Breakfast Egg Muffin Cups
This Breakfast Egg Muffin Cups Recipe is a delicious make-ahead breakfast packed full of protein, veggies and is totally customizable!
Servings 12 egg muffins
Calories 70kcal
Ingredients
Base
- 10 large eggs
- 1/2 cup cottage cheese
- 1/4 cup milk
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
Garden Veggie
- 1/2 cup spinach diced
- 1/2 cup tomatoes diced
- 1/2 cup mushrooms diced
- 1/2 cup cheddar cheese
French
- 2 tablespoons green onion
- 1/2 cup smoked gouda cheese
- 1/2 cup asparagus diced
Greek
- 1/2 cup feta cheese
- 1/2 cup tomatoes diced
- 1/4 cup kalamata olives diced
Spanish
- 1/2 cup black beans
- 1/4 cup green bell peppers diced
- 1/4 cup tomatoes diced
- 1/2 cup salsa for topping
Instructions
- Preheat oven to 350* F. Spray a muffin tin with non-stick spray.
- Whisk together eggs in a large bowl. Add cottage cheese, milk, salt and pepper.
- Stir in add-ins for whatever type of egg muffin cup you are making.
- Pour egg mixture into muffin tin, filling each cup 3/4 of the way full.
- Bake for about 25 minutes, until the centers are completely set. The edges will slightly brown.
- Allow to cool for a few minutes before removing and serving. Cool to room temperature before storing.
Nutrition
Serving: 1muffin cup | Calories: 70kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 186mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 247IU | Calcium: 37mg | Iron: 1mg