Miley These egg muffin cups are filled with fluffy eggs, melted cheese, and fresh veggies that bake into a warm, hearty bite every time. They look beautiful on any breakfast table and taste just as good as they smell.
Looking for a quick breakfast you can make ahead? These egg muffins are perfect. They’re simple, protein-packed, and ideal for busy mornings or meal prep days.
Why You’ll Love This Recipe
These egg muffin cups are the ultimate meal prep breakfast for busy mornings.
Protein-rich: Eggs give you a filling and energizing start to your day.
Meal prep hero: Make a batch ahead and store for easy weekday breakfasts.
Customizable: Add any veggies, meats, or cheeses you like.
Portable: Perfect for on-the-go meals or lunchbox additions.
Quick bake: Ready in under 30 minutes with simple ingredients.
Healthy and low-carb: A balanced breakfast that fits into any diet.
Here’s a fun idea to try. Sprinkle a bit of everything bagel seasoning on top before baking for extra crunch and flavor.
Want a little heat? Swap the cheese for pepper jack. That small change adds just the right kick and makes these egg muffins even better.
Ingredients
Base Mixture:
- 10 large eggs
- ¼ cup milk (any kind works)
- Salt and black pepper, to taste
Add-ins (choose your favorites):
- ½ cup shredded cheddar cheese
- ¼ cup chopped spinach or kale
- ¼ cup diced bell peppers
- ¼ cup cooked bacon bits or sausage
- 2 tablespoons diced onions
- ¼ cup cherry tomatoes, halved
- 2 tablespoons crumbled feta or goat cheese
Optional Toppings:
- Chopped chives or parsley
- Everything bagel seasoning
- Hot sauce for serving
- GoodCook 12-Cup Nonstick Steel Muffin and 24-Cup Nonstick Steel Mini Muffin Pan ensures an ideal bake of you favorite mu…
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Step-by-Step Instructions
1. Preheat and Prep the Pan
Set your oven to 350°F and grease a 12-cup muffin tin generously with nonstick spray or line with silicone baking cups. This keeps the eggs from sticking and makes cleanup easy.
2. Mix the Base
In a large bowl, whisk together the eggs, milk, salt, and pepper until smooth. The milk helps keep the eggs tender while baking, giving them that perfect fluffy texture.
3. Add Fillings
Evenly divide your chosen veggies, meats, and cheese among the muffin cups. You can mix and match flavors—like spinach and feta in one row, or bacon and cheddar in another—for variety through the week.
4. Pour and Bake
Carefully pour the egg mixture over the fillings, filling each cup about three-quarters full. Bake for 18–22 minutes until the tops are set and lightly golden. They’ll puff up while baking but settle once cooled.
5. Cool and Store
Let them cool for a few minutes before removing. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat in the microwave for 20–30 seconds, and they’re as good as fresh.
Tips & Variations
- Veggie-packed: Add chopped zucchini, mushrooms, or broccoli for extra nutrients.
- Cheesy twist: Use mozzarella or Swiss for different flavors.
- Spice lovers: Add diced jalapeños or crushed red pepper flakes.
- Dairy-free: Skip the cheese and use almond or oat milk.
- Make-ahead magic: Bake a big batch and freeze, perfect for grab-and-go mornings.
One trick I always use is layering the cheese at the bottom before pouring the eggs. It forms a cheesy base that helps prevent soggy bottoms and adds a golden edge. You can also line the tin with deli meat slices like ham for an instant “crust.”
Serving Suggestions
Egg muffin cups taste amazing straight out of the oven, but they’re also perfect for quick weekday meals. Serve them with a slice of avocado toast, a side of fruit, or a dollop of salsa for extra flavor.
When I make them for brunch, I like arranging them on a platter with different toppings, chopped herbs, shredded cheese, and hot sauce, so everyone can dress them up their way. They even work well for lunch when paired with a salad or roasted potatoes.
Frequently Asked Questions
Can I make these ahead of time?
Yes! They’re ideal for meal prep. Store them in the fridge for 4 days or freeze for longer. Just reheat before eating.
How do I reheat egg muffins?
Microwave for 20–30 seconds or warm in the oven at 325°F for about 10 minutes.
Why do my egg muffins deflate?
That’s normal! Eggs puff up in the oven and settle as they cool. The texture stays light and fluffy.
Can I use egg whites only?
Absolutely. Use about 1½ cups of egg whites for the same batch size.
How do I keep them from sticking?
Use silicone baking cups or a generous coat of nonstick spray. Eggs like to cling to metal tins otherwise.
Can I freeze them?
Yes! Once cooled, freeze on a tray, then transfer to a zip-top bag. Reheat straight from frozen.
Final Thoughts
Egg Muffin Cups are the kind of breakfast that makes busy mornings simple. They’re healthy, satisfying, and endlessly adaptable to whatever you’ve got in your fridge. Every bite is full of color and flavor, whether it’s melty cheese, crisp veggies, or savory meat.
I love that this recipe gives you freedom to experiment, it’s never boring, and it always feels like a small win to start the day with something homemade. Keep a batch ready, and breakfast will never be a hassle again.
Egg Muffin Cups (Meal Prep Style)
Ingredients
Base Mixture:
- 10 large eggs
- ¼ cup milk any kind works
- Salt and black pepper to taste
- Add-ins choose your favorites:
- ½ cup shredded cheddar cheese
- ¼ cup chopped spinach or kale
- ¼ cup diced bell peppers
- ¼ cup cooked bacon bits or sausage
- 2 tablespoons diced onions
- ¼ cup cherry tomatoes halved
- 2 tablespoons crumbled feta or goat cheese
Optional Toppings:
- Chopped chives or parsley
- Everything bagel seasoning
- Hot sauce for serving
Instructions
- Whisk eggs, milk, salt, and pepper.
- Add veggies, cheese, and meats to muffin cups.
- Pour egg mixture over fillings.
- Bake at 350°F for 20 minutes until set.
- Cool, store, and reheat as needed.
