Busy weekday mornings can be a scramble, but these savory breakfast egg muffin cups make it easy to have a delicious, nutrition-packed start to your day. With just a few simple ingredients and minimal prep, you can whip up a batch of these portable, microwave-friendly egg cups that are perfect for meal prepping or grabbing on the go. They’re a real-life breakfast solution that’s sure to become a new family favorite.
Why You’ll Love This Savory Breakfast Egg Muffin Cups
These easy egg muffin cups are a game-changer for busy mornings. They’re quick and simple to make, customizable to your taste, and packed with protein to keep you full and energized. Plus, they’re mess-free, portable, and can be made ahead of time for a stress-free weekday breakfast. Whether you’re rushing out the door or need a cozy, satisfying meal at home, these savory egg cups deliver big flavor and nutrition in a convenient, single-serve package.
Ingredients (Single-Serve)
This savory egg muffin recipe calls for just a handful of basic ingredients that you likely have on hand. You’ll need eggs, shredded cheese, diced veggies (like bell peppers, spinach, or mushrooms), and a sprinkle of seasonings. The great thing about these egg cups is that they’re endlessly customizable to your taste preferences and what you have in the fridge.
- 2 large eggs – essential for protein and structure
- 2 tbsp shredded cheddar cheese – adds creamy, melty goodness
- 2 tbsp diced bell peppers – fresh veggies for flavor and nutrients
- 1 tbsp diced spinach – nutrient-dense greens
- 1/4 tsp salt and pepper – simple seasoning to taste
Ingredient Substitutions
- Cheese: Swap cheddar for mozzarella, feta, or your favorite shredded blend (works great for different flavor profiles)
- Veggies: Try diced mushrooms, onions, or tomatoes instead of (or in addition to) the peppers and spinach (dietary swap)
How to Make Savory Breakfast Egg Muffin Cups
These savory egg muffin cups come together in just a few simple steps. With a little meal prep on the weekend, you can have a week’s worth of delicious, protein-packed breakfasts ready to go.
Step 1: Prep Work
Start by preheating your oven to 350°F and lightly greasing a 6-cup muffin tin. Dice up the bell peppers and spinach so they’re ready to go. Crack the eggs into a bowl and give them a quick whisk.
Step 2: Main Cooking Process
Evenly distribute the diced veggies into the prepared muffin cups. Pour the whisked eggs over top, filling each cup about three-quarters full. Sprinkle the shredded cheddar cheese evenly over the egg mixture.
Step 3: Final Steps/Assembly
Pop the muffin tin into the oven and bake until the eggs are set, about 18-20 minutes. Once they’re done, let the egg muffins cool for a few minutes before removing them from the tin.
Step 4: Finishing Touches
Serve the savory breakfast egg cups warm, or let them cool completely and store them in the fridge for quick, grab-and-go meals all week long. Enjoy!
Variations & Time-Saver Tips
- Make-Ahead Meal Prep: Bake a big batch of these egg cups on the weekend and keep them in the fridge for easy breakfasts all week. Just reheat in the microwave for 30 seconds and you’re good to go!
- Spice It Up: For a little kick, stir in some diced jalapeños or a sprinkle of cayenne pepper. You can also add a dash of hot sauce on top.
- Sweet Treat: Make these egg cups a little sweeter by adding a sprinkle of cinnamon and a drizzle of maple syrup.
- Meat Lovers: Take these savory egg cups to the next level by adding diced ham, crumbled bacon, or even chorizo.
Serving, Storage & Reheat
Serve with: a side of roasted potatoes, fresh fruit, or a slice of whole-grain toast.
Storage: Baked egg muffin cups will keep in the refrigerator for up to 5 days. They also freeze beautifully for longer-term storage. Simply reheat them in the microwave when you’re ready to enjoy.
Microwave Reheat: For best results, reheat the egg muffins in the microwave. Just pop them in for 30-60 seconds, or until warmed through.
Make-Ahead: These savory breakfast egg cups are perfect for meal prepping. Bake a big batch on the weekend and enjoy them all week long for quick, easy breakfasts.
Nutrition Info
These savory breakfast egg muffin cups are a nutritious and satisfying way to start your day. Each serving provides a good source of protein from the eggs, as well as essential vitamins and minerals from the veggies. They’re low in carbs and calories, making them a great option for those watching their weight or following a keto or low-carb diet.
- Serving Size: 1 egg muffin
- Calories: 110 kcal
- Protein: 9 g
- Carbs: 2 g
- Fat: 7 g
- Sodium: 240 mg
FAQs
Can I make these egg muffins ahead of time?
Absolutely! These savory breakfast cups are perfect for meal prepping. You can make a big batch on the weekend and store them in the fridge or freezer for quick, easy breakfasts all week long.
How long do the egg muffins last?
Baked and cooled egg muffin cups will keep in the refrigerator for up to 5 days. They also freeze beautifully for longer-term storage. Simply reheat them in the microwave when you’re ready to enjoy.
Can I use different veggies or mix-ins?
Yes, the great thing about these egg cups is that they’re totally customizable. Feel free to swap in your favorite veggies, cheeses, or other mix-ins to make them your own.
How do I reheat the egg muffins?
For best results, reheat the egg muffins in the microwave. Just pop them in for 30-60 seconds, or until warmed through. You can also reheat them in the oven at 350°F for 5-10 minutes.
Are these egg muffins keto-friendly?
Yes, these savory breakfast egg cups are a great option for those following a keto or low-carb diet. Each serving is low in carbs and high in protein from the eggs.
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Savory Breakfast Egg Muffin Cups
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Meal Prep Recipes
- Method: Baking
- Cuisine: American
Description
These Savory Breakfast Egg Muffin Cups are a delicious and convenient meal prep option, perfect for busy mornings. Packed with protein and veggies, they are easy to make and can be customized to your taste.
Ingredients
6 large eggs
1 cup spinach, chopped
1/2 cup bell pepper, diced
1/2 cup onion, diced
1 cup shredded cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Instructions
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs, salt, pepper, and garlic powder.
3. Add the chopped spinach, bell pepper, onion, and cheese to the egg mixture and stir until combined.
4. Grease a muffin tin with cooking spray or oil.
5. Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until the egg is set and lightly golden on top.
7. Allow to cool for a few minutes before removing from the tin.
8. Serve warm or store in the refrigerator for up to 5 days.
Notes
These muffin cups can be frozen for up to 3 months. Reheat in the microwave for a quick breakfast.
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg