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Egg Muffin Cups

Egg Muffin Cups: Your New Go-To Healthy Breakfast Delight

Egg Muffin Cups are a customizable, healthy breakfast option packed with protein and gluten-free, perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffin cups
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 6 large Eggs Room temperature for fluffiness
  • 1 cup Cottage Cheese Can substitute with Greek yogurt
  • 1 cup Cheese (your choice) Cheddar or feta recommended
For the Mix-Ins
  • 2 cups Fresh Vegetables e.g., bell peppers, spinach, onions
  • 1 cup Cooked Meat Optional; e.g., bacon, ham, sausage
For Seasoning
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
For Preparation
  • 1 tablespoon Olive Oil Or use non-stick spray

Equipment

  • muffin tin
  • mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Grease a muffin tin with olive oil or non-stick spray and preheat oven to 350°F (175°C).
  2. Whisk the eggs in a large bowl until just combined.
  3. Fold in cottage cheese, chosen cheese, and any chopped meat or fresh vegetables into the egg mixture.
  4. Add salt and pepper to taste, mixing gently.
  5. Fill muffin cups about 3/4 full with the egg mixture.
  6. Bake for 20–25 minutes until tops are set and lightly browned.
  7. Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffin cupCalories: 120kcalCarbohydrates: 3gProtein: 10gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 150mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 10mgCalcium: 120mgIron: 1mg

Notes

Store in an airtight container for up to 5 days in the fridge or freeze for up to 3 months. Reheat in the microwave for 30-45 seconds.

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