Breakfast egg cups are a high-protein, healthy meal-prep breakfast that you can make every week. Check out our top 4 egg muffin cups!
Our Favorite Egg Muffin Cups!
We have been making basic baked eggs (or egg cups) since the beginning of this recipe website. Baked egg cups are such a great meal-prep breakfast to make year-round because they are high-protein, easy to make, and packed with veggies.
We thought we’d share 4 different egg cup recipes with you today to make your breakfast a little bit more fun and a lot tastier!
Try it!
Baked Eggs
Follow this guide for how to bake eggs in the oven and you will have an easy-to-make, high-protein snack or breakfast with all of the hard-boiled egg goodness minus the hassle of peeling off that stubborn shell.
Best blenders for smoothies
We highly recommend investing in a high-speed blender such as a Vitamix or Kitchen Ninja because it will make blending anything (not just smoothies!) so much easier.
Both the Vitamix and the Ninja are high-powered enough that you can drop all your smoothie ingredients in at once, and never have large chunks of kale (or other hearty ingredients) infiltrating your green smoothies again.
How to Make Breakfast Egg Cups
Making breakfast egg cups is super simple. First and foremost, you’re going to need a super non-stick muffin tin for all 4 of these recipes. We say super nonstick because we’ve all been there. When you can’t get your egg cups out of the tin. Here’s the one we use.
Second, while we’re sharing 4 different healthy egg cup recipes in this post, making your own variation at home is super simple.
The Basics – What You Need
- large eggs: we prefer large eggs, but any size will work.
- veggies: any kind of veggies will work! Some of my personal favs include spinach, peppers, onions, and mushrooms.
- protein: think breakfast sausage, bacon, ground turkey, etc.
- cheese: the more cheese the merrier! Shredded cheese works great with egg cups.
- spices: you can’t go wrong with salt and pepper, but feel free to spice things up with any spices your heart desires!
- milk: a splash of milk in your egg cups goes a long way. We love using almond milk for this, but any kind of mill will do the trick.
Breakfast Egg Cups Tips & Tricks
To prevent egg cups from sticking to the pan make sure to use a super nonstick pan, use nonstick cooking spray or even use cupcake liners.
Cooked eggs should last you anywhere from 3-5 days in the refrigerator.
Cook egg muffin cups at 350ºF for around 18-22 minutes or until fully cooked in the center.
Yes, it is okay to reheat eggs. We suggest 60 seconds in the microwave on high.
Feel free to add any raw veggies, cooked meats, or fresh herbs to your egg cup recipe.
4 Egg Cups You Need to Try!
Mediterranean Egg Cups
You are going to love these flavorful Spinach and Sun-Dried Tomato Egg Cups. They’re made with sun-dried tomatoes, spinach, onion, fresh basil, and a little feta cheese! Yum!
What You Need
- sun-dried tomatoes
- spinach
- yellow onion
- fresh basil leaves
- salt and pepper
- eggs
- milk
- feta cheese
Turkey Fajita Egg Cups
Turkey Fajita Egg Cups are made with lean ground turkey, colorful green and red peppers, onions, and your favorite fajita spices! Don’t forget about the cheese on top.
What You Need
- ground turkey
- olive oil
- spices
- green pepper
- red pepper
- onion
- eggs
- milk
- cheddar cheese
All American Egg Cups
All American Hashbrown Egg Cups are perfect for picky eaters. They’re made with homemade hash browns, breakfast sausage, and cheese! Pro tip: try subbing out the hash browns for shredded sweet potato!
What You Need
- red potatoes
- garlic powder
- salt and pepper
- breakfast sausage
- large eggs
- milk
- Colby jack cheese
Bacon-Wrapped Egg Cups
These are exactly what they sound like. Bacon + Eggs = Bacon Wrapped Egg Cups! These delicious little guys are keto-friendly and packed with protein.
What You Need
- bacon
- eggs
- salt and pepper
Breakfast Egg Cups – 4 Ways
Ingredients
Mediterranean Egg Cups
- 1/2 cup sun-dried tomatoes sliced
- 1 cup spinach finely diced
- 1/2 yellow onion finely diced
- 4 large basil leaves finely diced
- salt and pepper to taste
- 8 large eggs
- 1/4 cup milk any kind
- 1/3 cup feta cheese crumbles
Turkey Fajita Egg Cups
- 1/2 lb. ground turkey any kind of ground meat will work
- 1/2 tablespoon olive oil
- 1 tablespoon chili powder
- 1/8 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/8 teaspoons salt
- 1 large green pepper finely diced
- 1 large red pepper finely diced
- 1/2 medium onion finely diced
- 8 large eggs
- 1/4 cup milk any kind
- 1/3 cup cheddar cheese
- optional: 1/4 cup fresh cilantro
Bacon Wrapped Egg Cups
- 12 strips of bacon
- 12 large eggs
- salt and pepper to taste
All American Egg Cups
- 2 medium red potatoes peeled and shredded
- 1 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 12 fully-cooked breakfast sausage links
- 8 large eggs
- 1/4 cup milk any kind
- 1/3 cup shredded Colby jack cheese
Instructions
Mediterranean Egg Cups
- Preheat oven to 350ºF and spray a 12-cup, nonstick muffin tin with cooking spray.
