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Easy Make Ahead Egg Muffin Cups for Breakfast Meal Prep

Close-up of five freshly baked, golden brown Egg Muffin Cups with visible sausage pieces on a white plate.
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Bake these simple egg muffin cups for a protein-packed, grab and go breakfast perfect for weekly meal prep. They are low carb and great for busy mornings.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup milk (any kind)
  • 1/2 cup chopped cooked meat (ham, bacon, or sausage)
  • 1/2 cup shredded cheese (cheddar or Monterey Jack)
  • 1/4 cup chopped vegetables (peppers, onions, spinach)
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 12-cup standard muffin tin.
  2. In a large bowl, whisk the eggs and milk together until they are well combined and slightly frothy.
  3. Stir in the cooked meat, cheese, and chopped vegetables into the egg mixture. Season with salt and pepper.
  4. Pour the egg mixture evenly into the prepared muffin cups, filling each cup about three-quarters full.
  5. Bake for 15 to 20 minutes, or until the egg cups are set and lightly golden brown. A knife inserted near the center should come out clean.
  6. Let the egg muffin cups cool in the tin for about five minutes before carefully removing them.
  7. For meal prep, cool completely before storing. Place them in an airtight container in the refrigerator for up to four days.
  8. To reheat, microwave one or two cups for 30 to 45 seconds until warmed through.

Notes

  • For freezer storage, cool the cooked egg bites completely. Place them in a freezer-safe bag or container, separating layers with parchment paper if stacking. They keep well for up to one month.
  • If you want a lower carb option, skip the milk or use heavy cream instead.
  • Feel free to swap out the mix-ins based on what you have; feta cheese and sun-dried tomatoes make a great combination.

Nutrition

Find it online: https://cookifyme.com/egg-muffin-cups-for-breakfast-meal-prep/