Healthy Egg Muffin Cups Easy Recipe

These healthy egg muffin cups are so easy to make. They are a great way to make an entire weeks’ worth of breakfast bites for on-the-go mornings. Or just make a bunch of healthy snacks for kids or breakfast for the whole family on a lazy weekend morning.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Snack

Cuisine: American

Keyword: 30 minute meal, easy meals, healthy recipe, make ahead

Servings: egg bites

Calories: 129kcal

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Kitchen Essentials

Mini Muffin Tins

Measuring Cups

Containers

Ingredients

10 Large Eggs about 1 ½ Cups
½ Cup Heavy Cream optional
1 ½ Cups Spinach rough cut if you like
½ Cup Onions diced
½ Cup Bell Pepper diced
½ Cup Bean Sprouts optional
¾ Cup Cheese shredded
½ Teaspoon Garlic Powder
¼ Teaspoon Black Pepper
¼ Teaspoon Salt

Instructions

We sprayed each cup in the muffin tin with cooking oil to make sure that the egg bites didn’t stick. Our muffin pan makes 12 at a time.
Add the diced onions, diced bell peppers, spinach leaves, bean sprouts, and shredded cheese to the muffin cups.
In a separate bowl, whisk the eggs with the heavy cream, garlic powder, salt, and black pepper.
Pour over the top of the ingredients in each muffin cup.
Bake in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes. You can tell when they are done when the eggs are set, or no longer jiggly.
Enjoy right away or store in the refrigerator up to one week in an airtight container.

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Notes

Storing, Freezing, and Reheating Healthy Egg Bites

As soon as they have cooled to room temperature. Get in a storage container and refrigerator for food safety. Store in an airtight container in the refrigerator, and they will last up to seven days.

The fastest way to reheat, take out the number of egg bites that you plan on having. Place on a microwave safe plate or bowl. Heat for 25-35 seconds in a microwave.

Freezing Muffin Cups

You can freeze them but note that they will be a bit soggy when reheated after they have been frozen. However, if this is not an issue for you. Here is how you do it.

Once baked, cool completely and either wrap in freezer paper or place a couple at a time in small freezer safe freezer bags of air tight containers. This way, you can just remove a few at a time to eat as needed.

They will stay fresh in the freezer up to 4 months.

Nutrition