Egg Muffins

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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.

Egg muffins on a gray plate.

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.

Recipe ingredients

Labeled ingredients for egg muffins.

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

  1. Preheat oven to 375 degrees. Coat a muffin tin with nonstick cooking spray. In a medium bowl (ideally with a spout), beat eggs and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Set aside.
Eggs, salt, and pepper whisked together in a glass bowl.
  1. 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.
Cooked mushrooms in a skillet.
  1. 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.
Spinach wilted in a skillet.
  1. Add the spinach to the bowl with the mushrooms. Stir in the cheese. Divide the mixture evenly among 12 muffin cups.
A muffin tin with egg muffin mixture ingredients.
  1. Divide the beaten egg mixture among the muffin cups, filling each nearly to the top.
Someone pouring egg mixture into a muffin tin with egg muffin mixture.
  1. Bake until a toothpick inserted comes out clean, about 25 minutes.
Egg muffins after being baked in a muffin tin.
  1. Cool slightly before removing from muffin tins (the egg cups should come out easily). Serve hot or at room temperature.
Egg muffins on a gray platter.

Recipe tips and variations

  • Yield: This Egg Muffin recipe creates 12 savory muffins. For a protein-packed breakfast, eat 4 muffins (this contains 3 whole eggs). For parties or snacks, 1 or 2 egg muffins makes 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.
Egg muffins on a gray plate.

Recipe FAQs

How can I make Egg Muffins more of a meal?

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.

What other muffin mix-ins could I try besides spinach, mushrooms, and feta cheese?

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.

Can I wash mushrooms?

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.

55 minutes
View Recipe

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Egg muffins on a plate.

Egg Muffins

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.
Author: Meggan Hill
5 from 28 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Servings 3 servings (4 muffins each)
Course Breakfast
Cuisine American
Calories 356

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 and salt and pepper to taste (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

  1. 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.
  2. 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.
  3. Feta cheese: Goat cheese or blue cheese crumbles would also be terrific, if you prefer those over tangy, salty feta.
  4. Yield: This Egg Muffin recipe creates 12 savory muffins. For a protein-packed breakfast, eat 4 muffins (this contains 3 whole eggs). For parties or snacks, 1 or 2 egg muffins makes a good serving size.
  5. 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.
  6. 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

Serving: 4muffinsCalories: 356kcalCarbohydrates: 9gProtein: 24gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 378mgSodium: 850mgPotassium: 924mgFiber: 3gSugar: 2gVitamin A: 9576IUVitamin C: 28mgCalcium: 425mgIron: 5mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

    1. Hi Eileen, no milk needed. You can always add a splash if you prefer. Happy Thanksgiving! – Meggan

  1. 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.5 stars

    1. You’re so welcome, Maria! I hope they came out well, and that you find other recipes here that you love. Take care!

  2. 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. 5 stars

    1. Hi LaVonda! Yes, feel free to use any type of cheese in the egg muffins. Hope you enjoy them! -Meggan

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