Egg Muffin Cups

School starts back up this month, which means mornings can become a bit tricky. A fast, delicious breakfast can help take some of the stress out of your morning routine. Premake egg muffin cups and easily reheat them for the perfect on-the-go breakfast for the whole family.

  • Cooking spray
  • Muffin pan
  • 6 Large Eggs
  • 1/4 Cup Milk
  • 1/8 Tsp Salt
  • 1/8 Tsp Ground black pepper
  • Any of your favorite veggies diced
  • 1 oz Shredded cheddar cheese
  1. Spray muffin pan with cooking spray and set aside.

  2. Preheat oven to 375°F.

  3. Whisk eggs, milk, salt and pepper together in a bowl.

  4. Add diced veggies and shredded cheese to the egg mixture.

  5. Fill muffin cups approximately 3/4 full.

  6. Bake until centers are set and no longer runny, about 20-25 minutes.

  7. Allow to cool slightly and serve.

Recipe Notes

Make a variety of flavors by using different veggies and spice combinations. You can also refrigerate and reheat in the microwave in the morning. 

Inspired by and adapted from: Super Healthy Kids

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