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Egg Muffin Cups

Recipes »  Breakfast  »  Egg Dishes

This recipe is so easy to make and you can make a batch on Sunday night for quick and easy breakfast during the week. Also, you can customize it to your taste by adding different veggies, meats and cheeses.

 "This is my go-to breakfast recipe for during the week. I don't even bother reheating them; they're just as good cold. And they're so versatile so I don't get bored with them. " - JesseeC

Yield: 12 Servings Ready in moments

Cuisine: AmericanMain Ingredient: eggs

(4.7, 3) 100% would make again (reviews)

Favorite 64 people favorited
Try Soon68 people trying soon

Egg Muffin Cups
Egg muffins cooling before they are removed from the cups. photo by lisacrooke Give a medal for this photo
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Verified by twojocks

Servings          
Original recipe makes 12 Servings
12-15 eachEggs; depending on size of muffin pan and eggs
1-2 tspof your favorite seasoning; I use the Trader Joe's Everyday seasoning
1-2 cupsgrated cheese; I use low fat cheddar or feta
3 eachchopped green onions; white part
Optional: chopped veggies; to your liking
Optional: chopped meats (such as ham, sausage); to your liking

Egg Muffin Cups Preparation

Preheat oven to 375 degrees F. Lightly spray nonstick spray into 12 silicon cup cake liners or a silicon muffin pan.

In the bottom of each cup layer the meat and veggies (if using), the green onions and the cheese. You want the cups to be no more than 2/3rds full with just enough room to pour the egg around the ingredients.

Break the eggs into a measuring bowl with a spout for pouring. Add the seasoning and beat well. Pour the egg into each cup until it is 3/4 full and then stir ingredients in the cup slightly with a fork,

Bake 20-30 minutes until the eggs have risen and are slightly browned and set.

Notes

Don't over cook the eggs. You can store in ziplock bag for up to a week in the refrigerator and just heat in microwave for a quick breakfast on the go.

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  • Egg muffins cooling before they are removed from the cups. photo by lisacrooke lisacrooke

  • Yum! These egg muffins are nicely browned and ready to pop into your mouth! photo by lisacrooke lisacrooke

  • photo by dillonandamandamoroney dillonandamandamoroney

    • Calories Per Serving: 212
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    Egg Muffin Cups Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    So easy, so tasty. My kiddo loves them. Will make again (and again and again)
    3 days, 18 hours, 35 minutes ago
    This is my go-to breakfast recipe for during the week. I don't even bother reheating them; they're just as good cold. And they're so versatile so I don't get bored with them.
    2 months, 4 weeks, 1 days, 17 hours, 47 minutes ago
    So easy and yummy. Perfect breakfast if you are watching your carbs.
    9 months, 4 weeks, 1 days, 9 hours, 51 minutes ago

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