Name: Healthy Egg Muffin Cups (Meal Prep Idea!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 cups
Cuisine: American
Ingredients: 1/2 dozen eggs; coconut oil for the muffin tin; kale (chopped); baby spinach (chopped); tomatoes (diced); onions (finely chopped); red bell peppers (finely chopped); green peppers (finely chopped); mushrooms (finely chopped); goat cheese (crumbled); basil (finely chopped); mozzarella cheese (shredded); salt and pepper to taste (other seasonings too like oregano or garlic powder!); fire roasted salsa (for topping the eggs!)

Healthy Egg Muffin Cups (Meal Prep Idea!)

Whether you call them mini frittatas or mini egg muffin cups, these will save your life! They saved mine. When I used to commute to work for an hour every morning, I always left my house without having breakfast. The sooner I left the house, the less stressed I would be. So to…

Ready 30 minutes

Serves 6 cups

Prep 10 minutes

Cook 20 minutes

Jump to the recipe

When I used to commute to work for an hour every morning, I always left my house without having breakfast. The sooner I left the house, the less stressed I would be.

So to avoid skipping breakfast again, I began making these egg muffin cups ahead of time.

Not only were they delicious, but they also were filling and kept me satisfied all morning. They are also easy to make and you can customize them however you’d like.

Recommended For This Recipe

Muffin Pan

I love this non stick muffin pan for muffins and even mini frittatas! The textured aluminum creates an even bake for whatever you are making.

How To Make Egg Muffin Cups

Brush a muffin tin (this is the one I used) with melted coconut oil or nonstick spray.

I found that coconut oil always helped these egg muffin cups pop right out. You can also use a silicon muffin pan. Into each muffin cup, add in your favorite veggies, herbs or greens.

Egg muffin cups in muffin tin, ready to bake

Here are a few ideas for inspiration:

Arugula + Tomato + Goat Cheese
Black Olives + Kale + Onions
Peppers + Onions + Mushrooms
Kale + Mushrooms + Onions
Mushrooms + Spinach + Peppers
Tomato + Basil + Shredded Mozzarella (tastes like pizza!)

Personally, I get bored eating the same thing every day so I like to switch it up. I make 6 different ones or, 3 and 3. Plus, this is a great way to use leftover veggies, herbs, and greens in your fridge.

Once you add the mix-ins, you add one scrambled egg per cup. You can also whisk all the eggs and fill each muffin cup leaving 1/4″ from the top.

Bake them for 20 minutes. They will inflate slightly while they are in the oven but they will deflate once they cool.

Egg muffin cups in glass container, ready to save for later

Once cooled, you place each egg muffin in a resealable bag or place a few of them in an airtight container.

Store them in the fridge for up to 6 days. Every morning you heat one up in the microwave for 30-40 seconds. You can also freeze them all in an airtight freezer bag. More storage info in the notes of the recipe below.

The recipe below for these egg cups is a guide. Feel free to customize these as you wish!

Now, you have NO EXCUSE to skip breakfast when you’re on the run each morning!

Originally posted in May 2016. Updated photos in January 2019.

Healthy Egg Muffin Cups (Meal Prep Idea!)

Avoid skipping breakfast by making these egg muffin cups in a muffin tin ahead of time. Perfect breakfast meal prep idea! These egg muffin cups are easy to customize with anything from spinach, bell peppers, tomatoes, onions, cheese, fresh herbs, etc.

Serves 6 cups

Prep 10 minutes

Cook 20 minutes

Total 30 minutes