Egg Muffin Cups
Egg Muffin Cups are an easy ready-to-go option for busy mornings. These egg muffins are packed with bacon, spinach, bell pepper, and loaded with protein to fuel your morning!
Having quick breakfast choices that are healthy and kid-friendly are a must in my house. Our favorites are blender pancakes, protein muffins and these tasty, perfectly portioned breakfast egg muffins.
The past few weeks, I’ve been meal prepping baked egg cups as an easy breakfast option for me and the kids. They love them and I love that they can go grab their own healthy breakfast out of the fridge. It’s super convenient having these ready to just heat up in the mornings. And it’s one less thing I have to worry about before taking the dogs on their walk or sitting down at my desk to work.
Ingredients For Egg Muffins
There are a variety of different ways to customize your egg muffins! I typically choose one protein, a couple of veggies and sometimes I add cheese. Feel free to leave the meat out to make these vegetarian and feel free to leave out the cheese to make these dairy-free. Here’s a look at what I included:
- cooked bacon
- red bell pepper
- egg + egg whites
- salt, pepper, basil, oregano
- feta cheese
Egg Muffin Variations
Listed below are other fun ways to mix and match ingredients to create new flavors.
- Protein: Canadian bacon, ham, breakfast sausage, chicken, chorizo
- Cheese: Monterey Jack, swiss, mozzarella, cheddar, pepper jack, goat cheese
- Veggies: Mushrooms, tomatoes, onions, kale, broccoli, artichokes, sun-dried tomatoes, sweet potato, hash browns
How Do You Make Egg Muffin Cups?
This recipe is so simple! Start by dividing the cooked bacon, spinach and bell pepper among the muffin cups. Then, mix the egg, egg whites and seasoning together. I like to mix the eggs up in a large glass measuring cup for easy pouring. Next, pour the egg mixture over the bacon and veggies in the muffin tins, sprinkle feta over the top and bake until set. You can eat you egg muffins as-is, or add a topping of ketchup, hot sauce or guacamole.
- If you’re feeding a crowd or want plenty of leftovers to enjoy through the week, feel free to double this recipe.
- For quicker prep, try using pre-cooked bacon and pre-crumbled or shredded cheese.
- I like to use fresh spinach for these egg cups, but you can use thawed frozen spinach. Be sure to squeeze all of the water out, though.
- Don’t forget to grease your muffin tins well, for easy removal of the egg muffins. Alternatively, you can use silicone cupcake liners in your pan. These actually work the best. Here are some cheap ones from Amazon (affiliate).
Storage + Reheating Egg Muffin Cups
- Storage tips: Let the egg cups cool completely, then place them in an airtight container in the refrigerator for up to 4-5 days. I like to store the muffins in a container that is lined with a paper towel. The paper towel will help to absorb any moisture that forms. You can also store muffins in individual containers for an easy grab-and-go option.
- Freezing recommendation: Let the muffins cool completely, then wrap them each in plastic wrap. Place them in a freezer-safe ziptop bag and freeze for up to 3 months. To enjoy, allow them to thaw overnight in the refrigerator or reheat directly from frozen.
- Reheating egg muffins: The easiest way to reheat egg muffins is in the microwave. I cook each egg muffin at medium power for approximately 30 seconds or until just heated through. From frozen reheat for about 1 to 2 minutes at medium power.
I make these breakfast egg muffins almost every week! They’re so easy and convenient and they are a great way to get in plenty of veggies and protein first thing in the morning! The perfect start to our day!
More Easy Breakfast Ideas?
If you try this egg muffin recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Egg Muffin Cups
- 6 cooked bacon slices, chopped
- 1 cup lightly packed baby spinach, chopped
- 3/4 cup finely diced red bell pepper, about 1 small pepper
- 6 large eggs
- 4 large egg whites
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Pinch ground black pepper
- 1/4 cup crumbled feta cheese, optional
- Preheat oven to 350°F. Prepare a muffin pan with nonstick cooking spray.
- Divide the bacon, spinach, and red bell pepper evenly among the cups.
- Whisk together eggs, egg whites, salt, basil, oregano, and pepper in a medium bowl or large measuring cup for easy pouring, until well combined. Fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta (if using) evenly over the tops of the cups.
- Bake about 25 minutes or until tops begin to brown and eggs are set. Cool on a wire rack 3 minutes. Then use a butter knife around the edges to loosen the muffins. Remove them and enjoy! Or cool completely and store them in the fridge or freezer for later.