These Egg Muffin Cups are a great way to meal-prep a healthy breakfast or snack and keep it stocked in your freezer any time you need it! These veggie egg muffin cups are loaded with bell peppers, onions, spinach and spices. Whole 30, Gluten Free and Keto Friendly!
Why This Recipe Is So Good
When it comes to breakfast, often times simplest is best. That’s why I love these easy vegetarian egg muffin cups! They’re incredibly simple to make, and you can make a big batch of them to store in the fridge or freezer so you can grab them and go in the morning.
While I typically make these for breakfast, they also make delicious protein-packed snacks and are perfect for including in you kids’ lunchboxes. They have all the flavor and simplicity of an omelette without any of the work! Just mix, pour, bake, and enjoy.
I also love that this vegetarian egg cup recipe is totally customizable! I used onions, peppers, and spinach, but you can use any vegetable or spice combination you like. You could also add additional protein like crumbled sausage, deli meat, or leftover grilled meat. These egg muffin cups are a great way to clean out the fridge!
- Eggs: When a recipe calls for so few ingredients, I like to make sure they’re high-quality. Organic, cage-free eggs are best for these homemade egg muffin cups, but of course you can use any type of egg. Keep in mind that the ones that are more humanely collected tend to contain more protein, good cholesterol, and flavor.
- Veggies: For these egg cups, I used chopped red onions, bell peppers, and spinach. However, you can use any vegetables you like! White or yellow onions, shallots, garlic, broccoli, kale, or squash would also be delicious.
- Seasonings: I used a combination of salt, black pepper, onion powder, and garlic powder. But you could use whichever seasoning or spice you prefer! Pre-made spice blends also work well with these egg muffin cups.
How To Make Egg Cups
- Preheat your oven to 350 degrees. Grease a muffin tin with non stick cooking spray, and set aside.
- In the meantime, chop your veggies and spinach. Divide the chopped vegetables evenly amongst the muffin tin.
- Then, in a medium bowl whisk together eggs, onion powder, garlic powder, pepper, and salt until combined. Don’t over-mix.
- Pour in the egg mixture filling each cavity 3/4 of the way full, leaving some room for the egg muffin mixture to rise.
- Bake for 15-20 minutes or until the egg muffins look set. Note they will puff up as they cook and then deflate as they cool.
- Cool for 2-3 minutes in the pan to ensure each egg muffin cup gets a nice browned “crust,” and then remove and serve warm. Enjoy!
Tips and Variations
- I highly recommend greasing your muffin tin with butter not cooking spray or oil. I have tried this recipe using all three and butter helps the egg cups release easier and makes for a much easier clean up.
- Add the chopped vegetables to the muffin tin before pouring in the egg mixture. This is less messy than adding them after the egg mixture is in the muffin tin compartments, and it also ensures the egg muffins won’t be overfilled before cooking. (This would be very messy.)
- Spice up these egg muffin cups by adding some diced jalapeño, serrano, or poblano peppers. You could also add a pinch or two of crushed red pepper flakes or cayenne pepper.
- Add hearty vegetarian-friendly proteins like cooked tofu, black beans, or garbanzo beans to make these egg muffin cups even more filling.
- Make these homemade egg cups even leaner by using egg whites only; no yolks.
- Or make them richer by adding a splash of milk or heavy cream to the egg mixture before pouring it into the muffin tin, or add some cheese. Feta, goat cheese, cheddar, cotija, and mozzarella are great additions to this egg cups recipe.
- Make these vegetarian egg muffin cups a meat lover’s dream by adding some crumbled cooked breakfast sausage, bacon, or pancetta. You could also use chopped deli meat, leftover grilled meat like chicken or steak, lump crab meat, or cooked shrimp.
Store leftover cooled egg muffin cups in an airtight container or plastic bag in the fridge for up to 5 days or freeze for up to 6 months.
To reheat from chilled, simply microwave for a minute or so, until warmed through. You can also reheat in a skillet with a little bit of water and cover until heated through.
Reheat from frozen by wrapping the egg cups in a damp paper towel and microwaving for a minute or two.
More Easy Breakfast Recipes
- Apple Cinnamon Oatmeal
- Blueberry Streusel Muffins
- Buttermilk Pancakes
- Berry Spinach Smoothie
- Tater Tot Breakfast Casserole
- Easy Breakfast Bake
- French Toast Muffin Cups
Egg Muffin Cups
These delicious and easy egg muffin cups are a great way to meal-prep a healthy breakfast or snack and keep it stocked in your freezer.
- 10 large eggs
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/2 cup red onion, diced
- 1/2 cup orange bell pepper, diced
- 1/2 cup red bell pepper, diced
- 1 cup spinach, roughly chopped
- Preheat oven to 350 degrees. Generously grease muffin tin with butter, set aside.In a medium bowl whisk together eggs, onion powder, garlic powder, pepper and salt, set aside.
- Divide the diced red onion, bell peppers and spinach between the 12 muffin cups.
- Pour in the egg mixture filling each cavity 3/4 of the way full.
- Bake for 15-20 minutes or until the egg muffins look set. Note they will puff up as they cook and will deflate as they cool. Cool for 2-3 minutes in the pan then remove and serve immediately!