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


  • 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


  • 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 1/2 teaspoon salt and 1/4 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 1/4 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.


  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.


Serving: 4muffins | Calories: 356kcal | Carbohydrates: 9g | Protein: 24g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 378mg | Sodium: 850mg | Potassium: 924mg | Fiber: 3g | Sugar: 2g | Vitamin A: 9576IU | Vitamin C: 28mg | Calcium: 425mg | Iron: 5mg