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Egg muffins are one of those go-to breakfasts that make mornings so much easier. You can pack them with veggies, protein, and just enough cheese to make them feel like a treat. I love making a batch of egg muffins on Sunday and having them ready for the week – I can just grab one, heat it up, and I’m good to go.
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These egg muffins are totally customizable, too. You can mix in whatever veggies or cheese you have on hand, so it’s great for using up leftovers. Plus, they’re super kid-friendly and easy to prep ahead, making mornings just a bit smoother.
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Vegetarian
Key Flavor: Cheesy, fresh
Skill Level: Easy
Why This Is So Good
- Easier than making eggs on the stovetop: There’s no need for stirring or watching the eggs to make sure they cook properly—just bake them in the oven in a muffin tin and forget about them until the timer goes off!
- Great for meal prep: These baked eggs cups are individually sized, making them ideal for meal prepping on-the-go breakfasts and snacks. Perfect for busy weeks!
- Packed with protein: Thanks to the eggs and cheese, each serving (2 egg cups) provides 14 grams of protein! Start your morning with this nutrient-dense breakfast to support your energy throughout the day.
Ingredients to Make Egg Muffins
- Eggs: The base of the muffins, giving them that fluffy, protein-packed goodness. If you prefer, you can swap out a few whole eggs for egg whites to lighten them up.
- Milk: Adds a bit of creaminess to the eggs. Regular milk works great, but if you’re dairy-free, feel free to use almond, oat, or any plant-based milk.
- Oregano: A pinch of oregano gives a hint of herby flavor. If you’re not a fan, you can replace it with basil, thyme, or any dried herb you like.
- Salt & Black Pepper: These bring out the flavors in the muffins. Adjust to taste, especially if your cheese is on the salty side.
- Baby Spinach: Adds color, texture, and a boost of nutrients. You can use kale or even chopped broccoli if that’s what you have on hand.
- Red Bell Peppers: For a bit of sweetness and crunch. Feel free to swap in any color bell pepper or even diced tomatoes.
- Red Onions: Adds a slight sharpness that balances well with the other flavors. Yellow or green onions also work if you prefer a milder flavor.
- Cheddar Cheese: A classic choice for melty, cheesy goodness. You can mix it up with mozzarella, feta, or any cheese you enjoy.
Popular Additions
- Mushrooms: Diced mushrooms add an earthy flavor and blend well with the eggs. Just be sure to cook them first to release any excess moisture.
- Turkey Bacon or Turkey Sausage: For a heartier, protein-packed version, add cooked and crumbled turkey bacon or turkey sausage.
- Fresh Herbs: Chopped chives, parsley, or basil. Sprinkle them on top before baking or after for extra flavor.
- Diced Tomatoes: Fresh tomatoes add juiciness and a bit of tang, which is especially nice in combination with the cheese. I do recommend only adding tomatoes, though, if you are eating them the same day, as the moisture content is pretty high.
How to Make Breakfast Egg Cups
You’re going to want to grab a large mixing bowl to get started making these. Make sure you’ve got plenty of room to whisk the eggs together without them splashing over the sides.
While they will look puffy when they come out of the oven, just know they will deflate within 5-10 minutes. Still, they will be hearty, cheesy, and so delicious!
Tips for Making the Best Breakfast Egg Cups
- Chop the vegetables small: This way, you can easily scoop about 1-2 teaspoons of each into the muffin tin and disperse the flavors more evenly.
- Whisk the eggs well: Make sure the eggs, milk, and seasonings are well-whisked before pouring them into the muffin cups. This helps the muffins bake up evenly, with a consistent texture throughout.
- Don’t fill the muffin cups all the way to the top. The eggs will expand as they bake, so leave a little room at the top of each mold so they don’t overflow in your oven.
- Allow the egg cups to cool for 10 minutes before removing them from the muffin liner. The eggs will slightly deflate as they cool, making it a lot easier to snap them out of the muffin tins. If needed, use a spoon to remove them more easily.
What to Serve With Baked Egg Cups
Frequently Asked Questions
To store, let the egg cups cool completely, then transfer them to an airtight container. They’ll keep in the fridge for up to 4 days. For longer storage, place them in a freezer-safe bag and freeze for up to 3 months. To reheat, microwave refrigerated egg cups for 20-30 seconds, or until warmed through. If frozen, let them thaw in the fridge overnight or add a bit more time in the microwave until heated through.
