Introduction
Egg Muffins, also known as Breakfast Egg Cups, are miniature, protein-packed omelettes baked in a muffin tin. They’re convenient, portable, and perfect for busy mornings or meal prep. Each muffin is fluffy, flavorful, and loaded with vegetables, cheese, and optional meats.
These bite-sized breakfast cups are versatile—you can customize them with your favorite ingredients—and are ideal for families, brunch gatherings, or anyone who wants a quick, nutritious start to the day.
Why I Love This Recipe
I love this recipe because it combines flavor, convenience, and nutrition all in one. The egg muffins are easy to make in bulk, reheat well, and can be enjoyed cold or warm. They’re also endlessly adaptable—every batch can be different depending on the vegetables, cheese, or meats I have on hand.
Additionally, they’re kid-friendly, easy to pack for school or work, and perfect for portion control. This recipe takes the classic omelette concept and makes it portable, fun, and practical without sacrificing taste.
Why It’s a Must-Try Dish
- Meal-prep friendly: Make a week’s worth in advance.
- Customizable: Endless possibilities for fillings.
- High-protein: Keeps you full and energized throughout the morning.
- Perfect for families: Great for kids and adults alike.
Preparation & Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: 20–25 minutes
- Total Time: 30–35 minutes
- Servings: 12 muffins (6 servings)
- Calories: ~120–150 calories per muffin (without meat; ~180 with bacon or sausage)
Cuisine & Course
- Cuisine: American / Breakfast
- Course: Breakfast, Brunch, Snack
Ingredients
- 6 large eggs
- ½ cup milk (any kind)
- Salt and pepper to taste
- ½ cup diced bell peppers
- ¼ cup diced onions
- ½ cup fresh spinach, chopped
- ¼ cup shredded cheese (cheddar, mozzarella, or feta)
- Optional fillings: cooked bacon, sausage, ham, mushrooms, cherry tomatoes
- Non-stick cooking spray or butter for muffin tin
Simple Cooking Directions
- Preheat oven to 375°F (190°C) and grease muffin tin.
- Whisk eggs, milk, salt, and pepper.
- Sauté vegetables (optional).
- Fill muffin cups with vegetables, cheese, and optional meat.
- Pour egg mixture into muffin cups.
- Bake 20–25 minutes until set.
- Cool slightly and serve.
Step-by-Step Preparation Method
Step 1: Preheat Oven & Prep Muffin Tin
- Preheat oven to 375°F (190°C).
- Grease 12-cup muffin tin with non-stick spray or butter.
Step 2: Prepare Eggs
- Crack eggs into a bowl, add milk, salt, and pepper.
- Whisk until fully combined and slightly frothy.
Step 3: Prepare Fillings
- Dice bell peppers, onions, mushrooms, or other vegetables.
- Cook meat if using. Sauté vegetables lightly if desired.
Step 4: Assemble Muffins
- Place vegetables, cheese, and optional meat evenly into each muffin cup.
- Pour egg mixture on top, filling each cup about ¾ full.
Step 5: Bake
- Bake in preheated oven for 20–25 minutes or until eggs are fully set.
- Check doneness by inserting a toothpick in the center—it should come out clean.
Step 6: Cool & Serve
- Allow muffins to cool 2–3 minutes before removing from tin.
- Serve warm, or let cool completely and store for later.
How to Serve
- Enjoy warm straight from the muffin tin.
- Serve with toast, avocado, or a side salad for a complete breakfast.
- Perfect for grab-and-go breakfasts or brunch platters.
Additional Recipe Tips
- Don’t overfill the muffin cups—eggs expand while baking.
- Use a non-stick pan or silicone muffin liners for easy removal.
- Add fresh herbs like parsley or chives for extra flavor.
- Make a variety by using different vegetables, cheeses, and meats in the same batch.
Variations
- Cheese Lover’s Egg Muffins: Extra cheese in each muffin.
- Mediterranean Style: Spinach, feta, tomatoes, olives.
- Southwestern: Add black beans, corn, jalapeños, and pepper jack cheese.
- Vegan Version: Use chickpea flour or tofu-based egg substitute.
- Mini Muffins: Use a mini muffin tin for bite-sized snacks.
Freezing & Storage
- Refrigeration: Store in airtight container for up to 4 days.
- Freezing: Freeze cooked muffins individually or stacked in freezer-safe bags for up to 2 months.
- Reheating: Microwave for 30–60 seconds or warm in the oven at 350°F (175°C) for 5–7 minutes.
Special Equipment Needed
Conclusion
Egg Muffins (Breakfast Egg Cups) are a quick, nutritious, and versatile breakfast option perfect for busy mornings, meal prep, or family-friendly brunches. With endless possibilities for vegetables, cheese, and meats, they are both delicious and customizable.
Once you try this recipe, these portable, protein-packed egg muffins will quickly become a staple in your breakfast rotation.
Egg Muffins (Breakfast Egg Cups)
Description
Egg Muffins, also known as Breakfast Egg Cups, are miniature, protein-packed omelettes baked in a muffin tin. They’re convenient, portable, and perfect for busy mornings or meal prep. Each muffin is fluffy, flavorful, and loaded with vegetables, cheese, and optional meats.
Ingredients
Instructions
-
Step 1: Preheat Oven & Prep Muffin Tin : Preheat oven to 375°F (190°C).Grease 12-cup muffin tin with non-stick spray or butter.
-
Step 2: Prepare Eggs : Crack eggs into a bowl, add milk, salt, and pepper.Whisk until fully combined and slightly frothy.
-
Step 3: Prepare Fillings : Dice bell peppers, onions, mushrooms, or other vegetables.Cook meat if using. Sauté vegetables lightly if desired.
-
Step 4: Assemble Muffins : Place vegetables, cheese, and optional meat evenly into each muffin cup.Pour egg mixture on top, filling each cup about ¾ full.
-
Step 5: Bake : Bake in preheated oven for 20–25 minutes or until eggs are fully set. Check doneness by inserting a toothpick in the center—it should come out clean.
-
Step 6: Cool & Serve : Allow muffins to cool 2–3 minutes before removing from tin.Serve warm, or let cool completely and store for later.
