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Make Ahead Egg Muffin Cups for Easy Breakfast Meal Prep

Three golden-brown, baked Egg Muffin Cups topped with melted cheese, bacon, and red pepper pieces.
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Bake portable, protein-packed egg muffin cups perfect for grab and go breakfasts. These keto egg bites are simple to make and freeze well for busy weeks.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup milk (any kind)
  • 1/2 cup chopped cooked ham or turkey bacon
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped bell pepper (any color)
  • 1/4 cup chopped onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a standard 12-cup muffin tin well.
  2. In a large bowl, whisk together the eggs and milk until fully combined.
  3. Stir in the chopped ham or turkey bacon, cheese, bell pepper, and onion.
  4. Season the mixture with salt and pepper. Mix gently.
  5. Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
  6. Bake for 15 to 18 minutes, or until the eggs are set and lightly golden.
  7. Remove the tin from the oven and let the egg muffin cups cool in the tin for five minutes before removing them.

Notes

  • For freezer storage, cool the egg muffin cups completely. Place them in a freezer-safe bag or container. They keep well for up to one month.
  • To reheat, place a frozen cup on a microwave-safe plate and microwave on medium power for 60 to 90 seconds until heated through.
  • You can substitute your favorite vegetables or cooked meats for the ham and peppers.

Nutrition

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