Easy egg muffin cups are the best make ahead healthy breakfast recipe! Perfect grab and go breakfast for busy mornings.
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.
Egg Muffin Ingredients
- 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.
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.
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.
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.
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!
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
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- 1 ¼ cups chopped spinach
- ¾ cup diced roma tomatoes
- ¾ cup diced baby bella mushrooms
- 10 eggs
- ⅛ 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
Amount Per Serving: Calories: 138Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 185mgSodium: 348mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 10g