Fluffy Egg Cups | Best Breakfast Egg Muffins

By Muhammad Faizan

Fluffy Egg Cups | Best Breakfast Egg Muffins

These fluffy egg cups are an easy, customizable, protein-rich breakfast you can prep ahead. Perfect for busy mornings!

INGREDIENTS (Makes 6 Egg Cups)

For the Egg Mixture

  • 6 large eggs

  • ¼ cup grated parmesan cheese

  • ¼ cup heavy cream

  • Salt & pepper to taste

Optional Fillings (choose any combo)

  • Chopped green onions

  • Diced bell peppers

  • Spinach (chopped)

  • Cooked bacon bits

  • Mushrooms (sautéed)

  • Shredded cheese (cheddar, mozzarella, etc.)

FULL RECIPE & DIRECTIONS

1. Prepare the Muffin Tin

  • Lightly grease a 6-cup muffin pan with oil, butter, or nonstick spray.

2. Add Fillings

  • Add your preferred veggies, meat, or cheese into each muffin cup.
    (Fill each cup about ¼–½ full with toppings.)

3. Make the Egg Mixture

In a bowl, whisk together:

  • 6 eggs

  • ¼ cup parmesan

  • ¼ cup heavy cream

  • Salt & pepper

Whisk until light and well combined.

4. Pour the Egg Mixture

  • Pour the egg mixture evenly into each muffin cup, covering the fillings.

5. Bake

  • Bake at 350°F (175°C) for 18–22 minutes, or until puffed, golden, and set in the center.

6. Cool & Serve

  • Allow to cool for 3–5 minutes before removing.

  • Serve warm — they’re fluffy and delicious!

Recipe Notes

  • The egg cups will rise while baking, then slightly settle — this is normal.

  • Heavy cream makes them extra fluffy, but you can use milk or half-and-half.

  • Bake time varies depending on the amount of fillings and oven type.

  • Do not overbake, or the cups may become rubbery.

Tips for Perfect Egg Muffins

  • Use pre-cooked ingredients (like sautéed veggies or cooked bacon). Raw veggies may release water.

  • Do not overfill the cups with toppings; ⅓ cup is enough.

  • Add cheese on top before baking for a golden crust.

  • For extra fluffiness: whisk the eggs for at least 30 seconds to incorporate air.

  • Store leftovers in an airtight container.

Serving Suggestions

Serve with:

  • Avocado slices

  • Fresh fruit

  • Whole-grain toast

  • Salsa or hot sauce

  • A side salad for brunch

Storage & Reheating

Refrigerator

  • Store up to 4 days.

Freezer

  • Freeze for up to 2 months.

  • Wrap individually and store in a freezer bag.

Reheat

  • Microwave: 20–30 seconds

  • Oven: 300°F (150°C) for 10 minutes

  • Air fryer: 350°F (175°C) for 5 minutes

Nutritional Information (Per Egg Cup)

(Approximate, depending on fillings)

  • Calories: 110–140

  • Protein: 8–10 g

  • Fat: 8–10 g

  • Carbs: 1–3 g

  • Fiber: 0–1 g

  • Sugars: <1 g

Benefits of This Recipe

✔ High in protein
✔ Low-carb & keto-friendly
✔ Customizable with any veggies or meats
✔ Great for meal prep
✔ Quick breakfast on the go
✔ Gluten-free

Q & A

Q1: Can I make these dairy-free?

Yes! Replace heavy cream with almond milk, oat milk, or coconut milk. Skip the cheese or use dairy-free cheese.

Q2: Why did my egg muffins deflate?

Eggs naturally puff up in the oven, then settle. To reduce deflating, avoid overbaking and let them cool gradually.

Q3: Can I add more vegetables?

Absolutely — just cook watery veggies (like mushrooms or spinach) first to avoid sogginess.

Q4: Can I double the recipe?

Yes. Use a 12-cup muffin tray and double all ingredients.

Q5: Can I make these without a muffin tin?

You can use small ramekins or silicone baking cups.

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