Breakfast egg cups are easy to make and perfect to keep in the freezer for a quick, healthy breakfast on-the-go. Customize them however you like!
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Who loves an easy, grab-and-go breakfast that is homemade and delicious!? ME! These breakfast egg cups are the perfect recipe. I love making a big batch and freezing them so we can eat them anytime.
The other wonderful thing about these breakfast egg muffin is that you can customize them for each member of your family or just make a few different kinds to keep it interesting!
Breakfast Egg Muffins Recipe Ingredients
I always season these and any egg dish with my all-time favorite season salt from Redmond Real Salt. It has fantastic flavor and adds just the right kick to these breakfast egg cups! {affiliate link}
I love adding a variety of cheese, vegetables, and meat to the breakfast egg cups. The easiest way to do this is to mix together the egg mixture and pour it into the muffin cups.
After it's in the muffin cups add your desired mix-ins! Just remember where each mix-in is in the tray in case you need to keep them separated.
Egg Muffin Cup Recipe Mix In Ideas
- Onions {any color!}
- Bell peppers
- Green chilies
- Zucchini
- Cooked squash cubes or shreds
- Cooked potato cubes or shreds
- Any kind of firm cheese {cheddar, montery jack, swiss, etc.}
- Cooked bacon
- Cooked ham {I just slice lunch meat!}
- Cooked turkey
- Cooked sausage
- Chives
- Parsley
- Spinach
- Kale
- Broccoli
- Tomatoes
- Mushrooms
The options are truly endless! Choose your favorites and switch it up every time you make them. You won't ever get bored!
How to make Egg Muffins in Oven
- Preheat your oven to 350ºF.
- Mix the milk and eggs together in a large bowl.
- Spray the muffin tin with non-stick spray and divide the egg mixture between the 12 muffin cups.
- Add your chosen mix-ins to each muffin cup.
- Bake for 20 minutes or until a toothpick comes out clean.
How long do you bake egg muffins at 350?
Bake your egg muffins for about 20 minutes at 350ºF or until a toothpick inserted into the center comes out clean. This will ensure that they're fully cooked and set. Of course, depending on your oven and the size of your muffin tin, the baking time may vary slightly! Keep an eye on them and use the toothpick test to determine when they are ready.
How to store Breakfast Egg Muffins
As with any cooked food, one week in the fridge is going to be the longest recommended time. I usually keep enough in the fridge for a few days and freeze the rest. I don't love eating the same thing for breakfast every single day so freezing them works really well.
How to freeze this Egg Muffin Cups Recipe
The easiest way I've found to freeze breakfast egg cups is to bake them, let them cool, and then set them on a lined baking sheet so they aren't touching and flash freeze. This means you place them in the freezer until they are just frozen enough to not stick together.
Once they are flash frozen, I transfer them to a freezer container or a zipper-top bag. That way I can easily remove them one at a time when I want to eat one!
How to Reheat Muffin Tin Egg Bites
I think the easiest way to reheat breakfast egg muffins is to wrap them in a paper towel set on a microwave-safe plate and heat for 1-2 minutes if they are frozen, or 30-45 seconds if they are just chilled from therefrigeratorr.
The time you need to heat the breakfast egg muffins is going to vary greatly depending on your microwave. I like to test in 30-second increments until I find the perfect time.
FAQs for Making Egg Muffins in Oven
Can You Eat Egg Muffins Cold?
As long as they are cooked through it is totally fine to eat the breakfast egg muffins cold! I prefer them warmed up but there is nothing wrong with chowing down straight from the fridge if that is what floats your boat. Knock yourself out!
How do you keep egg muffins from getting soggy?
Sauté vegetables and meat before adding them to the egg mixture to remove excess moisture. Also, always cool your muffins completely before storing them in the fridge. They can get soggy if stored while still warm.
Why do my egg muffins go flat?
Egg muffins always rise slightly while baking because of the air trapped inside. However, once they cool down, the egg will naturally deflate and become flatter. This is totally normal and doesn't affect the taste or texture of your muffins.
Why are my egg muffins watery?
There are a few reasons why your egg muffins can turn out watery. One, your chosen mix-ins have released too much moisture while baking. In this case, it's best to sauté them before adding them to the egg mix. The second reason is that you've baked them at the wrong temperature or too long. Eggs can release some of their moisture if overcooked or cooked at a high temperature! Set your oven to 350ºF and check them after 20 minutes - if a toothpick comes out clean, they're done!
Why are my egg muffins spongy?
I've found that over-mixing the egg mixture can lead to a spongy texture as it incorporates too much air. Try gently whisking the eggs and ingredients together instead of vigorously beating them.
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Breakfast Egg Muffin Cups Recipe
Equipment
Ingredients
- 12 eggs
- ½ cup milk
- ¼ cup cheese (see note)
- ¼ cup veggies (chopped)
- ¼ cup meat (chopped and cooked)
- ½ teaspoon black pepper
- ¼ teaspoon season salt
- ¼ teaspoon salt
Instructions
- Preheat oven to 350ºF.
- Whisk milk and eggs together.
- Spray the muffin tin with non-stick spray and divide the egg mixture evenly between the 12 muffin cups.
- Add desired mix-ins to each muffin cup.
- Bake for 20 minutes, or until a toothpick comes out clean.
- To reheat, microwave for 30-45 seconds. To reheat from frozen, microwave for 1-2 minutes.
Leslie
Do you spray the muffin tins?
Alli
Yes, I do.
Alli
Great freezer breakfast!