Busy mornings? You are going to want to have a bunch of these delicious Egg Muffin Cups on-hand so you can send everyone off with a healthy breakfast.
Kids love this grab and go breakfast when they are hurrying out the door on their way to school.
(*This post was sponsored by Raley’s Supermarket. All opinions are my own. I appreciate the love you show to the brands that help support this blog. Raley’s family of stores includes Raley’s, Nob Hill Foods, and BelAir Market.)
Egg Muffin Cups Rescue Breakfast!!
Do you have chaos every weekday morning in your house? Every school year we go through the rush of getting kids out the door. School starts in a week and this year I am thinking ahead of how to make our mornings easier. Having a quick ready-made breakfast is a great way to save time.
These deliciously filling egg muffin cups are a family favorite. They are an easy grab and go breakfast for busy families! (You will also love that these low carb breakfast muffins are freezable too!)
Since my kids are teens, I have been taking them to the grocery store with me every couple of weeks. No, I am not trying to torture them LOL but I do feel like it is important to teach them how to shop for groceries and read labels. We shop at our local, family-owned grocer, Raley’s.”
With the help of Raley’s Shelf Guide, I feel more ready than ever to tackle grocery shopping with the kids. The shelf guide will help guide them to make healthier choices! Have you seen this awesome Shelf Guide?
Raley’s Shelf Guide
Raley’s Shelf Guide icons will appear right on the shelf tag under the product, in plain sight, if an item qualifies for an attribute. Each tag will reflect up to two qualifying attributes per item. (The product can qualify for more, but the top two are listed – for a full list of attributes, you can view online at shop.raleys.com! My kids know what they can and can’t eat safely!
Raley’s has over 5,000 packaged items in our stores that qualify for the Gluten-Free icon – it is denoted with an orange square with a “GF”.
Raley’s has ranked which attributes matter most to their customers in order to determine which two icons show up on shelf tags when a product qualifies for multiple attributes. Raley’s will only label something with a GF if the product is certified gluten free. (See on this pepperoni?)
Here is the official ranking order:
- Minimally processed
- Nutrient Dense
- No added sugar
If you want to see all of the attributes a product qualifies for, you can see the full list on their Raley’s online shopping. (Check it out here). I love this feature because it also allows me to see options that are gluten free.
For example, if you are only looking for nutrient dense options that are also gluten-free, you can curate your personal online shopping experience to only show you those items, in each category of the store.
This Raley’s Purely Made sausage has an M for minimally processed and N for nutrient dense. If you look on Raleys.com, you will see it is also GF for gluten free! Raley’s Shelf Guide helps me find the foods that meet the wellness needs of my family.
Egg Muffin Cups
You are going to love how easy these egg muffin cups are to make. I make them in a muffin tin so I have 12 of these breakfast egg muffins. The kids usually eat two for breakfast each, then I freeze the rest in a large freezer bag.
I used to hate when my kids rushed out the door without eating much breakfast. Protein is so important to get through a long school day!
How do you reheat Egg Muffins?
Now with these gluten free egg muffin cups, you have a quick and easy breakfast. Just pop them into the microwave to defrost and heat them up. If my kids are in a big hurry, they can grab one and eat it on the way to school since they are baked in non-stick parchment paper muffin wrappers. (You can find these at Raley’s too!)
If you keep your egg muffins in the refrigerator, they will keep for 3 days. These egg muffins can be eaten cold, but hot tastes better if you have cheese in them :-).
Are you ready to see how easy these egg cups in a muffin tin?
The first step is to add the eggs to a bowl. Whisk with whole milk and salt.
Your kids are not off the hook! Create a toppings bar and let them fill their own egg muffin cups! Research shows that kids who participate in making food, make better healthy choices when it comes to eating.
Here are some topping ideas:
- shredded cheeses
- veggies like peppers, broccoli, tomatoes, onions
Let the kids add their favorite fillings!
How long do you bake egg muffins?
I baked these muffins for about 20 minutes at 350 degrees.
My son loves everything in his egg muffins, but my “picky child” will only add cheese to hers. One of these days she will get brave enough to try something new :-).
When you first pull the muffin tin out of the oven, you will notice these little gluten free egg muffins puff up like soufflés. My kids got so excited when they saw this the first time. Little did they know these egg muffins sink back down as they cool.
And after you enjoy these muffins, how about using Raley’s Shelf Guide to make something else? I love these gluten free chocolate trifles for dessert.
How to make Egg Muffin Cups:
- 12 eggs
- 1/3 cup milk
- 1/2 teaspoon salt
- pepper , (optional)
- 1/3 cup sausage
- 1/4 cup bell pepper
- 1/2 cup shredded cheese
- Preheat oven to 350 degrees.
- In a large bowl, add all eggs, milk, and salt. Use a whisk to whip the eggs. (This will help make them more fluffy!)
- Put parchment paper muffin papers into each section of a muffin tin. (If you don't plan to freeze your egg muffins, feel free to just grease the muffin tin and add egg.)
- Fill each egg tin 3/4 full with the egg mixture.
- Add your favorite toppings and cheese.
- Bake for 22 minutes.
- Enjoy! Allow extras to cool and store in a freezer bag in your freezer. These reheat quickly!
There are affiliate links in my posts. This doesn't change the cost you pay for an item, it just means a tiny commission comes to Fearless Dining to help offset the costs of running this blog.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 116 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 197mg Sodium: 244mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 9g