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Egg Muffins make a healthy, freezer-friendly breakfast or snack option! Make a batch to keep on hand and customize with your favorite fillings.
Whether you need a quick and easy breakfast option or just like to keep your freezer stocked, these easy Egg Muffins are right up your alley.
I love the combination of spinach, mushrooms, and feta, but you can put anything you want in your Egg Muffins. Clean out your fridge, eat more veggies, or stuff them with all your favorite things.
How do you make Egg Muffins?
Choose your filling of choice. Cooked sausage or bacon, veggies, cheese, or chopped-up cheeseburgers are all great choices (and I wanted to see if you’re paying attention).
Add your fillings to a greased muffin tin. Then, top with beaten eggs.
How long do you bake Egg Muffins?
Bake in a 375-degree oven for 20 to 25 minutes, until the eggs are firm to the touch and heated through. There should be no visible liquid.
Baking times will vary if you use mini muffin or jumbo muffin tins.
How do you reheat egg muffins?
For best results, thaw any frozen Egg Muffins in the refrigerator overnight before reheating in the morning.
Refrigerated egg muffins can be reheated in the microwave in about 1 minute.
Or, bake them straight from the freezer, in a 400-degree oven, for 5 to 10 minutes.
How long can you keep egg muffins?
Store leftover Egg Muffins in the refrigerator and use them within 4 days.
Or, individually freeze the muffins in a single layer on a plate. Then, transfer to a freezer-safe bag and freeze for up to 2 months.
Egg Muffins
Ingredients
Instructions
- Preheat oven to 375°F. 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
- 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; enough for six 2-muffin servings for a breakfast or brunch entree.
- 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 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.
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
There isn’t any milk in this recipe, correct?
Hi Amy, there is not any milk. The ingredients are: olive oil, white button mushrooms, salt and freshly ground black pepper, spinach leaves, eggs, and feta cheese. Hope this helps! – Meggan
I’m on a diet, so can I make these with no mushrooms or cheese? Would they still taste good?
Hi Taryn, yes you can. The only thing to watch out for is, the cheese and mushrooms add volume, so your muffins might be flat if you don’t replace those ingredients with something else. If there’s something you can eat and you think you’d like it in these egg muffins, add it! 8 ounces of button mushrooms, when cooked down, is about 1/2 cup. and the feta cheese (6 ounces crumbled) is just over a cup of cheese. You can add more eggs, more spinach, or something else entirely. Or, you can make fewer egg muffins overall. But just keep that in mind! Other than that, you’re good to go. Thanks! -Meggan
I made these with raw mushrooms and onions and turned out well
Is it save to cook egg muffins with raw mushrooms and onions in. I baked everything for 30 mins in oven
Hi Karren! Yep! These will be good to go! :)
Just practiced making these to serve on Christmas morning. Fabulous taste and outcome! Thank you!
I love the muffin idea but just wondering if I can make a casserole using this recipe.
Looks awesome, Im changing my diet and adding this
Hi! I am preparing these to freeze for the postpartum period and the first batch I made got stuck to the muffin tin. I greased the cups thoroughly with olive oil. Any tips for if I try them again?
Hi Maria, sorry about that! You could try using muffin cups, that would certainly help. I’m wondering if olive oil doesn’t work for greasing these, like maybe it slid down the sides. Do you have nonstick spray at all? I haven’t tested them using olive oil on the muffin tin so I can’t say for sure if that’s the problem. Congratulations on your pregnancy. :) -Meggan
Hi, I recently purchased a muffin pan that is microwavable and would love to try this recipe out using my new pan. Do you know how I might change the cooking time to prepare these in a microwave instead? Thanks.
Just made these. They’re great!
Instead of the feta, I would like to add cheddar cheese. One cup?
Yes 1 cup! Thanks Esther. Sorry for the delay in my reply, I hope I didn’t take too long. Have a great week! -Meggan
How many can you have if using the larger foil muffin tins. ( they have 6 muffins per tin)
Hi, How many calories would the larger muffin cups be (The 6 muffin foil cups) instead of the 12 reg ones.
thanks
D
Can I freeze these or refrigerate them for an easy breakfast-on-the-go??
Thanks for the reply Meggan!
I tried it without sauteeing and it turned out nice. I didn’t notice any extra water, or if there was then it was minimal. No doubt sauteeing would make it even better but time is of the essence in this household.
Thanks for the simple, healthy and scrumptious recipe!
Thank you so much for the update, Rachel! I’m still going to test it so I can accurately write the recipe for both ways – sautéing or not. I can completely understand why everyone in the world would want to skip a step! Thanks again and I’m so delighted to turned out. :D
Wondering if you really need to saute all of the veg beforehand or if you can get away with just mixing everything together then baking without sauteing?
Hi Rachel, it’s a good question. My worry would be, if you don’t saute the mushrooms they will add a lot of water to the egg cups as they cook. However, that might not actually be the case. I have some recipes for mini quiche on the blog, and a mushroom one in particular, and the veggies go in raw. However, the mushroom pieces are super tiny so I don’t know. I am willing to test these egg cups without cooking the veggies and hopefully your right, it would be awesome to cut out that step! Thanks for the question!
Hello,
I made some of these with just spinach, kale and mushrooms. They look dark on the outside. I can’t see any of the yellow from the egg on the outside or inside. I don’t know if I used too much olive oil (probably 2 tablespoons) or if it’s just the kale. But I am worried about eating them. I made them for a healthy breakfast and I don’t want it to be unhealthy because of too much olive oil. I also used an olive oil spray for the pan. Is this normal?
Hi Roberta, sorry you are having issues! First, if the cups are super dark on the outside, it might be that your oven is hotter than mine and the cups were done sooner. However, I wouldn’t worry about eating “too much” olive oil. If it’s real olive oil, it’s a healthy fat. Then again, everyone has a different definition of health (I personally don’t think olive oil is a bad idea). I would check your egg cups earlier, as soon as they seem set and don’t jiggle in the middle.
Just made these today with fresh spinach from my neighbors garden. I made them not as healthy, I added about 4 crumbled strips of bacon. I also added about a 1/2 cup of sweet onion, that I sautéed with the mushrooms in a bit of the bacon grease. They turned out amazing. Even my neighbor enjoyed them too!
Hello Linda ,
I am on a diet right now so I’m also trying to watch my carbs. These are very simple and look very tasty , 6 of these cups are 187 calories so each one would be about 31 calories :) and you can always substitute ingredients to make the calories lower! Good luck on making them hope they turn out.
Cheers.
Hi meggan, I am making your egg cups with spinach, mushrooms and cheese. They look wonderful and I’m really trying to watch my carbs so this sounds perfect! Do you have any idea how many calories are in each cup? Thanks so much for the recipes!
Hi Linda, about 94 calories per egg muffin. Thanks! I hope you love them!
HI Meggan, Do you double the recipe to make 12? They look delicious and easy with not too many ingredients:)
Hi Jenny! The recipe makes 12 egg muffins. Sorry for the confusion. I wrote “6 servings” because 1 serving is 2 egg muffins. Does that make sense? And then if you see the recipe takes 6 eggs, it might not seem like enough, but once you add everything else it will fill 12 regular-sized muffin cups. If you have any other questions or I still don’t make sense, just let me know! And I hope you love them. :) Thanks Jenny, happy weekend!