk together until well combined.
  3. Stir in the salt and pepper.
  4. Distribute the chopped ham or turkey bacon, cheese, bell peppers, and spinach evenly among the 12 muffin cups.
  5. Pour the egg mixture over the fillings in each cup, filling them about three-quarters full. Do not overfill.
  6. Bake for 15 to 18 minutes, or until the eggs are set and slightly golden.
  7. Remove from the oven and let the egg muffin cups cool in the tin for 5 minutes before carefully removing them.

Notes

  • For meal prep, cool the egg bites completely. Store them in an airtight container in the refrigerator for up to 4 days.
  • To freeze, place cooled egg cups in a freezer-safe bag or container. They keep well for up to 1 month.
  • Reheat frozen cups in the microwave for 60 to 90 seconds, or until heated through.

Nutrition

Find it online: https://chefsily.com/egg-muffin-cups-for-meal-prep/