These egg muffin cups are a perfect make-ahead breakfast to have ready for the week. And with three flavor options to choose from, everyone in the family will be happy!
Mornings are super busy for all of us! It doesn’t matter if you work at home or need to catch the train. Need to wake up kids to make it to the bus stop or homeschool. Large family or small, you could use a break in the morning!
Meal prepping is a great way to solve for busy days. You can make these veggie egg muffin cups on Sunday and be satisfied all week. If you have two muffin tins you can double this recipe and really be set!
Oh, and the best part? EVERYONE in the family can enjoy these egg muffin cups…to include your dog! Made with all dog-safe ingredients, these provide protein and nutrients to our furry friends.
Ingredients for Healthy Egg Muffin Cups
This recipe is so easy because you can use literally any veggies you have on hand. Got a few baby carrots languishing? Chop them up! Too much spinach for your salad today? Toss it in tomorrow’s eggs!
- Eggs: Eggs are an affordable vegetarian protein and enjoyed by many. They last a long time in the fridge so don’t be afraid to stock up!
- Cheese: Got milk? I can’t get enough cheese and love to mix up the flavor profile of each egg cup. These individual egg cups means everyone can use their favorite cheese!
- Greens: Whether you have spinach or kale in the fridge, both fit right in. Greens add some great flavor without a lot of bulk. Chopping them smaller means the kids won’t notice them as much.
- Veggies: Here’s where you get creative. Choose your favorites or choose the ones you know you should eat but don’t love the flavor of yet. You might surprise yourself!
- Herbs: Snip some herbs from your windowsill garden and throw them in. Fresh herbs can really enhance the flavor of your egg muffins.
Serving to your pup?
Keep in mind some very important things when sharing these egg cups with your dog. Garlic and onion are toxic to dogs. You also shouldn’t use salt when preparing these for pets – add salt and pepper to your plate when serving. Finally, use only dog-safe herbs if you’re adding herbs to the egg muffins (for example, curly parsley is dog safe, but flat parsley is not).
How to make Breakfast Egg Muffin Cups
These come together very quickly. It’s a perfect recipe for introducing kids to cooking. You can also easily customize the individual cups to everyone’s preferences with both veggies and cheese.
Step 1: Prepare
Preheat the oven to 350°F and grease a muffin tin (or two!). You definitely don’t want to forget the oil here as eggs and cheese run the risk of sticking. Maybe you have nifty silicone liners you can use as well! But still grease them.
Step 2: Whisk
Especially if you are working with kids, or are just a clumsy egg cracker yourself, try cracking the eggs individually into a small bowl. This lets you fish out any stray pieces of shell. Then add each egg to the large bowl and go to town with your whisk.
Step 3: Assemble
Here’s the fun part! Everyone gets to customize their fillings. Broccoli and cheese? Tomato-basil? Carrots and pepper? The sky’s the limit! Try and dice them small enough that they lose their raw crunch in the oven.
Odds and ends that are in your cheese drawer fit right in this recipe. Classic cheddar or mozzarella, or go bold with blue crumbles.
Step 4: Bake
Bake until set. This style of egg is best cooked through and not runny.
Step 5: Serve
Enjoy! Season yours with salt and pepper (leave the dog version salt-free). These taste great both hot or cold (though definitely let them cool completely before serving to your dog).
Take The Train To Flavor Town: If just humans are eating these, go ahead and add whatever seasonings you like when whisking the eggs. Besides salt and pepper, give it a kick with cumin and paprika. Turmeric would also add some flair.
Moo-less: Dairy-free? No problem. Daiya shreds melt nicely and are a perfect option. You can even leave the cheese out completely.
Store: Eat warm and then let the remaining egg cups cool down before storing them in an airtight container. You can either keep them all in one large container or set up individual portions for breakfast (or lunch!) on the go. These can safely be stored the entire workweek.
Mix It Up: Instead of a mixing bowl, whisk your eggs in a large glass measuring cup for easy pouring.
Breakfast is Served
Make these for Sunday brunch and make it a family affair. Let everyone add their own veggies and cheese – just keep track of which way you put the pan in the oven so the right eggs get to the right people!
- If you are taking these egg cups in the car, don’t forget to make a Chocolate Avocado Smoothie to wash it down with.
- More finger foods sound good? Why not make a batch of Strawberry Chia Oatmeal Cookies, too!
- Eggs and fruit are always a great pair. Stewed Apples over yogurt in a small bowl, plus some buttered toast? This seems like the perfect breakfast in bed opportunity.
- Or share the whole breakfast with your pup by making these Healthy Banana Splits, or Frozen Yogurt Strawberries, or Cottage Cheese Omelettes!
- 12 large eggs
- 1 cup leafy greens like kale or spinach
- 1 cup chopped veggies like tomato or bell pepper
- 1 cup cheese like shredded mozzarella, cheddar, goat cheese, or feta
- ¼ cup fresh herbs (optional) like basil or curly parsley
- To serve: a sprinkle of salt and pepper
- Prep: Preheat oven to 350°F (180°C). Spray a 12-cup capacity muffin tin with nonstick cooking spray.
- Whisk: Whisk eggs together until very smooth.
- Assemble: Choose your desired add-ins (flavor combination ideas below!). Divide all add-ins evenly into your muffin tin. Pour whisked egg into each tin so that they're each about ¾ full.
- Bake: Transfer to the oven and cook for about 15 minutes, or until egg is set.
- Store: Remove from tin and serve immediately or store (up to 5 days in the fridge, or 1 month in the freezer).