egg cups

Healthy Egg Muffin Cups Four Ways

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.

Prep: 15Cook: 30Total: 45 minutes
Yield 12 muffins 1x


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

Broccoli Cheddar:

  • 1/2 cup chopped broccoli, raw
  • 1/2 cup cheddar cheese

Spinach Bacon

  • 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


  1. Preheat oven to 350F and spray muffin pan with nonstick spray. 
  2. Whisk together eggs, salt and pepper in a large bowl.
  3. 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.
  4. 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!
  5. 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!
  6. 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.

Author: Erin MorrisseyCategory: breakfast, gluten-free, nut-freeMethod: bakeCuisine: American