Freezer Egg Muffin Cups
Twelve grab-and-go egg cups — 90 seconds in the microwave, 9g protein each.
Method · 7 steps
- 1
Preheat oven to 350°F. Grease a 12-cup nonstick muffin tin very thoroughly — butter or nonstick spray in every cup, including the flat top surface between cups. Egg cups stick hard.
- 2
In a dry skillet over medium, cook the diced bell pepper 3 minutes until it loses its raw bite. Add spinach and cook 1 more minute just to wilt. Remove from heat. This par-cooking step drives out water that would otherwise pool in your egg cups.
- 3
In a large bowl, whisk eggs with milk, salt, and pepper until fully uniform — no strings of white visible. This takes about 30 seconds of hard whisking.
- 4
Divide the par-cooked veggies, crumbled bacon, cheese, and scallions evenly across the 12 muffin cups. Each cup should be about half full of fillings.
- 5
Pour the egg mixture over the fillings, filling each cup about 3/4 full. Do not overfill — they puff while baking and overflow.
- 6
Bake at 350°F for 20-22 minutes. Egg cups are done when the centers are set and a toothpick in the middle comes out clean. The tops will puff and then fall as they cool — that's normal.
- 7
Cool in the tin 5 minutes, then run a butter knife around each cup and lift them out. Cool completely on a rack before storing — warm egg cups in a sealed container = condensation = rubbery next day.
Chef's notes
- →Par-cooking the veggies is what separates these from sad, watery egg cups. Never skip it — raw veggies release water into the eggs as they bake.
- →Do not add salsa, tomatoes, or other high-water ingredients raw. They will wreck the texture. If you want tomato flavor, use sun-dried tomatoes instead.
- →To reheat from frozen: microwave 60 seconds on a plate, flip, then another 30 seconds. From fridge: 40-45 seconds total.
Storage
Fridge 5 days in an airtight container. Freezer 2 months — wrap individually in plastic, then in a freezer bag. Microwave from frozen 90 seconds.
