Easy to make egg muffin cups recipe made with simple, wholesome ingredients. Perfect for meal prepping healthy breakfasts for the week!
Say hello to these egg muffin cups – the perfect make ahead healthy meal prep recipe!
Make individual egg cups in a muffin tin, the perfect easy and portable breakfast.
They are filling, so 2 should easily keep you full for hours.
These are simple to make, and ready in less than 45 minutes!
how to make egg muffin cups
First, 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!
Spray your muffin tin generously with nonstick cooking spray.
This will help the muffin cups not stick to the baking dish.
Distribute the veggies evenly into the bottoms of the 12 muffin cups.
In a large bowl, whisk together your eggs, milk, salt, pepper, garlic powder, onion powder, and paprika.
Pour the egg mixture evenly into the muffin tins to cover the vegetables.
Top with freshly grated sharp cheddar cheese and bake for 25 – 30 minutes, until eggs are set.
Allow to cool a few minutes, then use a butter knife to run around the edges of the cups before removing them.
Store leftovers in the fridge for up to 4 days.
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!
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.
More breakfast recipes
- Sweet Potato Hash
- Hash Brown Egg Casserole
- The best Vegan Breakfast Burritos
- Spicy Avocado Egg Toast
- Vegetarian Breakfast Burritos
- Simple Vegan Breakfast Hash
- Tofu scramble recipe
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Did you make this recipe? Be sure to leave a star rating below!
Egg Muffin Cups Recipe
Egg Muffin Cups
Easy and healthy egg muffin cups recipe - perfect for meal prepping breakfast!
Ingredients
- 1 1/4 cups chopped spinach
- 3/4 cup diced roma tomatoes
- 3/4 cup diced baby bella mushrooms
- 10 eggs
- 1/8 cup 2% milk
- 1 teaspoon salt
- 1/2 green bell pepper, diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 3/4 cup sharp cheddar cheese, freshly grated
Instructions
- 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 tops with sharp cheddar cheese
- Bake 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 leftovers in the fridge for up to 4 days
Notes
The muffin cups will puff up over the top, don't worry this is normal! Once they cool they will sink back down.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 138Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 185mgSodium: 348mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 10g
Joe
Wednesday 17th of March 2021
Can you use the paper cups in the muffin pan with this recipe?
Debra
Thursday 21st of January 2021
This recipe was amazing. It is a keeper for sure. Thanks!
Karyn
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.
Marsha
Tuesday 20th of October 2020
Can you freeze the Egg Muffin cups?
Kara Ferreira
Thursday 14th of January 2021
@Marsha, did you get an answer to this? I am wondering the same thing.
Karyn
Friday 8th of January 2021
@Marsha, I froze min and have frozen these in the past very successfully
Mary
Monday 13th of January 2020
These are very good and so versatile. I have started making them on a regular basis. They make a great grab and go breakfast!
Joy Shull
Monday 13th of January 2020
So glad you enjoyed the recipe Mary!