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Classic Veggie Egg Muffin Cups
Egg Muffin Cups are a delicious and versatile dish that make for a perfect breakfast or snack option. These Classic Veggie Egg Muffin Cups are packed with wholesome ingredients and can be easily customized to suit your taste. They’re great for meal prep, allowing you to prepare a batch at the beginning of the week and enjoy them all week long!
| Ingredients | Quantity |
|---|---|
| Large eggs | 6 |
| Spinach | 1 cup |
| Bell pepper | 1 (diced) |
| Onion | 1 small (diced) |
| Cherry tomatoes | 1/2 cup (halved) |
| Feta cheese | 1/2 cup (crumbled) |
| Salt | 1/4 tsp |
| Black pepper | 1/4 tsp |
| Olive oil | 1 tsp |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
- In a large bowl, whisk together the eggs, salt, and black pepper.
- Stir in the spinach, bell pepper, onion, cherry tomatoes, and feta cheese until combined.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the egg cups are set and lightly golden.
- Allow to cool for a few minutes before removing from the tin and enjoy!
Spinach and Feta Egg Muffin Cups
Spinach and Feta Egg Muffin Cups are a savory and satisfying breakfast option that combines the goodness of eggs, fresh spinach, and tangy feta cheese. These muffin cups are not only easy to prepare but also perfect for meal prepping, so you can enjoy them on busy mornings or as a quick snack throughout the week.
| Ingredients | Quantity |
|---|---|
| Large eggs | 6 |
| Spinach | 1 cup |
| Feta cheese | 1/2 cup (crumbled) |
| Salt | 1/4 tsp |
| Black pepper | 1/4 tsp |
| Olive oil | 1 tsp |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
- In a large bowl, whisk together the eggs, salt, and black pepper.
- Stir in the spinach and feta cheese until combined.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the egg cups are set.
- Allow to cool for a few minutes before removing from the tin and enjoy!
Bacon and Cheddar Egg Muffin Cups
Bacon and Cheddar Egg Muffin Cups are a delicious and indulgent breakfast treat that combines the smoky flavor of crispy bacon with the rich creaminess of cheddar cheese. These muffin cups are ideal for those who enjoy a hearty breakfast that is both satisfying and easy to make. Perfect for meal prep, they can be enjoyed warm or cold, making for a versatile option throughout the week.
| Ingredients | Quantity |
|---|---|
| Large eggs | 6 |
| Cooked bacon | 4 slices |
| Cheddar cheese | 1/2 cup (shredded) |
| Salt | 1/4 tsp |
| Black pepper | 1/4 tsp |
| Olive oil | 1 tsp |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
- In a large bowl, whisk together the eggs, salt, and black pepper.
- Chop the cooked bacon into small pieces and then stir it into the egg mixture along with the cheddar cheese.
- Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the egg cups are set and lightly golden.
- Allow to cool for a few minutes before removing from the tin and enjoy!
Southwest Turkey and Black Bean Egg Muffin Cups
Southwest Turkey and Black Bean Egg Muffin Cups are a flavorful and nutritious breakfast option that provides a spicy twist to your morning routine. Packed with lean ground turkey, hearty black beans, and a blend of zesty spices, these muffin cups are not only delicious but also high in protein and fiber. They’re perfect for meal prep, allowing you to grab a quick and tasty meal throughout the week.
| Ingredients | Quantity |
|---|---|
| Large eggs | 6 |
| Ground turkey | 1 cup |
| Black beans (cooked, drained) | 1/2 cup |
| Diced bell pepper | 1/2 cup |
| Salsa | 1/4 cup |
| Cumin | 1 tsp |
| Chili powder | 1 tsp |
| Salt | 1/4 tsp |
| Black pepper | 1/4 tsp |
| Olive oil | 1 tsp |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
- In a skillet over medium heat, cook the ground turkey until browned. Stir in the diced bell pepper, black beans, salsa, cumin, chili powder, salt, and black pepper; cook for an additional 2-3 minutes.
- In a large bowl, whisk together the eggs. Then mix in the turkey and bean mixture.
- Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the egg cups are set and lightly golden.
- Allow to cool for a few minutes before removing from the tin and enjoy!
