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Easy Egg Cup Muffins

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES

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 are the ideal breakfast for those on the go! Filled with delicious toppings and lots of protein! Paleo-friendly, too!
5 from 1 vote
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Easy Egg Cup Muffins

Quick and easy egg cup muffins can be made ahead of time for a healthy breakfast on the go!
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Course: Breakfast
Servings: 12

Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.

Calories: 157kcal
Author: Julie Chiou

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

  • Preheat oven to 375 degrees Fahrenheit. 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.

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*
Fat 11g17%
Carbohydrates 2g1%
Sugar 1g1%
Protein 11g22%
* 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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Recipe Rating




Irene

Wednesday 19th of February 2020

Could the mixture just be poured into a pie plate for a crustless quiche?

Julie Wampler

Monday 24th of February 2020

yes

Irene

Tuesday 18th of February 2020

The egg cup recipe is great and we enjoy it. I was thinking about making it like a quiche and using a pie plate or another size pan.I would just make it crustless what do you think of my idea?

Julie Wampler

Monday 24th of February 2020

sounds good!

Irene

Wednesday 29th of January 2020

What can you substitute for the coconut milk ? Referring to your egg muffin cups. I would like to try but don’t want to use coconut milk. Thank you!

Julie Wampler

Thursday 30th of January 2020

You can use regular milk

Janet

Thursday 11th of August 2016

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

Thursday 11th of August 2016

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

vivian

Saturday 12th of March 2016

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!