4. Bake:
Place the muffin tin on the middle rack of the preheated oven and bake for 12–15 minutes, or until the eggs are set and the tops are lightly golden. A toothpick inserted into the center should come out clean. Be careful not to overbake, as that can make the eggs rubbery instead of tender. Remove from the oven and let cool in the pan for a few minutes before gently loosening with a knife and transferring to a plate or rack.
5. Serve:
Serve the egg muffin cups warm, garnished with sliced green onions or fresh herbs if desired. They make a wonderful breakfast, brunch, or post-workout snack and pair beautifully with toast, avocado, or a fresh fruit salad.
Tips
- Make Ahead: Prepare the muffins in advance and store them in the refrigerator for up to 4 days. Reheat in the microwave for 20–30 seconds for a quick breakfast.
- Veggie Swap: Add mushrooms, zucchini, or cherry tomatoes for extra flavor and color. Adjust quantities to keep the mixture balanced.
- Cheese Options: Mix up the flavors with cheeses like feta, Swiss, or pepper jack for an extra layer of richness or spice.
- Freezer Friendly: Freeze cooled egg cups individually and reheat from frozen for a convenient grab-and-go meal.
These Bacon & Veggie Egg Muffin Cups are the perfect combination of convenience and flavor—portable, nutritious, and endlessly customizable for any taste or diet preference.
