These egg muffin cups are a great make-ahead breakfast that can be customized to fit whatever diet you’re on - keto, paleo, whole 30, vegetarian - these will work! They’re a healthy alternative to sugary breakfasts and simple to make.
Prepare a 12-cup muffin pan by spraying non-stick cooking spray into each muffin tin opening.
In a large bowl, whisk the eggs. Add salt and pepper to taste (about ¼ teaspoon each).
Divide the egg mixture into each muffin cup, filling only ¾ the way full.
Top egg mixture with your desired mix ins. (The above recipe makes four of each kind so adjust as needed depending on what/how many you are making of each.)
Bake egg muffins at 350 degrees for 20-22 minutes.
Remove from oven and allow to cool slightly before serving. May be stored in an airtight container in the refrigerator for 5-7 days.
Keyword easy breakfast, freezer meal, kids breakfast, make-ahead, protein breakfast