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Whether you need a meal-prep breakfast or a quick, family-friendly recipe, these egg muffin cups will hit the spot. Customize them with three different fillings so you can enjoy them every day throughout the week without getting bored!
save this recipe!It doesn’t matter if you work at home or need to catch the train; need to get the kids up to make it to the bus stop or homeschool. We could all benefit from a quick breakfast that we can grab on the way to whatever we’ve got that day.
That’s where these veggie egg cups come in! You can meal-prep them on Sunday and be satisfied (and less stressed) all week. If you have two muffin tins, you can easily double this recipe and be set!
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Here’s what you’ll need
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 are enjoyed by many. They last a long time in the fridge, so don’t be afraid to stock up!
- Cheese: I can’t get enough cheese and love to mix up the flavor profile of each egg cup. Some options are shredded mozzarella, cheddar cheese, goat cheese, and feta.
- 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! I really like tomatoes, mushrooms, and bell peppers. Try to avoid any tough root vegetables since they won’t soften enough while cooked in the eggs.
- Herbs: Snip some herbs, like basil or parsley, from your windowsill garden and throw them in. Fresh herbs can really enhance the flavor of your egg muffins.
- Seasonings: Salt and pepper are all you really need for these, but cumin and paprika can give them a fun flavor boost. Turmeric would also add some flair.
protein additions
If you’re looking for ways to add more protein to these egg cups, try cottage cheese. You can blend up to 1 cup of cottage cheese into the eggs for a creamy texture and more protein. You could also crumble in vegan breakfast sausage.
Breakfast Egg Muffin Cups are simple to make
These come together very quickly. It’s a perfect recipe for introducing kids to cooking.
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 risk sticking. Maybe you have nifty silicone liners you can use as well, but still grease them.
Step 2: Whisk It All Together
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 The Egg Cups
Here’s the fun part! Everyone gets to customize their fillings. Broccoli and cheese? Tomato-basil? Carrots and red pepper? The sky’s the limit! Pick out your favorite cheese to add, or use the odds and ends you find in your fridge.
Step 4: Bake Them
Pour the egg mixture over your fillings, and then bake until set. This style of egg is best cooked through and not runny.
Step 5: Serve
Enjoy! Season yours with salt and pepper. These taste great, both hot and cold!
Dairy-free Breakfast egg muffins
Dairy-free? No problem. Daiya shreds melt nicely and are a perfect option. You can even leave the cheese out completely.
Veggie Egg Muffin Cups
Ingredients
- 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
Instructions
- 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).
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Great recipe! I love all the options.
So happy to hear it, Chris! Enjoy! 😀
Hi, is it ok to reheat these and what is the best way to do that ?
Thanks,
Ruth
The best way is in an oven for a few minutes, but you could pop them in the microwave for about 60 seconds in a pinch!
What size of muffin tin are you using?
I have “regular” sized muffin tins, and the openings hold sligtly less than a half a cup, about four ounces.
The diameter of the muffins with this “regular” size tin is two inches, measured at the bottom of the muffin.
I’m trying to imagine how this will work, with filling the”cups” 3/4 with the ingredients.
Do I need a “jumbo” muffin tin?
Thank you!
These are regular muffin tins! Fill them about 3/4 full (not 3/4 cup, but 75% of the tin filled to allow for the eggs to rise).
I have a question. Is this recipe for a regular size muffin pan, or mini-muffins? I want to make 2 mini-muffin pans – do I have to adjust the recipe?
This is for regular sized muffin tins! If you have 2 mini-tins the amount may be about the same as 1 regular.
How many of these would you feed a dog at 84 lbs?
I would consider this a treat in addition to their normal food, so probably not more than 2 for a dog that size! 🙂
Would I need to make any cooking adjustments if I want to use egg whites only? Love the recipe, thank you!
I haven’t tested this one with egg whites only, so I can’t say for sure, but you’ll probably need to increase the total amount of egg whites to compensate for the lower volume!