Egg Muffin Cups

egg muffins on plate with cheese, broccoli and toast

5 from 3 reviews

Just six ingredients for these egg muffin cups! A healthy breakfast perfect for meal prep. Have fun with the mix-ins to create your own flavors. Vegetarian and gluten-free recipe.


  • 8 large eggs
  • 1/4 Cup Milk
  • 1 ½ cups chopped broccoli florets*
  • 1 medium red bell pepper, diced
  • 1 cup freshly grated sharp cheddar cheese 
  • 1/2 teaspoon fine sea salt & pepper, to taste


  1. Preheat oven to 375ºF and spray 12-cup silicone muffin pan. If using a metal muffin pan, I highly suggest silicone liners.
  2. In large bowl, whisk together eggs and milk. Fold in broccoli florets, red bell pepper, cheddar cheese, salt and pepper.
  3. Evenly distribute mixture to greased muffin pan.
  4. Bake egg muffins for 20-25 minutes, until eggs are cooked through. Allow eggs to cool in pan for 15 mintues. Use a butter knife to gently go around edge of egg muffin and release. 
  5. Serve with favorite breakfast items, english muffins, fruit, yogurt, etc.
  6. Store leftovers in fridge and enjoy within 3 days. To reheat, pop in microwave for about 20-30 seconds. 


*I used frozen broccoli, then lightly steamed it before adding to the egg mixture. You can also use fresh broccoli without cooking beforehand.

Freezer Storage – Place cooled egg muffins in freezer safe container and store for 2-3 months. To reheat, I suggest letting muffins thaw in fridge first, then toaster oven for about 15 minutes for best results. But you can also reheat from frozen, it will just take longer.

To Reheat – Place thawed egg muffins in the microwave for about 30 seconds. If frozen, check in 20-30 second increments.

Keywords: egg muffin, meal prep recipes, how to make egg muffins