This egg muffins recipe is a delicious, healthy, low-carb, make-ahead breakfast that’s freezer-friendly. Egg cups are easy to make with only 8 ingredients (including eggs, veggies, cheese, and spices) and are customizable!
These egg muffs are a delicious healthy breakfast recipe that’s perfect for meal prep. This simple, straightforward egg muffin recipe is made with with bacon, eggs, vegetables and cheese. No extras (like milk, bread, potatoes, etc.). Just a bunch of protein and nutrients to start the day right!
Egg Muffins: Ingredients & Substitutions
These egg muffins are highly customizable to your specific tastes! Here are some notes about the ingredients.
- Bacon. Turkey bacon can be used in place of regular bacon. However, because of the lower fat content, you will need to add 1 TBS olive oil to the fry pan when you add the veggies to cook them well. You can also use crumbled breakfast sausage in place of bacon with equally delicious results! If you wish to leave out the bacon and make this vegetarian, use 2 TBS olive oil to sauté the vegetables.
- Minced Garlic. Garlic powder can be used in place of minced garlic, just add it with the rest of the spices.
- Onion. I usually use a sweet, white onion. Any variety works well: red onion, yellow onion, green onions, etc.
- Vegetables. Choose your favorite veggies! Bell peppers, broccoli, shredded zucchini, carrots, etc.
- Dijon mustard. Any mustard variety works well in these egg muffins!
- Eggs. there is no substituions for eggs in these breakfast egg cups.
- Cheddar Cheese. I recommend an extra sharp cheddar cheese for the best flavor! Other cheeses that taste great in this egg muffin recipe are: Colby jack, Swiss cheese, pepper jack (for a spicy flavor) and mozzarella!
How to make Egg Muffins
This egg muffin recipe is really easy to make, as always we’ll walk through the process step by step, and don’t forget to watch the video!
Cook the bacon, onion and garlic
The first step in making these egg muffin cups is to sauté the bacon, onion and garlic over medium heat until the bacon just begins to brown. Be sure to stir every few minutes.
Note: For a vegetarian version (without bacon), simply add 2 TBS olive oil to the pan and sauté the onions and garlic together until the onions are soft, then add the rest of the veggies!
Add veggies, cover and cook
Once the bacon just begins to brown, add vegetables, cover and cook for 5-10 minutes or until the veggies are soft and bacon is browned, stirring occasionally.
Note: If you use a variety of vegetables that cook at different speeds, make sure to handle that accordingly. For example, carrots cook faster than zucchini, so I would add the carrots and cook them until they become soft, then add zucchini.
Cool
Remove the pan from the heat and let the veggie/bacon mixture cool while you finish making the egg muffins recipe.
Combine Eggs & Spices
While the bacon/veggie mixture is cooling, whisk the eggs. Then add mustard, salt, pepper and paprika to the beaten eggs and whisk to combine.
Next, add the cooled bacon/veggie mixture to the beaten eggs and stir until the mixture is uniform throughout. Then add the cheese!
Fill a muffin tin & bake
Fill each well of the prepared muffin tin ¾ full with egg mixture. Be careful not overfill the wells, because these egg muffins rise and will overflow if they are filled too much!
Bake in preheated oven for 25-30 minutes, or until tops are set and slightly browned and spring back when lightly pressed.
Cool
Let the egg cups cool for 5 minutes, then release them from the pan using a spoon or sharp knife, and serve warm.
Serve
If you’re wondering to serve with these egg muffins, whether you eat them for breakfast, lunch or a snack, here are some great suggestions for you!
- For breakfast I like serving savory and sweet options together – try our Greek yogurt pancakes, these cinnamon rolls, banana bread, french toast, waffles, and so many more breakfast recipes. Here’s a great roundup of all the healthy breakfast ideas on my site!
- Make this no knead bread for a crusty comforting side dish.
- Didn’t prepare bread 24 hours in advance? No problem! Make these dinner rolls or this pretzel bread!
