The grab-and-go breakfast that actually keeps you full
On-the-go or chilling at home, these egg muffin cups are one of the fastest and easiest breakfast recipes you can make. They’re a low carb version of your typical quiche lorraine or crustless quiche!
They’re great for meal prepping ahead of time and reheating throughout the week on busy mornings.
You can double the recipe and feed a crowd for brunch. Or just make them on a whim when you’re craving a fancy frittata in a cuter miniature version.
(Yes, these egg muffin cups are essentially like mini frittatas!)
With this great base recipe, you can get creative with whatever fillings and add-ins you choose. From bacon and cheddar to ham and Swiss to a veggie spinach tomato egg muffin, there’s something here that everyone will love!
Easy and delicious. Can make ahead which is very useful when putting together a breakfast. Did ham, cheddar cheese and chives for one batch and spinach, tomato and mozzarella for the other.
– Margaret
Ingredients and substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
Eggs: Organic and pasture-raised taste the best, but use whatever you have on hand.
Milk: Helps fluff up the eggs. Cashew milk and almond milk have both been tested, but regular whole milk works great too.
Garlic powder: An absolute must for flavor.
Onion powder: Adds a nice little bite to counteract the savory fillings.
Cheese: Cheddar, mozzarella, Swiss, or Parmesan all work here. Skip it entirely if you’re dairy-free.
Meat: Cubed ham and crumbled bacon go in two of the versions below. Leave them out for a veggie version.
Vegetables: Cherry tomatoes and spinach are used here, but bell peppers, kale, green onions, and mushrooms all taste great too.
Fresh herbs: Parsley and chives brighten everything up. If using dried herbs, reduce to about a third of the amount.
Step-by-Step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Whisk the egg mixture
Preheat your oven to 350°F and make sure it’s fully warmed up. Add the eggs, milk, salt, pepper, garlic powder, and onion powder to a large bowl.
Whisk until everything is completely combined.
Prep your fillings
One of the best things about these egg muffin cups is how customizable they are. Here are the three combos that work every time:
Bacon + cheddar + parsley. Cubed ham + Swiss cheese + chives. Cherry tomatoes + spinach + mozzarella.
Fill the muffin tin
Generously spray a 12-count muffin pan with nonstick cooking spray. (This is the step that makes or breaks your cleanup!)
Pour the egg mixture into each cup until they’re about halfway full. Don’t go over or the muffins will puff up too much and deflate after baking.
If your eggs are sticking, your pan is probably too old. A non-stick muffin pan or a ceramic muffin pan makes ALL the difference.
Add fillings and bake
Use a spoon to add your chosen fillings to each muffin cup. Give each one a gentle stir so everything is distributed.
Bake at 350°F for 22-24 minutes. They’re done when they pull away from the sides and don’t jiggle in the middle.
Meal prep and storage
To store: Pop them in an airtight container and they’ll last 3-4 days in the fridge. (They’re honestly just as good reheated.)
To freeze: Wrap each muffin individually in wax or parchment paper, then into a freezer-safe bag. They freeze beautifully for up to 2-3 months with minimal texture change.
To reheat: Microwave for 30-45 seconds and you’re good to go.
To prep ahead: Egg muffin cups make a wonderful grab-and-go breakfast for busy weekdays. Bake the entire tray ahead of time and pull them out as you need them throughout the week.
Frequently asked questions
What if my egg muffins stick to the pan?
The pan is usually the culprit, not the spray. If your nonstick has scratches or it’s been through too many batches, it’s time for a new one. A ceramic-coated pan is the most nonstick option.
How do I keep egg muffins from deflating?
They’ll always deflate a little, and that’s totally normal. Let them cool down inside the muffin tin and the deflating will be way less dramatic.
Can I make egg white muffins?
Absolutely. Check out these Egg White Bites for a great protein-packed option if you want to skip the yolks.
How long do egg muffins last in the fridge?
They’ll last 3-4 days in an airtight container. After that, the texture starts to change.
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Breakfast Egg Muffin Cup Recipe
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Equipment
- Large Mixing Bowl
- Whisk
Ingredients
- 10 large eggs
- ¼ cup whole milk
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Variations:
Bacon Egg Muffins
- 5 bacon strips cooked and crumbled
- ¾ cup shredded cheddar cheese
- ¼ cup flat-leaf parsley finely chopped
Ham Egg Muffins
- ¾ cup ham cubed
- ¾ cup shredded Swiss cheese
- ¼ cup chives finely chopped
Spinach Egg Muffins
- ¾ cup spinach thinly sliced
- ¾ cup grape tomatoes quartered
- ¾ cup shredded Mozzarella cheese
Instructions
- Preheat the oven to 350°F. In a large bowl, combine eggs, milk, salt, pepper, garlic powder, and onion powder. Whisk until well combined.
- Generously spray a 12-count regular-sized muffin pan with non-stick cooking spray. Fill each muffin cup halfway full with the egg mixture.
- Stir desired fillings into the scrambled eggs with a spoon until all ingredients are well combined.
- For Bacon Egg Muffins: Fill each cup with 1 tablespoon crumbled bacon, 1 tablespoon shredded cheese, and 1 teaspoon chopped chives.
- For Ham Egg Muffins: Fill each cup with 1 tablespoon cubed ham, 1 tablespoon shredded cheese, and 1 teaspoon chopped chives.
- For Spinach Egg Muffins: Fill each cup with 1 tablespoon spinach, 1 tablespoon tomatoes, and 1 tablespoon shredded cheese.
- Bake for 22-24 minutes, or until eggs are set. Serve immediately or refrigerate and enjoy for 3-4 days.
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Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with egg muffin cups
These are great on their own, but if you want to round out the meal, a Sweet Potato Hash on the side is perfect. It comes together on the stovetop while the muffins bake.
For a bigger brunch spread, add a Spinach Crustless Quiche (it can share the oven at the same temp!) and a big bowl of fresh fruit.
More egg breakfast recipes
Can’t get enough eggs for breakfast? Same. Here are the ones my readers make on repeat.
Easy and delicious. Can make ahead which is very useful when putting together a breakfast. Did ham, cheddar cheese and chives. Will definitely make again.
Yay! So happy to hear you enjoyed the recipe, Margaret! Sounds tasty! Thanks so much for taking the time to leave a comment and rating!
Tastes just like Starbucks egg bites.
Yay! So happy to hear you enjoyed the recipe, Ellen! Thanks so much for taking the time to leave a comment and rating!