Breakfast Egg Muffin Cups
Updated Sep 08, 2025
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These breakfast egg muffin cups have everything you’d want in a hearty breakfast! Loaded with crispy bacon, hash browns, veggies, eggs, and melty cheese, they’re easy to make and perfect for busy mornings or meal prep.
Easy Breakfast Egg Muffins for Busy Mornings
Everyone loves a big breakfast with crispy bacon, eggs, cheesy hash browns, and veggies. But pulling all of that together on a busy weekday morning? Not happening. That’s why I love these loaded breakfast egg muffins. They pack all those breakfast favorites into one easy, grab-and-go meal.
Like my egg bites, they’re also great for meal prep. Make a batch ahead of time, keep them in the fridge, and breakfast is ready when you are.
What are egg muffin cups?
Egg muffin cups are all the rage these days. Everyone has a favorite version, from “veggie omelet” variations to “crustless quiche” versions. Whatever the add-ins, an egg muffin cup is basically a serving of scrambled eggs with a few flavorful components mixed in, and baked in a muffin tin. Super easy!
Plus, I’m always in favor of breakfasts, which you can make ahead of time and then eat with your busy mornings. And, if you are watching those carbs real close, you can just leave out the potatoes, or you can grab this other recipe for my keto breakfast egg muffins.
Recipe Ingredients
- Bacon: You’ll want to dice the bacon and fry until very crisp.
- Shredded Potatoes: Frozen hash browns are fine, or you can shred your own.
- Mixed Chopped Veggies: I use broccoli and bell peppers, but you could also try diced onions, mushrooms, or whatever you like.
- Salt and Pepper
- Shredded Cheddar and Grated Parmesan: These two cheeses complement each other and the veggies really well.
- Eggs
- Milk: You can use regular dairy (half-and-half, whole milk, or reduced fat/skim), or substitute your preferred dairy-free milk.
Recipe Tips & Variation Ideas
- Southwest style: Channel some Tex-Mex flavors by using onions, bell peppers, and mushrooms for your veggie combo, and adding a dollop of chunky salsa to each cup. Drain as much liquid from the salsa as possible to avoid a watery dish.
- Switch up the protein: If you’d like a vegetarian version, substitute extra veggies or your favorite protein substitute for the bacon. You can also use ground sausage, cooked well and crumbled, or link sausages cut up small and fried.
- Try them plain: You can also make a very plain (but still tasty!) version with just eggs and cheese. Some crumbled garlicky croutons also make a nice addition!
Serving Suggestions
- For brunch. You can round out the meal with easy, yummy crock pot banana French toast, raspberry jam puff pastries, fresh coffee, and orange juice.
- With a coffee. I like to grab one of these out of the fridge, quickly reheat it, and head out the door in the mornings with a coffee frappe in hand. Iced Americano, too!
- Easy brinner. You can also serve egg cups as part of a casual dinner. I like serving them alongside deviled avocados and crusty bread.
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Breakfast Egg Muffin Cups
Ingredients
- 4 slices bacon, diced
- 2½ cups shredded potatoes, make your own shredded potatoes or use store bought hash-brown potatoes
- 1½ cups mixed diced veggies, I use bell peppers and broccoli
- salt and freshly ground black pepper, to taste
- 1 cup finely shredded sharp cheddar cheese
- 8 large eggs
- ¼ cup milk
- ¼ cup grated parmesan cheese
Instructions
- Prep. Preheat the oven to 375˚F. Generously grease a 12-cup muffin pan with cooking spray. If using freshly shredded potatoes, squeeze out as much excess moisture as possible with a clean kitchen towel.
- Cook the bacon. Add the diced bacon to a large skillet set over medium-high heat. Cook until crisp. Using a slotted spoon, transfer the bacon to a plate and set aside. Leave about 2 tablespoons of bacon grease in the skillet and discard any excess.
- Sauté the vegetables. Return the skillet to medium-high heat. Add the shredded potatoes and diced vegetables and season with salt and pepper. Cook for 6 to 8 minutes, stirring occasionally, until the potatoes are tender and the vegetables have softened. Cook off any excess moisture in the skillet.
- Fill the muffin pan. Remove the skillet from the heat and stir in about two-thirds of the cooked bacon. Divide the potato and vegetable mixture evenly among the 12 muffin cups. Sprinkle the cheddar cheese evenly over the filling.
- Make the egg mixture. Combine the eggs, milk, and parmesan cheese in a mixing bowl and whisk until thoroughly incorporated.
- Add the eggs. Divide the egg mixture evenly among the muffin cups, pouring it over the potato mixture. Don't fill the cups all the way to the top. Sprinkle the remaining bacon over the egg mixture.
- Bake. Bake for 18 to 22 minutes, or until the egg muffins are puffed and the centers are set. A knife inserted into the center should come out clean.
- Cool and serve. Remove the pan from the oven and let the egg muffins cool for 5 minutes. Run a thin knife around the edges, then carefully remove them from the pan and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make These Egg Muffin Cups
- Cook Bacon and Veggies: Dice the bacon. In a large skillet, fry the bacon until crispy and then remove it to a paper-towel lined plate. Saute the veggies, including potato shreds, in the remaining bacon grease until tender.
- Fill the Muffin Cups: Stir the bacon back into the skillet, and then divide the bacon-veggie mixture evenly among the cups of a muffin tin. Top with shredded cheddar.
- Beat the Eggs and Pour Over: In a mixing bowl, beat the eggs with the milk and parmesan. Pour over the muffin cups to fill.
- Bake, Cool, and Serve: Bake for 15 minutes at 375°, or until the eggs are set. Remove from the oven and cool for 5 minutes before removing from the pan. Enjoy!
How To Store And Reheat
- Fridge. It’s easy to store egg muffin cups! Simply place the cooled leftovers in food storage bags or containers and pop in the refrigerator. They’ll keep for up to a week, and can be reheated in the microwave (1-2 minutes) or oven (10 minutes at 350˚F).
- Freezer. To freeze, wrap cooled egg muffin cups tightly in plastic wrap and then place into freezer bags, pushing out as much air as possible. They will last up to 6 months, and should be thawed in the refrigerator before reheating.
These are great! My problem was sticking even though I use ample cooking spray. Next time, I’ll use parchment cupcake liners. Thank you!
This is really good!! Everyone at my house loved it!
I am very glad you enjoyed it! Thank YOU! 🙂
I would like to wake up with these muffins! Sounds delicious!
This is pretty much the perfect breakfast for on the go!! One of our faves!
I hope you enjoy it! Thank YOU! 🙂
Perfect way to start the day, this looks amazing!
Thank you so much! I hope you enjoy it! 🙂
I love egg cups for breakfast and all the veggies in these ones are so so good!
Thank YOU! I hope you enjoy it! 🙂
My family is going to love this recipe! Can’t wait to make this for breakfast!
I hope you enjoy it! Thank YOU! 🙂
Love these little egg muffins! They freeze so well. They’re perfect for pot lucks, fast breakfast, brunches, showers, in a thermos warmed for kid’s lunch…and there’s so many different things you can put in these! We eat these all the time; one of our absolute favorites!
I hope you enjoy these! Thank you so much! 🙂