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egg cups
Erin Antoniak

Healthy Egg Muffin Cups Four Ways

5 from 5 votes
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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, gluten-free, nut-free
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Egg cup base:
  • 12 eggs
  • 1/2 tsp salt
  • 1/2 tsp pepper
Caprese:
  • 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
  • 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

Method
 

  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.

Nutrition

Calories: 120kcalCarbohydrates: 3gProtein: 9gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 175mgSodium: 302mgPotassium: 175mgFiber: 1gSugar: 1gVitamin A: 820IUVitamin C: 13mgCalcium: 90mgIron: 1mg

Notes

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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