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+ servings
egg muffins on baking sheet

Egg Muffin Cups

Author: Sarah Jenkins
These egg muffin cups are a great make-ahead breakfast that can be customized to fit whatever diet you’re on - keto, paleo, whole 30, vegetarian - these will work! They’re a healthy alternative to sugary breakfasts and simple to make.
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 egg cups
Calories

Ingredients
  

  • 12 large eggs
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Ham And Cheese Egg Muffins

  • ½ cup diced ham
  • ¼ cup shredded cheddar

Mushroom, Onion & Thyme

  • ¼ cup diced mushrooms
  • cup diced onion
  • 1 teaspoon fresh thyme

Spinach, Feta And Sun Dried Tomato

  • ½ cup spinach, chopped
  • ¼ cup feta
  • ¼ cup sun dried tomatoes

Instructions
 

  • Preheat oven to 350 degrees.
  • Prepare a 12-cup muffin pan by spraying non-stick cooking spray into each muffin tin opening.
  • In a large bowl, whisk the eggs. Add salt and pepper to taste (about ¼ teaspoon each).
  • Divide the egg mixture into each muffin cup, filling only ¾ the way full.
  • Top egg mixture with your desired mix ins. (The above recipe makes four of each kind so adjust as needed depending on what/how many you are making of each.)
  • Bake egg muffins at 350 degrees for 20-22 minutes.
  • Remove from oven and allow to cool slightly before serving. May be stored in an airtight container in the refrigerator for 5-7 days.
Keyword easy breakfast, freezer meal, kids breakfast, make-ahead, protein breakfast
Tried this recipe?Let me know how it was!