Muffin Tin Veggie & Egg Cup
The ultimate make-ahead breakfast—protein-packed, portable, and perfect for the freezer.
Ingredients
*Ingredient costs are estimated based on bulk purchasing and typical grocery prices.
- 10 large eggs
- 1/3 cup milk any kind
- 1 cup mixed veggies finely chopped
- 1/2 cup shredded cheese
- 1/4 cup chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
Optional:
- cooked bacon/ham/sausage/mushrooms
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin (or use silicone liners for easy release).
- Whisk Eggs: In a large bowl, whisk the 12 eggs together with the milk/water, garlic powder, salt, and pepper until the mixture is uniform and slightly frothy.
- Fill Muffin Tin: Evenly divide the chopped spinach and diced onion (if using) among the 12 muffin cups. Sprinkle a small amount of the shredded cheese over the vegetables in each cup.
- Pour & Top: Carefully pour the whisked egg mixture over the fillings in each cup, filling them about ¾ full. Top the egg mixture with the remaining shredded cheese.
- Bake: Bake for 18 to 22 minutes, or until the egg cups are set in the center and lightly golden.
- Cool & Serve: Let the egg cups cool in the muffin tin for 5 minutes before removing them. Serve immediately, or proceed to meal prep notes below.
Notes
Clever Tip
Use silicone muffin liners! They make cleanup effortless and ensure the egg cups pop out easily every time, even when frozen.Meal Prep Notes (Freezing & Reheating)
- Freezing: Ensure the egg cups are completely cooled. Place them on a baking sheet and freeze for 1 hour. Transfer the frozen cups to a large freezer bag or airtight container. They keep well for up to 2 months.
- Reheating (Microwave): Reheat 2 cups on a plate for 45–60 seconds, or until warmed through.
- Reheating (Oven/Toaster Oven): Reheat in a preheated oven at 350°F (175°C) for 5–8 minutes for a crispier exterior.