Quick and Easy Egg in Muffin Cups

4 Servings
25 min

Looking for a simple breakfast idea that is quick to make? Wait until you try these easy and delicious egg in muffin cups that are perfect for your next brunch or on the go!

What I love about this egg in muffin cups recipe is how adaptable it is to suit different tastes and dietary restrictions.

You can go full-on whole eggs or make them with egg whites (which is my personal preference).

They can also be made with bacon, sausage, and vegetables too.

So while I’m sharing my basic recipe for egg muffins, feel free to change up the ingredients to suit your tastes and dietary restrictions.

Wait until you try this egg in muffin cups recipe!

What is an Egg Muffin?

Egg muffins are similar to frittatas except they are made in muffin cups.

I love the ease of making them because there’s no cutting involved and it makes a great grab-and-go recipe that is perfect for brunch or running out the door.

When Making Them, How Do You Make Egg Muffins Not Stick?

It is no fun when the eggs stick to the muffin tin, so I get it!

Lately, I’ve been using THESE copper muffin tins to make my egg muffins, but if you don’t have something similar, try using another type of non-stick muffin pan or use non-stick cooking spray.

Another option is to line each muffin cup with parchment paper or cupcake liners.

Foodtalk Recommends!

Make this quick breakfast muffins with this highly recommended half and half that Amazon reviewers swear by!

How Long Do Egg Muffins Last in the Fridge?

When I make egg muffins, I sometimes double and triple the recipe so there’s enough for my family.

But what do you do with all the leftovers?

They can be easily stored in the fridge for about 3 days OR you can freeze them for up to 3 months.

Different Variations for Eggs in Muffin Cups

As I mention earlier, there are so many different ways you can make egg muffins for breakfast.

I prefer a lighter, healthier version, so I make mine using egg whites and fresh vegetables.

But you can certainly make these egg muffins more substantial using whole eggs, breakfast meats, and heavy cream.

The beauty of making eggs for breakfast is their adaptability to different tastes and dietary restrictions.

And you don’t have to sacrifice calories for flavor either because I think the egg white version is as good if not better than the whole egg version.

Optional Ingredients for Egg in Muffin Cups

  • Eggs or egg whites
  • Heavy cream, half ‘n half, whole or reduced-fat milk
  • Fresh cut bell peppers, onions, broccoli, garlic, etc.
  • Bacon, sausage, pork roll, etc.
  • Shredded cheddar or other cheeses
  • Paprika, Salt, and Pepper to taste

About These Quick and Easy Egg in Muffin Cups

This recipe for egg muffins is such an easy dish to make.

It takes minutes to prepare and you can purchase the ingredients ready-made.

To save time preparing this dish, pick up pre-diced onions and peppers from the market, as well as ready-made egg whites.

If you prefer to go with the yolk, this recipe works with that as well. Just whisk the whole egg with whatever dairy you choose to use.

When a have a lot of time, I saute the onions and peppers before putting them in the bottom of the muffin tins.

But you don’t have to do that step because they bake right in the muffins.

I think the flavor is a little better when you saute them, but again, it’s an optional step and I choose whether to do it or not based on what kind of time and energy I have.

Sometimes, I’ll saute the onions and peppers up with mushrooms too. I’ve not put the mushrooms in this dish raw to tell you how well they cook in the oven. So if you try that, let me know how it works out.

You can also have fun with the type of cheese you use. Sometimes, I’ll use shredded cheddar jack to spice it up.

If I wanted to add bacon, sausage, or ham to this recipe, I’d cook them first, then add them to the bottom of the muffin tins with the diced vegetables.

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Quick and Easy Egg in Muffin Cups
Recipe details
  • 4  Servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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  • 8 Ounces Egg Whites
  • 2 Tablespoon Half 'n Half You can use whatever dairy you want here for creamer.
  • 1 Small Onion, Diced
  • 1 Red Bell Pepper, Diced
  • 8 Ounces Shredded Cheddar
  • Salt and Pepper to Taste

Preheat the oven for 400
Whisk egg whites with the dairy of your choice.
Add salt and pepper to taste.
Optional: Saute onion and red bell pepper but not necessary
Place onion and bell pepper in the bottom of a non-stick muffin tin.
Top each muffin section off with some shredded cheddar.
Add the egg mixture on top filling about 5/6 of the way.
Bake in 400-degree oven for 15-20 minutes or until fully cooked.
  • If you want a low fat version, go with low-fat milk or cheese instead of the full fat version.
Stacy Ling | Bricks 'n Blooms
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