Quick and Easy Egg in Muffin Cups

How Long Do Egg Muffins Last in the Fridge?

When I make egg muffins, I sometimes double and triple the recipe so there’s enough for my family.

But what do you do with all the leftovers?

They can be easily stored in the fridge for about 3 days OR you can freeze them for up to 3 months.

Different Variations for Eggs in Muffin Cups

As I mention earlier, there are so many different ways you can make egg muffins for breakfast.

I prefer a lighter, healthier version, so I make mine using egg whites and fresh vegetables.

But you can certainly make these egg muffins more substantial using whole eggs, breakfast meats, and heavy cream.

The beauty of making eggs for breakfast is their adaptability to different tastes and dietary restrictions.

And you don’t have to sacrifice calories for flavor either because I think the egg white version is as good if not better than the whole egg version.

Optional Ingredients for Egg in Muffin Cups

• Eggs or egg whites
• Heavy cream, half ‘n half, whole or reduced-fat milk
• Fresh cut bell peppers, onions, broccoli, garlic, etc.
• Bacon, sausage, pork roll, etc.
• Shredded cheddar or other cheeses
• Paprika, Salt, and Pepper to taste

About These Quick and Easy Egg in Muffin Cups

This recipe for egg muffins is such an easy dish to make.

It takes minutes to prepare and you can purchase the ingredients ready-made.

To save time preparing this dish, pick up pre-diced onions and peppers from the market, as well as ready-made egg whites.

If you prefer to go with the yolk, this recipe works with that as well. Just whisk the whole egg with whatever dairy you choose to use.

When a have a lot of time, I saute the onions and peppers before putting them in the bottom of the muffin tins.

But you don’t have to do that step because they bake right in the muffins.

I think the flavor is a little better when you saute them, but again, it’s an optional step and I choose whether to do it or not based on what kind of time and energy I have.

Sometimes, I’ll saute the onions and peppers up with mushrooms too. I’ve not put the mushrooms in this dish raw to tell you how well they cook in the oven. So if you try that, let me know how it works out.

You can also have fun with the type of cheese you use. Sometimes, I’ll use shredded cheddar jack to spice it up.

If I wanted to add bacon, sausage, or ham to this recipe, I’d cook them first, then add them to the bottom of the muffin tins with the diced vegetables.

For more quick and easy recipes, CLICK HERE.

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