Breakfast Egg Muffins Recipe (Egg Cups)
Posted May 01, 2021, Updated Feb 29, 2024
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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 (just like these breakfast egg sandwiches)! 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!
Because eggs are so healthy and versatile they can be enjoyed for breakfast lunch and dinner! We often make egg muffins, egg casserole, this amazing omelette recipe, and this homemade frittata for healthy meals.
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 Tablespoon 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!
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
Serve these egg muffins with your favorite breakfast recipes, I especially love serving them with crispy potatoes and fruit salad. Or, if serving for dinner a nice side salad goes very well with egg muffins!
Egg Cups Recipe 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.
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Breakfast Egg Muffins Recipe (Egg Cups)
Equipment
Ingredients
- 4 slices bacon diced
- 1 cup onion finely chopped
- 1 teaspoon minced garlic
- 1 cup finely diced vegetables Spinach, bell pepper, broccoli, zucchini, tomatoes, etc.
- 12 eggs beaten
- 1 teaspoon Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- ¼ teaspoon 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
- Bacon. Turkey bacon can be used in place of regular bacon. However, because of the lower fat content, add 1 Tablespoon 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 Tablespoons 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these last night to prep for the week and they are DELICIOUS! Did add some other seasonings and made them with turkey bacon, red peppers, onions and spinach. My partner and I are definitely adding this to the weekly meal prep list now! Thank you!!
Made these this morning, misread the instructions and only used 4 eggs. It made 7 egg muffins and they’re great thanks!
Made these today. Very tasty and easy!
I’m so glad you love them, Barbara!
My husband & I love this recipe! As you said, I add my own spices & such, but the base recipe works great. We have this for Sunday breakfast, & then my husband has 1 “muffin” for breakfast at work every day during the week.
Thank you Jennifer! What a great way to meal prep for the week!