18 Delicious Egg Muffin Cups Savory Recipes

Looking for a quick, versatile, and utterly delicious way to start your day or spice up your brunch? Our roundup of 18 Delicious Egg Muffin Cups Savory Recipes is here to inspire your next kitchen adventure. Perfect for busy mornings or cozy weekend gatherings, these muffin cups are a game-changer. Dive in to discover your new favorite make-ahead breakfast or snack!

Spinach and Feta Egg Muffin Cups

Now, let’s crack into something that’ll make your morning routine less of a snooze-fest and more of a yum-fest. These Spinach and Feta Egg Muffin Cups are like little pockets of joy that say, ‘Good morning, sunshine!’ in the most delicious way possible.

Ingredients

• Eggs – 6
• Spinach – 1 cup, chopped
• Feta cheese – ½ cup, crumbled
• Salt – ½ tsp
• Pepper – ¼ tsp
• Cooking spray

Instructions

1. Preheat your oven to 350°F. This is your first step to muffin cup magic.
2. Spray a muffin tin with cooking spray. No one likes a sticky situation.
3. In a bowl, whisk the eggs until they’re as smooth as your morning playlist.
4. Add the chopped spinach, crumbled feta, salt, and pepper to the eggs. Mix it like you mean it.
5. Pour the egg mixture into the muffin tin, filling each cup about ¾ full. They need room to rise, just like your ambitions.
6. Bake for 20-25 minutes, or until the edges are golden and the centers are set. Tip: Do the toothpick test – if it comes out clean, they’re done.
7. Let them cool for a few minutes before popping them out. Patience is a virtue, especially when it comes to not burning your fingers.

Delightfully fluffy with a savory kick, these muffin cups are perfect for on-the-go breakfasts or a fancy brunch spread. Try serving them with a side of hot sauce for an extra zing that’ll wake up your taste buds faster than your alarm clock.

Bacon and Cheddar Egg Muffin Cups

Perfect for those mornings when you’re racing against the clock but still want to indulge in something deliciously satisfying, these muffin cups are your new best friend. Packed with the dynamic duo of bacon and cheddar, they’re like a cozy breakfast hug in edible form.

Ingredients

• Eggs – 6
• Bacon – 6 slices
• Cheddar cheese – 1 cup, shredded
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F and grease a muffin tin with non-stick spray. Tip: Evenly distributing the spray ensures your muffin cups release like a dream.
2. Cook the bacon in a skillet over medium heat until crispy, about 5 minutes per side. Drain on paper towels, then chop into bits.
3. Whisk the eggs, salt, and pepper in a large bowl until well combined. Tip: A vigorous whisk introduces air, making your eggs fluffier.
4. Divide the bacon bits and shredded cheddar evenly among the muffin cups.
5. Pour the egg mixture over the bacon and cheese in each cup, filling about ¾ full. Tip: Leaving space prevents overflow and makes for cleaner edges.
6. Bake for 20-25 minutes, until the eggs are set and the tops are lightly golden.

These muffin cups come out with a delightful contrast of textures—creamy eggs, crispy bacon, and melty cheese. Serve them on a platter for a crowd or pack them for an on-the-go breakfast that actually makes you look forward to mornings.

Ham and Cheese Egg Muffin Cups

Mornings just got a whole lot tastier with these Ham and Cheese Egg Muffin Cups—your new go-to for a breakfast that’s as easy to make as it is to devour. Perfect for those who hit snooze one too many times but still want to start their day with something deliciously satisfying.

Ingredients

– Eggs – 6
– Ham – 1 cup, diced
– Cheddar cheese – 1 cup, shredded
– Salt – ½ tsp.
– Black pepper – ¼ tsp.
– Cooking spray

Instructions

1. Preheat your oven to 375°F and generously spray a muffin tin with cooking spray to prevent sticking.
2. In a large bowl, whisk the eggs until fully combined, then stir in the diced ham, shredded cheddar cheese, salt, and black pepper.
3. Evenly distribute the egg mixture into the prepared muffin tin, filling each cup about ¾ full to allow room for rising.
4. Bake for 20-25 minutes, or until the edges are golden and the centers are set. A toothpick inserted should come out clean.
5. Let the muffin cups cool in the tin for 5 minutes before gently removing them with a spoon or knife to serve.

Kitchen tip: For an extra fluffy texture, let the eggs sit at room temperature for about 10 minutes before whisking. If you’re a fan of spice, a dash of hot sauce mixed into the eggs adds a nice kick. And for those who love a crispy edge, broil the muffin cups for the last 2 minutes of baking.

