Right off the bat, let me tell you why you need this egg muffin recipe in your life:
ridiculously easy to make, perfect make-ahead meal, can be used for meal prep, easily frozen, perfect for on the go!
Who doesn’t like a healthy savory muffin for breakfast or lunch? I certainly do! They can be made the same way as sweet muffins with common baking ingredients like my Cheddar and Spinach Muffins or Zucchini and Goats Cheese Muffins. But this recipe is much, much easier! These Breakfast Egg Muffins are basically like mini frittata muffins baked in a muffin tin, with infinite possibilities when it comes to fillings!
Savory Ingredients
Here’s what’s in the egg mixture. When it comes to eggs, I use both the whites and yolks. Heavy cream makes the muffins deliciously creamy. For extra flavor, I used Salt, Pepper, Cumin and Garlic. Cornstarch can be used in the egg mixture. It only takes a little bit to help thicken the eggs and this is an optional ingredient. For the muffin filling, I use thinly chopped fresh spinach, diced cherry tomatoes, scallions, feta cheese crumbles, grated mozzarella, and fresh basil.
Before We Start…
I LOVE using Fresh Spinach leaves to bake, just like for my Spinach and Feta Quiche. But if you prefer, you can absolutely use Frozen Spinach instead. Just make sure it is thawed and very well drained as you do not want to add any water to the batter. I also tend to go for Cherry Tomatoes (have you seen my Cherry Tomato Quiche!?) over regular Tomatoes because they tend to be so much sweeter and more intense in flavor. But again, it is completely up to you and you can definitely use a regular tomato instead. For the Cheeses, I used Feta Cheese and Mozzarella, but you could also use Goat Cheese (or any crumbed soft cheese) and Cheddar Cheese (or any grated hard cheese).
Other Egg Muffin Cups Filling Ideas
This muffin recipe will work well with basically any of your favorite ingredients too, so play around! Here are a few ideas of other ingredients you could use:
Mushrooms Onions (pre-cooked) Bacon (pre-cooked) Peppers (pre-cooked) Herbs - Parsley, Oregano, Rosemary, etc. Sausage (pre-cooked) Asparagus Olives Broccoli
How to Make Baked Eggs in Muffin Tin
This recipe is made in two steps: first, prepare the filling, then the egg mixture. Super easy!
Preparing the Filling
The ingredients used for the filling are not required to be pre-cooked, which makes the whole process so much quicker. Note that depending on the ingredients you add or substitute for the filling, you may need to cook them for a few minutes first.
Thinly chop the spinach leaves, scallions and fresh basil. Place them in a mixing bowl. Cube the cherry tomatoes and feta cheese and add them to the bowl. Lastly, grate the mozzarella cheese (or use pre-grated or shredded mozzarella) and mix it in with the rest of the filling ingredients. Make sure all the ingredients are well mixed! Place the mixed filling at the bottom of a well-greased muffin tin and set aside.
Prepare the Egg Mixture
The second part of the recipe is to prepare the Egg Mixture. I prepared it directly in a measuring jug so that it was super easy to pour over the filling in the muffin tin!
Place the heavy cream in a bowl (or measuring jug) and sift in the cornstarch. Mix well until no lumps remain. Add the eggs and whisk well. Stir in all the spices. Lastly, pour the egg mixture directly over the prepared filling in the muffin tray. Bake for 20 to 25 minutes.
Pro Tips/Expert Recipe Notes
For spices, I used Salt, Pepper, Cumin and Garlic; but you can really use any spices you like. Try to keep the ratio of filling to egg mixture at 1:1. You need enough egg mixture to bind all of the ingredients together! Use the cornstarch to thicken the eggs. The cornstarch also helps create super fluffy egg muffins. Prepare the egg mixture directly in a measuring jug. It will be much easier to pour into the muffin tin! Make sure your oven is not too hot. Otherwise, the muffins will puff A LOT in the oven and then collapse once you take them out. Leave these breakfast egg muffins to cool down inside the muffin tin before removing them; otherwise, they will deflate too quickly and potentially collapse.
Storage
These muffins should be kept in an airtight container in the fridge, or individually wrapped if preferred. They are great for meal prep because they will last for up to 5 days in the fridge! They can be eaten cold or warm - it is up to you. To warm up, simply place for 30 seconds in the microwave or 5 minutes at low temperature in the oven.
Can I Freeze Egg Muffin Cups?
One of my favorite things about this recipe is that these egg cups are super easy to freeze and thaw when needed.
First, make sure the muffins are completely cool, then either wrap them individually, and place them in a freezer-friendly air-tight container or in a freezing bag. These vegetarian egg cups can be kept in the freezer for up to 2 months. To thaw, simply place it in the microwave for about a minute, or leave it in the fridge to thaw overnight.
These are the perfect breakfast egg cups that everyone will love!
More Breakfast Recipes
Looking for more breakfast recipes? Check out these reader favorites!
Easy Crustless Asparagus Quiche Hearty Spinach Frittata Creamy Steel-Cut Oats with Dried Cherries and Almonds Sous Vide Bacon
Make sure to leave a comment if you make this recipe and tag me @recipesworthrepeating on Instagram and hashtag #RecipesWorthRepeating. Stay Updated! Get all the latest tasty goodness straight to your inbox by signing up to receive my weekly email for the latest and greatest recipes!
