I’m not the most creative person when it comes to savory breakfasts, to be honest. And especially not with make ahead options. But egg cups? Egg muffins? Crustless quiche? Whatever you call them. So easy to make and absolutely delicious!I make them ahead in bigger batches and freeze them for easy meal prep, such a life saver on those busy mornings with the kids!
Preheat the oven to 375°F and grease a 12 cup muffin pan well (OR use 12 silicone muffin cups).
Mix all ingredients for the egg muffins together in a medium bowl. Evenly divide between the prepared muffin cups.
Bake for 15-20 minutes, or until the egg muffins are firm to the touch and cooked through.
cool down, then place on a lined baking sheet in a single layer. freeze for 1-2 hours or until firm before placing into bags or containers to freeze
use bags or containers suitable for freezing and label with the name and use-by date (freeze for up to 3 months)
To defrost, heat in the oven (or in the microwave if you’re not a weirdo like I am) until piping hot all the way through before eating
Grease the muffin cups: Seriously, oil the cups. Or you’ll resent yourself.You can technically bake these in nonstick silicone liners, but I really don’t want to bake in silicone because I’m special like that.Chop well: Chopping everything evenly and small enough does three things:
it helps distribute all the mix-ins evenly
it makes the egg cups easier to eat if everything is bite-sized
everything cooks evenly
Baking time: These dry out terribly if overbaked, so make sure you bake them until they’re just set. The exact baking time really depends on the exact size of your muffin cups and how hot your oven runs.Generally, these take 15-20 minutes to bake.