You’ll love how easy this Egg Muffin Cups recipe is! Perfect for breakfast in the morning or a mid-day brunch! Fill them with anything you like! We’re adding mushrooms, spinach and tomatoes to these!
My favorite way to eat eggs might be in the form of Deviled Eggs but these egg muffins are pretty high on the list too! Right up there with over easy and hardboiled eggs. They remind me of mini frittatas, which I LOVE!
Not only are they easy to make but you can change them up to incorporate any leftover veggies you have in the fridge which makes them perfect for “clean out the fridge” day. haha.
You’ll love that these are not only easy but they’re naturally gluten-free and alpha gal safe as well! These breakfast egg muffins are a great source of protein too!
Ingredients For Egg Muffin Cups:
- sliced Bella mushrooms
- 2 olive oil
- fresh spinach
- can diced tomatoes
- eggs
- garlic powder
- onion powder
- minced fresh parsley
- black pepper
- pinch salt
Ingredient amounts and entire recipe directions in recipe card below with print option!
How To Make Easy Egg Muffin Cups:
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We’re cooking up the veggies for these egg muffins first.
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The mushrooms need to be tossed into a skillet with a little olive oil and cooked on medium heat until tender.
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Then you’ll want to toss in a handful or two of fresh spinach. Stir and cook that a bit until wilted.
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Add in the drained diced tomatoes and stir well.
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If the mixture is watery, drain it before moving to next step.
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Preheat the oven at this point.
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In a large bowl, crack eggs and add garlic powder, onion powder, minced fresh parsley, black pepper and a pinch of salt.
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Whisk it up well.
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Brush a little olive oil into the cavities of a muffin pan OR add cupcake liners / muffin liners.
You could also spray the muffin pan with some cooking spray.
You don’t want these little beauties to stick. If they do though, you can just run a pairing knife around the edges and pop them out. But lets make things easy on ourselves and prep ahead of time for no sticking. -
Divided the mushroom mixture evenly between all the cups.
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Pour about 1/4 cup of egg mixture of each cup in the muffin tin.
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Use a fork to gently poke around each egg cup to make sure the egg mixture is incorporated into each muffin cup.
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Bake egg muffin cups in a preheated oven for about 25 minutes.
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Remove from muffin pans once cooled and slightly cooled, serve with your choice of dipping sauce. I like ketchup with mine but they would be great with hot sauce or BBQ sauce as well!
How Do I Store Leftover Egg Muffins?
You can store leftover egg muffins in airtight containers in the fridge for about 2-3 days. You can also wrap these up and freeze them in air tight freezer bags for about 2 months.
To reheat them just let them thaw overnight in the fridge and then reheat them in the oven or microwave. Or be a rebel like us and just wrap a frozen one in a paper towel and microwave it for 1-2 minutes or until warm and ready to eat.
What Other Add-ins Can I Add To Egg Muffins?
If you’re not crazy about mushrooms, spinach or tomatoes, that is ok because these egg cup muffins can be customized in all sorts of ways!
You can add:
- bacon bits
- diced bell peppers
- cooked ground sausage
- feta cheese
- cheddar cheese
- fresh herbs like basil or thyme
Make sure to cook/sauté any raw vegetables before adding them to the egg cups. If there is excess moisture, drain the vegetables before adding them to the mix. Extra liquid will make for soggy egg cups.
How Do You Keep Breakfast Egg Cups From Sticking To The Muffin Tin?
Brush a little olive oil into the cavities of a muffin pan OR add cupcake liners / muffin liners.
You could also spray the muffin pan with some cooking spray.
More Breakfast Recipes:
- Homemade Blueberry Cream Cheese Danishes
- Homemade S’mores Poptarts
- Blueberry Swirl Bread
- Perfect Grits and Greens Breakfast Bowl
More Egg Loving Recipes:
- Sausage Egg and Cheese Tater Tot Casserole
- Ham Egg Cups – 2 Ways
- Candied Bacon Egg and Cheese Sandwiches
- An Easy Croque Madame Recipe
Egg Muffin Cups
Egg Muffin Cups
You'll love how easy this Egg Muffin Cups recipe is! Perfect for breakfast in the morning or a mid-day brunch! Fill them with anything you like! We're adding mushrooms, spinach and tomatoes to these!
Ingredients
- 8 ounces sliced Bella mushrooms
- 2 tablespoons olive oil
- 1-2 handfuls fresh spinach
- 14.5 ounce can diced tomatoes*, drained
- 12 eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon minced fresh parsley
- 1/4 teaspoon black pepper
- pinch salt
Instructions
- In a skillet, add the mushroom and olive oil. Heat on medium heat, stirring occasionally, until mushrooms are soft.
- Toss in the spinach and mix. Cook until spinach is wilted.
- Add in the drained diced tomatoes and stir well. If the mixture is watery, drain it before moving to next step.
- Preheat oven to 350F.
- In a large bowl, crack eggs and add garlic powder, onion powder, minced fresh parsley, black pepper and a pinch of salt.
- Whisk well.
- Brush a little olive oil into the cavities of a muffin pan OR add cupcake liners.
- Divided the mushroom mixture evenly between all the cups.
- Add about 1/4 cup of egg mixture of each cup.
- Use a fork to gently poke around each muffin cup to make sure the egg mixture is incorporated into each muffin cup.
- Bake egg muffin cups in a preheated oven for about 25 minutes.
- Remove from muffin pans once cooled and slightly cooled, serve with your choice of dipping sauce.
Notes
* I used Hunts Diced Tomatoes With Basil, Garlic & Oregano
Nutrition Information:
Yield: 12 Serving Size: 1 egg cupAmount Per Serving: Calories: 100Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 186mgSodium: 129mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 7g
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Tina says
Did I do something wrong? Egg mixture got a tough film on the top of muffins. We won’t be doing this again unless we can sort out why we got the tough film on the top.
Angie says
Hi Tina, Without being in the kitchen with you, I can tell you exactly went wrong but it could be a number of things, including, over mixing the eggs, oven temperature too high (all oven are different)You can also try just cracking an egg into the muffin tin after adding some of the fill in items, instead of whisking them.