Mediterranean Egg Muffin Cups
Mediterranean Egg Muffin Cups are a vibrant and healthy breakfast option inspired by the fresh flavors of the Mediterranean. These muffin cups are loaded with vegetables, feta cheese, and a hint of oregano, providing a delicious combination that’s both satisfying and nutritious. Perfect for meal prep, they can be enjoyed warm or cold, making them a versatile choice for busy mornings.
| Ingredients | Quantity |
|---|---|
| Large eggs | 6 |
| Spinach (fresh, chopped) | 1 cup |
| Cherry tomatoes (halved) | 1/2 cup |
| Feta cheese (crumbled) | 1/2 cup |
| Diced onion | 1/4 cup |
| Kalamata olives (sliced) | 1/4 cup |
| Dried oregano | 1 tsp |
| Salt | 1/4 tsp |
| Black pepper | 1/4 tsp |
| Olive oil | 1 tsp |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
- In a skillet, sauté the diced onion in olive oil until translucent. Add the chopped spinach and cook until wilted.
- In a large bowl, whisk together the eggs, then add the sautéed vegetables, cherry tomatoes, feta cheese, olives, oregano, salt, and black pepper.
- Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until the egg cups are set and golden on top.
- Allow to cool for a few minutes before removing from the tin and enjoy!
Mushroom and Swiss Egg Muffin Cups
Mushroom and Swiss Egg Muffin Cups are a delicious and protein-packed breakfast option that combines the earthy flavors of sautéed mushrooms with the creamy richness of Swiss cheese. These savory muffin cups are perfect for meal prep, allowing you to enjoy a gourmet breakfast on-the-go or as a subtle brunch offering. They are easy to make and can be customized with your favorite herbs and spices for extra flavor.
| Ingredients | Quantity |
|---|---|
| Large eggs | 6 |
| Fresh mushrooms (sliced) | 1 cup |
| Swiss cheese (shredded) | 1/2 cup |
| Diced bell pepper | 1/4 cup |
| Diced onion | 1/4 cup |
| Spinach (fresh, chopped) | 1/2 cup |
| Dried thyme | 1 tsp |
| Salt | 1/4 tsp |
| Black pepper | 1/4 tsp |
| Olive oil | 1 tsp |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and lightly grease a muffin tin.
- In a skillet, heat olive oil and sauté the diced onion and bell pepper until soft. Add the mushrooms and cook until they release moisture and are browned. Stir in the chopped spinach until wilted.
- In a large mixing bowl, whisk the eggs and then stir in the sautéed vegetable mixture, shredded Swiss cheese, thyme, salt, and black pepper.
- Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until the egg cups are set and lightly golden on top.
- Let them cool for a few minutes before removing from the tin and serve warm or at room temperature. Enjoy!
Ham and Asparagus Egg Muffin Cups
Ham and Asparagus Egg Muffin Cups are a hearty and nutritious breakfast option that brings together the savory flavors of diced ham and fresh asparagus. These tasty muffin cups are not only easy to prepare but are also perfect for meal prep, ensuring you have a delicious and filling breakfast ready to go throughout the week. Packed with protein and vibrant veggies, they are a great way to start your day.
| Ingredients | Quantity |
|---|---|
| Large eggs | 6 |
| Diced ham | 1 cup |
| Fresh asparagus (chopped) | 1 cup |
| Shredded cheddar cheese | 1/2 cup |
| Diced onion | 1/4 cup |
| Milk | 1/4 cup |
| Dried dill | 1 tsp |
| Salt | 1/4 tsp |
| Black pepper | 1/4 tsp |
| Olive oil | 1 tsp |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and lightly grease a muffin tin.
- In a skillet, heat olive oil and sauté the diced onion until translucent. Add the chopped asparagus and cook until tender.
- In a large mixing bowl, whisk the eggs and milk, then stir in the sautéed vegetables, diced ham, shredded cheddar cheese, dill, salt, and black pepper.
- Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until the egg cups are set and lightly golden on top.
- Allow to cool for a few minutes before removing from the tin and serve warm or at room temperature. Enjoy!
Tomato Basil Egg Muffin Cups
Tomato Basil Egg Muffin Cups are a delightful and flavorful breakfast option that combines fresh tomatoes and aromatic basil with eggs, creating a light yet satisfying dish. These muffin cups are perfect for those who want a quick meal that is rich in flavor and nutrition. They are also easy to prepare ahead of time, making them ideal for busy mornings.
| Ingredients | Quantity |
|---|---|
| Large eggs | 6 |
| Diced tomatoes | 1 cup |
| Fresh basil (chopped) | 1/4 cup |
| Shredded mozzarella cheese | 1/2 cup |
| Diced onion | 1/4 cup |
| Milk | 1/4 cup |
| Salt | 1/4 tsp |
| Black pepper | 1/4 tsp |
| Olive oil | 1 tsp |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and lightly grease a muffin tin.