Kickstart your morning with these muffin cups that are delightfully fluffy inside with a slightly crispy exterior. The ham and cheese combo is a classic for a reason—it’s irresistibly good. Try serving them on a bed of arugula for a fresh contrast or dunk them in your favorite salsa for an extra flavor boost.

Vegetable Medley Egg Muffin Cups

These little guys are the superheroes of breakfast—packed with veggies and protein, they’re here to save your morning from the mundane. Think of them as your meal prep sidekicks, ready to leap into action straight from the fridge or freezer.

Ingredients

• Eggs – 6
• Bell peppers – ½ cup, diced
• Spinach – 1 cup, chopped
• Cheddar cheese – ½ cup, shredded
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 350°F and grease a muffin tin with olive oil to prevent sticking.
2. In a bowl, whisk the eggs until smooth, then stir in the diced bell peppers, chopped spinach, shredded cheddar cheese, salt, and black pepper. Tip: For extra fluffy muffins, let the egg mixture sit for a minute after whisking to incorporate air.
3. Evenly pour the mixture into the muffin tin, filling each cup about ¾ full. Tip: Use a measuring cup for pouring to keep things tidy and ensure uniform size.
4. Bake for 20-25 minutes, or until the tops are lightly golden and the centers are set. Tip: Insert a toothpick into the center of a muffin; if it comes out clean, they’re done.
5. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. This helps them set and makes removal easier.

All aboard the flavor train! These muffin cups are delightfully fluffy with a slight crunch from the veggies, and the melted cheddar adds a creamy richness. Serve them with a dollop of salsa or avocado slices for an extra kick, or pack them as a protein-packed snack for on-the-go munching.

Mushroom and Swiss Egg Muffin Cups

Just when you thought your morning couldn’t get any better, along comes these Mushroom and Swiss Egg Muffin Cups to prove you wrong. Packed with flavor and ready in a flash, they’re the superhero breakfast you didn’t know you needed.

Ingredients

• Eggs – 6
• Mushrooms – 1 cup, chopped
• Swiss cheese – ½ cup, shredded
• Salt – ½ tsp
• Pepper – ¼ tsp
• Cooking spray

Instructions

1. Preheat your oven to 375°F and generously spray a muffin tin with cooking spray to prevent sticking.
2. In a bowl, whisk the eggs until fully blended, then stir in the chopped mushrooms, shredded Swiss cheese, salt, and pepper.
3. Evenly distribute the egg mixture among the muffin cups, filling each about ¾ full to allow room for rising.
4. Bake for 20-25 minutes, or until the edges are golden and the centers are set. A toothpick inserted should come out clean.
5. Let the muffin cups cool in the tin for 5 minutes before gently removing them with a spoon or knife to serve.

These muffin cups are a delightful mix of fluffy and hearty, with the earthy mushrooms and nutty Swiss cheese making every bite a mini adventure. Try serving them on a bed of arugula for a pop of color and a peppery crunch.

Sausage and Pepper Egg Muffin Cups

Picture this: a lazy Sunday morning where your breakfast game needs to level up from ‘meh’ to ‘magnificent’ without trying too hard. Enter these Sausage and Pepper Egg Muffin Cups – your new best friend for brunch or a grab-and-go breakfast that actually makes you want to leave bed.

Ingredients

• Eggs – 6
• Breakfast sausage – ½ lb
• Bell pepper – 1, diced
• Shredded cheddar cheese – ½ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F and grease a muffin tin. This is your canvas for breakfast art.
2. In a skillet over medium heat, cook the breakfast sausage until it’s no longer pink, about 5 minutes. Tip: Breaking it into small pieces as it cooks ensures every bite is packed with flavor.
3. Add the diced bell pepper to the skillet with the sausage and cook for another 3 minutes, just until the pepper starts to soften. This adds a sweet crunch that’s *chef’s kiss*.
4. In a bowl, whisk together the eggs, salt, and black pepper. Tip: Whisking the eggs until just combined keeps them fluffy, not tough.
5. Divide the sausage and pepper mixture evenly among the muffin cups, then pour the egg mixture over the top, filling each cup about ¾ full.
6. Sprinkle the shredded cheddar cheese on top of each cup. Tip: For an extra golden top, broil for the last 2 minutes of baking.
7. Bake for 20-25 minutes, or until the eggs are set and the tops are lightly golden. Let them cool for a few minutes before removing from the tin – patience is a virtue, especially with hot eggs.

