Easy Egg Muffin Cups Recipe

Cheesy muffin with herbs are cooling on a wire rack, underneath a table cloth.

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These egg muffins will make you not want to skip breakfast ever again! With just 2 ingredients for the base, you can enjoy endless flavor possibilities depending on your mood. Simply whisk the eggs, add your mix-ins, and bake. Just 10 minutes of prep and your oven does the rest.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: egg muffin cups recipe, egg muffins, scrambled egg muffins

Servings: servings

Calories: 94kcal

Author: Jessica Haggard

Ingredients

FOR THE BASE

9 large eggs
½ teaspoon salt

GROUND BEEF

8 ounces ground beef cooked

BACON CHEDDAR

1 cup bacon crumbled and cooked
1 cup shredded cheddar cheese shredded

HAM AND CHEDDAR

1 cup ham cooked and chopped
⅔ cup shredded cheddar cheese
½ teaspoon garlic powder
½ teaspoon onion powder

BUFFALO CHICKEN

1 cup chicken cooked, chopped or shredded
⅓ cup buffalo sauce
⅓ cup green onions chopped

BROCCOLI CHEDDAR

1 ½ cups broccoli steamed and chopped
1 cup shredded cheddar cheese
½ teaspoon dried thyme
½ teaspoon garlic powder

JALAPENO POPPER

½ cup shredded cheddar cheese
⅓ cup cream cheese softened
4 whole jalapeño peppers de-seeded and chopped
½ teaspoon garlic powder
½ teaspoon onion powder

US Customary - Metric

Instructions

Preheat the oven to 350 °F.
Lightly grease a standard-size 6 or 12-cup muffin tin.
Whisk eggs in a large bowl. Mix in your choice of add-ins and salt. Stir to combine.
Divide the mixture evenly into the muffin tins. Fill each well ¾ full. Bake for 20 minutes until eggs are set.
Remove from the oven and cool for 5 minutes. Release by running a knife around the edge of each muffin. Pop out and continue cooling on a wire rack or serve. Enjoy leftovers cold or reheat in the oven before serving.

Notes

Whisk the eggs until fully combined and slightly frothy for lighter, fluffier muffins.
Fill muffin cups only ¾ full to give the eggs room to puff up without spilling over.
Optional, but if you want creamier, fluffier egg muffins, stir in a tablespoon of milk per 4 eggs.
Let muffins cool completely before storing to prevent excess condensation, which can make them rubbery.

Macros: Nutrition facts are calculated for the ground beef variation. For the best accuracy, please calculate based on your specific ingredients.

Serve: Enjoy with fresh fruit, avocado slices, or a simple green salad for breakfast or brunch.

Store: Cool completely, transfer to an airtight container, and store in the fridge for up to 4 to 5 days or in the freezer for up to 1 month. Label with the date so you don’t forget! Enjoy leftovers cold or reheat in the oven before serving.

Nutrition

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