Egg muffin cups quite simply is the best invention for breakfast on the go lovers. I know I personally don’t like having the most important meal of the day early in the morning. So this is by far one of my all time favorite healthy meal prep recipes for a quick, easy and high protein breakfast, a low carb breakfast or a keto breakfast for that matter. These mini frittata also make for the perfect healthy snack: simply throw them in the microwave for two minutes and savour!
Tip: Whenever I would bring these frittata muffins to work, I would also carry an avocado and a tomato with me that I would prepare at the cafeteria (with nothing else but salt and pepper, yum!). It is a great combination that allows you to increase your daily fruit and healthy fat intake.
While I will share my recipe with you, know that I kept it simple, but you can custom these baked egg cups to your desire, as there are no rules to what you should incorporate. Basically, anything that you would add to an omelette can be whisked to the batch. Here are a couple ideas that you can try: ham and egg cups, bacon egg cups and spinach egg muffins.
READ MORE: 6 Healthy and easy recipes for breakfast
How to cook best Egg muffin cups
Egg muffin cups – Ingredients:
- 12 eggs
- Optional: veggies of your choice pre-cooked in a pan. For example exemple, pepper and onion.
- Optional: meat of your choice or tofu: 3 slices of ham or bits of cooked bacon.
- Salt and pepper.
Instructions:
Preheat oven to 350F and grease 12 muffin tins with butter.
In a large bowl, combine eggs (along with the veggies and meat if you are adding these to your batch), salt and pepper.
Spread evenly the batch in the muffin tins and place in the oven at 350F for 20 minutes. Allow to cool completely before removing the eggs from the tins. Store them in the fridge for up to five days.
