Healthy Egg Muffin Cups Four Ways

Egg Muffin Cups come with flavor options for every preference. These delicious egg muffins are simple to make and are a perfect meal prep grab-and-go option.

Course Breakfast, gluten-free, nut-free

Cuisine American

Keyword Healthy Egg Muffin Cups Four Ways

Prep Time 15

Cook Time 30

Total Time 45

Servings muffins

Calories 120kcal

Author Erin Antoniak

Ingredients

Egg cup base:

12 eggs
½ teaspoon salt
½ teaspoon pepper

Caprese:

½ cup sliced grape tomatoes
½ cup chopped fresh spinach
½ cup shredded mozzarella cheese
¼ teaspoon dried basil

Broccoli Cheddar:

½ cup chopped broccoli raw
½ cup cheddar cheese
½ cup chopped fresh spinach
½ cup chopped cooked turkey bacon

Mushroom Pepper Onion:

½ cup chopped mushroom raw
½ cup chopped pepper raw
½ cup chopped onion raw

Instructions

Preheat oven to 350F and spray muffin pan with nonstick spray.
Whisk together eggs, salt and pepper in a large bowl.
Place egg cup mix-ins in each muffin tin, dividing evenly among the tins. If you prefer to do all of one flavor, just 4x the mix-in recipe.
Using a ladle or measuring cup, add whisked eggs to each cup until ¾ the way full. You may want to sprinkle a little more veggies, bacon or cheese on top!
Bake in oven for 25-30 minutes or until set. Let cool for a few minutes before removing with a butter knife, run it along the sides!
Store in fridge, or freeze for later date.

Notes

Any of the veggies can be swapped for something else! Feel free to make whatever creations you would like with this.

Nutrition