Scrambled Egg Muffin Cups
Portable scrambled egg muffin cups packed with vegetables and cheese. These make-ahead breakfast cups are perfect for busy mornings — just grab, reheat, and go.
Ingredients
- 6 large eggs
- ¼ cup milk
- ½ cup shredded cheddar cheese
- ¼ cup diced bell peppers (any colour)
- ¼ cup diced onion
- ¼ cup chopped spinach
- ¼ cup cooked and crumbled bacon or sausage (optional)
- Salt and pepper to taste
- Non-stick cooking spray
Instructions
- Preheat oven: Preheat to 180°C (350°F). Grease a 12-cup muffin tin with non-stick spray.
- Prepare the egg mixture: In a large bowl, whisk together eggs, milk, salt, and pepper until well combined. Stir in the cheese, diced peppers, onion, spinach, and cooked meat if using.
- Fill the muffin cups: Pour the egg mixture evenly into the prepared muffin cups, filling each about ⅔ full.
- Bake: Bake for 15-18 minutes until the eggs are set and the tops are lightly golden. A toothpick inserted in the centre should come out clean.
- Cool and serve: Let the muffin cups cool in the pan for 5 minutes, then run a knife around the edges to loosen. Serve warm.
Tips
- Meal prep: Make a batch on Sunday and enjoy all week. These reheat perfectly.
- Freeze well: Cool completely and freeze in a single layer. Transfer to a freezer bag for up to 3 months.
- Mix it up: Use whatever vegetables or cheese you have on hand.
Storage
Refrigerate in an airtight container for up to 5 days. Reheat in the microwave for 30-45 seconds or in a 180°C oven for 5-7 minutes. Freeze for up to 3 months.
Variations
- Mediterranean: Add sun-dried tomatoes, feta, and olives.
- Southwest: Add black beans, corn, and pepper jack cheese.
- Broccoli Cheddar: Replace peppers with steamed broccoli florets.