Egg Muffin Cups
Egg Muffin Cups are an easy ready-to-go option for busy mornings. These egg muffins are packed with bacon, spinach, bell pepper, and loaded with protein to fuel your morning!
Having quick breakfast choices that are healthy and kid-friendly are a must in my house. Our favorites are blender pancakes, protein muffins and these tasty, perfectly portioned breakfast egg cups.
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My family is obsessed with these Egg Muffin Cups! The past few weeks, I’ve been meal prepping them as an easy breakfast option for me and the kids. They love them and I love that they can go grab their own healthy breakfast out of the fridge. It’s super convenient having these ready to just heat up in the morning.
This was a perfect high protein snack for after my runs! So tasty too!
— Jessica
Reasons you will love this recipe
- Great to make-ahead: These store really well in the fridge for up to 5 days, so you can have an easy breakfast ready-to-go. Or you can freeze them and pop them out of the freezer on a busy morning.
- Good for you: Baked egg muffin cups are packed with protein, veggies, and lots of fiber. The perfect way to fuel your morning!
- Delicious! The tangy, salty feta cheese tastes so amazing with the creamy eggs, spinach and bacon. These are kid-friendly, too!
- Versatile: Pack these with any favorite fresh vegetables, meat, and/or cheese! This version made with feta, bacon and colorful veggies is the one that I make most often!
Ingredients you’ll need
There are a variety of different ways to customize this egg muffin cup recipe! I typically choose one protein, a couple of veggies and sometimes I add cheese. Feel free to leave the meat out to make these vegetarian and leave out the cheese to make them dairy-free. Here’s a look at what I included:
- Bacon: Eggs and bacon is a classic pairing that’s so delicious. Make sure to use crispy cooked bacon.
- Vegetables: For nutrient-rich veggie goodness, we’re adding in chopped baby spinach and finely diced red bell pepper.
- Eggs: I like to use a combination of eggs and egg whites, so these are high in protein but low in fat.
- Seasonings: A combination of salt, dried basil, dried oregano and ground black pepper provides plenty of flavor.
- Cheese: The cheese is optional. We really like the addition of crumbled feta cheese, but use whatever type of cheese you enjoy best with eggs.
Variations and substitutions
Listed below are other fun ways to mix and match ingredients to create new flavors.
- Protein: Canadian bacon, ham, breakfast sausage, chicken, chorizo are other great options if you don’t want to use bacon.
- Cheese: Instead of feta, try shredded sharp cheddar cheese, Monterey Jack cheese, Swiss cheese, mozzarella, pepper jack or goat cheese.
- Veggies: Other vegetables that would work great are mushrooms, tomatoes, onions, kale, broccoli, artichokes, sun-dried tomatoes, sweet potato and hash browns.
- Seasonings: Feel free to try other seasonings like garlic powder, onion powder or even fresh herbs.
How to make this recipe
Breakfast egg muffins are so simple! Start by dividing the cooked bacon, spinach and bell pepper into the muffin cups. Then, mix the egg, egg whites and seasoning together. I like to mix the eggs up in a large glass measuring cup for easy pouring. Next, pour the egg mixture over the bacon and veggies in the muffin tins, sprinkle feta over the top and bake until set. You can eat your egg muffins as-is, or add a topping of ketchup, hot sauce or guacamole.
1. Prep and add mix-ins to muffin pan: Preheat oven to 350°F. Prepare a muffin pan with nonstick cooking spray (a silicone muffin pan works really well). Divide the cooked bacon, spinach, and red bell pepper evenly among the cups.
2. Whisk eggs: Whisk together eggs, egg whites, salt, basil, oregano, and pepper in a medium bowl or glass pyrex measuring cup for easy pouring, until well combined.
3. Add egg to muffin pan: Fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta (if using) evenly over the tops of the cups.
4. Bake: Place in oven and bake about 25 minutes or until tops begin to brown and eggs are set. Cool on a wire rack 3 minutes. Then use a butter knife around the edges to loosen the muffins. Remove them and enjoy! Or cool completely and store them in the fridge or freezer for later.
