Easy Breakfast Egg Muffin Cups with Ground Beef

This easy recipe for Breakfast Egg Muffin Cups with Ground Beef is the perfect grab and go, protein-packed breakfast for a busy morning. These breakfast muffins are loaded with egg, ground beef, veggies and cheddar cheese so that you have energy all morning long.

Are you looking for healthy breakfast ideas that provide a protein-packed, quick breakfast? Look no further than these Ground Beef Egg Muffin Cups! This easy recipe uses simple ingredients, is full of flavor, and will help give you energy all morning long. These are also ideal for meal prep.  You can whip up a batch of these healthy egg cups on the weekends, and you have a grab-and-go breakfast throughout the week. 

Why This Recipe Is A Favorite:

High in Protein:  Eggs and ground beef provide a fantastic protein boost for your morning and will keep you full and satisfied.

Vegetable Packed:  With onions, bell peppers, spinach, and any other veggie you want to include, you’re starting your day with nutrients your body needs

Customizable:  You can easily tweak the ingredients to whatever you have on hand, and make them different ways for new flavor combinations.

Portable:  These are the definition of “on-the-go” breakfast.  They’re easy to grab and eat on your work commute or on the way to school.

Make-ahead:  Meal prepping is our friend! Make a batch and refrigerate or freeze it for later.

Ingredients:

Ground Beef: We recommend lean ground beef because of the vitamins and minerals beef provides. But, you can also use ground turkey, ground chicken, cooked bacon bites, or any other protein you have on hand.

Eggs: The whole eggs are the base of your muffin cup and will bind all the ingredients together. If you’d rather use egg whites, you can do that too.

Vegetables: The onion, spinach and bell peppers add texture, flavor and nutrients your body needs. You can choose on the type of bell peppers you use — red bell peppers, green bell pepper or yellow bell pepper. I like to use fresh spinach in this recipe, but you can use thawed frozen spinach. Just be sure to get all the water out. 

Cheddar Cheese: We love cheese. In this recipe, it adds that gooey, melty goodness that everyone loves. You can use a different type of cheese or leave it out all together.

Seasonings: Kosher salt and black pepper.

Recipe Variations:

One of the best things about this recipe is how customizable it is. These easy breakfast egg muffins are sort of like mini frittatas that you store in your freezer until you want a tasty breakfast on a busy mornings.  Here are a few ideas on ingredient variations that will give new flavors to the egg muffins.

• Change the meat: It’s no secret that we love ground beef, but you could swap it for ground turkey, chicken sausage, leftover ham, breakfast sausage, crumbled bacon, or even leftover steak. You could also leave out the meat entirely.
• Add more veggies:  What are your favorite veggies? Feel free to add them to these easy egg muffins. Mushrooms, zucchini, kale, broccoli, green onions, or tomatoes are all excellent add-ins.
• Change the cheese:   We use whatever cheese we have on hand. Sharp Cheddar, Pepper Jack Swiss, Feta Cheese, Parmesan Cheese, and Mozzarella are all great options.

Tips for Breakfast Egg Muffin Cups:

• You can easily double this recipe to feed a large crowd or for meal prepping
• I recommend grating your own cheese, because the pre-shredded cheese in the grocery store of often doesn’t melt well.
• Be sure to grease the muffin tin well with nonstick spray so that the egg muffins don’t stick. Alternatively, you can use silicone liners or silicone muffin pan.

How to Make Breakfast Egg Muffin Cups:

Step 1: Preheat oven to 375 degrees. Spray a 12-cup muffin tin generously with cooking spray to prevent sticking.

Step 2:  Cook the Ground Beef. In a large skillet, heat a tablespoon of olive oil over medium heat.  Add the ground beef, and break it up with a spatula as it cooks. Cook until browned and fully cooked through, about 5-7 minutes.  Drain grease, and transfer to a plate lined with paper towels to absorb any excess fat.

Step 3: Crack the eggs into a large mixing bowl. Use a whisk and blend the eggs until smooth. Season with salt and pepper.

Step 4: Add remaining ingredients and ground beef to the egg mixture and stir to combine.

Step 5: Divide the egg miture evenly among the muffin cups. Bake for 15-18 minutes or until eggs are set.

How Long Do Egg Muffins Keep?

Egg muffins are perfect for meal prep. You can even double the recipe. Make them ahead and freeze or refrigerate the rest. They will keep in the refrigerator for up to four days.

How to Store and Freeze

These egg muffins will keep in the refrigerator for 3-4 days. You can reheat them in the microwave for 60-90 seconds when you’re ready to enjoy them. 

If you’re freezing them, for best results, flash freeze them by setting them on a parchment-lined baking sheet and sticking the pan in the freezer. This step prevents the muffins from freezing together.

Once frozen, transfer them to a freezer bag or airtight container, label it, and return it to the freezer.

Store in the freezer for 1-2 months. To thaw, place them in the refrigerator the night before they are needed. In the morning, warm them in the oven at 350 degrees or microwave for 1 minute.

One More Thing!

Do you want to learn more about beef? Here are a few other beef posts and recipes you may like. Plus, we have an entire ebook about beef that goes through purchasing and preparing beef from a farmers perspective.

• Egg Breakfast Casserole with Ground Beef
• Best Salt for Steak: How to Perfectly Season Steak
• Steak Rub or Marinade. What’s Best?
• Easy Slow Cooker Pepper Steak Recipe
• Easy Stew Meat Shish Kabobs Recipe vs. Steak Kabob
• 10 Best Homemade Beef Rubs

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