Healthy Egg Muffin Cups (Meal Prep Idea!)
Whether you call them mini frittatas or mini egg muffin cups, these will save your life! They saved mine.
When I used to commute to work for an hour every morning, I always left my house without having breakfast. The sooner I left the house, the less stressed I would be.
So to avoid skipping breakfast again, I began making these egg muffin cups ahead of time.
Not only were they delicious, but they also were filling and kept me satisfied all morning. They are also easy to make and you can customize them however you’d like.
Recommended For This Recipe
Muffin Pan
I love this non stick muffin pan for muffins and even mini frittatas! The textured aluminum creates an even bake for whatever you are making.
How To Make Egg Muffin Cups
Brush a muffin tin (this is the one I used) with melted coconut oil or nonstick spray.
I found that coconut oil always helped these egg muffin cups pop right out. You can also use a silicon muffin pan. Into each muffin cup, add in your favorite veggies, herbs or greens.
Here are a few ideas for inspiration:
- Arugula + Tomato + Goat Cheese
- Black Olives + Kale + Onions
- Peppers + Onions + Mushrooms
- Kale + Mushrooms + Onions
- Mushrooms + Spinach + Peppers
- Tomato + Basil + Shredded Mozzarella (tastes like pizza!)
Personally, I get bored eating the same thing every day so I like to switch it up. I make 6 different ones or, 3 and 3. Plus, this is a great way to use leftover veggies, herbs, and greens in your fridge.
Once you add the mix-ins, you add one scrambled egg per cup. You can also whisk all the eggs and fill each muffin cup leaving 1/4″ from the top.
Bake them for 20 minutes. They will inflate slightly while they are in the oven but they will deflate once they cool.
Once cooled, you place each egg muffin in a resealable bag or place a few of them in an airtight container.
Store them in the fridge for up to 6 days. Every morning you heat one up in the microwave for 30-40 seconds. You can also freeze them all in an airtight freezer bag. More storage info in the notes of the recipe below.
The recipe below for these egg cups is a guide. Feel free to customize these as you wish!
Now, you have NO EXCUSE to skip breakfast when you’re on the run each morning!
Healthy Egg Muffin Cups (Meal Prep Idea!)
Ingredients
- 1/2 dozen eggs
- coconut oil for the muffin tin
Choose from any of the following:
- kale, chopped
- baby spinach, chopped
- tomatoes, diced
- onions, finely chopped
- red bell peppers, finely chopped
- green peppers, finely chopped
- mushrooms, finely chopped
- goat cheese, crumbled
- basil, finely chopped
- mozzarella cheese, shredded
- salt and pepper to taste, (other seasonings too like oregano or garlic powder!)
- fire roasted salsa, for topping the eggs!
Instructions
- Preheat oven to 350ºF. Spray a nonstick muffin tin with nonstick cooking spray or melted coconut oil. Set aside.
- Bake for 20 minutes, or until a toothpick comes out clean for each frittata. Remove from oven. Use a knife to go around the edges and pop out the egg cups.
- To reheat, simply place one egg muffin in the microwave for 35-45 seconds on HIGH or until warm. Enjoy!
Video
Notes
Originally posted in May 2016. Updated photos in January 2019.
The calorie count for this doesn’t seem accurate?
In the notes of the recipe, I mentioned that the calories listed are for 1 egg without the add-ons since the recipe allows you to DIY these egg muffins. Depending on what you add, the calorie count will change.
Is it possible to warm them in the oven or a crock pot? I’m making them for brunch at the church and making them the day before. Thank you!
These looked wonderful when I served them heaped on a platter for Mother’s Day brunch! I was worried at first that all the ingredients would be layered at the bottom but once I poured in the egg everything mixed itself together perfectly.. Would also be great as an appetizer or side dish if baked in mini-muffin tins instead of regular sized.
Just made them and tasted it and it’s amazing
Woohoo!! Awesome news, Troy!!
20 minutes was way too long for mine.. try checking these at 12 minutes instead
Just made these this morning and they were delicious. I only put ham and cheese which is what I had on hand. Will definitely try a variety of different combinations. Do you cook the vegetables before making the egg cups? Thank you for this recipe.
Is the nutritional information for the cups without the added stuff?
As I mentioned in the recipe, the nutritional info is for just the eggs alone.
Egg muffin ham n top off with cheese it’s delicious
Worked perfectly. After I read some of the reviews about moisture I sauteed and drained both the mushrooms and spinach before adding. I also added some chicken jalapeno sausage, green onion and sundried tomatoes. Sprinkle of parmesan and mozzarella on top, Everyone liked it. Yes, a new “go to.”
This recipe was a hit at a baby shower brunch. I only made a dozen, but they were gone within minutes. Very easy to make, tasty and colorful. I also added a little chopped parsley to the mixed eggs.