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A pile of four egg muffins are served on a white plate.
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5 from 25 votes

Breakfast Egg Muffin Cup Recipe

This Breakfast Egg Muffin Cup recipe is so easy to make and super healthy for you!  Scrambled eggs are whisked together, poured into a muffin tin, and then baked in the oven to make the cutest mini egg frittatas. 
Prep Time8 minutes
Cook Time22 minutes
Total Time30 minutes
Course: Breakfast, brunch
Cuisine: American
Servings: 12 muffins


  • 10 eggs
  • ¼ cup milk cashew, almond, or regular milk
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder

Bacon Egg Muffins

  • 5 strips bacon cooked and crumbled
  • ¾ cup cheddar cheese shredded
  • ¼ cup parsley finely chopped

Ham Egg Muffins

  • ¾ cup ham cubed
  • ¾ cup Swiss cheese shredded
  • ¼ cup chives finely chopped

Spinach Egg Muffins

  • ¾ cup spinach thinly sliced
  • ¾ cup grape tomatoes quartered
  • ¾ cup Mozzarella cheese shredded


  • Preheat oven to 350°F.
  • Whisk Egg Filling: In a large bowl combine eggs, milk, salt, pepper, garlic powder, and onion powder. Whisk until well combined.
    10 eggs, ¼ cup milk, 1 tsp. salt, ¼ tsp. black pepper, ¼ tsp. garlic powder, ¼ tsp. onion powder
  • Pour Into Muffin Tin: Spray a 12-count regular-sized muffin cup tray with non-stick cooking spray. Make sure you completely coat the cavities so the eggs don’t stick! Fill each muffin cup to ½ full with the egg mixture.

  • Stir the 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.
    5 strips bacon, ¾ cup cheddar cheese, ¼ cup parsley, ¾ cup ham, ¾ cup Swiss cheese, ¼ cup chives, ¾ cup spinach, ¾ cup grape tomatoes, ¾ cup Mozzarella cheese
  • Bake egg muffins in preheated oven for 22-24 minutes. Serve immediately or refrigerate and enjoy for up to 3-4 days.



  • The measurements for the bacon, ham, and spinach egg muffin ingredients are for a batch of 12. If you would like to make 4 of each simply divide the ingredient amounts by 3.

Meal Prep and Storage

  • To Prep Ahead: Egg muffins make a wonderful grab-and-go breakfast for busy weekdays. Simply prep the entire tray of muffins ahead of time and pull them out when you need them throughout the week!
  • To Store: Store egg muffins in an airtight container in the refrigerator for up to 3-4 days.
  • To Freeze: Wrap egg muffins individually in wax or parchment paper. Place in a freezer safe container or freezer bag and freeze for up to 2-3 months.
  • To Reheat: Add egg muffins to microwave and cook for 30-45 seconds.


Calories: 192kcal | Carbohydrates: 2g | Protein: 13g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 486mg | Potassium: 157mg | Fiber: 1g | Sugar: 1g | Vitamin A: 771IU | Vitamin C: 4mg | Calcium: 174mg | Iron: 1mg