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, salt, and pepper (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 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.
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 Recipe

Skip the coffee shop sous vide egg bites and make this Mini Quiche Recipe instead. Tucked inside a pastry crust, try all four flavor variations of this freezable egg breakfast recipe.

55 minutes
View Recipe

More muffin recipes

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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.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 3 servings (4 muffins each)
Course Breakfast
Cuisine American
Calories 356
5 from 54 votes

Ingredients 

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

  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 2 whole eggs). For parties or snacks, 1 or 2 egg muffins make 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
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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.

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Comments

  1. The directions for freezing say bake in oven after freezing…. Is that for reheating already cooked muffins?

    1. Dear reader, yes, that is for rehearing already cooked muffins. Sorry for the confusion, I will rewrite that section so it is more clear! -Meggan

  2. 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.

    1. 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

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

  3. 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!

  4. 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

    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

  5. 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

  6. 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

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

    thanks
    D

  8. 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

  9. 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!

  10. 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.

  11. 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

  12. 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

  13. 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!