If your baked egg cups are soggy or spongy, you likely added vegetables that were too high in water content (think tomatoes, broccoli, zucchini, or frozen veggies). If using frozen vegetables, make sure to let them thaw and pat them dry with a paper towel to draw out as much water as possible. Fresh or frozen, also consider sautéing your veggies before adding them to the muffin tin to evaporate any extra liquid.
Egg cups will naturally puff up in the oven and may deflate slightly as they cool. This is normal and due to the air bubbles expanding during baking. If they deflate a lot, it could be from over-whisking the eggs, so whisk just until the eggs are combined for best results.
More Breakfast Recipes With Eggs
- Air Fryer Hard Boiled Eggs
- Sheet Pan Eggs
- Feta Baked Scrambled Eggs
- Vegetarian Egg Boat
- Baked Eggs in Bread
- Fried Feta Eggs
- Inside Out Omelette
- Easy Breakfast Strata
- Cloud Eggs
If you try this feel good Breakfast Egg Cups recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This Breakfast Muffin recipe was originally published on March 10, 2020. The recipe has been slightly modified to make it easier and the post now includes updated step-by-step photos.
Egg Muffins
Video
Ingredients
- 9 large eggs
- 2 tablespoons milk
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup baby spinach chopped
- ½ cup red bell peppers diced
- ½ cup red onions diced
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with silicone cups or parchment paper cups.
- Crack the eggs into a large bowl or measuring cup with a spout. Add the milk, oregano, salt and pepper, and whisk until smooth. Set aside.
- Add the spinach, peppers, onions and cheese into the muffin cups. Pour the egg mixture over on top (about ⅓ cup per muffin cup)
- Bake for 18-22 minutes or until the eggs are puffed.
- Cool for 5 minutes in the pan. Then run a butter knife around the edges to help loosen them if needed. Serve immediately.
Notes
- Store leftover egg muffins in an airtight container or ziptop bag in the refrigerator for 3-5 days or individually wrap and freeze for up to 3 months. Reheat gently in the microwave (once thawed or directly from frozen) until hot and warmed through to the center, about 30 seconds (from thawed) or 1 or so minutes (from frozen), depending upon your microwave.
- This recipe is incredibly flexible. Feel free to swap the listed veggies for the same amount of any other diced vegetable or cooked, diced meat. If the vegetables are very firm, such as carrots or sweet potatoes, I recommend cooking and cooling them first before adding them to the cups.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Absolutely delicious. Super quick and easy to prep.
Thanks, Linda! So happy you liked it!!
We need to be healthy because we have diabetes. Thank you so much!
You’re welcome, Kasia!
Loved them! Made them with just peppers, sriracha sauce and half an avocado 🥑🌶️🫑 Super yummy! Will make more in the future! Question: is 1 muffin a serving or 2?
1 serving is 2 egg muffins. Glad you enjoyed them!
So good! I sautéed ham and onions with fresh basil, scooped into the muffin tin, then added some cheese. I scrambled 6 eggs with spices and cream, and added to half the muffin cups. In the other six I cracked an egg on top. Baked for 20 min at 375F. So easy and yet the whole egg cups looked so fancy. Yumm!
So glad you enjoyed them, Margaret!
I see the nutritional info says 167 calories. How many of these egg cups would be considered a serving?
It will be two egg cups!
very easy to make and good for you!!!
Thank you so much!
I love the idea of freezing them but I do not love the idea of microwaving them.
You said we can reheat them in the oven. But what about a toaster oven?
What temp? (from Frozen) and how long? Do I cover them with foil or not?
Thank you so much!!
Yes, a toaster oven will work too. I have yet to try it, but I would reheat it at 350°F for 10 minutes. I don’t think covering it with foil is necessary, but you can do that too.
Great recipe! Egg cups are a basic, go-to for me. Love that you can freeze them for later as well 🙂 Thank you!
Thank you! They’re great for meal prep!
Thank you so very much. I will give it a try!
Have a very Merry Christmas and Happy, safe New Year!
These grab-and-go breakfast egg cups are truly delicious. Appreciate your tips.
Thank you very much for your lovely recipes. I enjoyed making these breakfast eggs cups for my daughters for lunch 😉 So easy, quick and delicious! I just baked them on lower temperature and for about 10min. Can’t wait to try your other amazing recipes!
Thank you so much for the positive feedback. I really appreciate it!!
Love your ideas. Is there a way to print these recipes without printing multiple pages? Thanks.
Thank you so much! When you go to the recipe card at the bottom, on top of a photo is a print symbol that will allow you to print the recipe.