Easy Muffin Tin Egg Cups

These protein-packed muffin tin egg cups will quickly become your new favorite breakfast on the go! Prep ahead, freeze & reheat in the microwave.

Muffin Tin Egg Recipe

While your oven is preheating, heat the avocado oil in a medium pan. Cook the broccoli, onion, bell pepper, and turkey bacon  until the veggies are slightly softened and aromatic, ~5 minutes. Set aside.

In a blender, add the eggs, cottage cheese, salt, and pepper. Blend until smooth.

Step by Step Starbucks Egg Bites

Coat 12 standard muffin cups with cooking spray. Divide the broccoli and bacon mixture evenly. Do not press down. Leaving the space allows for the egg mixture to fill (photo 1).

Divide the egg mixture into the 12 cups over the broccoli and bacon mixture (photo 2).

Sprinkle the cheese mixture evenly over each cup (photo 3).

Cook 20-25 minutes until the eggs are set (photo 4). 

Cool for 2-3 minutes. To release, lightly run a knife along the edge of each bit. 

How do you get eggs out of muffin tins?

To remove the eggs out of the muffin tin, use a small fork or butter knife to tip the muffins on their side before scooping them out of the muffin tin.

Grease your muffin tin well to prevent the eggs from sticking. I use avocado oil spray and it works great. If you would like to take it to another level of precaution, use a non-stick muffin tin.

You can use muffin tin cupcake liners, too.

How long reheat egg muffins?

Reheat frozen egg cups for 50 minutes, then 10 seconds at a time until heated. For refrigerated egg cups, microwave for 20 seconds, then 10 seconds at a time until heated.

Meal Prep Solution: Muffin Tin Egg Cups

Freeze in a sealed container and reheat in the microwave for breakfast on the go!

Want to add lunch to-go? Try these chicken caesar salad wraps!

Breakfast Egg Cups Equipment

• Avocado Oil Spray
• Non-Stick Muffin Tins

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Print Recipe

5 from 6 votes

Muffin Tin Egg Bites

These protein packed muffin tin egg cups will quickly become your new favorite breakfast on the go! Prep ahead, freeze & reheat in the microwave.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Breakfast

Cuisine: American

Servings: 4

Calories: 355kcal

Author: Candice

Equipment

• ▢
  Muffin Tin

Ingredients

• ▢ 2 cups broccoli chopped
• ▢ ¼ cup onion diced
• ▢ ¼ cup red bell pepper diced
• ▢ 2 tbsp avocado oil
• ▢ ¾ cup Pepper Jack cheese shredded
• ▢ 8 large eggs
• ▢ ½ cup cottage cheese
• ▢ 3 slices turkey bacon chopped
• ▢ Pinch salt
• ▢ ¼ tsp pepper
• ▢ Cooking spray

Instructions

• Preheat oven to 350F.
• In the meantime, heat the avocado oil in a medium pan. Cook the broccoli, onion, bell pepper, and turkey bacon until the veggies are slightly softened and aromatic, ~5 minutes. Set aside.
• In a blender, add the eggs, cottage cheese, salt, and pepper. Blend until smooth.
• Coat 12 standard muffin cups with cooking spray. Divide the broccoli and bacon mixture evenly. Do not press down. Leaving the space allows for the egg mixture to fill.
• Divide the egg mixture into the 12 cups over the broccoli and bacon mixture.
• Sprinkle the cheese mixture evenly over each cup.
• Cook 20-25 minutes until the eggs are set.
• Cool for 2-3 minutes. To release, lightly run a knife along the edge of each bit.

Notes

Freeze in a sealed container and reheat in the microwave for breakfast on the go! Serve with broccoli coins.

Nutrition

Calories: 355kcal | Carbohydrates: 7g | Protein: 24g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 361mg | Sodium: 590mg | Potassium: 385mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1250IU | Vitamin C: 53.2mg | Calcium: 250mg | Iron: 2.3mg

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