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Best Make-Ahead Egg and Cheese Muffin Cups Recipe

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These make-ahead egg and cheese muffin cups are perfect for hosting—fluffy, cheesy, and customizable with your favorite fillings. Prep them the night before and bake fresh for a stress-free breakfast or brunch.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • 1/3 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 1 cup shredded cheddar cheese (sharp)
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 1/2 cup cooked breakfast sausage, crumbled
  • 1/2 cup cooked bacon, chopped (about 6 strips)
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup finely diced onion (yellow or white)
  • 1/4 cup chopped fresh spinach (optional)
  • Non-stick cooking spray or butter for greasing

Instructions

  1. Preheat oven to 375°F (190°C). Generously spray a 12-cup muffin tin with non-stick cooking spray.
  2. In a medium skillet over medium heat, cook breakfast sausage until browned and crumbled, about 5-6 minutes. Remove with a slotted spoon and set aside.
  3. In the same pan, cook chopped bacon until crispy, about 4-5 minutes. Remove and drain on paper towels. Leave about 1 tablespoon of rendered fat in the pan.
  4. Add diced onion and bell pepper to the pan with the reserved fat. Cook for 3-4 minutes until softened. If using spinach, add in the last minute and stir until wilted. Remove from heat and let cool slightly.
  5. In a large mixing bowl, crack 8 eggs. Add milk, salt, pepper, and garlic powder. Whisk vigorously for about 30 seconds until fully blended and slightly frothy.
  6. Add cooked sausage, bacon, and sautéed vegetables to the bowl with the eggs. Stir gently to distribute. Add shredded cheddar, mozzarella, and Parmesan. Fold until evenly combined.
  7. Divide the egg mixture evenly among the 12 muffin cups, filling each about 3/4 full.
  8. Bake for 18-22 minutes until edges are golden brown and centers are set but slightly jiggly. A toothpick inserted in the center should come out clean or with a few moist crumbs.
  9. Remove from oven and let rest on a cooling rack for 5 minutes. Run a thin knife around edges if needed, then gently lift each muffin cup out.

Notes

Pre-cook vegetables to avoid watery muffin cups. For make-ahead, prepare through step 6, cover, and refrigerate overnight. Bake fresh in the morning. For a golden top, broil for the last 1-2 minutes. Let muffin cups rest 5 minutes before removing from pan.

Nutrition

Keywords: egg muffin cups, make-ahead breakfast, brunch recipe, egg and cheese, breakfast cups, hosting breakfast

Find it online: https://cookluma.com/best-make-ahead-egg-and-cheese-muffin-cups-recipe/