Start your day with these healthy Egg Muffin Cups. They’re easy to make ahead and perfect for a grab and go breakfast!
If you like this breakfast on the go, try my Apple Pie Overnight Oats, Freezer Friendly Breakfast Burritos or Fresh Berry Danish with Lemon Glaze.
Breakfast is such an important part of the day but who really has time to sit down and eat? That’s why I love making these egg muffin cups ahead of time to keep in the fridge for those busy mornings.
They’re so easy to just heat up in the microwave before you walk out the door or at work. You can easily customize them with a variety of veggies and seasonings to your liking.
Why You’ll Love This Recipe
- Great for grab and go breakfast!
- Easy to make ahead!
- Easy to customize!
- Delicious and filling!
Why Are They Called Egg Muffins?
They are called egg muffins because they are made in a muffin tin and shaped like a muffin when done. It’s the perfect bite size portions to just throw in a baggie and eat on the go.
Recipe Variations
- Use egg whites for a healthier option.
- Add your favorite veggies. The possibilities are endless when it comes this recipe. Bell peppers, onions, spinach, tomatoes and broccoli would be delicious. Feel free to add the veggies you like or make each one different.
- Make it hot. If you like your food a bit spicy add some hot sauce on top or some red pepper flakes in the mix.
- Try different seasonings. Onion powder, garlic powder and Italian seasonings are a few suggestions.
Egg Muffin Ingredients
6 eggs
Half of a red bell pepper, diced (about ½ cup)
1 cup shredded mozzarella cheese (or any finely grated or shredded cheese)
10-15 olives, cut into slices
1 cup spinach, chopped
Salt and pepper to taste
How to Make Egg Muffin Cups
- Preheat oven to 350 degrees F.
- In a bowl, whisk together eggs, salt and pepper. Set aside.
- Grease muffin tin with cooking spray, melted butter or olive oil.
- Prepare your veggies and divide them evenly to 6 muffin tins.
- Add the shredded cheese on top.
- Pour in the egg mixture until about 3/4 of the way full in each one.
- Bake for about 20 minutes and until eggs are cooked.
- Allow to cool for about 2-3 minutes.
- Remove from muffin tins and enjoy!
Storing and Reheating
- To Store: Store in an airtight container in the fridge for up to 3 days or freezer for 3 months.
- To Reheat: Heat in microwave to desired temperature.
Egg Muffin Cups
Start your day with these healthy Egg Muffin Cups. They're easy to make ahead and perfect for a grab and go breakfast!
Ingredients
- 6 eggs
- Half of a red bell pepper, diced (about ½ cup)
- 1 cup shredded mozzarella cheese (or any finely grated or shredded cheese)
- 10-15 olives, cut into slices
- 1 cup spinach, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- In a bowl, whisk together eggs, salt and pepper. Set aside.
- Grease muffin tin with cooking spray, melted butter or olive oil.
- Prepare your veggies and divide them evenly to 6 muffin tins.
- Add the shredded cheese on top.
- Pour in the egg mixture until about 3/4 of the way full in each one.
- Bake for about 20 minutes and until eggs are cooked.
- Allow to cool for about 2-3 minutes.
- Remove from muffin tins and enjoy!
Notes
Recipe Variations
- Use egg whites for a healthier option.
- Add your favorite veggies. The possibilities are endless when it comes this recipe. Bell peppers, onions, spinach, tomatoes and broccoli would be delicious. Feel free to add the veggies you like or make each one different.
- Make it hot. If you like your food a bit spicy add some hot sauce on top or some red pepper flakes in the mix.
- Try different seasonings. Onion powder, garlic powder and Italian seasonings are a few suggestions.
Storing and Reheating
- To Store: Store in an airtight container in the fridge for up to 3 days or freezer for 3 months.
- To Reheat: Heat in microwave to desired temperature.
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