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I was thinking of ways to make quick breakfasts because I’m very much a grab-n-go type of person in the mornings, that is until I started working with a nutritionist and I LOVE big breakfasts now.
When I used to grab-n-go, it was a downfall, honestly, because that usually resulted in a blueberry muffin or something loaded with carbs.
When I did the paleo challenge several years back, I learned that prepping meals is your best friend.
These egg cup muffins were one of the first things I made during my meal prep.
How to prep this ahead of time?
You mix all the ingredients up, bake it, and store in the fridge!
How do you reheat this?
I just put it on a plate and use a damp paper towel to cover the egg cup muffin and the plate.
It kind of keeps it more moist that way.
Can you customize this?
Yes! Make this how you would like to eat it.
You can divide the muffin tin in half and make half one “flavor” and half the other.
Is it spongy after you reheat?
I found that the coconut milk and the ingredients that tend to give off liquid in the cooking process (mushrooms, spinach), tend to keep the egg cup muffins more moist and thus resulting in a less spongy texture after reheating.
Can I substitute egg whites?
Easy Egg Cup Muffins
- 12 large eggs
- 1 cup (237 ml) coconut milk beverage
- ¼ pound (113 g) fresh chorizo sausage
- 1 medium red bell pepper, diced
- Large handfuls of baby spinach leaves, divided
- 2 apple and chicken sausages, diced
- Coconut oil for cooking and greasing muffin tins
- Preheat oven to 375 °F (191 °C). Grease a standard 12-cup muffin pan with coconut oil.
- In a large measuring cup, whisk together eggs and coconut milk and set aside.
- In a medium skillet over medium-high heat, brown chorizo sausage and break it up with a spatula into pieces. Add red bell peppers and sauté until softened. Then add a handful or two of baby spinach leaves and cook until wilted. Pour into a bowl and set aside.
- Wipe out the skillet and add a teaspoon of coconut oil to the pan. Add the chicken sausage to the skillet and cook until browned. Add a handful or two of baby spinach leaves and cook until wilted. Remove skillet from heat and set aside.
- Pour the egg mixture halfway up into the muffin cups. Sprinkle toppings on (not too much, you don’t want to overflow them. I would say about 1 1/2 tablespoon of filling) and top the muffin cup off with just a little bit more egg mixture. Continue until all the egg mixture and filling has been used up. Depending on how much you fill your egg cups will depend on how 1. how much egg mixture is left and 2. how many egg cups you get. I got 12 but you could get more or less. Again, this is a highly versatile recipe.
- Bake for 20-25 minutes, or until the egg cups are no longer runny and slightly jiggly in the center. Remove from oven and let cool for 10 minutes.
- Using a paring knife, loosen the egg cups from the muffin cups by going gently going around the egg cup and muffin pan. Remove the egg cups and let cool completely before putting them in a tupperware container. Keep in refrigerator up to a week.
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