Helpful tips
- Time-saving tips: For quicker prep, try using pre-cooked bacon and pre-crumbled or shredded cheese.
- Using frozen spinach: I like to use fresh spinach for this egg muffin recipe, but you can use thawed frozen spinach. Be sure to squeeze all of the water out, though.
- Muffin pan: Don’t forget to grease your muffin tins well, for easy removal of the egg muffins. Alternatively, you can use silicone cupcake liners in your pan. These actually work the best. Here are some cheap silicone baking cups.
- Double the recipe: If you’re feeding a crowd or want plenty of leftovers to enjoy through the week, feel free to double this recipe.
Frequently asked questions
If your egg muffin cups turn out rubbery, it may be because they are overcooked. It’s a good idea to check them after about 20 minutes. If they bake too long they will dry out and have a rubbery texture.
It is normal for egg muffin cups to sink or deflate as they are cooling. That’s because whisked eggs have air bubbles that expand in the oven, and then when the temperature drops, the baked item drops as well.
If your egg bites are wet, they could be undercooked or you may have included too many wet vegetables. Consider sautéing veggies before adding them in order to release excess moisture. If adding tomatoes, try salting and draining them before adding them to the other ingredients.
Serving suggestions
These mini frittatas are great to just serve on their own, or alongside yogurt and fresh fruit, toast with jam or a green smoothie. We also love to top them with salsa and avocado! Here’s some ideas if you’re planning to serve these as part of a bigger breakfast or brunch spread:
Storage recommendations
- Storing leftovers: Let the egg cups cool completely, then place them in an airtight container in the refrigerator for up to 4-5 days. I like to store the muffins in a container that is lined with a paper towel. The paper towel will help to absorb any moisture that forms. You can also store them in individual containers for an easy grab-and-go option.
- How to freeze: Let the egg muffin cups cool completely, then wrap them each in plastic wrap. Place them in a freezer-safe ziptop bag and freeze for up to 3 months. To enjoy, allow them to thaw overnight in the refrigerator or reheat directly from frozen.
- Reheating: The easiest way to reheat egg muffins is in the microwave. I warm each one at medium power for approximately 30 seconds or until just heated through. From frozen reheat for about 1 to 2 minutes at medium power.
I make these breakfast egg muffins almost every week! They’re so easy and convenient and they are a great way to get in plenty of veggies and protein first thing in the morning! The perfect start to our day!
More easy breakfast recipes
- Baked Blueberry Donuts
- Breakfast Pizza
- Customizable Oatmeal Muffins
- Roasted Veggie Breakfast Casserole
- Banana Oatmeal Muffins
If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Egg Muffin Cups
Ingredients
- 6 cooked, crispy bacon slices, chopped or crumbled
- 1 cup lightly packed baby spinach, finely chopped
- 3/4 cup finely diced red bell pepper, about 1 small pepper
- 6 large eggs
- 4 large egg whites
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Pinch ground black pepper
- 1/4 cup crumbled feta cheese, optional
Instructions
- Preheat oven to 350°F. Prepare a muffin pan with nonstick cooking spray (a silicone muffin pan works really well).
- Divide the cooked bacon, spinach, and red bell pepper evenly among the cups.
- Whisk together eggs, egg whites, salt, basil, oregano, and pepper in a medium bowl or large measuring cup for easy pouring, until well combined. Fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta (if using) evenly over the tops of the cups.
- Bake about 25 minutes or until tops begin to brown and eggs are set. Cool on a wire rack 3 minutes. Then use a butter knife around the edges to loosen the muffins. Remove them and enjoy! Or cool completely and store them in the fridge or freezer for later.
Notes
Did you make this recipe?
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This was a perfect high protein snack for after my runs! So tasty too!
tasty, simple and functional, i loved it. I do it with plain greek yogurt instead of feta cheese, and added mushrooms this week in place of bell peppers – delicious. Thank you!
So happy to hear you enjoyed!
I love making these for breakfast meal prep! So delicious!
This is such a great recipe. Making a huge batch and freezimg them. Great for grab and go eating.