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Easy Mini Muffin Tin Egg Cups Recipe for Perfect Weekly Breakfast Prep

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These mini muffin tin egg cups are a quick, easy, and protein-packed breakfast option perfect for weekly meal prep. They combine simple ingredients into flavorful, bite-sized cups that keep well in the fridge for up to 5 days.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1/4 cup small-curd cottage cheese
  • 2 tablespoons milk (whole or 2%, dairy-free options like almond milk work too)
  • 1/2 cup shredded cheese (cheddar or mozzarella)
  • 1/4 cup finely diced bell pepper (any color)
  • 1/2 cup chopped fresh spinach
  • 2 green onions, sliced thin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon garlic powder (optional)
  • Olive oil or non-stick spray for greasing the muffin tin

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your mini muffin tin with olive oil or non-stick spray.
  2. In a medium bowl, whisk together 6 large eggs until fully combined and slightly frothy, about 1-2 minutes.
  3. Mix in 1/4 cup small-curd cottage cheese and 2 tablespoons milk until combined.
  4. Add 1/2 cup shredded cheese, diced bell pepper, chopped spinach, and sliced green onions. Fold evenly.
  5. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon smoked paprika, and optional garlic powder. Adjust seasoning if desired.
  6. Spoon the egg mixture into each mini muffin cup, filling about 3/4 full. This recipe yields about 24 mini cups.
  7. Bake in the preheated oven for 15-18 minutes, until edges are lightly golden and a toothpick inserted comes out clean.
  8. Let the egg cups cool in the pan for 5 minutes before removing. Use a butter knife or offset spatula to loosen edges if needed. Cool completely before storing.

Notes

Do not overfill the cups to avoid spillovers. Whisk eggs thoroughly for fluffier texture. Drain watery vegetables before adding to prevent soggy cups. Use small-curd cottage cheese for best texture. These egg cups reheat well in microwave or toaster oven. For a crispier top, broil for 1-2 minutes at the end, watching carefully.

Nutrition

Keywords: mini egg cups, breakfast prep, muffin tin eggs, easy breakfast, protein-packed breakfast, make-ahead breakfast, healthy breakfast, egg muffins

Find it online: https://evabake.com/easy-mini-muffin-tin-egg-cups-recipe-for-perfect-weekly-breakfast-prep/