Egg Muffins
Fluffy baked egg cups loaded with your choice of protein, vegetables, and cheese—a versatile make-ahead breakfast or brunch that works for meal prep, keto diets, or quick weekday mornings.
Ingredients
Method
Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with cooking spray or butter.
Cook your chosen protein (bacon, sausage, etc.) until crispy if using raw; let cool slightly and chop into small pieces. Finely chop your chosen vegetables.
Crack all eggs into a large mixing bowl, add heavy cream, salt, and pepper, and whisk until well combined and slightly frothy, about 1 minute.
Gently fold in the cooked protein, chopped vegetables, and shredded cheese until evenly distributed.
Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
Bake for 18–22 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean. Eggs will continue to set slightly as they cool.
Let the muffins cool in the tin for 2–3 minutes, then run a small knife around the edges and pop them out onto a serving plate. Garnish with fresh green onion or herbs if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan. Adding the missing ingredients to a grocery list is coming soon.
Plan this in GreenplateAi →