Unbelievably easy and packed with flavor, these muffin cups are the perfect combo of fluffy eggs, savory sausage, and sweet peppers. Serve them with a side of hot sauce for a kick, or stack them high for an Instagram-worthy breakfast tower.

Tomato and Basil Egg Muffin Cups

Just when you thought your mornings couldn’t get any brighter, here comes a dish that’s as cheerful as a sunrise in a skillet! These Tomato and Basil Egg Muffin Cups are the perfect blend of simplicity and flavor, turning your breakfast routine from meh to magnificent with minimal effort.

Ingredients

• Eggs – 6
• Cherry tomatoes – 1 cup, halved
• Fresh basil – ¼ cup, chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F and lightly grease a muffin tin with olive oil. This little step ensures your egg cups will pop out easier than a joke at a comedy club.
2. In a large bowl, whisk the eggs until they’re as smooth as your morning playlist. Add salt and black pepper, mixing well.
3. Evenly distribute the halved cherry tomatoes and chopped basil among the muffin cups. This is where your artistic side can shine—arrange them like you’re decorating a tiny edible garden.
4. Pour the egg mixture over the tomatoes and basil in each cup, filling them about three-quarters full. They’ll puff up like a proud peacock in the oven, so don’t overfill.
5. Bake for 20-25 minutes, or until the eggs are set and the tops are lightly golden. A little jiggle in the center is okay; they’ll firm up as they cool.
6. Let them cool for a couple of minutes before removing from the tin. Use a butter knife to gently loosen the edges if they’re being stubborn.

Out of the oven, these muffin cups are a delightful mix of fluffy eggs, juicy tomatoes, and fragrant basil. Serve them on a platter with a side of avocado toast, or pack them for a picnic—they’re as versatile as they are delicious.

Broccoli and Cheese Egg Muffin Cups

Let’s face it, mornings can be a scramble, but these Broccoli and Cheese Egg Muffin Cups are here to save the day—no cape required. Packed with flavor and ready in a flash, they’re the superhero of breakfasts, lunchboxes, or snack attacks.

Ingredients

• Eggs – 6
• Broccoli florets – 1 cup, chopped
• Cheddar cheese – ½ cup, shredded
• Salt – ¼ tsp
• Black pepper – ¼ tsp
• Cooking spray

Instructions

1. Preheat your oven to 350°F (175°C) and generously spray a muffin tin with cooking spray to prevent sticking.
2. In a large bowl, whisk the eggs until fully beaten and slightly frothy for the fluffiest results.
3. Add the chopped broccoli, shredded cheddar cheese, salt, and black pepper to the eggs. Stir gently to combine.
4. Evenly pour the egg mixture into the prepared muffin tin, filling each cup about ¾ full to allow room for rising.
5. Bake for 20-25 minutes, or until the edges are golden and the centers are set. A toothpick inserted should come out clean.
6. Let the muffin cups cool in the tin for 5 minutes before removing. This helps them set and makes removal easier.

These muffin cups boast a delightful contrast of fluffy eggs and tender-crisp broccoli, with a gooey cheese pull that’s downright Instagram-worthy. Serve them with a dollop of salsa or avocado slices for an extra kick, or pack them cold for a protein-packed snack on the go.

Avocado and Egg Muffin Cups

Yum, who knew breakfast could get any easier or more delicious? These Avocado and Egg Muffin Cups are your ticket to a hassle-free morning with a side of gourmet flair.

Ingredients

• Avocado – 1, ripe
• Eggs – 4
• Salt – ½ tsp
• Pepper – ¼ tsp
• Cooking spray

Instructions

1. Preheat your oven to 350°F and generously spray a muffin tin with cooking spray to prevent sticking.
2. Cut the avocado in half, remove the pit, and scoop out the flesh. Mash it lightly in a bowl, leaving some chunks for texture.
3. Divide the mashed avocado evenly among the muffin cups, pressing it down to form a small well in the center of each.
4. Crack an egg into each avocado well. For a pro tip, crack the eggs into a separate bowl first to avoid shell fragments.
5. Sprinkle salt and pepper over the eggs. If you’re feeling fancy, a pinch of red pepper flakes adds a nice kick.
6. Bake for 15-20 minutes, until the egg whites are set but the yolks are still slightly runny. Keep an eye on them after 15 minutes to avoid overcooking.
7. Let the muffin cups cool for a minute before using a spoon to gently lift them out. This prevents the avocado from sticking to the tin.

