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Easy Make-Ahead Egg Muffin Cups Recipe for Quick Healthy Breakfasts

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These easy make-ahead egg muffin cups are a quick, customizable, and protein-packed breakfast option perfect for busy mornings. They freeze well, reheat easily, and can be tailored with your favorite mix-ins.

Ingredients

Scale
  • 8 large eggs
  • ½ cup small-curd cottage cheese
  • ¼ cup milk (whole or 2%)
  • ¾ cup shredded cheese (sharp cheddar or mozzarella)
  • 1 cup fresh spinach, chopped (optional)
  • ½ cup cooked bacon or ham, chopped (use turkey bacon or omit for vegetarian)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • Non-stick cooking spray or butter for greasing muffin tin

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your muffin tin with non-stick spray or softened butter to prevent sticking.
  2. In a large bowl, whisk together the eggs, cottage cheese, and milk until the mixture is mostly smooth with small curds of cheese still visible.
  3. Add the shredded cheese, chopped spinach, and cooked bacon or ham, folding gently with a spatula to evenly distribute. Toss in garlic powder and onion powder if using.
  4. Season with salt and black pepper, then give the mixture one last gentle stir.
  5. Pour the egg mixture evenly into the prepared muffin tins, filling each cup about ¾ full to avoid overflow during baking.
  6. Bake in the preheated oven for 18-22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Muffins should be puffed and slightly firm to the touch.
  7. Remove from oven and let the muffins cool in the pan for 5 minutes to set and ease removal. Use a knife to gently loosen edges if needed.
  8. Transfer muffins to a wire rack to cool completely if storing or freezing. Serve warm immediately if desired.

Notes

Use room temperature eggs for fluffier muffins. Drain any wet ingredients like spinach well to avoid soggy muffins. Grease muffin tin thoroughly to prevent sticking. Customize fillings as desired but watch moisture content. Batter can be prepared the night before and baked fresh in the morning. Muffins freeze well; thaw overnight in fridge before reheating.

Nutrition

Keywords: egg muffin cups, make-ahead breakfast, quick breakfast, healthy breakfast, protein breakfast, gluten-free breakfast, meal prep breakfast

Find it online: https://evabakery.com/easy-make-ahead-egg-muffin-cups-recipe-for-quick-healthy-breakfasts/