6-Ingredient Egg Muffins (Egg Cups)

These 6 ingredient Egg Cups (aka Egg Muffins, Frittata Muffins) are a filling and easy to make breakfast on the go, snack or lunch box treat. Bonus is that these protein packed treats are a great way to use leftover vegetables and can be customised with various mix-ins.

These Egg Muffins are great for meal prep, so make one and eat all week, and any leftovers freeze well too. Busy weekday morning and school run chaos are totally sorted by a big batch of these.

What are Egg Cups?

Egg muffin cups are the easiest (some would say laziest) way to make perfectly portioned eggs. Mix your eggs and your ‘mix-ins’ (veggies, seasonings), pour them into muffin tins and bake. 20 or so minutes later your baked egg cups are done. Easy peasy.

Why Make This Recipe

• They are ready in less than 30 minutes.
• They are an easy, healthier and portable food options.
• They’re perfect for lunch boxes and eating on the go.
• Easy to double or triple the recipe as needed.
• Dietary – they are suitable for low carb, keto and gluten free diets. Each baked egg cup contains only 1g carbs.

Ingredient Notes

• Eggs – use large eggs but if not then use 8 medium eggs.
• Veggies – I prefer to keep these low carb and use quick cook veggies aka bell peppers and spinach. Mushrooms also make a great addition. These are great to use up leftover vegetables.
• Cheese: I use goats cheese or brie but feel free to use some shredded Mexican cheese instead. You can also add a little bit more cheese to your taste.
• Milk – Makes these creamy and fluffy. I use whole milk but plant based milks will work too.
• Salt – completes this recipe.

How to Make Egg Cups Step by Step

Get the complete ingredients list and instructions from the recipe card below.

1. Beat together the milk  and eggs.
2. Then mix in the rest of the ingredients.
3. Divide the egg mix equally in the muffin cups and bake for 18-20 minutes or until set.
4. Let egg cups cool for 10 minutes then remove from tray and eat warm or allow to cool completely and eat cold.

Recipe Tips and Delicious Variations

• If you don’t have large eggs, then use 8 medium eggs instead.
• Chop the vegetables up small so they mix in well and cook through.
• Let them cool during which the firm up before removing them otherwise they may break.
• Make sure to use a non stick muffin tin that is well oiled so that the egg muffin cups don’t stick.
• Fill them only up to 3/4 full so they don’t overflow during cooking..
• Add in more veggies – add other quick-cooking veggies e.g., green onions, tomatoes, grated zucchini etc to your taste.
• Add meat – You can also add chopped sausage, bacon, etc.
• Add heat – A dash of red pepper flakes, chipotle or jalapeños is a great way to add heat.

Storage

• Store– Store in an airtight container in the refrigerator for up to 5 days. 
• Freeze – Let cool and freeze in a single layer on a sheet pan or tray. When frozen, wrap in plastic wrap, and transfer into freezer bags and store for up to 3 months.
• Defrost – thaw overnight in the fridge.
• Reheat – warm them up for 15-20 seconds at a time till warmed through.

FAQs

Serving Suggestions

• For another gluten-free option, pair your egg cups with these Garlic Chilli Green Beans.
• Meat lovers can pair them with some Easy Instant Pot Chicken Thighs.

More Recipes You Might Like

• Try this gluten-free Quiche.
• Air Fryer Breakfast Frittata.
• Instant Pot Breakfast Casserole.
• Air Fryer Hard Boiled Eggs.

Weight Watchers Points

A serving of baked egg cups contains only 1 Blue Plan SmartPoint.

Thank you for reading my 6-Ingredient Veggie Egg Cups recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.

Get the Baked Egg Cups Recipe: