These yummy, protein-rich egg muffin cups are the easiest make-ahead breakfast option to grab throughout the week!
Table of Contents
- This recipe is…
- Why should egg cups be a go-to staple?
- Recipe Ingredients
- Mix-in Combination Ideas for Muffin Tin Eggs
- Supplies Needed to Make this Recipe
- How to Make Egg Muffins
- The Best Way to Keep Muffin Tin Eggs from Sticking in the Muffin Tin
- Storing and Reheating Egg Muffin Cups
- Frequently Asked Questions
- More Favorite Grab-and-Go Breakfast Recipes
- Egg Muffins Recipe
This recipe is…
If you’re looking for more grab and go breakfast options, give these recipes a try: copycat Starbucks egg bites (SO good!), balanced breakfast egg cups, roasted veggie breakfast casserole – YUM!
Why should egg cups be a go-to staple?
Egg cups are incredibly handy! I love that you can make a bunch of them in advance and then either refrigerate or freeze them for a super convenient, healthy, on-the-go breakfast option. These egg cups are loaded with bacon and cheese (my personal favorite), but feel free to customize them to your liking — switch up the protein and/or cheese or even add veggies if that’s your thing!
Recipe Ingredients
The ingredients here are super simple. Here’s everything you’ll need:
- Bacon – to start, you’ll need 8 ounces of bacon.
- Eggs – what would egg cups be without eggs?! You’ll need a dozen (12) eggs for this recipe.
- Cheddar Cheese – 1 cup of shredded cheddar cheese goes into the egg cups too!
- Heavy Cream – to make the egg cups rich and velvety, you’ll need a ⅓ cup of heavy cream or milk (dairy or non-dairy will do!).
- Salt + Pepper – the only seasoning needed here is a ½ teaspoon of sea salt and a ¼ teaspoon of ground black pepper.
- Green Onions – finely chopped green onions add some color and flavor to the finished egg cups!
Ingredient Modifications
The above ingredients are for basic bacon and cheese egg cups, but when it comes to this tasty make-ahead breakfast option, the sky’s the limit! Here are some swaps and additions that are worth trying:
- Make them dairy-free: make the egg cups dairy-free by using your favorite non-dairy milk and vegan cheese.
- Use a different protein: don’t like bacon? No worries! Cook and crumble breakfast sausage instead! You could also use chopped ham, leftover shredded chicken, or even cooked and crumbled ground beef.
- Use a different cheese: feel free to sub your favorite cheese for the cheddar cheese!
- Add veggies: add finely chopped bell peppers, carrots, broccoli, or even shredded potatoes (sweet or white) to the cups for a veggie boost!
Mix-in Combination Ideas for Muffin Tin Eggs
As mentioned above, these egg cups can literally be ANYTHING you want them to be! They’re super flexible, so don’t stress too much about exact amounts for any extras you add in — just sprinkle them into the muffin tins before pouring the egg mixture over and you’ll be good to go! Some really delicious flavor combinations worth trying…
- Broccoli and Cheddar: bacon + shredded cheddar cheese + riced or finely chopped broccoli
- Red Pepper + Feta: chopped spinach + diced red bell peppers + crumbled feta cheese
- Sundried Tomato: mozzarella cheese + chopped sundried tomatoes + cooked and crumbled breakfast sausage + dollop of pesto
- Southwest: cheddar cheese + cooked and crumbled ground beef + diced green chiles + diced bell peppers
What is the ideal ratio of egg to mix-ins?
Again, I wouldn’t worry about being too precise here, but try to fill each cup no more than two-thirds of the way full. This will allow for each cup to have plenty of egg/cream mixture too!
Supplies Needed to Make this Recipe
How to Make Egg Muffins
The process is super simple, making these an ideal make-ahead option! Here’s how you’ll do it:
- Cook the bacon – if your bacon isn’t already cooked, go ahead and cook it! Chop the raw bacon and pan fry it until crispy.
- Preheat the oven + line the muffin tin – while your bacon is cooking, preheat the oven to 350°F and line your tin with muffin liners.
- Whisk egg mixture – in a large mixing bowl, whisk together the eggs, heavy cream, salt, and pepper.
- Fill the cups – split the bacon and cheese between the 12 muffin cups, then pour the egg mixture over top!
- Bake and enjoy – bake the bacon and cheese egg cups for 20 minutes, then let cool slightly, and enjoy!
The Best Way to Keep Muffin Tin Eggs from Sticking in the Muffin Tin
You can go one of two routes here: either use a silicone muffin pan or use reliable muffin liners (either parchment or silicone). Steer clear of just oiling your muffin tin (vs. using liners), as this will just increase the likelihood that the egg cups stick to the pan!
Storing and Reheating Egg Muffin Cups
Store any leftover egg cups in an airtight container in the refrigerator. To reheat, simply pop a few egg cups in the microwave and heat through until warm!
Frequently Asked Questions
Absolutely! This is an incredible way to approach this recipe, actually! To do this, simply cook the egg muffins all the way through, let them cool completely, and then toss them into a bag or large container to freeze!
Stored in the fridge, these egg cups will last for 5 days, and in the freezer, they’ll last for up to 3 months.
Because these egg muffins are protein and healthy fat-rich, I love enjoying them alongside some fresh fruit or breakfast potatoes!
More Favorite Grab-and-Go Breakfast Recipes
Egg Muffins
Ingredients
- 8 ounces bacon
- 12 eggs
- 1 cup cheddar cheese shredded
- ⅓ cup heavy cream or milk dairy or non-dairy
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- Green onions finely chopped, for garnish
Instructions
- Chop the raw bacon and pan fry it until crispy.
- While your bacon is cooking, preheat the oven to 350°F and line your tin with muffin liners.
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper.
- Split the bacon and cheese between the 12 muffin cups, then pour the egg mixture over top.
- Bake the egg cups for 20 minutes, then let cool slightly, and enjoy!
Nutrition
Would it be possible to put this in a 9×13 pan? Just curious!
Hi Abigail! You could definitely cook this in a 9×13 pan (like a casserole). The bake time would be about the same, just until the center of the eggs are set. Enjoy! -Team FF
Made these the other day and we loved them! They are so easy to make and so handy to have a prepared breakfast that is delicious! I am making another batch as I am writing this! Thank you!!
That’s so great to hear, Debbie! Thank you so much for taking the time to share this with us!!
My son is taking a medicine that doesn’t work with calcium, so I’m having to re-think breakfast. Do you have the calcium numbers for these cups?
We don’t have calcium numbers, Cari. I’m so sorry!