Egg Muffin Cups
Egg Muffin Cups

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a special dish, egg muffin cups. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

I talked about how important it was for me to get in tons of veggies first thing in the morning in my post about the amazing No Banana Berry Green Smoothie. Best of all, they are packed with protein and so convenient for busy mornings, weekend or holiday brunch! Avoid skipping breakfast by making these healthy egg muffin cups ahead of time with kale, spinach, eggs, cheese, or leftovers!

Egg Muffin Cups is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Egg Muffin Cups is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook egg muffin cups using 3 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Egg Muffin Cups:
  1. Take 11 as needed Eggs
  2. Prepare 1 1/2 cup as needed Vegetables - kale, cabbage, ect.
  3. Take 1 packages as needed Lunch meat - ( I prefer ham)

Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can. Breakfast Egg Muffins are looaded with fluffy eggs, potato, spinach, melted cheese and bacon. These Breakfast Egg Muffins come together quickly and are a great make-ahead breakfast for busy. Healthy Paleo Breakfast Egg Muffins Recipe - Low Carb - Healthy egg muffin cups are the perfect grab-and-go breakfast or snack.

Instructions to make Egg Muffin Cups:
  1. Take a muffin tin and spray with non stick cooking spray.
  2. Line number of muffin cups wanted with desired lunch meat
  3. Use vegetables of choice and cut into small pieces and fill tin.
  4. Crack eggs, and seasonings in a bowl and mix well.
  5. Use small measuring cup to pour egg mixture over the vegetables in the muffin tins.
  6. If you are not using all 12 cups on your muffin tin, fill the others with a little water.
  7. Place sheet in oven at 400°F for about 12-16 mins. Just until the egg is cooked through.
  8. Let cool and enjoy. I store them in a tuba-ware container in the refrigerator and eat them for breakfasts on the go.

This method makes the best low carb. HEALTHY EGG MUFFIN CUPS RECIPE- EASY GRAB AND GO BREAKFAST! These can be made in batch cooking, cooled and frozen. There are so many combinations that can. The perfect, high protein, breakfast on-the-go.

So that is going to wrap it up with this exceptional food egg muffin cups recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!