These Breakfast Egg Muffins are perfect for busy days! Make them ahead and reheat in the microwave for a fuss-free meal the whole family will love!
Breakfast Egg Muffins
These breakfast egg muffins (a.k.a. omelet cups) are simple to put together and perfect for busy days! They’re a great breakfast, snack, or even dinner idea! Make them ahead of time and reheat in the microwave for a fuss-free meal the whole family will love.
So … I have a confession … these are not really muffins!! ? They’re actually omelets in a muffin shape that you make in a muffin pan. Cute, right? And they’re super portable for when you (or the kiddos) want to take them to work/school! They reheat well in the microwave, too, which makes them doubly amazing.
In my family, our schedules tend to get a little out of whack with numerous birthdays, football games, holidays, time changes … and probably a dozen more things I would like to lay blame on. Truthfully, it’s just life. It happens! That’s when a recipe like this one comes in very handy. An easy homemade meal? Perfect! An easy homemade snack or breakfast? Double perfect!
Recipe for Breakfast Egg Muffins
Here is everything I used to make this Breakfast Egg Muffin Recipe:
** Ingredients are at a glance. Be sure to scroll down to the recipe card for the full amounts and printable recipe. **
- eggs
- milk
- hot sauce, optional
- salt
- pepper
- zucchini or fresh spinach
- roasted red peppers
- red onion
- Cheddar cheese
How To Make Breakfast Egg Muffins
- Preheat oven to 350°F. Grease a muffin pan (or spray it with cooking spray) and set aside.
- In a medium bowl, beat the eggs, milk, hot sauce (if using), salt and pepper until well combined. Stir in the zucchini or spinach, roasted red peppers, red onion, and cheese.
- Divide the mixture evenly between the muffin pan cups. (The cups will be close to full.)
- Bake for 20-22 minutes or until the eggs are completely set.
- Allow the muffins to cool for 3-5 minutes in the pan.
- Carefully run a butter knife around the edge of each muffin cup to loosen for removal. Serve warm.
Breakfast Egg Muffins: Questions & Answers
If you have questions about these omelet cups, I have answers! Take a look at this section before leaving a comment if you run into trouble.
- Can you substitute the vegetables out?
Oh yes! You can switch them out for 1 to 1 ½ cups of … well, anything you love! Here’s a list of inspiration for substitutions:
- Tomatoes
- Chard
- Mushrooms
- Kale
- Olives
- Basil
- Green peppers
- Broccoli
- Cauliflower
You could also use meats if you wanted, like ham, bacon, or sausage! Chicken sausage is especially delicious. Experiment with substitutions, y’all! Make a few different kinds in one muffin tin so you have a variety of flavors going on.
- What about the cheddar cheese?
Mozzarella cheese, swiss cheese, and goat cheese all taste really amazing in this recipe!
- Can you use egg whites instead?
I haven’t tried it, but I heard you can and it tastes fantastic.
- Can you freeze these breakfast egg muffins?
They’ll stay in the freezer for about 3 months in a Ziploc bag or something similar. They’ll also keep in the fridge for about a week—again, just use a Ziploc!
- Mine turned out spongy/deflated when I took them out of the oven!
I would add a bit more milk to the recipe, or use a little bit less cooking spray! That should help keep the muffins’ consistency and texture. If all else fails, I have read that using egg whites only will ensure the muffins keep their shape.
How did you like this recipe for omelet cups?
I love this recipe so much because I always love recipes that are new twists on an old classic. If you’re a big fan of eggs, you’ll want to try these “muffins” ASAP! And when you do…let me know how it turned out! Did you love it? Did your family love it? Or was it off for you? Leave a comment down below and I’d be happy to respond!!
Check out more breakfast recipes on Love Bakes Good Cakes!
Breakfast is the most important meal of the day, so if you want more fantastic tried-and-true breakfast recipes, here’s a couple from right here on the blog!
- Low Carb Baked Omelet
- Lemon Poppy Seed Muffins
- Air Fryer French Toast Sticks
- Fruit and Yogurt Breakfast Parfait
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Breakfast Egg Muffins
These Breakfast Egg Muffins are perfect for busy days! Make them ahead and reheat in the microwave for a fuss-free meal the whole family will love!
Ingredients
- 6 large eggs
- 1/2 cup milk
- 2 drops hot sauce, optional (or more to taste)
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 cup zucchini or fresh spinach, finely chopped
- 1/4 cup roasted red peppers, finely chopped (from a 12 oz jar)
- 2 tbsp. red onion, finely chopped
- 1 cup (4 oz.) Cheddar cheese, shredded
Instructions
- Preheat oven to 350°F. Grease a muffin pan (or spray it with cooking spray) and set aside.
