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6 Ingredient Egg Muffin Cups

6 Ingredient Egg Muffin Cup on a blue plate with muffins on the background

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6 Ingredient Egg Muffin Cups

6-Ingredient Egg Muffin Cups are perfect for those who need breakfast on the go! With just six simple ingredients, it’s easy to make a batch (or two) of these delicious and nutritious egg bites, store them in the fridge, and grab them when you need a quick snack or breakfast option.

Egg Muffin Cups are quick to make, and they’re also easy to customize so you can make them exactly how you love them!

I’m all about quick and healthy breakfast options! Need a few ideas? How about this tangy 3-Ingredient Green Smoothie? Want a more substantial option to feed the family? You’ll fall in love with these light and fluffy Vegan Pancakes.

What are Egg Muffin Cups, or Egg Bites?

Egg muffin cups, or Egg Bites, are breakfast muffins that are made from a base of scrambled egg and milk, with various added ingredients such as cheese, meat, and vegetables. They get cooked in muffin cups and are generally served hot, although they’re also pretty tasty cold.

Egg muffins are a low-carb, high-protein breakfast option and are a great option if you’re following a keto or paleo diet. And, if you have picky eaters at home, these muffin cup egg bites are a great way to sneak in some protein and veggies.

What’s So Great About Egg Muffin Cups?

Egg muffin cups, sometimes known as egg bites, are just the best breakfast! I love them! They taste amazing! They’re incredibly simple to make and are nutritious and filling.

I really love that I can make a batch of these and keep them in the fridge for a few days’ worth of breakfasts. You can even store them in the freezer and pull a few out to take to work. Just heat them up for a few seconds in the microwave. And, it’s easy to remove ingredients or add things you love to make them exactly the way you like.

Helpful Equipment To Make 6 Ingredient Egg Muffin Cups

Here’s what you’ll need to make 6 Ingredient Egg Muffin Cups!

Egg Muffin Cups Ingredients

  • 1 tablespoon of little olive oil
  • 225 grams of sliced portobello mushrooms
  • 280 grams of baby spinach
  • 100 grams of bacon
  • 1 small to medium red onion
  • 1 cup of shredded cheese
  • 8 eggs
  • 3 tablespoons of milk
  • A pinch of salt and pepper
Ingredient for 6 Ingredient Egg Muffin Cups

How To Make 6-Ingredient Egg Muffin Cups

Preheat your oven to 375°F (190°C). Set aside a silicone muffin tray, or find a cupcake tin and line it with paper cupcake liners. Set it aside.

Cut up the bacon, mushrooms, and onions. Put the onions to the side in a small bowl. In a skillet, add a touch of oil, and then add the bacon and mushrooms. Cook until the bacon is cooked through and the mushrooms are golden brown. Remove from the pan and put them in a bowl. Set to the side for now.

Turn the stove down to low and cook the spinach in the pan until it’s fully wilted. Remove and place on a plate.

Assemble your ingredients by placing a small amount of bacon, mushrooms, cheese, spinach, and uncooked onion in each muffin cup.

In a mixing bowl, add eggs, milk, salt, and pepper. Use a fork (or a whisk) to mix everything together, just like if you were making scrambled eggs.

Pour the mixture evenly into your muffin cups. You can adjust the size to your liking.

Bake for 30 minutes or until a toothpick inserted into the center comes out clean and not at all wet. The egg cups will rise while cooking, but will compress down as they cool.

Remove and let the tray cool. When it’s cool enough to touch, remove the egg cups and place them on a cooling rack. If you don’t have a cooling rack, place them on a plate with a paper towel on the bottom to absorb the extra moisture.

Serve warm.

Prep Time

It takes 20-25 minutes to prepare the ingredients and cook the veggies and meat.

6 Ingredient Egg Muffin Cup on a blue plate with muffins on the background

What Do I Serve With Egg Muffin Cups?

Egg muffin cups are a complete breakfast on their own, but if you want to add some more variety to your meal, here are a few ideas you can serve them with:

  • Side of toast
  • Fresh fruit
  • Vanilla or fruit yogurt
  • Side of bacon or sausage
  • Anything else you like to eat for breakfast!

What Ingredients Can I Put in my Egg Bites:

The best thing about egg muffin cups is that they’re so customizable! You can add almost anything to them!

Here are some ideas:

Vegetables: bell peppers, broccoli, or tomatoes

Meats: bacon, ham, sausage

Cheeses: cheddar, mozzarella, feta, Mexican blend, or parmesan

Herbs and spices: salt, pepper, garlic powder, or paprika

Ingredient Substitutions:

If you don’t have some of the ingredients on hand, don’t worry. Here are some substitutions you can make:

Milk: Use any type of milk or milk substitute that you prefer, but almond or soy milk may change the flavor.

Cheese: Any type of cheese can be used, or you can omit it altogether.

Vegetables: Vegetables of any kind that you have on hand will work, or leave the veggies out.

Meats: Plenty of meats will taste great. You can use cooked ground pork or ground sausage, too.

