These Egg Muffin Cups are soft and fluffy, just like a traditional frittata. They are packed with different fillings to please everyone.
Serve them at breakfast, pack them as a school or office lunch, or enjoy them as a picnic snack!
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❤️ 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 to inspire different egg muffin fillings. They will get the whole family excited for breakfast or brunch!
These high-protein cups are filling and super tasty. They won’t make a mess in the kitchen, making them perfect for breakfast with the family or for packing in your lunch!
🛒 Ingredients
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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.
🗒 Instructions
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.
🔪 Equipment
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You’ll need the following items to make this recipe successfully.
🤔 FAQs
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 moisture from the eggs and other ingredients, like vegetables, makes these egg muffins spongy when heated. This texture is similar to a classic frittata.
For a 12-cup muffin tin, you’ll need 6 whole eggs, which is half an egg per muffin cup.
👩🏻🍳 Tips
- Spraying the cups lightly with a non-stick cooking spray will make removing the muffins much easier. You can also use a silicone pan or add paper liners with a non-stick coating. This is a great choice if you want to pack these treats in a lunch box or take them on a picnic.
- Make sure to let these egg muffins cool completely before putting them in 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.
📚 Variations
- 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.
🥫 Storage
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
If breakfast is your favorite meal, then you’re going to want to indulge a bit and try these Spicy Eggs In Purgatory, Breakfast Sausage Roll, and Breakfast Enchiladas!
Another recipe that makes mornings easy is an Italian Sausage Breakfast Strata. You can prepare it ahead of time for a stress-free breakfast or brunch.
If you love a creamy coffee drink, then you'll love our naturally sweetened Espresso Protein Banana Smoothie. It's packed with protein and fiber, and it's both indulgent and nutritious.
🍽 Serve with
Depending on what fillings you add to your breakfast cups, they can be a complete meal! I love serving a variety of muffin cups with different fillings. I also like to include a breakfast spread with cooked sausage, hash browns, and fried green tomatoes.
📞 Chiacchierata (chat)
I can't tell you how many times I've made a quick, healthy, and tasty breakfast for my family. These egg muffin cups are a go-to recipe! Over the years, I’ve tried different filling combinations. Some have become favorites for my family. These inspired the recipe I’m sharing with you!
Tutti a tavolo, è pronto!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 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.
📖 Recipe
Egg Muffins - Mini Frittata Cups 3 Delicious Ways
Equipment Needed
Ingredients
Main recipe:
- 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
Instructions
- 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.
Nutrition
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