These Egg Muffin Cups are a brilliant breakfast recipe idea for anyone, not just those following a keto diet. They are easy to cook, delicious, healthy, have many various fillings, and are perfectly customizable. For a quick and simple breakfast the family will love, these egg muffins are the way to go!
These delicious egg muffins are like mini personal-sized omelettes or frittatas that you bake into a single-serving sized muffin tin or cups. They are easy to grab on the go and if you have kids, they'll love them!
This egg muffin cups recipe is very easy to make using simple ingredients you probably already have in your fridge. Feel free to mix it up! You don't have to make the same kinds every time or even the same batch! I like to make at least two different flavors whenever I make mine.
Take a look at some of the flavors we will be trying today in this keto egg muffin cups recipe:
- Tomato, mozzarella, basil
- Spinach, feta cheese
- Mushrooms, cheddar cheese
- Broccoli, bell pepper, parmesan cheese
- Preparation time: 10 minutes
- Cooking time: 15 minutes
- Total: 25 minutes
For the base
- 10 large eggs
- 1 – 1 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- olive oil (to grease a muffin tin)
For the filling
- 3 cherry tomatoes
- 1 mozzarella ball
- few fresh basil leaves
- handful of spinach
- 75 g. feta cheese
- 3-4 mushrooms
- 75 g. cheddar cheese
- handful of broccoli florets
- 50 g. red bell pepper chopped
- 75 g. parmesan cheese
How to make egg muffin cups
- Preheat the over to 375 degrees F / 190 degrees celcius.
- Place the eggs, salt, and pepper in a large bowl and whisk until the eggs are completely combined.
- Grease a 12 cup standard muffin tin with olive oil or cooking spray.
- Chop, grate, and prepare your assortment of fillings.
- Fill each muffin cup about 2/3 full with scrambled egg and seasoning mixture.
- Divide and add your veggies on top. Don't be afraid to mix it up!
- Place into the oven and bake for 12-15 minutes, until the muffins are set and lightly browned around the edges.
- Let it cool. Plate. & Enjoy!
Tips For Success
It's easy to prep these egg muffins ahead of time so you can save time in the mornings. Let's face it, mornings can be hectic, and having your meal planned and prepped can be a life-saver.
Crack your eggs and scramble in a bowl, put plastic wrap, and keep in the fridge. Chop the veggies the night before and get the rest of your tools ready for the morning. Then all you have to do is turn the oven on to preheat when you wake up so you can get the egg muffins cooked before you leave or start work for the day.
Be sure to grease the pan well with cooking spray so the eggs slide right out instead of getting caught and tearing. You can also use a silicone muffin pan and turn the cup inside out to remove the egg cups.
Egg muffins are healthy and fit nicely into your meals either by themselves or with a bigger breakfast spread. They are also easy to heat up if you have any leftover.
It's easy to store egg muffins if you have some left over after everyone eats breakfast. They keep in the fridge wrapped tightly in plastic wrap or in an air tight container for up to 3 days. Heat them in the microwave in 30-second increments until they're hot enough. They heat up quickly, so be careful.
These egg muffins freeze really well too. This is great because you can make them up to 3 months ahead of time, freeze them, and then heat them in the microwave until they're hot. There's no need to make them every morning this way and are easy to eat on the go.
- Mixing Bowl
- Chopping board
- Kitchen knife
- Muffin tray
What do these keto egg muffins taste like?
Like little bite-sized omelettes! The broccoli and parmesan egg muffin was a nice mixture of fluff and crunch. The tomato, mozzarella, and basil egg muffin was a classic flavor like caprese pizza. The mushrooms and cheddar was delicious and simple. While the spinach and feta had a slightly salty kick from the cheese.
Do keto egg muffins take long to make?
This keto egg muffin cups recipe is such a breeze to make. You'll have breakfast ready in under 30 minutes so you can have more time to enjoy your day.
What do you eat it with?
You can eat it by itself and if you like, you can pair these egg muffins with some toast, maybe pancakes, or even a salad! Eat it with whatever sounds good to you.
Why are my egg cups dry?
When the eggs are cooked too long, they will dry out and not be as pleasant to eat. Make sure to cook them just long enough to completely set, but not overcook.
Why do my egg muffins overflow?
Eggs expand when they're cooked, so only fill the cups 3/4 of the way. This way the eggs stay in the cups rather than spilling all over the oven floor.
Why are my egg muffins spongy?
Spongy or rubbery eggs happen when the temperature is too high and the eggs are cooked too long. Similar to eggs drying out, but if they are cooked too hot, they'll also get rubbery.
This nutrition card is calculated by a third party app and is only an estimate. The numbers will vary based on the specific ingredient amounts and brands you use in making this recipe.
6 servings per container
Serving Size2 egg muffins
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 9g 45%
- Cholesterol 340mg 114%
- Sodium 990mg 42%
- Amount Per Serving% Daily Value *
- Potassium 359mg 11%
- Total Carbohydrate
- Dietary Fiber 1g 4%
- Sugars 1g
- Protein 21g 42%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Did you try this recipe?
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Hi! I'm the founder of Speak Veggie To Me, a fun health and food blog where I share my favorite mouthwatering vegan and vegetarian recipes.