Tips & Tricks and Recipe Notes

  • You can use cooking spray instead of olive oil as a healthy alternative.
  • I have suggested using 8 eggs, but you may need more. It all depends on how deep your muffin trays are and how big you want your egg cups.
  • You can use 3 tablespoons of milk, or just a dash with your eggs. Just don’t add too much milk or your egg cups won’t cook well.
  • I like to mix my meat and veggies together before adding them to the trays, but I find it too difficult to mix them into the eggs first. I recommend keeping the eggs separated from the veggies and meat.
  • I recommend pre-cooking the spinach and mushrooms, and any other veggies you might add that release moisture. If not, they can make your muffin cups too wet and they won’t cook properly.
cooked 6 Ingredient Egg Muffin Cups in a purple muffin try

How to Store

Egg Muffin Cups can be refrigerated for up to 5 days. Keep them in an airtight container or Ziploc bag.

To freeze them, place them in a freezer-safe Ziploc bag. Defrost them all, or just pull out a handful to enjoy that day.

To reheat, pop them in the microwave for about 30 seconds, or until hot throughout.

FAQs

Can I make egg muffin cups with egg whites only?

Yes! You can make egg white muffin cups. Whisk together 8 egg whites instead of whole eggs. If you need a little extra, just add 2-3 more egg whites to make up for the lost volume the yolks would have provided.

Can I make egg muffin cups without a muffin tin?

Yes, you can make these egg muffin cups without a muffin tin. Just grease small ramekins or bowls and bake them as directed.

Are egg muffin cups keto-friendly?

Yes, egg muffin cups are keto-friendly and paleo-friendly! Using meat, cheese, veggies, and eggs makes these a very low-carb, high-protein breakfast.

6 Ingredient Egg Muffin Cup on a blue plate with muffins on the background

Conclusion

Customizable, quick, and easy, Egg Muffin Cups are the breakfast solution you’ve been searching for. Store a batch in the fridge or freezer for a ready-to-go breakfast option any day of the week. Add whatever fillings you’d like for a breakfast that will satisfy the whole family!

Print
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6 Ingredient Egg Muffin Cup on a blue plate with muffins on the background

6 Ingredient Egg Muffin Cups


  • Author: Sam
  • Total Time: 40 minutes
  • Yield: 12 1x

Description

6-Ingredient Egg Muffin Cups are perfect for those who need breakfast on the go! With just six simple ingredients, it’s easy to make a batch (or two) of these delicious and nutritious egg bites, store them in the fridge, and grab them when you need a quick snack or breakfast option.

Egg Muffin Cups are quick to make, and they’re also easy to customize so you can make them exactly how you love them!


Ingredients

Units Scale
  • 1 tablespoon of little olive oil
  • 225 grams of sliced portobello mushrooms
  • 280 grams of baby spinach
  • 100 grams of bacon
  • 1 small – medium red onion
  • 1 cup of shredded cheese
  • 8 eggs
  • 3 tablespoons of milk
  • A pinch of salt and pepper

Instructions

  1. Preheat the oven to 375°F (190°C)
  2. Grab silicone muffin tray and put to the side, if you don’t have a silicone muffin tray, then grab whatever you have and add paper muffin cases and put to the side.
  3. Cut up the bacon and onions.
  4. In a pan, heat on a medium setting and add a tablespoon of olive oil or use spray oil, wait until oil is heated.
  5. Add the bacon and mushrooms until cooked – place in a bowl and put to the side.
  6. Turn stove down to low and cook spinach in the pan until fully wilted.
  7. Assemble your ingredients but placing a small amount of bacon, mushrooms, red onion (uncooked) cheese and spinach in the muffin tray.
  8. In a mixing jug, add your eggs, milk, salt and pepper. Using a for (or whisk), mix ingredients together, like you would if you were making scrambled eggs.
  9. Pour the egg mixture into your muffin trays. Here you can make your egg cups small or large depending how much egg you add to each muffin ‘area”.
  10. Bake for 30 minutes, or until it’s a toothpick can be inserted in the center and comes out clean. The egg cups will rise while cooking, and compress when they cool.
  11. Once the tray is cool enough to touch, pop the egg cups out of the tray and place them on a cooling rack or paper that is covered with paper towel to absorb extra moisture.
  12. Serve while warm.

Notes

  • You can use cooking spray instead of olive oil as a healthy alternative.
  • I have suggested using 8 eggs you may need more, it all depends on how deep your muffin trays are and how big you want your egg cups.
  • You are welcome to use whatever shredded cheese you would like – cheddar or mozzarella are great options.
  • You can use 3 tablespoons of milk or just a dash with your eggs (like you would when making scrambled eggs).
  • You can cook each item separately and then add them to the muffin trays or you can mix it all together in a bowl (including the eggs) but i’ve found it difficult to scoop the eggs and other ingredients into the muffin tray.
  • These can be refrigerated for up to 5 days, pop the egg cups in the microwave for 30 seconds to enjoy hot. These can also be frozen for up to 3 month; either leave in the fridge to thaw or pop them in the microwave for a few minutes, at 1 min intervals.
  • Prep Time: 10
  • Cook Time: 30
  • Category: muffins, breakfast
  • Method: Oven
  • Cuisine: International

Keywords: breakfast muffin recipe, muffins, breakfast recipe

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6 Ingredient Egg Muffin Cups
6 Ingredient Egg Muffin Cups

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