These Egg Muffin Cups are soft and fluffy in texture like you’d expect from a traditional frittata, loaded with varied fillings to suit all preferences.
Serve them at breakfast, pack them as a school or office lunch, or enjoy them as a picnic snack!
❤️ Why you'll love this recipe
- These breakfast cups are incredibly easy to make with wholesome ingredients. Think of them as mini frittatas!
- These hand-held breakfast bites are great for packing in a lunchbox, taking on a picnic, or having them as a snack while on the go.
- Use this recipe as inspiration for various types of egg muffin fillings that will get the whole family excited for breakfast or brunch!
These high-protein cups are filling, extremely tasty, and won’t create a mess in the kitchen - perfect for breakfast with the family or to pack for lunch!
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Note: The full list of this quick and easy breakfast recipe ingredients with their amounts and options are listed in the recipe card below.
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Add the eggs to a large mixing bowl.
- Whisk the eggs with salt, onion, and pepper.
- Pour the egg mixture into a lightly sprayed 12-cup muffin pan.
- Add the cooked bacon to the first 4 muffin cups.
- Add grated cheddar cheese over the bacon in the first 4 muffin cups.
- Add grated mozzarella to the second row of muffin cups.
- Add the grape tomatoes over the mozzarella.
- Top the second row of muffin cups with spinach.
- Add mushrooms to the third row of muffin cups.
- Add red bell pepper over the mushrooms.
- Top the third row of muffin cups with parsley.
- Bake the assembled egg muffin cups for 20 minutes at 350F or until the tops turn a light golden color and the center springs back when pressed.
- Allow these cups to cool slightly before being served.
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You’ll need the following items to make this recipe successfully.
These are the questions we are most frequently asked about making this easy egg grab and go breakfast.
Absolutely! These egg muffin cups provide a high-protein meal that can easily be customized to include an array of veggies, cheese, and herbs. They are filling and nutritious!
You only need to bake these egg muffins for 20 minutes at 350F.
The combination of moisture from the eggs and other ingredients added, especially vegetables, create a spongy texture to these egg muffins when heated, similar to the spongy texture of a classic frittata.
For a 12-cup muffin tin, you’ll need 6 whole eggs, which is half an egg per muffin cup.
- Spraying the cups lightly with a non-stick cooking spray will make removing the muffins much easier. You could also use a silicone pan or add paper liners with a non-stick inner lining - an excellent option if you pack these treats in a lunch box or for a picnic.
- Always allow these egg muffins to cool completely before transferring them to an airtight container or Ziploc bag for storage. If you want to freeze your muffins, first flash freeze them in the muffin tin and then transfer them to a Ziploc bag. That way, they won’t stick together.
- If you want egg cups that are very light and fluffy, add in a small amount of milk.
- If your muffins deflate once removed from the oven, you likely beat the eggs for too long. This will affect the structure, causing the egg muffins to cave inwards rather than remaining puffed up once cooled.
- Make your egg muffin cups dairy-free by removing the cheddar cheese and parmesan.
- Add shredded chicken, turkey, chopped ham, or cooked sausage instead of the bacon.
- Make Pizza-inspired egg muffin cups with sliced pepperoni, cheese, and other pizza-favorite ingredients.
- Make Tex-Mex egg muffin cups by adding steamed corn, cooked beans, and sliced jalapeno.
- Add some cooked hash browns into the egg mixture if you want a dose of carbs in these muffins.
- Add a kick of spice by seasoning the egg mixture with cayenne pepper, paprika, or red chili flakes.
These egg muffin cups can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Reheat leftover egg muffin cups in the microwave for 20 seconds from chilled or 60-90 seconds from frozen. Otherwise, reheat in the oven for 10 minutes at 350F.
📗 Related Recipes
🍽 Serve with
Depending on what fillings you add to your breakfast cups, they can be a complete meal! I love offering an assortment of muffin cups with various filling options and a breakfast spread of cooked sausage, hash browns, and fried green tomatoes.
📞 Chiacchierata (chat)
I can’t tell you how many times I’ve managed to whip up a healthy and delicious breakfast for the family with ease and speed, thanks to these egg muffin cups! As years have passed, I’ve played around with different filling combinations that are now favorites with different family members and have inspired this recipe I’m sharing with you!
Tutti a tavolo, è pronto!
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📝 Recipe Card
These Breakfast Egg Muffin Cups consist of 3 different combinations of fillings to suit varied preferences, no matter who you’re serving them to! They’re low-carb, dairy-free, and made in just 20 minutes!
If you're fond of a grab-and-go breakfast, you've got to try out delicious and healthy Morning Glory Muffins recipe. Each muffin is chock full of fruit, carrots, and nuts. What a great way to start the day.
Egg Muffins - Mini Frittata Cups 3 Delicious Ways
- 12 Eggs large
- 3 Tablespoons Onion Finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Add In 1 - Garlic Mushroom Pepper:
- ¼ cup sliced crimini mushrooms the brown variety
- ¼ cup red bell pepper
- 1 Tablespoon fresh Italian parsley chopped
- ¼ teaspoon garlic powder may substitute fresh minced garlic (¼ teaspoon)
Add in 2 - Tomato Spinach Mozzarella:
- ¼ cup fresh baby spinach roughly chopped
- 8 grape tomatoes halved (2 tomatoes per cup)
- ¼ cup mozzarella cheese shredded
Add in 3 - Bacon Cheddar:
- ¼ cup bacon cooked and chopped
- ¼ cup cheddar cheese shredded
- Preheat oven to 350℉ (180℃). Lightly spray a 12-cup muffin pan with nonstick vegetable oil spray.
- In a large mixing bowl, whisk together the eggs, onion, salt, and pepper.
- Add the egg mixture to the pan, evenly dividing the liquid evenly between the cups.
- Add each of the three topping combinations into 4 muffin cups.
- Place the muffin pan on a baking tray for ease of transfer to and from the oven.
- Bake for 20 minutes or until the top is light golden and the center springs back when touched.
- Let cool slightly then serve immediately. Or allow to cool, then store in an airtight container in the fridge for up to 4 days, or in the freezer for 3 months.