This post may contain affiliate links. For more information, please see our affiliate policy.
For a healthy breakfast recipe that’s easy to make and easy to love, try my Starbucks copycat Egg Muffins. Bake a batch of this muffin tin recipe to enjoy now or freeze for a meal prep breakfast or snack.
Whether you need a quick and easy breakfast idea or are seeking a way to save money rather than buying the coffee shop’s popular sous vide egg bites, these easy Egg Muffins are about to become a regular part of your muffin tin rotation. They’re one of my favorite Starbucks copycat recipes of all time. (See also: Lemon Olive Oil Cake that’s like their lemon loaf, but better!)
I love the combination of spinach, mushrooms, and feta, but you can certainly mix up your mix-ins for your Egg Muffins. I’ve listed more ideas for you below, along with your complete how-to guide to recreate my best Egg Muffins.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- White button mushrooms: Or baby portobellos. Just be sure to clean whichever you choose (more tips about how to clean mushrooms below in the “Recipe FAQs”) and remove the stems.
- Fresh spinach: I prefer starting fresh and wilting it just a bit in a skillet, but you could certainly trade in defrosted frozen spinach, squeezed dry in a kitchen towel, if that’s what you have on hand.
- Feta cheese: Goat cheese or blue cheese crumbles would also be terrific, if you prefer those over tangy, salty feta.
Step by step instructions
- Preheat oven to 375 degrees. Coat a muffin tin with nonstick cooking spray. In a medium bowl (ideally with a spout), beat eggs, salt, and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Set aside.
- In a large skillet over medium-high heat, heat oil until shimmering. Add mushrooms and ¼ teaspoon salt and cook until softened and the mushrooms have released most of their liquid, about 5 minutes.
- Using a slotted spoon, remove mushrooms from skillet to a mixing bowl, leaving any remaining oil and liquid in the skillet. To the skillet with the liquid, add spinach and ¼ cup of water. Cook spinach until wilted, about 5 minutes.
- Add the spinach to the bowl with the mushrooms. Stir in the cheese. Divide the mixture evenly among 12 muffin cups.
- Divide the beaten egg mixture among the muffin cups, filling each nearly to the top.
- Bake until a toothpick inserted comes out clean, about 25 minutes.
- Cool slightly before removing from muffin tins (the egg cups should come out easily). Serve hot or at room temperature.
Recipe tips and variations
- Yield: This Egg Muffin recipe creates 12 savory muffins. For a protein-packed breakfast, eat 4 muffins (this contains 2 whole eggs). For parties or snacks, 1 or 2 egg muffins make a good serving size.
- Storage: Transfer any leftover cooked Egg Muffins to an airtight container and refrigerate for up to 4 days. To reheat, warm in the microwave for about 1 minute.
- Freezer: Transfer the cooked Egg Muffins to a sheet pan or plate(s) in a single layer, then freeze them individually. Once frozen, transfer the Egg Muffins to a freezer-safe bag and freeze for up to 2 months. For best results, thaw any frozen Egg Muffins in the refrigerator overnight, then reheat in the microwave for about 1 minute or until warmed through. Alternatively, bake the Egg Muffins straight from the freezer; transfer to a sheet pan and cook in a 400-degree oven for 5 to 10 minutes.
Recipe FAQs
Enjoy an Egg Muffin or two on toast for an open-faced sandwich, tuck inside a homemade biscuit or English muffin for a breakfast sandwich, or pair with a piece of fruit and cup of yogurt to assemble a well-balanced meal. You could also offer Egg Muffins as part of a brunch buffet alongside Baked French Toast, Fruit Salad, and a Mimosa Bar.
The only limit is your imagination! Well, that, and I’d suggest sticking with savory ingredients, such as meat, vegetables, cheese, and herbs, and sauteeing any vegetables in advance. Take a cue from my Mini Quiche recipe for four alternative ideas, or try sun-dried tomatoes + basil + and mozzarella, diced deli turkey + Swiss, diced deli ham + diced bell peppers + Cheddar, or cooked, diced bacon + corn kernels + goat cheese.
You sure can. I don’t recommend submerging them in water for an extended period of time, but a quick rinse and a spin in a salad spinner is a great option for how to clean mushrooms. You can also wipe them down with a clean, damp kitchen towel if you prefer to clean mushrooms that way.
Mini Quiche 4 Ways
Skip the coffee shop sous vide egg bites and make your own Mini Quiche instead. Tucked inside a pastry crust, try all four flavor variations of this freezable egg breakfast recipe.