- In a medium bowl, beat the eggs, milk, hot sauce (if using), salt and pepper until well combined. Stir in the zucchini or spinach, roasted red peppers, red onion, and cheese. Divide the mixture evenly between the cups. (The cups will be close to full)
- Bake for 20-22 minutes or until the eggs are completely set.
- Allow the egg muffins to cool for 3-5 minutes in the pan. Carefully run a butter knife around the edge of each muffin cup to loosen for removal.
- Serve warm.
Notes
- These can be made ahead for a quick and easy breakfast or snack idea! Just pop them in the microwave to reheat them!
- Switch things up by substituting 1 to 1-1/2 cups of your favorite fillings in place of the zucchini, roasted red peppers, and onion! Below, I've listed a few ideas, but there are soooo many more - use whatever your family loves! You can also make a few different kinds in one muffin tin so you have a variety of flavors going on. ?
Other veggies you might enjoy:
- Tomatoes, Chard, Mushrooms, Kale, Olives, Basil, Green peppers, Broccoli, Cauliflower, etc ...
You could also use pre-cooked meats if you wanted:
- ham, bacon, sausage (chicken sausage is especially delicious!), leftover taco meat, chorizo, etc ...
Other cheese ideas:
- Swiss, Mozzarella, Monterey Jack, Goat, Colby-Jack, Mexican blend, etc ....
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Nutrition Information:
Yield: 6 Serving Size: 2 muffinsAmount Per Serving: Calories: 113Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 192mgSodium: 256mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 9g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
Originally published on September 27, 2014. Updated on May 28, 2020.
My favorite is egg salad sandwiches with lots of mayo and red onion.
I love eating omelets. I have to say that Egglands best are the only eggs we use in this household. My mom has always told me they are the best. 🙂
Frying eggs in our waffle maker! They're so good and so easy!
I like baked eggs with ham.
My favorite is scrambled eggs.
I like to use eggs to make French Toast
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{in the contest I am Margot Core on the Rafflecopter}
My favorite recipe that uses eggs is divinity candy.
I love to make quiches, thank you for the chance 🙂
My favorite recipe that uses eggs is a western omelet.
I’ve tried this before and it tasted good. My friends liked it and it’s just so easy to prepare. 😉
Great for a quick breakfast! 🙂
My favorer is Broccoli Casserole.
I love spinach or tomato/bacon quiche!
Breakfast Burrito
My favorite recipe that uses eggs are two-ingredient pancakes! 🙂
it's a tie between french toast and chocolate chip cookies and snickerdoodle cake!
My favorite is bagel sandwiches, which I just realized is not even on my blog yet, LOL. 😉 I don't even have five kids and I still can't get everything done!! They look delicious Jamie, I can't wait to try them.
Leslie
I enjoy stratas.
[email protected]
I just tried quiche recently for the first time and I'm going to have to say that is my favorite thing to use eggs in. Delicious! Thank you for the opportunity to win!
So many egg dishes. I love western omelets.
There's something about breakfast food that definitely works any time of day! I love the fact that these are individual little portions and that they are so quick and easy to make….perfect for busy schedules!
Hmmm, I love eggs most ways but the easiest is probably hard boiled. They are portable and a great way to get protein in.
eggs benedict
I love a simple fried egg over easy. So simple yet so good!
I love a good fried egg sandwich on peanut butter toast with bacon! It is so good!
I love cheese omelets. They are so good. dwelchert at yahoo dot com
I love onion corn quiche.
I love sunny side up eggs!
I love my eggs hard boiled. DEE Fedor Falicki
I love to make a tomato tart with eggs of course
Anything that is a cookie!
Mty favorite recipe where eggs are the primary ingredient is an omelet. Otherwise, cookies and brownies.
My favorite recipe using eggs is chile rellenos
Digicats {at} Sbcglobal {dot} Net
Em Mahr – I love vegetable omelets.
I love to make a meat and vegetable fritta.
We love scrambled eggs.
I like a spinach and feta omelet.
I love making bacon cheddar quiche!
Entered the rafflecopter form as "Wild Orchid"
Thanks for the chance to win!
wildorchid985 at gmail dot com
Love to make french toast;) YUM!!!
Love a good veggie omelet.
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I love the breakfast strata that my mom makes every Christmas morning! It's SO good!
I love making quiche lorraine.
Eggs Benedict. Yummy!
Aside from baked goods, I'd have to say an omelet.
For breakfast with toast!
Love me a sunny side up egg just about every day. Great [email protected] dot com.
I eat a sunny side up egg almost every day. Great protein. mommadox1943 at msn dot com
I'm a fan of EB eggs. Always thought an egg is an egg until I tried them.
I like that these little cups can be easily changed depending on what you have and that they can be made ahead.
Thank you for linking!
Have not tried yet, but I will today. Do you have any other fantastic breakfast items like this, that’s easy, my husband is on a no carb diet, which does make it difficult to find good things and not wear them out. Thanks for any suggestions you may have.