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Easy Make-Ahead Breakfast Egg Muffin Cups Recipe for Busy Mornings

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A quick and easy recipe for make-ahead breakfast egg muffin cups that are perfect for busy mornings. These muffins are fluffy, customizable, and packed with protein and flavor.

Ingredients

Scale
  • 8 large eggs (about 16 oz / 450 g)
  • 1/2 cup (120 g) small curd cottage cheese
  • 1 cup (100 g) shredded cheese (cheddar or mozzarella)
  • 1/4 cup (60 ml) milk (whole or 2%)
  • 1 cup (30 g) fresh spinach, chopped (optional)
  • 1/2 cup (75 g) cooked bacon or sausage, chopped (optional)
  • 1 small onion, finely diced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 tbsp fresh herbs (parsley or chives, chopped, optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease your muffin tin thoroughly with non-stick spray or line with silicone muffin cups to prevent sticking.
  3. Whisk together the eggs and milk in your mixing bowl until the mixture is smooth and slightly frothy, about 1-2 minutes.
  4. Add cottage cheese, shredded cheese, salt, pepper, and garlic powder to the egg mixture. Stir gently to combine without breaking up the cottage cheese curds too much.
  5. Fold in your chopped spinach, cooked bacon or sausage, and diced onion. Add fresh herbs if using.
  6. Spoon the mixture evenly into each muffin cup, filling them about 3/4 of the way full (yields 12 muffins).
  7. Bake for 20-22 minutes until the egg muffins are set and lightly golden on top. Test doneness by inserting a toothpick in the center; it should come out clean.
  8. Remove from the oven and let cool for 5 minutes before gently running a knife around each muffin to loosen it.
  9. Serve warm or cool completely before storing.

Notes

Use small-curd cottage cheese for the best texture. Grease muffin tins well or use silicone liners to prevent sticking. Let muffins rest a few minutes if they appear wet on top after baking. Prep veggies and meat the night before to save time. Muffins can be refrigerated up to 4 days or frozen up to 3 months. Reheat in microwave or toaster oven.

Nutrition

Keywords: egg muffin cups, make-ahead breakfast, easy breakfast, protein breakfast, quick breakfast, egg muffins, healthy breakfast, gluten-free breakfast

Find it online: https://shimmersnack.com/easy-make-ahead-breakfast-egg-muffin-cups-recipe-for-busy-mornings/