Print

Easy Freezer-Friendly Breakfast Muffin Cups (Best for Teachers)

Easy freezer-friendly breakfast muffin cups - featured image
Print Recipe

These easy freezer-friendly breakfast muffin cups are the perfect grab-and-go meal for busy mornings. Packed with protein and veggies, they reheat beautifully and taste amazing.

Ingredients

Scale
  • 8 large eggs
  • 1/4 cup milk (whole milk or 2% works best)
  • 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
  • 1/2 cup cooked breakfast sausage crumbles (or bacon, or ham)
  • 1/2 cup diced bell pepper (any color)
  • 1/4 cup diced onion (yellow or red)
  • 1/4 cup chopped spinach (fresh or frozen, thawed and squeezed dry)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • Cooking spray or oil (for greasing the muffin tin)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Spray your muffin tin generously with cooking spray.
  2. Cook your meat if needed. If using raw sausage, bacon, or ham, cook it first in a skillet over medium heat until browned and cooked through. Drain any excess grease and let it cool slightly.
  3. Chop your vegetables. Dice bell pepper and onion into small, even pieces (about 1/4 inch). If using fresh spinach, give it a rough chop. If frozen, make sure it’s thawed and squeezed completely dry.
  4. In a large mixing bowl, crack all 8 eggs. Add the milk, salt, pepper, and garlic powder. Whisk vigorously for about 30 seconds until the yolks and whites are completely combined and the mixture looks smooth and slightly frothy.
  5. Stir in the shredded cheese, cooked meat, bell pepper, onion, and spinach. Fold everything together until evenly distributed.
  6. Use a spoon or small ladle to divide the egg mixture evenly among the 12 muffin cups. Fill each cup about 3/4 full.
  7. Bake for 18-22 minutes. The muffin cups are done when the edges are golden brown, the tops are set (no jiggling in the center), and a toothpick inserted in the middle comes out clean.
  8. Let them sit in the muffin tin for 5 minutes. Then run a knife around the edges of each cup and gently pop them out onto a cooling rack.
  9. Cool completely before freezing (at least 20-30 minutes).

Notes

Don’t overfill the cups (3/4 full is perfect). Blot vegetables dry to prevent watery muffin cups. Let cool completely before freezing to avoid sogginess. Use a cookie scoop for even portions. Reheat wrapped in a damp paper towel in the microwave for 45-60 seconds.

Nutrition

Keywords: breakfast muffin cups, freezer-friendly, meal prep, egg muffins, teacher breakfast, grab-and-go breakfast

Find it online: https://platebelle.com/easy-freezer-friendly-breakfast-muffin-cups-best-for-teachers/