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.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 109kcal
- 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
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.
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.
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