View Recipe
More muffin recipes
Breakfast Recipes
Coffee Cake Muffins
Breakfast Recipes
Quiche Muffins
Breakfast Recipes
Lemon Poppy Seed Muffins
Breakfast Recipes
Blueberry Muffins
Join Us
Egg Muffins
Ingredients
- 6 eggs
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 8 ounces white button mushrooms sliced
- 10 ounces fresh spinach
- 6 ounces crumbled feta cheese
Instructions
- Preheat oven to 375 degrees. Coat a muffin tin with nonstick cooking spray. In a medium bowl (ideally with a spout), beat eggs, salt, and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Set aside.
- In a large skillet over medium-high heat, heat oil until shimmering. Add mushrooms and ¼ teaspoon salt and cook until softened and the mushrooms have released most of their liquid, about 5 minutes.
- Using a slotted spoon, remove mushrooms from skillet to a mixing bowl, leaving any remaining oil and liquid in the skillet.
- To the skillet with the liquid, add spinach and ¼ cup of water. Cook spinach until wilted, about 5 minutes.
- Add the spinach to the bowl with the mushrooms. Stir in the cheese. Divide the mixture evenly among 12 muffin cups.
- Divide the beaten egg mixture among the muffin cups, filling each nearly to the top. Bake until a toothpick inserted comes out clean, about 25 minutes.
- Cool slightly before removing from muffin tins (the egg cups should come out easily). Serve hot or at room temperature. Store leftovers in the refrigerator and use within 4 days.
Notes
- White button mushrooms: Or baby portobellos. Just be sure to clean whichever you choose (more tips about how to clean mushrooms below in the “Recipe FAQs”) and remove the stems.
- Fresh spinach: I prefer starting fresh and wilting it just a bit in a skillet, but you could certainly trade in defrosted frozen spinach, squeezed dry in a kitchen towel, if that’s what you have on hand.
- Feta cheese: Goat cheese or blue cheese crumbles would also be terrific, if you prefer those over tangy, salty feta.
- Yield: This Egg Muffin recipe creates 12 savory muffins. For a protein-packed breakfast, eat 4 muffins (this contains 2 whole eggs). For parties or snacks, 1 or 2 egg muffins make a good serving size.
- Storage: Transfer any leftover cooked Egg Muffins to an airtight container and refrigerate for up to 4 days. To reheat, warm in the microwave for about 1 minute.
- Freezer: Transfer the cooked Egg Muffins to a sheet pan or plate(s) in a single layer, then freeze them individually. Once frozen, transfer the Egg Muffins to a freezer-safe bag and freeze for up to 2 months. For best results, thaw any frozen Egg Muffins in the refrigerator overnight, then reheat in the microwave for about 1 minute or until warmed through. Alternatively, bake the Egg Muffins straight from the freezer; transfer to a sheet pan and cook in a 400-degree oven for 5 to 10 minutes.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Currently making these and will rate once done, but wanted to politely let you know your math is off — if there are 6 eggs in a recipe for 12 muffins, eating 4 muffins would amount to 2 eggs, not 3.
Hi Ava, thank you so much for letting me know! I’m fixing it right now. I hope you love them! Thank you again! – Meggan
No milk needed with the eggs? Making these for appz for Thanksgiving
Hi Eileen, no milk needed. You can always add a splash if you prefer. Happy Thanksgiving! – Meggan
Thank you so much for this Amazing recipe. I am excited to see how these turn out. For my egg muffins I used portobello mushrooms, grape tomatoes and spinach along with salt and pepper and garlic powder for seasoning, then I used fresh Mozzarella. I made mine slightly bigger so this made 8 for me this way I have 2 each morning for work. Thank you I will be checking out your other recipes as well.
You’re so welcome, Maria! I hope they came out well, and that you find other recipes here that you love. Take care!
There are lots of food blogger like this But the best food recipe “Egg Muffins” is yours. Thanks for giving me this wonderful blog. I will try to make it like you.
Thank you Priya! -Meggan
Any ballpark for how much salt to use? I obviously can’t taste them before they’re cooked! Thanks!!
Hi Kari, for the egg muffins it’s ½ teaspoon salt! – Meggan
can you use goat cheese instead of feta?
Hi LaVonda! Yes, feel free to use any type of cheese in the egg muffins. Hope you enjoy them! -Meggan
These look delicious! We are planning to make these for our daughter’s baby sprinkle on Saturday.
Thanks Janet! Hope you all enjoy and congrats on the new baby! – Meggan