- Next, finely dice sun-dried tomatoes, spinach, basil, and yellow onion. Then spread out among the 12 cups. Add about 1 teaspoon of feta cheese crumbles to each cup.
- In a medium bowl, whisk together eggs and milk. Then, pour egg mixture evenly on top of veggies in order to fill each cup around 3/4 of the way full. Use a fork or knife to mix in order to make sure the veggies are evenly distributed within the egg.
- Season the top of each egg cup with salt and pepper, to taste, and then bake at 350ºF for around 18-22 minutes.
Turkey Fajita Egg Cups
- Preheat oven to 350ºF and spray a 12-cup, nonstick muffin tin with cooking spray.
- Add 1/2 tablespoon of olive oil to a nonstick skillet and heat over medium/high heat. Add ground turkey and spices and saute until turkey is fully cooked.
- Transfer browned meat into muffin cups. Then prep vegetables by finely dicing green pepper, red pepper, and onion. Evenly spread out among muffin cups.
- In a medium bowl, whisk together eggs and milk. Then, pour egg mixture evenly on top of veggies in order to fill each cup around 3/4 of the way full. Use a fork or knife to mix in order to make sure the veggies are evenly distributed within the egg.
- Season the top of each egg cup with salt and pepper, to taste, and then sprinkle on cheese.
- Bake at 350ºF for around 18-22 minutes.
Bacon Wrapped Eggs
- Preheat oven to 400ºF and spray a 12-cup, nonstick muffin tin with cooking spray. Set aside.
- Next, use one piece of bacon per muffin to create a basket of sorts for the egg. Place the bacon on the inside of each muffin so that it covers the sides completely. Then, use a pair scissors to cut the remaining bacon. Use this excess piece of bacon for the bottom of your basket. Repeat with all pieces of bacon.
- Place bacon in the oven at 400ºF for around 7 minutes. Remove before they start to get crispy.
- Crack 1 egg inside of each bacon basket. Make sure that you use large eggs as anything bigger will be too much egg to hold in the muffins.
- Bake for an additional 10-15 minutes depending on how runny you like your eggs.
- Finally, season with pepper and enjoy!
All American Egg Cups
- Preheat oven to 350ºF and spray a 12-cup, nonstick muffin tin with cooking spray.
- Peel 2 medium red potatoes and then shred with a cheese grater. Place shredded potato on top of a thin rag, cheesecloth, or paper towel and squeeze out as much excess moisture as possible. Place into a snall bowl and season with garlic powder, salt, and pepper. Then, spread evenly among the 12 cups.
- Chop 12 fully-cooked breakfast sausage links and then add to the top of shredded potatoes.
- In a medium bowl, whisk together eggs and milk. Then, pour egg mixture evenly on top of veggies in order to fill each cup around 3/4 of the way full. Use a fork or knife to mix in order to make sure the veggies are evenly distributed within the egg.
- Season the top of each egg cup with salt and pepper, to taste, and then sprinkle on cheese.
- Bake at 350ºF for around 18-22 minutes.
Tips & Notes
- Each of the 4 egg cup recipes makes 12 total egg cups.
- Nutrition information is for the Turkey Fajita Egg Cups.
I make these all the time. So happy I found your recipes. My husband loves them. I use cheddar cheese, red or green onion, baby spinach and a little chopped meat (ham, bacon, sausage).
Thru trial and error I find tomatoes and bell peppers make it too wet so I serve chopped tomatoes or salsa on the side. I use a non stick loaf pan because the eggs stuck in ceramic or metal muffin pans.
So glad you guys loved these recipes!
so many great options!! love these types of fast recipes heheh
dorky-and-weird.blogspot.com
xoxo <3
How many would you reccomend for a serving? Is there an way to easy calculate the nutriton of each recipe?
How long can they be kept in the fridge? Or do you freeze them?
I haven’t tried to freeze these yet, but they should stay in the fridge for 4 or 5 days!
If I keep them in the fridge, how do I heat them up after, without burning in a pan? ( I don’t have a microwave due to their proven dangers to health)
You could reheat them in the oven or on your stove! Micro is definitely the easiest way, though.