5-Ingredient Egg Muffin Cups for Perfect Meal Prep Bliss

Question 1

Can I use egg whites instead of whole eggs?

Accepted Answer

Absolutely! Swap each whole egg for 2 egg whites if you’re watching cholesterol or calories. The texture will be slightly less rich, but still delicious. Just add about 1-2 minutes to the baking time since egg whites take longer to set. Pro tip: add an extra sprinkle of cheese to make up for the lost richness!

Question 2

Are these actually kid-approved?

Accepted Answer

Surprisingly, yes! My kids call them "breakfast cupcakes" and beg for seconds. The trick? Let them help with mix-ins - I call cheese and bacon "sprinkles" and onions become "secret crunchies." Packed in their lunch boxes, these crowd out all that processed junk (mom win!). Try mini muffin tins for perfect kid-sized portions too.

Question 3

What’s the best way to freeze them?

Accepted Answer

After my epic "frozen egg puck" disaster (don’t ask), I learned freezer bags are lifesavers! Cool completely, then layer between parchment in gallon ziplocks - they take up no space and thaw in minutes. Glass containers work if you’re avoiding plastic - just wrap each cup in wax paper first. Either way, label with dates like your sanity depends on it (because it does!).

Question 4

How do I keep them from drying out when reheating?

Accepted Answer

That lame microwave at my office taught me this trick: place a damp paper towel over the cup before reheating. 30 seconds at 50% power, flip, then another 20 seconds. The steam keeps them moist while gently warming all the way through. If you've got time, letting them thaw in the fridge overnight makes reheating even better!

Egg Muffin Cups

Ingredients

Instructions

Notes

Nutrition