- I know there’s already yummy veggies in these breakfast egg muffins, but I love serving them with roasted broccoli, Brussels sprouts, roasted beets, roasted green beans, etc.
- Serve this egg muffin recipe with some roasted potatoes, hash browns, or roasted sweet potatoes!
FAQs
Store these egg muffins in an airtight container in the refrigerator for up to 5 days,
To freeze, simply place the egg muffins in a freezer-friendly, airtight container and freeze for up to 2 months. To thaw, transfer the egg muffins to the refrigerator and let thaw overnight. Or reheat in the microwave for 60 seconds per muffin.
Follow this egg muffin recipe and you won’t have any sinking middles! Make sure you don’t over-whisk the ingredients, which creates air bubbles that could cause sinking.
In my experience, yes. That’s why I recommend greasing your muffin in well. They bake up nice and hearty so they are easy to remove if the pan is properly greased.
More egg recipes
- Try this frittata recipe – ready in 20 minutes!
- This egg bake is a great make-ahead meal to bake the night before and warm in the morning.
- Who doesn’t love egg salad? This recipe is the best!
- Try our hash brown crusted quiche or crustless quiche (both gluten-free)!
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Breakfast Egg Muffins Recipe (Egg Cups)
Equipment
Ingredients
- 4 slices bacon diced
- 1 cup onion finely chopped
- 1 tsp minced garlic
- 1 cup finely diced vegetables Spinach, bell pepper, broccoli, zucchini, tomatoes, etc.
- 12 eggs beaten
- 1 tsp Dijon mustard
- ½ tsp sea salt
- ¼ tsp pepper
- ¼ tsp paprika
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F. Grease a standard 12-cup muffin tin, set aside.
- In a large skillet, over medium heat, cook diced bacon until it just starts becomes soft.
- Add minced garlic and onion and cook until bacon begins to brown.
- Add vegetables, cover and cook for 5-10 minutes or until the veggies are soft and bacon is browned, stirring occasionally.
- Remove from heat and let cool.
- In a medium bowl, whisk together eggs.
- Add mustard, sea salt, pepper and paprika and whisk to combine.
- Add cooled bacon/veggie mixture to the beaten eggs and stir to combine.
- Add cheese. Stir to combine.
- Fill each well of the prepared muffin tin ¾ full with egg mixture. Do not overfill! These egg muffins rise and will overflow if the wells are filled too much!
- Bake in preheated oven for 25-30 minutes, or until tops are set and slightly browned.
- Cool for 5 minutes and serve warm.
Video
Notes
Ingredient Substitutions
- Bacon. Turkey bacon can be used in place of regular bacon. However, because of the lower fat content, you will need to add 1 TBS olive oil to the fry pan when you add the veggies to cook them well. You can also use crumbled breakfast sausage in place of bacon with equally delicious results! If you wish to leave out the bacon and make this vegetarian, use 2 TBS olive oil to sauté the vegetables.
- Minced Garlic. Garlic powder can be used in place of minced garlic, just add it with the rest of the spices.
- Onion. I usually use a sweet, white onion. Any variety works well: red onion, yellow onion, green onions, etc.
- Vegetables. Choose your favorite veggies! Bell peppers, broccoli, shredded zucchini, carrots, etc.
- Dijon mustard. Any mustard variety works well in these egg muffins!
- Eggs. there is no substituions for eggs in these breakfast egg cups.
- Cheddar Cheese. I recommend an extra sharp cheddar cheese for the best flavor! Other cheeses that taste great in this egg muffin recipe are: Colby jack, Swiss cheese, pepper jack (for a spicy flavor) and mozzarella!
How to store egg muffins
Store these egg muffins in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. To freeze, simply place the egg muffins in a freezer-friendly, airtight container and freeze for up to 2 months. To thaw, transfer the egg muffins to the refrigerator and let thaw overnight. Or reheat in the microwave for 60 seconds per muffin.Nutrition
The photos in this post were taken by Jamie from Dishing Out Health!
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