Breakfast Egg Muffin Cups

  • Serves: 12
  • Cooking Time: 20 MINS
  • Total Calories: 178 CALS

Nutrients per serving:

  • Protein: 15.1g
  • Fat: 12.2g
  • Carbs: 1.3g


1. Preheat oven to 350°F and spray a muffin tin with non-stick spray.

2. In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.

3. Add egg mixture halfway up into each tin of a greased muffin tin.

4. Divide the three topping combinations into 4 muffin cups each.

5. Bake for 20 minutes.

Note: Let the egg muffins cool completely, then wrap individually in plastic wrap and pop them in a freezer-safe zip-lock bag. They will last for up to 2 months. You can eat them on their own, or pop each one into an English muffin!


  • 8 eggs
  • 2 tbsp milk
  • 1 cup shredded cheese (Mozza and Cheddar)
  • 1/2 cup cooked and chopped bacon
  • 1/2 cup of shredded ham
  • 1/2 cup of back bacon
  • 1 pepper
  • 2 stalks green onion finely chopped
  • English muffins (optional)