Egg Muffin Cups

This is one that I have recently added to the breakfast schedule and my kids have been loving it. It’s easy to throw together in the morning and you can put them in the fridge for a couple days after as well! Enjoy!

Egg Muffin Cups

Ingredients

• 6 large eggs

• 1–2 tbsp butter (for greasing tins + sautéing)

• 1 cup chopped veggies (I just throw in what I have)

• Salt + pepper to taste

• Optional: add cheese or fresh herbs

Instructions

1. Prep the tins

• Preheat oven to 350°F (175°C).

• Generously butter a 6-cup or 12-cup muffin tin so the eggs don’t stick.

2. Cook the veggies

• Heat a little butter in a pan.

• Sauté chopped veggies until softened (2–4 minutes). Season with salt + pepper.

3. Whisk the eggs

• In a bowl, crack the eggs and whisk with a pinch of salt and pepper.

• (Optional: stir in cheese or herbs here).

4. Assemble

• Divide the sautéed veggies evenly into the muffin cups.

• Pour the egg mixture on top, filling each cup about ¾ full.

5. Bake

• Place in oven for 18–22 minutes, or until the eggs are set and puffed up.

• Let cool a few minutes before removing.