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Easy Freezable Muffin Tin Egg Cups Recipe for Quick Healthy Breakfasts

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These easy freezable muffin tin egg cups are a quick, healthy, and customizable breakfast option that combines fluffy eggs, melty cheese, and fresh veggies. Perfect for meal prep and busy mornings.

Ingredients

Scale
  • 12 large eggs, room temperature
  • 1/4 cup (60 ml) milk (whole or 2%, room temperature; dairy-free alternatives like almond or oat milk can be used)
  • 1 cup (100 g) shredded cheese (cheddar, mozzarella, or your favorite)
  • Cooked bacon or sausage, chopped (optional)
  • Diced vegetables (bell peppers, spinach, cherry tomatoes, mushrooms; fresh or frozen)
  • Salt to taste (about 1/2 teaspoon)
  • Black pepper to taste (about 1/4 teaspoon)
  • Fresh herbs (chopped parsley, chives, or basil, optional)
  • Non-stick cooking spray or olive oil (for greasing muffin tins)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease the muffin tin with non-stick spray or olive oil to ensure easy removal.
  3. Prepare your mix-ins by dicing bell peppers, chopping cooked bacon or sausage, and roughly chopping spinach or herbs into small pieces.
  4. In a large mixing bowl, whisk together 12 large eggs and 1/4 cup (60 ml) milk until smooth and slightly frothy.
  5. Fold in 1 cup (100 g) shredded cheese, diced vegetables, cooked meat (if using), salt, and pepper. Stir gently to combine.
  6. Pour the mixture into the muffin cups, filling each about 3/4 full (approximately 1/4 cup or 60 ml per cup).
  7. Bake for 20-25 minutes. Check at 20 minutes by inserting a toothpick into the center; if it comes out clean, they are done. The tops should be lightly golden and centers set but tender.
  8. Let the egg cups cool in the tin for 5 minutes to firm up. Use a butter knife or small spatula to gently loosen the edges, then carefully remove them.
  9. To freeze, place cooled egg cups on a baking sheet and freeze until solid (about 2 hours), then transfer to a freezer-safe bag or container.
  10. To reheat, microwave on high for 45-60 seconds or until warmed through. For a crispier texture, warm in a toaster oven for 5-7 minutes at 350°F (175°C).

Notes

Use room temperature eggs for better texture. Do not overfill muffin cups to allow eggs to puff up without spilling. Fresh veggies add crunch; if using frozen, drain excess moisture. Grease muffin tins well to prevent sticking. Let egg cups cool before removing to avoid breaking. Adjust baking time if using silicone molds (reduce by 3-5 minutes). For dairy-free, substitute cheese and milk with vegan alternatives. Lower oven temperature by 10-15°F and extend baking time slightly if eggs turn rubbery.

Nutrition

Keywords: egg cups, muffin tin eggs, freezable breakfast, quick breakfast, healthy breakfast, meal prep, protein breakfast, easy breakfast, kid-friendly breakfast

Find it online: https://fizzlefork.com/easy-freezable-muffin-tin-egg-cups-recipe-for-quick-healthy-breakfasts/