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Egg Muffin Cups

Avoid skipping breakfast by making these egg muffin cups in a muffin tin ahead of time. Perfect breakfast meal prep idea! These egg muffin cups are easy to customize with anything from spinach, bell peppers, tomatoes, onions, cheese, fresh herbs, etc.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Calories: 60
Ingredients Method Notes

Ingredients
  

  • ½ dozen eggs
  • coconut oil for the muffin tin
  • kale chopped
  • baby spinach chopped
  • tomatoes diced
  • onions finely chopped
  • red bell peppers finely chopped
  • green peppers finely chopped
  • mushrooms finely chopped
  • goat cheese crumbled
  • basil finely chopped
  • mozzarella cheese shredded
  • salt and pepper to taste (other seasonings too like oregano or garlic powder!)
  • fire roasted salsa for topping the eggs!

Method
 

  1. Preheat oven to 350ºF. Spray a nonstick muffin tin with nonstick cooking spray or melted coconut oil. Set aside.
  2. Whisk the eggs in a bowl. Place 2-3 items from the list above into each tin. You can customize each muffin cup however you’d like! Pour the egg mixture on top, leaving 1/4″ from the top.
  3. Bake for 20 minutes, or until a toothpick comes out clean for each frittata. Remove from oven. Use a knife to go around the edges and pop out the egg cups.
  4. To reheat, simply place one egg muffin in the microwave for 35-45 seconds on HIGH or until warm. Enjoy!

Notes

Keep them all in an airtight container in the refrigerator or place each individual egg muffin cup in a resealable bag for an easy grab-and-go breakfast. Dispose after 6 days. 
You can also freeze the cooked egg muffins, once cooled, in a resealable bag for up to 3 months.
Please note: the calories below are for 1 egg without the add-ons since the recipe allows you to DIY these egg muffins.