Egg Muffin Cups come with flavor options for every preference. These delicious egg muffins are simple to make and are a perfect meal prep grab-and-go option.
The most delicious egg muffins
Egg muffins have an undeniable rank on my list of favorite breakfast foods, and that rank is as close to #1 as it gets. I mean, come on. They’re quick, they’re easy, and they taste downright delicious.
Though I love sweet breakfasts, I’m also a huge fan of indulging in savory meals from time to time. The cheesier, the better! That being said, I knew I had to come up with my own rendition of egg muffins.
These little single-serving “muffins” are a quick and easy meal. They’re perfect to make when you’re crazy hungry and need something fast, and they also work very well as breakfast meal prep! Grab a couple out of the fridge, eat up, and go on about your day.
I put together four different variations, so there’s sure to be a flavor combo to fit every preference! Three of the options are also vegetarian-friendly. Whether you’re a mozzarella and tomato kind of cook, or you prefer a savory cheese option, I have you covered.
Ingredients for this egg breakfast
For the egg base, we’ll just need eggs, salt, and pepper. That part is the same no matter which version you choose. The add-ons are where it gets fun! Here’s what you’ll need for each type of muffin:
- Grape tomatoes
- Fresh spinach
- Shredded mozzarella cheese
- Dried basil
- Chopped broccoli
- Cheddar cheese
- Turkey bacon
Mushroom pepper onion:
- Green peppers
- Red or white onion
Kitchen tools used to make egg muffin cups
Don’t let this semi-long list of kitchen tools fool you. Egg muffins are the easiest things you will ever cook! Here’s everything you’ll need to make this savory breakfast:
- Muffin tin
- Nonstick spray
- Cutting board
- Chopping knife
- Large bowl
- Ladle or measuring cup
- Butter knife
Add extra flavor to your breakfast muffins
For a dose of extra flavor in your muffins, add your favorite spices or sauces! Here are some options (though pretty much anything will work):
- Crushed red pepper
- Cayenne pepper
- Extra black pepper
- Onion seasoning
- Garlic powder
- Hot sauce
- Salsa verde
How to make egg muffin cups four ways
Egg muffin cups involve nothing more than simply chopping your desired ingredients, whisking some eggs together, and baking. These egg breakfast muffins require just 45 minutes, and that includes prep and cook time.
To make your egg muffins, start by prehating the oven to 350F and spraying a muffin tin with nonstick spray.
Whisk the eggs, salt, and pepper together in a large bowl.
Next, place the egg cup mix-ins in each muffin tin, dividing evenly among the tins. If you prefer to do all of one flavor, just 4x the mix-in recipe.
Using a ladle or measuring cup, add the whisked eggs to each cup until they are 3/4 of the way full. You may want to sprinkle a little more veggies, bacon, or cheese on top!
Bake in the oven for 25-30 minutes, or until set. Let cool for a few minutes before removing with a butter knife. If you need to, run the knife along the sides.
Store the baked egg muffins in the fridge, or freeze for a later date. Enjoy!
Tips for making egg muffin cups
Here are some guidelines that should make your egg muffin experience a bit smoother!
How to store egg muffins
Store your breakfast muffins in the refrigerator and enjoy within 3-4 days. If you’d like to freeze them, keep them in an airtight container and enjoy within 1 month. Allow to thaw, and then reheat in the microwave in 15 second increments.
A low calorie option
If you’d like to cut some of the calories that come with these egg muffins, simply use egg whites in place of some of the yolks.
Grease your muffin tin, then grease it again
Be sure your muffin tin is thoroughly greased before using. Trust me, you’ll thank me when your muffins come out of the tin in one piece! Alternatively, you can use silicone muffin liners. I do not recommend paper liners.
The ingredient measurements are listed to make 3 of each type
In the recipe card, you’ll see ingredient measurements. These are outlined as if you’re using all four flavors to get a variety of egg muffins. You’ll end up with three of each kind. If you want to make just one type, 4x the ingredients of your choice.
Looking for more breakfast recipes?
Love eating egg recipes for breakfast? Then you’ll want to try my Healthy Spinach Bacon Quiche with Eggland’s Best Eggs and my Simple Veggie Frittatas!
And, before I go, I also want to give you some delicious recipes that pair well with these egg muffins.
- Five Minute Pumpkin French Toast
- Vegan Banana Bread (Gluten Free)
- Baked Blueberry Oatmeal Cups
- Healthy Berry Baked Oatmeal
Egg cup base:
- 12 eggs
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup sliced grape tomatoes
- 1/2 cup chopped fresh spinach
- 1/2 cup shredded mozzarella cheese
- 1/4 tsp dried basil
- 1/2 cup chopped broccoli, raw
- 1/2 cup cheddar cheese
- 1/2 cup chopped fresh spinach
- 1/2 cup chopped cooked turkey bacon
Mushroom Pepper Onion:
- 1/2 cup chopped mushroom, raw
- 1/2 cup chopped pepper, raw
- 1/2 cup chopped onion, raw
- Preheat oven to 350F and spray muffin pan with nonstick spray.
- Whisk together eggs, salt and pepper in a large bowl.
- Place egg cup mix-ins in each muffin tin, dividing evenly among the tins. If you prefer to do all of one flavor, just 4x the mix-in recipe.
- Using a ladle or measuring cup, add whisked eggs to each cup until 3/4 the way full. You may want to sprinkle a little more veggies, bacon or cheese on top!
- Bake in oven for 25-30 minutes or until set. Let cool for a few minutes before removing with a butter knife, run it along the sides!
- Store in fridge, or freeze for later date.
Any of the veggies can be swapped for something else! Feel free to make whatever creations you would like with this.
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