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.

Egg cups with spinach and cheese on an oval platter.

Pin Now To Save!PIN IT

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.

Spinach, mushrooms and cheese in a clear bowl.

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.

Egg muffins in a muffin tin.

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.

Egg muffins on a white plate with a side of strawberries.

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 cups with spinach mushrooms and feta on a white platter.

Egg Muffins

Egg Cups with Mushrooms, Spinach, and Cheese are the perfect high-protein meal or snack to have on hand in the fridge.
5 from 20 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Servings 6 servings (2 muffins each)
Course Breakfast
Cuisine American
Calories 165

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°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

  • Yield: Makes 12 egg muffins
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Freezer: Cool and transfer to a single layer on a plate. Freeze until solid, at least 30 minutes, then transfer to a freezer-safe bag. Freeze up to 2 months. Microwave them straight from the freezer until heated through, about 1 minute. 

Nutrition

Serving: 2muffinsCalories: 165kcalCarbohydrates: 2gProtein: 10gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 189mgSodium: 395mgPotassium: 194mgFiber: 1gSugar: 1gVitamin A: 1295IUVitamin C: 3mgCalcium: 175mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
Culinary School Secrets
Pro-level tricks to transform your cooking!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

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

    1. 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

    1. 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

  1. 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?

    1. 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

  2. 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.

    1. 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

  3. Hi, How many calories would the larger muffin cups be (The 6 muffin foil cups) instead of the 12 reg ones.

    thanks
    D

  4. 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!5 stars

    1. 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

  5. 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?

    1. 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!

  6. 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? 

    1. 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.

  7. 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!5 stars

  8. 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.5 stars

  9. 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!5 stars

    1. HI Meggan, Do you double the recipe to make 12? They look delicious and easy with not too many ingredients:)

    2. 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!