Allrecipes is part of the Meredith Food Group. We make these easy egg muffins ahead of time and reheat them throughout the week for a perfect meal on the go! Distribute the veggies evenly into the bottoms of the 12 muffin cups. Think is a keeper. Place on a plate and reheat in the microwave on high for about 30 seconds. These are so fresh and full of flavor, thanks to a variety of veggies. Egg Muffin Cups (Tex-Mex Style With Turkey!) I want to see! I baked some of it just as it was and to the rest I added hash browns. Are you making this recipe? We prepare these little egg cups with our favorite veggies or sausage or bacon (often using leftovers). Divide egg mixture evenly between 12 muffin tins (about ⅓ cup each) then sprinkle evenly with sharp cheddar. This savory egg muffin features egg whites, chicken sausage, quinoa, broccoli, and scallions for a healthy breakfast with 9 grams of protein and 106 calories per muffin cup. When it's nearly done, add the meat to heat it up. Lightly grease 12 muffin cups, or line with paper … Let cool slightly, then serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve. Easy to make egg muffin cups recipe made with simple, wholesome ingredients. You can also reheat the egg muffins … Great for on-the-go breakfasts and very customizable to your own tastes. The muffin cups will puff up over the top, don't worry this is normal! Allow to cool a few minutes, then use a butter knife to run around the edges of the cups before removing them. Learn how your comment data is processed. Into each muffin cup, … Let cool slightly before serving. Say hello to these egg muffin cups – the perfect make ahead healthy meal prep recipe! They rewarm in the microwave wonderfully. These egg muffin cups are the perfect on-the-go breakfast or snack. They make a great grab and go breakfast! Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations! Bake the egg muffin cups … Bake … Break the eggs into a measuring bowl with a spout for pouring. If you don’t have a silicon muffin tin, you can get one here, or you can use a traditional muffin tin for these egg muffin cups. So I can rate it properly. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Add comma separated list of ingredients to exclude from recipe. scallions, black pepper, eggs, panko bread crumbs, crumbled feta cheese and 5 more. 2 ¾ ounces fully-cooked bacon pieces (such as Oscar Mayer®), ½ (8 ounce) package shredded mild Cheddar cheese. The pic is of the leftovers. Put the muffins … A perfect recipe for those who prefer lower carb , energy foods. These egg muffins are packed with bacon, spinach, bell pepper, and loaded with protein to fuel your morning! You want the cups to be no more than 2/3rds full with just enough room to pour the egg around the ingredients. In a large bowl, mix eggs along with milk, salt and pepper. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=313120 Also Made a version with hash browns as the base. These were not only good hot out of the oven, but I tossed the rest in a bag and popped them in the freezer. Be sure to leave a star rating below! Pour mixture equally into the prepared muffin cups. Leftover eggs should be eaten in 3-4 days. Easy and healthy egg muffin cups recipe - perfect for meal prepping breakfast! Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Posted on Last updated: December 21, 2020 Categories Breakfast, Gluten Free, Meal Prep Recipes, Vegetarian. No gift befits the food-obsessed people in your life like a cookbook. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, whisk together your eggs, milk, salt, pepper, garlic powder, onion powder, and paprika. Thank you for sharing. For my granddaughter I made these using only egg, fried bacon, and cheese because I knew she wouldn’t like the other ingredients (although I plan to make some for myself, following the recipe.) I served them with buttered Walmart sliders halved and browned in the air fryer and fruits. If you use meat that's already been cooked, then sauté the onion with a little bit of cooking oil on low heat. Add your favorite toppings and cheese. Slices of ham put in a muffin tin, filled with eggs and cheese make for a super easy weekday morning breakfast. Pour the egg mixture evenly into the muffin tins to cover the vegetables. Top with freshly grated sharp cheddar cheese and bake for 25 – 30 minutes, until eggs are set. WOW! Fill each … YUM they refrigerate well for making ahead and just microwave them!!! If you have them, silicone baking cups are perfect for egg muffins. 135 calories; protein 9.6g; carbohydrates 3.3g; fat 9.3g; cholesterol 141.4mg; sodium 273.7mg. Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations! You can substitute any vegetables or meat that you like. I baked some of it just as it was and to the rest I added hash browns. Beat in the milk, garlic (optional), salt and black pepper. Called them our “Grab N Go” Breakfast. Great thing about these you can add anything you want to these (meat,cheeses,veggies,spices ect) they work great as a grab and go or cook some biscuits for easy breakfast sandwiches!! Fill each muffin cup 3/4 full with the egg mixture, pouring over the vegetables. Add the seasoning and beat well. Spray your muffin tin generously with nonstick cooking spray. This site uses Akismet to reduce spam. Evenly pour the egg mixture into each muffin cup until roughly 2/3 full. I found that coconut oil always helped these egg muffin cups pop right out. great for brunch buffet. For 12 egg muffin cups, I use 9 eggs. I served them with buttered Walmart sliders halved and browned in the air fryer and fruits. They rewarm in the microwave wonderfully. These healthy egg muffin cups will keep in the fridge for up to one week, so you can enjoy a healthy, easy on-the-go breakfast all week long. Pour the egg into each cup until it is 3/4 full and then stir ingredients in the cup slightly with a fork, They are filling, so 2 should easily keep you full for hours. HOW TO MAKE BAKED EGG MUFFIN CUPS. To reheat in the oven, place on a baking sheet in … https://www.superhealthykids.com/recipes/breakfast-egg-cups-recipe Egg muffins are super easy to throw together. You can also use a silicon muffin pan. You can mix and match whatever veggies you have on hand! Yield: 12 egg cups. Bake at 350 degrees for 20 minutes. Tastes so good & it's super easy to make. If you're using breakfast sausage, you'll need to cook it in a pan, along with the onion. Bake until eggs are set, 25-30 minutes. Did you make this recipe? Very Tasty. Simply place your completely-cooled egg … This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. You can store egg cups in the freezer for up to 3 months. You can use any shredded cheese you like. Enjoy, Congrats! Pour the egg mixture into each muffin cup, to about 3/4 full. HOW TO MAKE EGG MUFFIN CUPS. Information is not currently available for this nutrient. Amount is based on available nutrient data. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated. Thank You for Sharing. I'm going to also try an onion, mushroom, spinach and feta cheese version next time. Bake until a knife inserted in the center comes out clean, 20-25 minutes. Crack egg into each cup. https://www.delish.com/cooking/recipe-ideas/a25563943/egg-muffins-recipe Whatever the add-ins, an egg muffin cup is basically a serving of scrambled eggs with a few flavorful components mixed in, and baked in a muffin tin. FREEZING THIS RECIPE. proportion control, and re-heat for next day if needed. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work. Having quick … Store leftovers in the fridge for up to 4 days. I'm going to make this again for sure. Whisk together eggs, milk, garlic powder, paprika, cumin, salt and pepper in a large bowl. Feel free to cook and chop your own bacon instead of using pre-cooked. Nutrient information is not available for all ingredients. Thought I’d made up this recipe on my own!! Bake for 15-20 minutes, until set. 6 left out of seventeen made. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. These Egg Muffin Cups are made Tex-Mex Style with turkey are my favorite on-the-go breakfast recipe to make ahead, and they make for a great snack, too! Whisk together eggs, milk and salt and pepper. GENEROUSLY coat a muffin tin with nonstick spray, and divide your mix-ins between the cups (they should be about two-thirds full). this is my favorite!! In a large bowl, whisk together eggs, milk, salt, pepper, onion powder, garlic powder, and paprika … Bake for 20 minutes or until eggs have firmed and top is brown and bubbly. Add comma separated list of ingredients to include in recipe. Grease a 12-cup muffin tin. Preheat the oven to 350 degrees F (175 degrees C). This will help the muffin cups not stick to the baking dish. Egg breakfast cups, sometimes referred to as egg muffin cups or muffin tin eggs, are a super easy breakfast recipe that is also family friendly and totally customizable. Fill each egg tin 3/4 full with the egg mixture. Place green onions and bell peppers into a large mixing bowl. For my granddaughter I made these using only egg, fried bacon, and cheese because I knew she wouldn’t like the other ingredients (although I plan to make some for myself, following the recipe.) Let cool slightly to ensure eggs are set before removing from pan to serve. Egg Muffin Cups are an easy ready-to-go option for busy mornings. Think is a keeper. Sprinkle cheese over the top of each muffin cup. Each muffin, before customizing, is just 50 calories each! Everyone has a favorite version, from “veggie omelet” variations to “crustless quiche” versions. In a large bowl, beat the eggs together. If using the silicon muffin tin, place the silicon tin onto a baking sheet. Build Your Bite is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com, Build Your Bite is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com | Trellis Framework by Mediavine, 3/4 cup sharp cheddar cheese, freshly grated, Spray a muffin tin generously with nonstick cooking spray, Distribute spinach, tomatoes, mushrooms, and bell peppers evenly into the 12 cups, In a large bowl, whisk together eggs, milk, salt, pepper, onion powder, garlic powder, and paprika until combined, Pour egg mixture evenly into the 12 tins, to cover the veggies, Bake at 350 degrees for 25 - 30 minutes, until eggs are cooked through, Allow to cool several minutes in the pan, then use a butter knife to loosen the edges before removing them, Store leftovers in the fridge for up to 4 days. 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