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Breakfast Egg Muffins are an easy to make breakfast or lunch muffin. These egg muffins use eggs, vegetables, cheese and spinach to create a protein packed meal. These are great for busy mornings. You can freeze these for later!
I hope you all had a nice weekend and enjoyed whatever is left of summer! My son Will turned 4 on Friday so our weekend was filled with birthday festivities. I can’t believe he is another year older and is growing into a little man right before our eyes. We threw him a superhero party with all of his preschool friends, which was so cute and fun for Mike and I to put together.
I recently shared a recipe for Southwestern Taco Egg Muffins and Southwestern Turkey Sausage Egg Cups that have been popular with my readers, family and friends, so I knew that these Baked Egg Cups.
Last weekend my family went camping in South Haven, Michigan with my husband’s family. When we go camping each family takes a meal. We were in charge of breakfast and I made a big batch of these Baked Egg Cups along with this Mediterranean Frittata. We stayed in cabin’s so we had a microwave so I could easily heat these muffins up. I also think if you had a campfire going you could put a few of these egg cups over the fire for 1-2 minutes to heat them up.
Recipe Ingredients
This egg muffin recipe is an easy recipe and uses simple ingredients! It is a great make-ahead breakfast.
- Eggs
- Onion
- Bell pepper
- Spices
- Fresh spinach
- Cheddar Cheese
How Do I Make These Breakfast Egg Muffins?
Step 1. Grease Muffin Tins: Preheat the oven to 375 degrees. Grease your muffin tins {enough for 16-18 muffins} and set aside.
Step 2. Whisk Eggs: In a large mixing bowl crack the eggs and whisk them together. Set aside.
Step 3. Saute Vegetables and Spices: In a large skillet heat 2 Tablespoons olive oil over medium high heat. Add the onion, bell pepper, paprika, cumin, chili powder and cayenne pepper and sauté for 6-7 minutes, until the onion is soft.
Step 4. Add Ingredients Together: Add the cooked vegetables to the eggs along with the chopped spinach and the 1 cup of cheese. Mix to combine and add a dash of salt and pepper.
Step 5. Fill Muffin Tins: Pour the egg mixture into the muffin tins {about 3/4 of the way full} and sprinkle each muffin with a small amount of the 1/2 cup of leftover cheese.
Step6. Bake Egg Muffins: Put the egg muffins in the oven and bake for 20-25 minutes until the egg muffins are set in the middle and begin to turn golden brown. Garnish with fresh herbs and green onions.
Store leftover egg muffins in an airtight container for up to 5 days or freeze for later.
Storage Tips
Store these in an airtight container for up to 4 days. To reheat you can quickly microwave them for 30 seconds.
To freeze these egg muffins wrap them individually in plastic wrap and throw them in a large ziplock bag or a Tupperware container.
Once you are ready to eat them remove from the freezer, take off the plastic wrap and microwave them for a one to two minutes, until warm.
More Egg Recipes
Breakfast
Vegetarian Breakfast Egg Burritos
Breakfast
Southwest Breakfast Egg Tacos
Breakfast
Caprese Egg Muffins
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Breakfast Egg Muffins
Video
Ingredients
- 12 eggs
- 1/2 cup sweet onion, chopped
- 1 large red bell pepper, chopped {or any color of your choice}
- 1/2 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne red pepper , {more or less for spice}
- 1 cup spinach, chopped
- 1 1/2 cups sharp cheddar cheese , divided {or cheese of your choice}
- Dash of salt and pepper
Instructions
- Preheat the oven to 375 degrees. Grease your muffin tins {enough for 16-18 muffins} and set aside.
- In a large bowl crack the eggs and whisk them together. Set aside.
- In a large skillet heat 2 Tablespoons olive oil over medium high heat. Add the onion, bell pepper, paprika, cumin, chili powder and cayenne pepper and sauté for 6-7 minutes, until the onion is soft.
- Add the cooked vegetables to the eggs along with the chopped spinach and the 1 cup of cheese. Mix to combine and add a dash of salt and pepper.
- Pour the egg mixture into the muffin tins {about 3/4 of the way full} and sprinkle each muffin with a small amount of the 1/2 cup of leftover cheese.
- Put the egg muffins in the oven and bake for 20-25 minutes until the egg muffins are set in the middle and begin to turn golden brown.
- Remove from the oven and let cool before removing from the muffin tin.
- Serve with a dollop of sour cream, salsa or topping of your choice.
- Refrigerate remaining egg muffins in an airtight container.
Notes
- If you want to freeze these wrap them in plastic wrap individually and then put them in a large Ziplock bag.
- Remove from the freezer when you are ready to eat them and heat them in the microwave for two minutes or until warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are perfect for freezing and on-the-go meals.
I made these this morning using frozen veggies instead of fresh. They are sooooo good!
Love that idea of using frozen veggies! So glad you liked them. The muffins also freeze great for later!
Oh my goodness, I so wish I had one of these right now. They look delicious!
They are great! Perfect for breakfast!
This is so easy to make perfect breakfast!
Yes! So easy.
My daughter turns 4 in a month and I cannot believe how time has passed! She loves eggs so these egg muffins would be a great breakfast treat for her 🙂
Fun! I can’t believe how fast it goes either. Happy Birthday to your daughter. 🙂 I bet she would love these. My kids gobble them up.
we loves these fore a fast grab and go option on busy mornings
Yes–so perfect to grab & go!!
These look amazing. There are some mornings when I really don’t have time to make something yummy for breakfast. These would be delicious. Thank you so much for sharing!
I have those a lot! This is perfect for those days.
These egg muffins sound so good, perfect for busy school mornings!
Yes–this is my go-to on the busy days!