Easy Egg Cup Muffins

  • Easy egg cup muffins are the ideal breakfast for those on the go! Filled with delicious toppings and lots of protein! These egg cups are the perfect paleo-friendly breakfast.

    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.

    Easy egg cup muffins are the ideal breakfast for those on the go! Filled with delicious toppings and lots of protein! These egg cups are the perfect paleo-friendly breakfast.

    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.

    Easy egg cup muffins are the ideal breakfast for those on the go! Filled with delicious toppings and lots of protein! These egg cups are the perfect paleo-friendly breakfast.

    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?

    Yes! You can do half the amount of eggs and the rest egg whites or you can do all egg whites, etc.

    Easy Egg Cup Muffins
    Prep Time
    25 mins
    Cook Time
    25 mins
    Total Time
    50 mins
     

    Quick and easy egg cup muffins can be made ahead of time for a healthy breakfast on the go!

    Course: Breakfast
    Servings: 12
    Calories: 157 kcal
    Ingredients
    • 12 large eggs
    • 1 cup coconut milk beverage
    • 1/4 pound 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
    Instructions
    1. Preheat oven to 375 degrees Fahrenheit. Grease a standard 12-cup muffin pan with coconut oil.
    2. In a large measuring cup, whisk together eggs and coconut milk and set aside.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    Recipe Notes

    Video for the recipe can be seen by clicking here!

    The secret to a non-spongy egg cup muffin? I think it's the coconut milk! Mine were super moist and never spongy. I also think the spinach helps keep it nice and moist because of its water content!

    To reheat: just pop them in the microwave for 20-30 seconds, depending on how strong your microwave is, to gently warm them up.

    Nutrition Facts
    Easy Egg Cup Muffins
    Amount Per Serving (1 muffin cup)
    Calories 157 Calories from Fat 99
    % Daily Value*
    Total Fat 11g 17%
    Total Carbohydrates 2g 1%
    Sugars 1g
    Protein 11g 22%
    * Percent Daily Values are based on a 2000 calorie diet.

    *Nutrition facts are an estimate and not guaranteed to be accurate. 

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  • 19 Comments
    Julie Wampler of Table for Two
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    Comments

  • Jenny Flake says:

    Love these cute little Egg Cup Muffins!! Perfect breakfast :)

  • Heather Christo says:

    I seriously can’t wait to hear about how the paleo is going!! Are you writing posts about it? or on instagram? I am fascinated by this!

  • Rachel @ Baked by Rachel says:

    Such a perfect breakfast! I’ll take mine with extra bacon and sausage lol ;)

  • Glenda says:

    Ah-I have been waiting for this recipe ever since you showed these and said you had a secret ingredient-it must be the coconut milk! I have been making egg cups a lot recently (on day 28 of a whole 30) but have usually just mixed up the eggs and veggies and baked them. I just bought a large quantity of coconut milk from Costco so I’ll give your recipe a try next weekend. Thanks!

    • Julie says:

      Hopefully this one works out for ya! Enjoy! :)

  • Gabrielle says:

    I have made these in the past (no coconut milk), but mine always come out spongy. Any idea?

    • Julie says:

      The coconut milk is the secret to not have it spongy. At least for me it was. Mine were always moist!

  • marla says:

    Egg a licious recipe!!! Must try this stat!

  • Jacki @ Two Forks One Love says:

    Did you heat these up in the microwave before eating them? Hubs and I are about to embark on a Whole30 and we need quick work day breakfasts!

    • Julie says:

      yup! just heated it up for like 25 seconds in the microwave :)

  • Jade davis says:

    How do you reheat these? I make something similar for my husband but he complains about them being slimy after sitting in the fridge. Thanks :)

    • Julie says:

      i just heated them up in the microwave for about 25 seconds :)

  • Ann says:

    I’m allergic to coconut, would you suggest anything else for a substitute.

    • Julie says:

      Almond milk

  • Lauren @ Climbing Grier Mountain says:

    I am glad you had a wonderful weekend! We are heading to Charleston soon for a family vacay and I am dreading the humidity! I’m thinking these easy egg cup muffins need to make an appearance though!

  • vivian says:

    I made these tonight for breakfast for dinner with a few modifications. I am vegetarian and my son and husband don’t like cooked spinach, so I used onion, red pepper and zucchini as the filling. Otherwise, I followed the recipe. I can’t wait to see how they are reheated. Thanks for a great, and versatile recipe!

  • Janet says:

    Hi There!

    These look and sound delicious!! Can these be frozen and, if so, in what kind of container or bag?

    Thank you very much! I am really enjoying looking through your recipes!! Yummmmmmmmmmmmmmmm

    Appreciatively,

    Janet :)

    • Julie says:

      You can definitely freeze these. I would put them in a freezer-safe plastic bag or a freezer-safe airtight container.

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