Egg Muffin Cups
Mini crustless quiches baked in a muffin tin — grab-and-go breakfast for the whole week.
Ingredients
- 8 Egg
- 1 tsp Neutral oil
- ¾ tsp Salt
- 60 ml Milk (optional)
- 1 Bell pepper (optional)
- 60 g Spinach (optional)
- 80 g Melting cheese (optional)
- 2 Scallions (optional)
- ½ tsp Black pepper (optional)
Method
- Heat the oven to 180°C (355°F).
- Oil a 12-cup muffin tin generously so the eggs release cleanly.
- Whisk the eggs with the milk, salt, and black pepper until uniform.
- Dice the bell pepper, chop the spinach, slice the scallions, and grate the cheese.
- Divide the pepper, spinach, scallions, and cheese among the oiled cups.
- Pour the egg mixture over the fillings, leaving a little room at the top of each cup.
- Bake the cups until the egg is puffed and set in the center, about 18 to 20 minutes.
- Cool the cups 5 minutes, then pop them out and serve (or refrigerate up to 4 days).
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Egg Muffin Cups
Egg muffin cups are essentially crustless mini quiches, eggs whisked with a little milk, poured over vegetables and cheese, and baked in a muffin tin so each one sets into a tidy, portable round. They belong to the modern American meal-prep tradition, built for people who want a hot, high-protein breakfast without cooking in the morning. Crustless keeps them low in carbs and lets the filling of bell pepper, spinach, scallion, and melting cheese carry the flavor, so they land as genuinely savory rather than bland.
Their real strength is that they make six servings at once and keep in the fridge for several days, reheating in seconds. A couple of details keep them from disappointing: oiling the tin generously so the eggs release cleanly, and the splash of milk, which adds a bit of tenderness and lift so the baked eggs stay soft rather than dense. They puff dramatically in the oven and settle as they cool, which is normal. Eat them warm or cold, straight from the fridge or reheated, and vary the vegetables and cheese to whatever needs using up, since the egg base is forgiving.
Egg Muffin Cups: frequently asked questions
How many calories are in Egg Muffin Cups?
A serving has about 157 calories — 12.2g protein, 3.1g carbs, 10.5g fat, 0.8g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Egg Muffin Cups gluten-free?
Based on its ingredients, Egg Muffin Cups has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Is Egg Muffin Cups dairy-free?
Not as written — it uses Milk. Swapping it for a plant-based alternative makes it dairy-free.
How long does Egg Muffin Cups take to make?
About 35 minutes start to finish, but only around 14 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Egg Muffin Cups?
The core ingredients are essential, but you can leave out milk, bell pepper, spinach — they're optional and mainly there for extra flavor or finish.
How many servings does Egg Muffin Cups make?
This recipe makes 6 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.