These egg muffins are an easy breakfast idea that you can make ahead for the week. With many names, including breakfast cups, egg cups or egg bites, they are all made with a combination of eggs, vegetables, cheese and can include meat. They are baked in a muffin pan and done in just 20 minutes!
Remember these make ahead breakfast burritos? I've had so many of you request more meal prep like options so here we are! Today we're making egg muffins. These are fantastic for breakfast, lunch and even dinner.
Whether you need breakfast options, have left over vegetables or have tons of eggs— these egg muffins are THE recipe to try. It's low maintenance, takes about 5-10 minutes to prep and there's endless combinations that you can make (I share ideas right before the recipe.)
Why You'll Love These Egg Muffins
- Incredibly flavorful
- Easy to make
- Perfect for meal prep
- Customizable to YOUR liking
- Little ones love these!
Egg Muffins? Egg Bites? Egg Cups? Breakfast Cups?
Over the last few years I've heard these called just about everything— egg muffins, egg bites, egg cups, breakfast cups. No matter what you call them, they are all the same. Each are made with eggs (whole eggs or egg whites) with a variety of different add-ins like cheese, vegetables or meat.
Ingredients That You Need
- Eggs: You need 12 large eggs. Typically 1 egg is 1/4 cup so it's about 3 cups of eggs. If you prefer to use egg whites or a combination, you want to be around 3 cups total.
- Milk: The milk helps adds creaminess and fluffiness to the eggs. You can use any type of milk for this— I typically use oat milk.
- Vegetables: Since this are small, you want to make sure that the zucchini, mushrooms and onions are finely diced.
- Cheese: You can use your favorite cheese for this recipe. I always have white cheddar on hand so that's what I used.
- Garlic: Flavor.
- EBTB Seasoning: If you don't know what this is, it's everything but the bagel seasoning. I love adding it to eggs so these egg muffins were no exception. It adds a ton more flavor.
- Salt & Pepper: You don't need much because of the EBTB seasoning.
- Parsley: Adding the fresh parsley makes a huge difference in flavor.
Overview: How To Make Egg Muffins
Making these egg muffins are very simple. Let's quickly walk through the process.
- Sauté the Vegetables: We're sautéing the vegetables (with the garlic) to not only soften them, but to release the liquid. We want to cook the liquid out so the egg muffins don't get watery.
- Whisk the Eggs & Milk Together: Prior to adding in the other ingredients, you want to thoroughly whisk together the eggs and milk. Make sure it's well combined.
- Stir in the Spices: Add in the EBTB seasoning and parsley.
- Add the Vegetables & Cheese: Stir in the cooled vegetables and cheese.
- Scoop Into Muffin Pan: Using a 1/4 cup scoop, scoop the egg mixture into the prepared muffin pan.
- Bake: Bake at 350°F for 20 minutes. Let the egg muffins cool for a few minutes before removing them from the pan.
Easily Customizable— Flavors & Add-Ins
These egg muffins are made frequently in this house. Whether it's for my 11 month old daughter or just meal prepping to have on hand for us, these make life easier. The trick to not get bored with them is to have a variety combinations.
These are just a handful of combinations that we love:
- Ham, Cheese & Scallion: 1.5 cups of cubed ham, 1/4 cup chopped scallion, 1/2 cup cheddar cheese.
- Bacon, Chives & Cheese: 1 cup chopped cooked bacon, 1/4 cup chopped chives, 1/2 cup cheddar cheese.
- Sausage, Spinach & Mushroom: 1/2 cup cooked sausage, 1 cup sautéed spinach and mushrooms. Optional: 1/2 cup cheddar or feta cheese.
- Black Bean, Peppers & Onions: 1/2 cup drained and rinsed black beans, 1 cup sautéed peppers and onions. Along with the salt and pepper, toss in 1/2 teaspoon cumin and 1/2 teaspoon chili powder. Optional: 1/2 cup pepper jack or monterey jack cheese.
- Sausage, Peppers & Onions: 1/2 cup cooked sausage, 1 cup sautéed peppers and onions.
- Vegetable & Cheese: 1 and 1/2 cups sautéed mushrooms, bell pepper, tomatoes, spinach and 1/2 cup cheddar cheese.
If you make these, let me know! And if you make a different combination, share it! I'd love to hear the creations that you come up with!
Easy Baked Egg Muffins
- 1 teaspoon olive oil
- 2 cups finely diced vegetables (mushrooms, zucchini, onion)
- 1 teaspoon fresh garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 12 large eggs
- 1/4 cup milk
- 1 Tablespoon Everything But The Bagel seasoning
- 2 Tablespoons fresh parsley, chopped
- 1/2 cup shredded cheese
- Preheat the oven to 350°F. Spray at 12-count muffin pan with olive oil, avocado oil, etc. This recipe makes 24 egg muffins so you will need to prepare 2 pans, or bake in batches. Set aside.
- In a large skillet over medium-high heat, add the olive oil and sauté the vegetables, garlic, salt and pepper together until soft— about 6-8 minutes. Once cooked, set aside to cool.
- Meanwhile, in a large bowl, whisk together the eggs and milk until combined. Then, whisk in the EBTB seasoning and parsley. Stir in the cooked cooled vegetables and cheese.
- Using a 1/4 cup measuring cup, scoop the egg mixture into the prepared muffin pan. Bake for 19-22 minutes until cooked through. The egg muffins will rise while baking and then drop down a bit while they cool.
- Serve warm with hot sauce, ketchup, etc.
- Make Ahead & Freezing Instructions: These egg muffins stay fresh for up to 1 week when stored in an airtight container in the refrigerator. You can also freeze baked and cooled egg muffins for up to 3 months. Thaw overnight in the refrigerator. The vegetables can be cooked up to 3 days in advance.
- Eggs: The total amount of eggs used is 12 eggs = 3 cups. If you'd like to use a combination of eggs and egg whites or all egg whites, make sure that you use the total of 3 cups.
- Milk: You can use any type of milk for this recipe. I often use oat milk or unsweetened almond milk.
- Variations: See the list of additional combinations within the recipe post.
- Nutritional Facts: If interested, the recipe above for 1 egg muffin is roughly 39 calories, 2.6g fat, .8g carbohydrates and 3.4g protein. This depends on the specific ingredients used (ie. milk, cheese, eggs.)
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