These muffin cups boast a creamy avocado base with a perfectly cooked egg on top. Try serving them on a slice of toasted sourdough for an extra crunch, or top with a sprinkle of feta for a salty contrast.

Pesto and Mozzarella Egg Muffin Cups

Craving something that’s a cross between a breakfast MVP and a snack-time hero? These Pesto and Mozzarella Egg Muffin Cups are here to save your day with minimal effort and maximum flavor.

Ingredients

• Eggs – 6
• Pesto – ¼ cup
• Mozzarella cheese – ½ cup, shredded
• Salt – ¼ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 350°F and grease a muffin tin with non-stick spray. Tip: Even a light spray ensures your muffin cups will pop out easily.
2. In a large bowl, crack the eggs and whisk until fully blended. Tip: Whisking vigorously incorporates air, making the eggs fluffier.
3. Stir in the pesto, salt, and pepper until the mixture is uniformly green and speckled with deliciousness.
4. Evenly distribute the egg mixture into the muffin tin cups, filling each about two-thirds full. Tip: A measuring cup with a spout makes pouring neat and easy.
5. Sprinkle shredded mozzarella cheese on top of each cup, covering the surface lightly.
6. Bake for 20-25 minutes, or until the edges are golden and the centers are set. A toothpick inserted should come out clean.
7. Let the muffin cups cool in the tin for 5 minutes before transferring to a wire rack. This step is crucial for easy removal.

Absolutely bursting with herby pesto and gooey mozzarella, these muffin cups are a texture dream—crispy on the outside, tender inside. Serve them on a platter with a side of sass or pack them for a picnic that’s suddenly gourmet.

Chorizo and Potato Egg Muffin Cups

Let’s face it, mornings can be a drag, but these Chorizo and Potato Egg Muffin Cups are here to flip the script on your breakfast blues. Packed with punchy flavors and ready to party in your mouth, they’re the ultimate grab-and-go solution for busy bees.

Ingredients

• Chorizo – ½ cup
• Potatoes – 1 cup, diced
• Eggs – 6
• Shredded cheddar cheese – ½ cup
• Salt – ½ tsp
• Pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F and grease a muffin tin with olive oil to prevent sticking.
2. In a skillet over medium heat, cook the chorizo until it’s browned and crispy, about 5 minutes. Tip: Drain excess fat to keep your muffin cups from getting soggy.
3. Add the diced potatoes to the skillet with the chorizo, cooking until they’re golden and tender, about 10 minutes. Season with salt and pepper.
4. Whisk the eggs in a bowl until well beaten, then stir in the shredded cheddar cheese.
5. Divide the chorizo and potato mixture evenly among the muffin cups, then pour the egg and cheese mixture over the top.
6. Bake for 20 minutes, or until the eggs are set and the tops are lightly golden. Tip: Let them cool for a few minutes before removing from the tin to avoid crumbling.
7. Serve warm. Tip: For an extra kick, top with a dollop of salsa or a sprinkle of fresh cilantro.

Zesty, hearty, and with just the right amount of spice, these muffin cups are a breakfast game-changer. Perfect for meal prep, they’ll keep your mornings deliciously on track.

Sun-Dried Tomato and Goat Cheese Egg Muffin Cups

Kickstart your morning with these little cups of joy that pack a punch of flavor and are as easy to make as they are delicious. Perfect for those who think mornings are for coffee and contemplation, not cooking marathons.

Ingredients

• Eggs – 6
• Sun-dried tomatoes – ½ cup, chopped
• Goat cheese – ¼ cup, crumbled
• Salt – ½ tsp
• Pepper – ¼ tsp
• Cooking spray

Instructions

1. Preheat your oven to 375°F and generously spray a muffin tin with cooking spray to prevent sticking.
2. In a large bowl, whisk the eggs until fully blended, then stir in the sun-dried tomatoes, goat cheese, salt, and pepper. Tip: Letting the mixture sit for a minute helps the flavors meld.
3. Evenly distribute the egg mixture into the prepared muffin tin, filling each cup about ¾ full. Tip: Using a measuring cup with a spout makes pouring cleaner and easier.
4. Bake for 20-25 minutes, or until the edges are golden and the centers are set. Tip: A toothpick inserted in the center should come out clean when they’re done.
5. Let the muffin cups cool in the tin for 5 minutes before removing. This helps them set and makes removal smoother.

