Avoid skipping breakfast by making these egg muffin cups in a muffin tin ahead of time. Perfect breakfast meal prep idea! These egg muffin cups are easy to customize with anything from spinach, bell peppers, tomatoes, onions, cheese, fresh herbs, etc.
salt and pepper to taste ((other seasonings too like oregano or garlic powder!))
fire roasted salsa (for topping the eggs!)
Categories
Breakfast
Brunch
Cuisine
American
Steps
Preheat oven to 350ºF. Spray a nonstick muffin tin with nonstick cooking spray or melted coconut oil. Set aside.
Whisk the eggs in a bowl. Place 2-3 items from the list above into each tin. You can customize each muffin cup however you'd like! Pour the egg mixture on top, leaving 1/4" from the top.
Bake for 20 minutes, or until a toothpick comes out clean for each frittata. Remove from oven. Use a knife to go around the edges and pop out the egg cups.
To reheat, simply place one egg muffin in the microwave for 35-45 seconds on HIGH or until warm. Enjoy!
Nutitrion
Serving Size: 1 egg muffin
Calories: 60 kcal
Protein: 6 g
Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 175 mg
Sodium: 60 mg
Reviews
Elizaabeth on 2022-04-10 (5 stars): This recipe was a hit at a baby shower brunch. I only made a dozen, but they were gone within minutes. Very easy to make, tasty and colorful. I also added a little chopped parsley to the mixed eggs.
Lorrane on 2022-01-02 (5 stars): Worked perfectly. After I read some of the reviews about moisture I sauteed and drained both the mushrooms and spinach before adding. I also added some chicken jalapeno sausage, green onion and sundried tomatoes. Sprinkle of parmesan and mozzarella on top, Everyone liked it. Yes, a new "go to."
Lynn on 2019-12-28 (5 stars): Just made these this morning and they were delicious. I only put ham and cheese which is what I had on hand. Will definitely try a variety of different combinations. Do you cook the vegetables before making the egg cups? Thank you for this recipe.
troy jacobs on 2019-06-09 (5 stars): Just made them and tasted it and it’s amazing
Lisa C on 2019-05-12 (5 stars): These looked wonderful when I served them heaped on a platter for Mother's Day brunch! I was worried at first that all the ingredients would be layered at the bottom but once I poured in the egg everything mixed itself together perfectly.. Would also be great as an appetizer or side dish if baked in mini-muffin tins instead of regular sized.
Angela on 2019-03-31 (5 stars): I just made these. I put onion, bell pepper and spinach in mine. Of course I had to sneak and try a bite and they are delicious.
Jenn on 2019-03-01 (4 stars): I made a batch of these for my family but they had a weird texture like soufflé/tofu and the bottom is kind of hollow! Yikes! Is it because the ingredients I put in (tomato, arugula, bacon, cheese) had too much water?
David Stevens on 2019-02-21 (5 stars): I have done this. And it works nice. Only thing to understand is between the veggies, eggs, greens, etc., There is a lot of moisture in these. So when you freeze them and go to cook them they will have a wet and kind of rubbery texture to them. At first I wasn't a fan but I tried reheating them different ways and found ways that work better than others. One idea is wrap it in a paper towel then on a plate and into the oven. The paper towel will help absorb excess steam. It isn't the same as fresh and just in the fridge but it is doable and still tastes great!
Rhiannon on 2019-02-14 (5 stars): These are great! How many carbs?
