You’ll love this versatile and healthy Egg Muffin Cups recipe. It’s a great way to use up leftovers and get the kids to eat more vegetables. Eggs are a staple of every frugal cook’s refrigerator. I even use eggs in dinner recipes sometimes.
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What can you put in these egg muffins cups?
This recipe is so versatile! You can either plan ahead to use a particular combo of vegetables and cheese that you like–such as spinach and feta–or just use up leftovers like I do.
Don’t worry about the amounts. I had to come up with measurements for the recipe card, but I genuinely just eyeball it based on what I have on hand.
Cooked vegetables that work well in this recipe:
- bell pepper
Just be sure to dice your cooked vegetables into small pieces, no matter which you choose.
If I have leftover meat in the fridge, I’ll use that too. With three teens, that doesn’t happen often! Diced up ham, sausage, and chicken are all good ways to add more protein.
How are Egg Cups different than Mini Quiches?
Typically, mini quiches have a pie-type crust, like the frozen ones you use at parties. Those are delish, but that’s a more complicated recipe. I also have a crustless recipe called Broccoli Mini Quiches, but those include flour and baking powder for a fluffier, more substantial texture.
Because there is no crust and nothing added to the egg mixture, these Egg Muffin Cups are naturally gluten-free. They’re easy to make vegetarian, too. I love serving them to guests because it’s an easy way to cover everyone’s food preferences.
In addition, this recipe is very WW friendly! I’ve been doing the Freestyle plan, where both eggs and vegetables are zero points. With that, you only have to track the specific milk and cheese that you use to calculate the low points.
What can you serve with these Egg Muffin Cups?
These versatile egg cups make a great brunch option since they’re handheld. Serve them alongside an assortment of baked goods, like gluten-free scones.
How to make egg muffin cups
Start by spraying a 12-cup muffin tin with nonstick cooking spray.
Prepare your choice of cooked vegetables by chopping them into small pieces. I use whatever is leftover in the fridge, but my kids really love broccoli, mushrooms and bell peppers.
Load about 2 Tbsp of cooked vegetables into each cup of the muffin tin. For this batch, I only used broccoli, but you can use any assortment of vegetables you desire.
Add 1/2 Tbsp of shredded cheese to each muffin cup. Again, you can use any cheese you prefer. We almost always have taco cheese or shredded cheddar in our fridge, so I use that.
In a large bowl, mix eggs along with milk, salt and pepper. For 12 egg muffin cups, I use 9 eggs.
Pour the egg mixture into each muffin cup, to about 3/4 full. Bake at 350 degrees for 20 minutes.
Remove from the oven, and let cool on a baking rack before removing from the pan.
These Egg Muffin Cups are usually eaten by hand, plus they’re great to wrap in foil and take on the go.
More easy breakfast recipes
If you’re looking for more breakfast recipes that you can prep in bulk and freeze for later, you’ll love my Whole Wheat Freezer Waffles. The kids pull them from a freezer bag and reheat in the toaster.
An easy breakfast to pack for the car or take on your commute is Banana Blueberry Breakfast Muffinns. Again, you can freeze the extras, then thaw the night before or heat briefly in the microwave.
Last, another favorite at our house is Hearty Breakfast Sandwiches. With or without a slice of cheese, the egg and sausage provides a lot of morning protein.
Printable Egg Muffin Cups recipe
- 2-3 cups of cooked broccoli, chopped
- 1 cup shredded cheddar cheese
- 9 large eggs
- 1/3 cup milk
- salt and pepper, to taste
- Preheat oven to 375 degrees. Spray a 12-cup muffin tin with nonstick cooking spray.
- Load 1-2 Tbsp of cooked, diced vegetables and/or meats into each muffin cup.
- Sprinkle approximately 1 Tbsp of shredded cheese into each cup.
- In a bowl, combine eggs and milk. Whisk well, then add salt and pepper to taste.
- Pour egg mixture into each muffin cup to fill to 3/4 full.
- Bake at 375 degrees for 20 minutes, until centers are set and edges are browning.
- Remove pan to a cooling rack, and let cool slightly before removing egg muffins from tray.
- Serve warm.
For the nutrition info, I used broccoli and cheddar as I did in the photos. Feel free to use your own choice of vegetables, meat and favorite cheese!
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Amount Per Serving: Calories: 122Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 149mgSodium: 175mgCarbohydrates: 7gFiber: 3gSugar: 1gProtein: 9g