Egg Muffin Cups

Why You’ll Love This Recipe

You’ll love these Egg Muffin Cups because they’re quick to prepare, customizable, and perfect for busy mornings. They’re low-carb, packed with protein, and ideal for anyone following a healthy or keto-friendly diet. You can make them ahead of time, refrigerate or freeze them, and reheat for an easy breakfast all week. Plus, they’re a great way to use leftover veggies or meats.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

eggs
milk or cream
salt
pepper
shredded cheese (cheddar, mozzarella, or your choice)
chopped vegetables (such as bell peppers, spinach, onion, or tomatoes)
cooked bacon, sausage, or ham (optional)
olive oil or nonstick cooking spray

Directions

1. Preheat your oven to 375°F (190°C).
2. Grease a 12-cup muffin tin with olive oil or nonstick spray.
3. In a large bowl, whisk together the eggs, milk, salt, and pepper until smooth.
4. Add shredded cheese, chopped vegetables, and any cooked meat you prefer. Stir to combine.
5. Pour the egg mixture evenly into the muffin cups, filling each about three-quarters full.
6. Bake for 18–20 minutes, or until the eggs are fully set and lightly golden on top.
7. Allow the muffin cups to cool slightly before removing them from the tin.
8. Serve warm or let them cool completely before storing.

Servings and timing

Serves 6 (makes 12 muffin cups).
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Add chopped kale, mushrooms, or zucchini for extra vegetables.
• Use feta, goat cheese, or pepper jack for different flavor profiles.
• Make it spicy by adding diced jalapeños or a pinch of chili flakes.
• Try smoked salmon and spinach for a gourmet twist.
• For a dairy-free version, skip the cheese and use a splash of almond milk.

Storage/Reheating

Store leftover egg muffin cups in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 2 months. To reheat, microwave refrigerated muffins for 30–45 seconds or frozen ones for about 1–1½ minutes until heated through. You can also warm them in the oven at 350°F (175°C) for 10 minutes for a fresher texture.

FAQs

Can I make egg muffin cups ahead of time?

Yes, they’re perfect for meal prep—make them in advance and store in the fridge or freezer.

How do I keep them from sticking to the pan?

Use nonstick spray generously or line the muffin tin with silicone baking cups.

Can I use egg whites only?

Yes, substitute whole eggs with liquid egg whites or separated whites for a lighter option.

Can I make these without dairy?

Absolutely, just skip the cheese and use a plant-based milk alternative.

What vegetables work best?

Bell peppers, spinach, mushrooms, onions, and broccoli all cook well in these muffins.

How can I make them fluffy?

Whisk the eggs thoroughly and don’t overbake—they’ll stay light and tender.

Can I add potatoes or hash browns?

Yes, a small layer of cooked hash browns at the bottom adds great texture.

Are these keto-friendly?

Yes, as long as you skip starchy add-ins like potatoes or corn.

Can I bake them in paper liners?

You can, but silicone molds or a greased tin work best to prevent sticking.

How long can I freeze them?

Up to 2 months—just thaw in the fridge overnight before reheating.

Conclusion

Egg Muffin Cups are the ultimate make-ahead breakfast—easy to prepare, nutrient-dense, and endlessly adaptable. They’re great for busy mornings, brunches, or even a light lunch. Whether you like them loaded with veggies, meat, or just simple cheese and eggs, these muffin cups are a delicious and healthy way to start your day.

Egg Muffin Cups

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Savory, protein-packed Egg Muffin Cups made with eggs, cheese, and vegetables — perfect for a quick, healthy, and portable breakfast or snack.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffin cups (serves 6)
• Category: Breakfast
• Method: Baked
• Cuisine: American

Ingredients

• 10 large eggs
• 1/4 cup milk or cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1 cup chopped vegetables (bell peppers, spinach, onion, or tomatoes)
• 1 tbsp olive oil or nonstick cooking spray

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Instructions

1. Preheat oven to 375°F (190°C).
2. Grease a 12-cup muffin tin with olive oil or nonstick cooking spray.
3. In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
4. Stir in shredded cheese, chopped vegetables, and cooked meat if using.
5. Pour the egg mixture evenly into the muffin cups, filling each about three-quarters full.
6. Bake for 18–20 minutes, or until the eggs are set and lightly golden on top.
7. Let the muffin cups cool for a few minutes before removing from the tin.
8. Serve warm, or cool completely and store for later.

Notes

• Use silicone baking cups or a well-greased tin to prevent sticking.
• Customize with your favorite mix-ins like kale, mushrooms, or feta cheese.
• Can be made dairy-free by omitting cheese and using almond milk.
• Store refrigerated up to 4 days or frozen for up to 2 months.
• Reheat in the microwave or oven before serving.

Nutrition

• Serving Size: 2 muffin cups
• Calories: 180
• Sugar: 1g
• Sodium: 260mg
• Fat: 13g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 13g
• Cholesterol: 285mg