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For a healthy breakfast recipe thatโs easy to make and easy to love, try my Starbucks copycat Egg Muffins. Bake a batch of this muffin tin recipe to enjoy now or freeze for a meal prep breakfast or snack.
Whether you need a quick and easy breakfast idea or are seeking a way to save money rather than buying the coffee shopโs popular sous vide egg bites, these easy Egg Muffins are about to become a regular part of your muffin tin rotation. Theyโre one of my favorite Starbucks copycat recipes of all time. (See also: Lemon Olive Oil Cake thatโs like their lemon loaf, but better!)
I love the combination of spinach, mushrooms, and feta, but you can certainly mix up your mix-ins for your Egg Muffins. Iโve listed more ideas for you below, along with your complete how-to guide to recreate my best Egg Muffins.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- White button mushrooms: Or baby portobellos. Just be sure to clean whichever you choose (more tips about how to clean mushrooms below in the โRecipe FAQsโ) and remove the stems.
- Fresh spinach: I prefer starting fresh and wilting it just a bit in a skillet, but you could certainly trade in defrosted frozen spinach, squeezed dry in a kitchen towel, if thatโs what you have on hand.
- Feta cheese: Goat cheese or blue cheese crumbles would also be terrific, if you prefer those over tangy, salty feta.
Step by step instructions
- Preheat oven to 375 degrees. Coat a muffin tin with nonstick cooking spray. In a medium bowl (ideally with a spout), beat eggs, salt, and pepper (I like ยฝ teaspoon salt and ยผ teaspoon pepper). Set aside.
- In a large skillet over medium-high heat, heat oil until shimmering. Add mushrooms and ยผ teaspoon salt and cook until softened and the mushrooms have released most of their liquid, about 5 minutes.
- Using a slotted spoon, remove mushrooms from skillet to a mixing bowl, leaving any remaining oil and liquid in the skillet. To the skillet with the liquid, add spinach and ยผ cup of water. Cook spinach until wilted, about 5 minutes.
- Add the spinach to the bowl with the mushrooms. Stir in the cheese. Divide the mixture evenly among 12 muffin cups.
- Divide the beaten egg mixture among the muffin cups, filling each nearly to the top.
- Bake until a toothpick inserted comes out clean, about 25 minutes.
- Cool slightly before removing from muffin tins (the egg cups should come out easily). Serve hot or at room temperature.
Recipe tips and variations
- Yield: This Egg Muffin recipe creates 12 savory muffins. For a protein-packed breakfast, eat 4 muffins (this contains 2 whole eggs). For parties or snacks, 1 or 2 egg muffins make a good serving size.
- Storage: Transfer any leftover cooked Egg Muffins to an airtight container and refrigerate for up to 4 days. To reheat, warm in the microwave for about 1 minute.
- Freezer: Transfer the cooked Egg Muffins to a sheet pan or plate(s) in a single layer, then freeze them individually. Once frozen, transfer the Egg Muffins to a freezer-safe bag and freeze for up to 2 months. For best results, thaw any frozen Egg Muffins in the refrigerator overnight, then reheat in the microwave for about 1 minute or until warmed through. Alternatively, bake the Egg Muffins straight from the freezer; transfer to a sheet pan and cook in a 400-degree oven for 5 to 10 minutes.
Recipe FAQs
Enjoy an Egg Muffin or two on toast for an open-faced sandwich, tuck inside a homemade biscuit or English muffin for a breakfast sandwich, or pair with a piece of fruit and cup of yogurt to assemble a well-balanced meal. You could also offer Egg Muffins as part of a brunch buffet alongside Baked French Toast, Fruit Salad, and a Mimosa Bar.
The only limit is your imagination! Well, that, and Iโd suggest sticking with savory ingredients, such as meat, vegetables, cheese, and herbs, and sauteeing any vegetables in advance. Take a cue from my Mini Quiche recipe for four alternative ideas, or try sun-dried tomatoes + basil + and mozzarella, diced deli turkey + Swiss, diced deli ham + diced bell peppers + Cheddar, or cooked, diced bacon + corn kernels + goat cheese.
You sure can. I donโt recommend submerging them in water for an extended period of time, but a quick rinse and a spin in a salad spinner is a great option for how to clean mushrooms. You can also wipe them down with a clean, damp kitchen towel if you prefer to clean mushrooms that way.
Mini Quiche Recipe
Skip the coffee shop sous vide egg bites and make this Mini Quiche Recipe instead. Tucked inside a pastry crust, try all four flavor variations of this freezable egg breakfast recipe.
View Recipe
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Egg Muffins
Ingredientsย
- 6 eggs
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 8 ounces white button mushrooms trimmed and sliced
- 10 ounces fresh spinach
- 6 ounces feta cheese
Instructionsย
- Preheat oven to 375 degrees. Coat a muffin tin with nonstick cooking spray. In a medium bowl (ideally with a spout), beat eggs, salt, and pepper (I like ยฝ teaspoon salt and ยผ teaspoon pepper). Set aside.
- In a large skillet over medium-high heat, heat oil until shimmering. Add mushrooms and ยผ teaspoon salt and cook until softened and the mushrooms have released most of their liquid, about 5 minutes.
- Using a slotted spoon, remove mushrooms from skillet to a mixing bowl, leaving any remaining oil and liquid in the skillet.
- To the skillet with the liquid, add spinach and ยผ cup of water. Cook spinach until wilted, about 5 minutes.
- Add the spinach to the bowl with the mushrooms. Stir in the cheese. Divide the mixture evenly among 12 muffin cups.
- Divide the beaten egg mixture among the muffin cups, filling each nearly to the top. Bake until a toothpick inserted comes out clean, about 25 minutes.
- Cool slightly before removing from muffin tins (the egg cups should come out easily). Serve hot or at room temperature. Store leftovers in the refrigerator and use within 4 days.
Recipe Video
Notes
- White button mushrooms: Or baby portobellos. Just be sure to clean whichever you choose (more tips about how to clean mushrooms below in the โRecipe FAQsโ) and remove the stems.
- Fresh spinach: I prefer starting fresh and wilting it just a bit in a skillet, but you could certainly trade in defrosted frozen spinach, squeezed dry in a kitchen towel, if thatโs what you have on hand.
- Feta cheese: Goat cheese or blue cheese crumbles would also be terrific, if you prefer those over tangy, salty feta.
- Yield: This Egg Muffin recipe creates 12 savory muffins. For a protein-packed breakfast, eat 4 muffins (this contains 2 whole eggs). For parties or snacks, 1 or 2 egg muffins make a good serving size.
- Storage: Transfer any leftover cooked Egg Muffins to an airtight container and refrigerate for up to 4 days. To reheat, warm in the microwave for about 1 minute.
- Freezer: Transfer the cooked Egg Muffins to a sheet pan or plate(s) in a single layer, then freeze them individually. Once frozen, transfer the Egg Muffins to a freezer-safe bag and freeze for up to 2 months. For best results, thaw any frozen Egg Muffins in the refrigerator overnight, then reheat in the microwave for about 1 minute or until warmed through. Alternatively, bake the Egg Muffins straight from the freezer; transfer to a sheet pan and cook in a 400-degree oven for 5 to 10 minutes.
Hi, can I use shiitake mushrooms? Stems cut, as listed on the notes.
Hi Frosty, I havenโt tried it myself but I donโt see why not. I hope you love them! โ Meggan