- In a skillet, heat olive oil and sauté the diced onion until it’s translucent. Add the diced tomatoes and cook for a few minutes until slightly softened.
- In a large mixing bowl, whisk together the eggs and milk, then fold in the sautéed vegetables, chopped basil, shredded mozzarella cheese, salt, and black pepper.
- Pour the egg mixture into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until the egg cups are set and golden on top.
- Let cool for a few minutes before removing from the tin, and serve warm or at room temperature. Enjoy!
Zucchini and Cheese Egg Muffin Cups
Zucchini and Cheese Egg Muffin Cups are a delicious and healthy breakfast option that incorporates tender zucchini and melted cheese into a fluffy egg base. These muffins are packed with nutrients and can easily be made in advance, making them a perfect grab-and-go meal for busy mornings or a satisfying addition to any brunch spread.
| Ingredients | Quantity |
|---|---|
| Large eggs | 6 |
| Grated zucchini | 1 cup |
| Shredded cheddar cheese | 1/2 cup |
| Diced bell pepper | 1/4 cup |
| Chopped green onions | 1/4 cup |
| Milk | 1/4 cup |
| Salt | 1/4 tsp |
| Black pepper | 1/4 tsp |
| Olive oil | 1 tsp |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and lightly grease a muffin tin.
- In a large mixing bowl, whisk together the eggs and milk. Stir in the grated zucchini, shredded cheddar cheese, diced bell pepper, chopped green onions, salt, and black pepper.
- Pour the egg mixture into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until the egg cups are set and lightly browned on top.
- Allow to cool for a few minutes before removing from the tin, then enjoy warm or store for later.
Smoked Salmon and Cream Cheese Egg Muffin Cups
Smoked Salmon and Cream Cheese Egg Muffin Cups are a sophisticated twist on traditional egg muffins, perfect for a brunch or a luxurious breakfast. These savory muffins feature the rich flavors of smoked salmon and creamy cheese, providing a deliciously satisfying meal that’s still easy to prepare. Packed with protein and omega-3 fatty acids, these muffin cups are not only tasty but also a nutritious option.
| Ingredients | Quantity |
|---|---|
| Large eggs | 6 |
| Smoked salmon, chopped | 1 cup |
| Cream cheese, softened | 1/2 cup |
| Diced red onion | 1/4 cup |
| Capers | 1 tbsp |
| Fresh dill, chopped | 2 tbsp |
| Salt | 1/4 tsp |
| Black pepper | 1/4 tsp |
| Olive oil | 1 tsp |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and lightly grease a muffin tin.
- In a large mixing bowl, whisk together the eggs, salt, and black pepper. Stir in the smoked salmon, cream cheese, diced red onion, capers, and fresh dill.
- Pour the egg mixture into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until the egg cups are set and lightly browned on top.
- Allow to cool for a few minutes before removing from the tin, then enjoy warm or store for later.
Mixed Bell Pepper and Onion Egg Muffin Cups
Mixed Bell Pepper and Onion Egg Muffin Cups are a colorful and flavorful option for breakfast or a quick snack. These muffin cups combine the vibrant taste of bell peppers and onions with eggs, making them a delicious and nutritious choice. Packed with vitamins and protein, they’re easy to prepare and can be enjoyed warm or stored for later.
| Ingredients | Quantity |
|---|---|
| Large eggs | 6 |
| Bell peppers (mixed colors), diced | 1 cup |
| Onion, diced | 1/2 cup |
| Spinach, chopped | 1 cup |
| Salt | 1/4 tsp |
| Black pepper | 1/4 tsp |
| Olive oil | 1 tsp |
| Grated cheese (optional) | 1/2 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and lightly grease a muffin tin.
- In a large mixing bowl, whisk together the eggs, salt, and black pepper. Stir in the diced bell peppers, onion, spinach, and grated cheese if using.
- Pour the egg mixture into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until the egg cups are set and the tops are lightly golden.
- Allow to cool for a few minutes before removing from the tin, then enjoy warm or refrigerate for later.