5 from 75 votes
Breakfast Egg Muffin Cup Recipe
These Breakfast Egg Muffin Cups are baked eggs combined with milk and seasoned with salt, black pepper, garlic, and onion powders. Three filling variations include Bacon with cheddar and parsley, Ham with Swiss cheese and chives, and Spinach with mozzarella and grape tomatoes. The muffins bake until set, offering handheld, protein-rich portions perfect for breakfast or meal prep. They can be enjoyed fresh or stored and reheated.
Prep Time
8 mins
Cook Time
22 mins
Total Time
30 mins
Servings:
12
muffins
Calories:
192 kcal
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
- 10 egg large
- ¼ cup milk 2%
- 1 tsp. salt
- ¼ tsp. black pepper
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
Variations:
Bacon Egg Muffins
- 5 Bacon cooked and crumbled, strips
- ¾ cup cheddar cheese shredded
- ¼ cup flat-leaf parsley finely chopped
Ham Egg Muffins
- ¾ cup ham cubed
- ¾ cup swiss cheese shredded
- ¼ cup chives finely chopped
Spinach Egg Muffins
- ¾ cup spinach thinly sliced
- ¾ cup grape tomatoes quartered
- ¾ cup mozzarella cheese shredded
Instructions
- Preheat the oven to 350°F. In a large bowl, combine eggs, milk, salt, pepper, garlic powder, and onion powder. Whisk until well combined.
- Generously spray a 12-count regular-sized muffin pan with non-stick cooking spray. Fill each muffin cup halfway full with the egg mixture.
- Stir desired fillings into the scrambled eggs with a spoon until all ingredients are well combined.
- For Bacon Egg Muffins: Fill each cup with 1 tablespoon crumbled bacon, 1 tablespoon shredded cheese, and 1 teaspoon chopped chives.
- For Ham Egg Muffins: Fill each cup with 1 tablespoon cubed ham, 1 tablespoon shredded cheese, and 1 teaspoon chopped chives.
- For Spinach Egg Muffins: Fill each cup with 1 tablespoon spinach, 1 tablespoon tomatoes, and 1 tablespoon shredded cheese.
- Bake for 22-24 minutes, or until eggs are set. Serve immediately or refrigerate and enjoy for 3-4 days.
Cup of Yum
Notes
- Store egg muffins in an airtight container in the refrigerator for up to 4 days.
- For longer storage, wrap individual muffins in wax or parchment paper, place in a freezer-safe container or bag, and freeze for up to 3 months.
- To reheat, microwave on high for 30 to 45 seconds until warmed through.
Nutrition Information
Calories
192kcal
(10%)
Carbohydrates
2g
(1%)
Protein
13g
(26%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
167mg
(56%)
Sodium
486mg
(20%)
Potassium
157mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
771IU
(15%)
Vitamin C
4mg
(4%)
Calcium
174mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 192
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 13g | 26% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 167mg | 56% |
| Sodium | 486mg | 20% |
| Potassium | 157mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 771IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 174mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.