Bursting with the tangy sweetness of sun-dried tomatoes and the creamy richness of goat cheese, these muffin cups are a texture dream—fluffy yet firm. Serve them atop a slice of avocado toast for an extra layer of deliciousness or pack them for a protein-packed snack on the go.

Kale and Parmesan Egg Muffin Cups

Howdy, breakfast rebels! Tired of the same old snooze-fest morning meals? These Kale and Parmesan Egg Muffin Cups are here to jazz up your AM routine with minimal effort and maximum flavor. They’re like little edible coffee cups, but instead of caffeine, they’re packed with greens and cheesy goodness.

Ingredients

• Eggs – 6
• Kale – 1 cup, chopped
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp.
• Pepper – ¼ tsp.
• Olive oil – 1 tbsp.

Instructions

1. Preheat your oven to 375°F and grease a muffin tin with olive oil. This ensures your egg cups will pop out easier than a gossip in a small town.
2. In a bowl, whisk the eggs until they’re as smooth as your morning playlist. Add salt and pepper, then set aside.
3. Toss the chopped kale into the muffin tin cups, filling each about halfway. Sprinkle grated Parmesan over the kale like you’re dusting snow on a Christmas village.
4. Pour the whisked eggs over the kale and Parmesan, filling each cup to about ¾ full. They’ll puff up like they’re trying to escape, but don’t worry, they’ll settle down.
5. Bake for 20-25 minutes, or until the edges are golden and the centers are set. A toothpick inserted should come out cleaner than your kitchen after a deep clean.
6. Let them cool for a few minutes before attempting to remove them. Use a butter knife to gently loosen the edges if they’re being stubborn.

Kickstart your day with these muffin cups that are crispy on the outside, fluffy on the inside, and packed with a savory punch. Serve them with a side of sass or a dollop of hot sauce for an extra kick. Either way, you’re winning breakfast.

Turkey and Cranberry Egg Muffin Cups

Kickstart your morning with these Turkey and Cranberry Egg Muffin Cups, a delightful twist on breakfast that’s as fun to make as it is to eat. Perfect for those who love a savory-sweet combo, these muffin cups are like little edible hugs to start your day right.

Ingredients

• Eggs – 6
• Turkey breast – 1 cup, diced
• Cranberry sauce – ½ cup
• Shredded cheddar cheese – ½ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Cooking spray

Instructions

1. Preheat your oven to 375°F and generously spray a muffin tin with cooking spray to prevent sticking.
2. In a large bowl, whisk the eggs until fully blended, then stir in the diced turkey, cranberry sauce, cheddar cheese, salt, and black pepper.
3. Evenly distribute the egg mixture into the prepared muffin tin, filling each cup about ¾ full to allow room for rising.
4. Bake for 20-25 minutes, or until the egg is fully set and the tops are lightly golden. A toothpick inserted should come out clean.
5. Let the muffin cups cool in the tin for 5 minutes before carefully removing them with a spoon or knife to serve.

Here’s the scoop: these muffin cups are a fluffy, flavorful masterpiece with a perfect balance of savory turkey and sweet cranberry. Serve them on a bed of arugula for an extra pop of color and freshness, or pack them for a protein-packed snack on the go.

Zucchini and Corn Egg Muffin Cups

Oh, the joys of breakfast—when you can sneak in veggies and still feel like you’re indulging! These Zucchini and Corn Egg Muffin Cups are here to prove that mornings can be both nutritious and delicious, with minimal effort and maximum flavor.

Ingredients

• Eggs – 6
• Zucchini – 1 cup, grated
• Corn – ½ cup
• Shredded cheddar cheese – ½ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F and grease a muffin tin with olive oil to prevent sticking.
2. In a large bowl, whisk the eggs until fully blended. Tip: Whisking vigorously incorporates air, making the muffins fluffier.
3. Add the grated zucchini, corn, cheddar cheese, salt, and black pepper to the eggs. Stir to combine evenly.
4. Pour the mixture into the prepared muffin tin, filling each cup about ¾ full. Tip: Using an ice cream scoop ensures even distribution and less mess.
5. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted comes out clean. Tip: Avoid opening the oven door too early to prevent the muffins from collapsing.
6. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Golden and slightly crisp on the outside, these muffin cups are delightfully tender inside, with pops of sweet corn and melty cheese. Serve them warm with a dollop of salsa or avocado for an extra kick, or pack them cold for a grab-and-go snack that doesn’t skimp on taste.

