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Egg Muffin Cups

Easy egg muffin cups are the best make ahead healthy breakfast recipe! Perfect grab and go breakfast for busy mornings.

egg muffin cups on a white plate

Egg muffin cups are the perfect make ahead healthy meal prep recipe!

Individual veggie packed cheesy egg cups are such a great portable breakfast.

These egg cups are gluten free, vegetarian, keto, macro and low carb friendly and packed with protein! Each egg cup has 10 grams of protein in it.

If you are like us and eat eggs every morning for breakfast, this is a fun way to switch things up. Each egg cup can be customized with different veggie combinations if you want, making it a versatile breakfast for the whole family.

stacked egg muffins

Egg Muffin Ingredients

  • Eggs
  • Veggies (we used spinach, roma tomato, mushroom, and bell pepper)
  • Milk: we use 2%, but any variety will do
  • Spices (garlic powder, onion powder, paprika, salt, and pepper)
  • Sharp Cheddar Cheese: freshly grated is best and only takes a few extra minutes.
ingredients to make egg muffin cups

How to make egg muffin cups

Step 1: chop up your veggies.

I used chopped spinach, roma tomatoes, baby bella mushrooms, and green bell pepper. You can mix and match whatever veggies you have on hand and come up with new flavor combinations!

Step 2: Spray your muffin tin generously with nonstick cooking spray. This will help the muffin cups not stick to the baking dish.

cut up veggies inside a muffin tin

Step 3: Distribute the veggies evenly into the bottoms of the 12 muffin cups.

Step 4: In a large bowl, whisk together your eggs, milk, salt, pepper, garlic powder, onion powder, and paprika.

egg batter in a glass bowl

Step 5: Pour the egg mixture evenly into the muffin tins to cover the vegetables. Top with freshly grated sharp cheddar cheese

Step 6: Bake the egg muffins for 25 – 30 minutes, until the eggs are cooked through.

Allow to cool about 10 minutes or so, then use a butter knife to run around the edges of the cups before removing them.

cooked egg muffins in the muffin tin

How do you store leftover egg muffins?

Store leftovers in an airtight container in the fridge for up to 4 days.

To reheat, microwave for 15 – 30 seconds, or until hot throughout.

These are so fresh and full of flavor, thanks to a variety of veggies.

Just pop them in the microwave and you have a ready made healthy breakfast!

These would be perfect paired with my simple vegan breakfast hash or sweet potato hash!

two egg muffin on a plate

If you have an air fryer, this air fryer breakfast hash would be another delicious meal prep recipe to serve with these egg muffin cups for a well rounded meal!

Need more egg inspiration? Be sure to check out this healthy egg salad recipe.

egg muffins on a plate

More Breakfast Recipes

egg muffins

Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

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stacked egg muffins

Did you make this recipe? Be sure to leave a star rating below!

stacked egg muffin cups

Egg Muffin Cups

Joy Shull
These easy egg muffin cups are the perfect make ahead healthy breakfast recipe!
4.47 from 49 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast Recipes
Cuisine American
Servings 12 muffin cups
Calories 138 kcal


  • 1 ¼ cups chopped spinach
  • ¾ cup diced roma tomatoes
  • ¾ cup diced baby bella mushrooms
  • 10 eggs
  • cup 2% milk
  • 1 teaspoon salt
  • ½ green bell pepper diced
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon pepper
  • ¾ cup sharp cheddar cheese freshly grated


  • Spray a muffin tin generously with nonstick cooking spray
  • Distribute spinach, tomatoes, mushrooms, and bell peppers evenly into the 12 cups
  • In a large bowl, whisk together eggs, milk, salt, pepper, onion powder, garlic powder, and paprika until combined
  • Pour egg mixture evenly into the 12 tins, to cover the veggies
  • Sprinkle the tops of the muffin cups with sharp cheddar cheese
  • Bake the egg muffins at 350 degrees for 25 – 30 minutes, until eggs are cooked through
  • Allow to cool several minutes in the pan, then use a butter knife to loosen the edges before removing them
  • Store leftover egg muffin cups in the fridge for up to 4 days


Serving: 1gCalories: 138kcalCarbohydrates: 3gProtein: 10gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 4gCholesterol: 185mgSodium: 348mgFiber: 1gSugar: 1g
Tried this recipe? Tag me on instagram @buildyourbite and hashtag #buildyourbite!Let us know how it was!

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Recipe Rating


Saturday 25th of November 2023

Yummy recipe! It works great in a silicone cupcake pan, they roll right out! I’m going to freeze half of them for later!


Wednesday 26th of January 2022

I made these today and they were delicious. I made them for my grandsons breakfast. I just used sausage egg and cheese and then gam egg and cheese. They aren’t to keen on veggies. I’ll make them again for husband and I with the veggies. This will be our new favorite.


Wednesday 17th of March 2021

Can you use the paper cups in the muffin pan with this recipe?


Thursday 21st of January 2021

This recipe was amazing. It is a keeper for sure. Thanks!


Friday 8th of January 2021

These were delicious. I actually added one extra egg and swapped out the tomatoes and added broccoli. Will be making these again.