Healthy Baked Egg Cups

These healthy baked egg cups are loaded with protein and veggies. Make them at the beginning of the week for a quick, on-the-go breakfast option for busy mornings. 

Overhead shot of baked egg cups on a baking tray.

Baked Egg Cups = Portable Breakfast Option

Last week I mentioned that I’ve been making baked egg cups as a portable breakfast option for Isaac. I’ve made them for the past couple weeks — Isaac loves them and I’m kind of hooked on them as well. I usually have time to prep a quick breakfast in the morning because I’m not rushing out the door, but I’ve found that having something already prepared makes my morning routine super simple. It’s just one less thing I have to think about before working out or sitting down at the computer to work.

Close up of a baked egg cup on a baking tray.

Ingredients in Baked Egg Cups

  • eggs
  • egg whites
  • salt and pepper
  • pick your own add-ons! I used a combo of sautéed peppers, onions, mushrooms and broccoli for the veggies. If you’re short on time you don’t necessarily have to sauté the veggies, but I like the extra flavor it adds and the veggies are a bit softer.

More fun flavor combinations:

  • Tomato, basil and mozzarella cheese
  • Breakfast sausage and hash brown potatoes
  • Shredded sweet potato and bacon
  • Jalapeño pepper, bacon and cheese
  • Sun-dried tomatoes and spinach

Egg Cup Mixture in a red mixing bowl.

How to Make Baked Egg Cups

The process of making the cups is SO easy — simply combine all the ingredients in a large bowl and bake them in a muffin tin. They only take 20 minutes to cook up and if you use silicone baking cups the clean up is relatively easy as well. I like making a batch on Sunday for the week. One batch is enough for Isaac to take two with him to work every morning and a couple leftover for me to eat whenever.

Veggies for Egg Cups in a black pan.

How Do You Reheat Egg Cups?

Simply microwave the egg cup until warm – usually only about 30-45 seconds. I personally like to pop mine in the toaster over to reheat but both method work great!

Egg cups in a muffin tin.

Pro Tip: Silicone Baking Liners

One note, I highly recommend using silicone baking cups. I tried the recipe a few different ways — without liners at all (just a greased baking tin), with paper liners and with silicone baking cups. The silicone baking cups were by-far the best! The egg cups cooked up uniformly and slid right out of the baking cups without any trouble.

The no liners batch worked okay, but the eggs stuck to the tin in some spots. The paper liners were a complete wreck. The egg cups cooked in weird shapes (with pockets of air) and stuck to the liners like crazy. You can certainly experiment for yourself, but the silicone liners (affiliate link) definitely provided the best results for me. Plus they’re reusable and relatively cheap. I found colorful silicone cups on Amazon for less than $10. <— While looking I also found heart shaped cups, which I’m pretty sure I need to buy asap. They have MINI ones too. Gah!

Hand holding on egg cup in a muffin liner.

Are You An Egg Fan? Here Are More Egg Breakfasts to Try:

If you make these baked egg cups be sure to leave a comment and star rating letting me know how they turn out! Your feedback is super helpful for the EBF team and other EBF readers. 


Healthy Baked Egg Cups

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 cups


These healthy baked egg cups are loaded with protein and veggies. Make them at the beginning of the week for a quick, on-the-go breakfast option for busy mornings.


  • 6 large eggs
  • 1 cup egg whites (or another 6 eggs)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 1 teaspoon coconut oil
  • 1/2 orange bell pepper, chopped
  • 1/2 cup yellow onion, chopped
  • 1 cup broccoli, chopped into small pieces
  • 1 cup mushrooms, sliced
  • 1/3 cup feta
  • 2 Tablespoons fresh parsley
  • cooking spray (I use coconut oil)


  1. Preheat oven to 375°.
  2. Spray twelve-cup muffin tin with cooking spray or line with silicone baking cups. I sprayed the silicone baking cups with spray, just to be on the safe side.
  3. Place eggs and egg whites into a large bowl and whisk to combine. Season with salt and pepper.
  4. Meanwhile, heat a skillet over medium heat with 1 teaspoon oil. Add in chopped veggies (bell pepper, onion, broccoli and mushrooms) and cook for about 5-6 minutes, until they’re a little soft and the onions are fragrant.
  5. Add sauteed veggies into the bowl with the whisked eggs. Add in feta and parsley and mix well.
  6. Pour egg mixture into muffin cups evenly. I used a 1/3 cup measuring cup to pour each one.
  7. Bake for 17-20 minutes, or until the egg cups are no longer jiggly and an inserted toothpick comes out clean. Allow cups to cool and enjoy immediately.


If prepping ahead of time, store cooled cups in a sealed container in the fridge. When ready to eat, you can enjoy the cups cold or pop them in the microwave for 30-60 seconds to reheat.

  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • Serving Size: 2 cups
  • Calories: 141
  • Sugar: 2g
  • Fat: 8g
  • Carbohydrates: 4g
  • Fiber: 1g
  • Protein: 13g

Keywords: baked egg cups

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  1. I made these last night to prep for the next couple dats! They were perfect. Ended up using 12 whole eggs instead of eggs white. Chopped tomatoes, onions and pepper turkey with garlic salt and pepper. Didn’t have silicon liners, so I used coconut oil to grease the muffin pans. None of the egg cups stuck at all!!! A great, healthy breakfast to take on the go. Just as tasty warming them up this morning. Thanks for the recipe!

  2. Does anyone know how they taste cold? We are going to a neighborhood Easter egg hunt this Sunday morning and I’m looking to take a healthy breakfast option and these look perfect!

    • Yes, you’ll likely need to cook the eggs longer for them to set. I would just check the bake periodically so it doesn’t overcook. You’ll know it’s done when the eggs are set and no longer jiggly. 🙂

    • I haven’t tried freezing them yet but I’m pretty sure they will freeze great. Just let the egg cups cool completely and wrap them in plastic wrap individually. Then place in a freezer in a zip-lock bag. They should last for up to 3 months when stored properly.To reheat, remove the plastic wrap and wrap the egg cup in a wet paper towel. Place a microwave-safe plate and heat for about 1 minute or until warm throughout.

  3. Have you tried making them taste like quiche? I’m wondering whether to mix the batter with Kashi 7 grain crumbs or line the cups with it before pouring the egg? Or mixing in quinoa or oatmeal into the batter to make the consistency more like a (spicy) muffin?
    I make eggs Indian style with cilantro, tiny potent green chillies, onion, a pinch of salt and black and red pepper. I might add spinach or mushroom sometimes. My son is American but loves it spicy. He also loves quiche. So just trying to mix it up for variety.

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