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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!
Course Breakfast
Cuisine American
Keyword egg muffin cups
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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

Meat Lovers

  • 1/2 cup ham diced
  • 1/2 cup bacon cooked and crumbled
  • 1/2 cup sausage cooked and crumbled

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