Egg Muffin Cups

I’m on a new hunt for a convenient (think… three minutes or less) breakfast with protein and produce (less starches). I love eggs at breakfast but don’t have time to make them (on most mornings).

Enter…Egg Muffin Cups!

Pretty similar to these Breakfast Casserole Bites I made last year around this time, but thought I’d share a slight variation. I must crave eggs and bacon around this time of the year. 🙂


  • 12 eggs, beaten well
  • 3/4 cup milk (I used whole milk) (You can omit the milk or use a non-dairy milk too)
  • Salt/pepper, as desired
  • 3/4 cup peppers/onions/other veggies you desire
  • 3/4 cup bacon/sausage/Canadian bacon
  • 3/4 cup shredded cheese (I prefer to grate cheese myself so it’s fresh and lacks the preservatives put in pre-grated cheese)


  1. Preheat oven to 350 degrees F.
  2. Chop vegetables (I used frozen (already chopped) onions and peppers I needed to use).
  3. Sauté vegetables (little bit of oil if needed), until cooked.


4. Cut bacon, sausage, Canadian bacon (I didn’t cook my Canadian bacon because it was pre-cooked) into desired size.IMG_8915

5. Break eggs into bowl and whisk until combined.


6. Add milk to eggs. Whisk to combine.

7. Add desired salt/pepper to egg mixture.

8. Place vegetables, meat, cheese, etc. in bottom of muffin cups.


9. Pour milk mixture over toppings.


10. Bake for 18-20 minutes or until browned on top.


I froze my cups in a gallon plastic bag and can take a few out for busy mornings.

Enjoy! 🙂

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