Pepperoni and Pizza Egg Muffin Cups

Snack attack alert! These Pepperoni and Pizza Egg Muffin Cups are here to save your mornings from the mundane, packing all the punch of your favorite pizza in a bite-sized, breakfast-friendly form. Perfect for those who believe pizza is a round-the-clock kind of love.

Ingredients

• Eggs – 6
• Pepperoni slices – 12
• Shredded mozzarella cheese – 1 cup
• Pizza sauce – ¼ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 350°F and grease a muffin tin with non-stick spray. Tip: Silicone muffin cups can make removal a breeze!
2. In a bowl, whisk together the eggs, salt, and black pepper until well combined. For fluffier cups, whisk vigorously to incorporate air.
3. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about halfway.
4. Add a teaspoon of pizza sauce to each cup, gently swirling it into the eggs with a toothpick for a marbled effect.
5. Top each cup with shredded mozzarella cheese and a pepperoni slice. Tip: For extra flavor, try using spicy pepperoni or adding a sprinkle of Italian seasoning.
6. Bake for 15-20 minutes, or until the eggs are set and the cheese is bubbly and slightly golden. Tip: Keep an eye on them after 15 minutes to avoid overbaking.
7. Let cool for a couple of minutes before removing from the tin. Serve warm.

Get ready to dive into these muffin cups where the edges are slightly crispy, the middle is fluffy, and every bite is a mini pizza party. Try serving them with a side of marinara for dipping, or pack them cold for a protein-packed snack on the go.

Sweet Potato and Black Bean Egg Muffin Cups

Now, who said breakfast had to be boring? These Sweet Potato and Black Bean Egg Muffin Cups are here to jazz up your morning routine with a symphony of flavors that’ll make your taste buds dance. Perfect for those on-the-go mornings or when you just need a little extra pep in your step.

Ingredients

• Sweet potatoes – 2 cups, grated
• Black beans – 1 cup, rinsed and drained
• Eggs – 6 large
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F and grease a muffin tin with olive oil to prevent sticking.
2. In a large bowl, mix the grated sweet potatoes, black beans, salt, and pepper until well combined.
3. Press the sweet potato and black bean mixture into the bottom of each muffin cup, forming a small well in the center for the egg.
4. Crack one egg into each well, being careful not to break the yolk for that perfect sunny-side-up look.
5. Bake for 20-25 minutes, or until the eggs are set and the sweet potatoes are slightly crispy around the edges.
6. Let the muffin cups cool for 5 minutes before removing them from the tin to avoid any breakfast tragedies.

Serve these bad boys warm, and watch as the creamy yolk mixes with the crispy sweet potato and hearty black beans for a breakfast that’s anything but ordinary. Try topping them with a dollop of avocado or a sprinkle of cheese for an extra flavor kick.

Lox and Cream Cheese Egg Muffin Cups

Ready to revolutionize your breakfast game with a dish that’s as easy to make as it is delicious? These Lox and Cream Cheese Egg Muffin Cups are your ticket to a gourmet morning without the fuss—perfect for those who hit snooze one too many times.

Ingredients

• Eggs – 6
• Cream cheese – ½ cup
• Smoked salmon (lox) – 4 oz, chopped
• Chives – 2 tbsp, finely chopped
• Salt – ¼ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 350°F and grease a muffin tin with non-stick spray. Tip: Silicone muffin cups make removal a breeze.
2. In a large bowl, whisk the eggs until fully blended. Stir in the cream cheese, ensuring small chunks remain for creamy pockets.
3. Fold in the chopped lox, chives, salt, and pepper. Mix just until combined to keep the salmon pieces intact.
4. Evenly distribute the mixture into the prepared muffin tin, filling each cup about ¾ full. Tip: A cookie scoop ensures uniform size and easy pouring.
5. Bake for 20-25 minutes, or until the edges are golden and the centers are set. Tip: The muffins will puff up but settle as they cool.
6. Let cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

These muffin cups boast a fluffy texture with bursts of creamy cheese and smoky salmon. Try them atop a toasted bagel half for an extra crunch, or pack them for a protein-packed picnic treat.

Conclusion

Variety is the spice of life, and these 18 Delicious Egg Muffin Cups offer just that! Perfect for busy mornings or brunch gatherings, each recipe brings its own unique twist to the table. We’d love to hear which ones become your favorites—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!

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