21 Best Meal Prep Breakfast Ideas + Breakfast Egg Cups
Meal prep these breakfast egg cups and store in the fridge or freezer! You can customize them with a variety of vegetables and other add ins.
Servings: 12
Calories: 109kcal
Ingredients
- 8 eggs
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups mixed vegetables (cut very small)
- 1 cups shredded cheese (½ cup reserved for sprinkling muffin tops)
- ½ cup all purpose flour (gluten-free or almond flour may be subbed)
- ½ teaspoon baking powder
Instructions
- Heat oven to 350°F.
- Line a standard sized muffin pan with parchment or silicone liners and set aside.
- In a large bowl, mix together any vegetables, eggs, salt and pepper, until well combined.
- Stir in the flour and baking powder until completely incorporated.
- Spoon the mixture into the muffin pan, filling nearly full. Sprinkle tops with reserved cheese.
- Bake in the pre-heated oven for 20-25 minutes, until muffins are baked through and no longer jiggle.
Video
Notes
Storage
Egg muffins may be stored in the fridge for up to 4 days. Reheat on a paper towel in the microwave until steaming hot.
Egg muffins may be wrapped in plastic, parchment or wax paper and placed in a large meal prep container or plastic bag in the freezer. Freeze for up to 3 months.
Thaw completely before heating in the microwave.
Nutrition
Serving: 1muffin | Calories: 109kcal | Carbohydrates: 9g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 116mg | Sodium: 212mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1762IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 1mg