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Meal Prep Egg Muffin Cups

A nutritious and easy-to-make breakfast option featuring fluffy eggs, turkey bacon, and fresh vegetables, perfect for meal prep.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 large eggs
  • 1/2 cup whole milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked chopped turkey bacon
  • 1/4 cup finely diced bell peppers
  • 1/4 cup diced white onion
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • 12-cup muffin tin
  • Mixing bowl
  • Whisk

Method
 

Preparation
  1. Preheat oven to 350F (175C) and grease a 12-cup muffin tin with non-stick spray.
  2. Whisk eggs in a large mixing bowl until yolks and whites are fully combined.
  3. Slowly whisk in the milk until the mixture is smooth.
  4. Stir in the salt and black pepper.
  5. Divide turkey bacon, bell peppers, and onion evenly into the 12 muffin cups.
  6. Sprinkle the shredded cheddar cheese over the fillings in each cup.
  7. Pour the egg mixture over the fillings until each cup is 3/4 full.
  8. Bake for 20 to 25 minutes until the centers are set and tops are golden.
  9. Let the muffins rest for 5 minutes before removing them from the tin.

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat in the microwave for 30-45 seconds.