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Breakfast Egg Muffin Cups

Sandi Gaertner
Easy meal prep breakfast egg muffins. 
5 from 20 votes
Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 12 muffins
Calories 116 kcal


  • 12 eggs
  • 1/3 cup milk
  • 1/2 teaspoon salt
  • pepper (optional)
  • 1/3 cup sausage
  • 1/4 cup bell pepper
  • 1/2 cup shredded cheese


  • Preheat oven to 350 degrees.
  • In a large bowl, add all eggs, milk, and salt. Use a whisk to whip the eggs. (This will help make them more fluffy!)
  • Put parchment paper muffin papers into each section of a muffin tin. (If you don't plan to freeze your egg muffins, feel free to just grease the muffin tin and add egg.)
  • Fill each egg tin 3/4 full with the egg mixture.
  • Add your favorite toppings and cheese.
  • Bake for 22 minutes.
  • Enjoy! Allow extras to cool and store in a freezer bag in your freezer. These reheat quickly!


Let your kids choose the mix-ins. These egg muffin cups are completely freezable so make a double batch!


Serving: 1gCalories: 116kcalCarbohydrates: 1gProtein: 9gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 4gCholesterol: 197mgSodium: 244mg
Keyword Egg Muffin Cups, egg muffins, gluten free egg muffins
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