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For a healthy breakfast recipe that’s 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 shop’s popular sous vide egg bites, these easy Egg Muffins are about to become a regular part of your muffin tin rotation. They’re one of my favorite Starbucks copycat recipes of all time. (See also: Lemon Olive Oil Cake that’s 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. I’ve 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 “Recipe FAQs”) 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 that’s 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 ½ teaspoon salt and ¼ teaspoon pepper). Set aside.
- In a large skillet over medium-high heat, heat oil until shimmering. Add mushrooms and ¼ 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 ¼ 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 I’d 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 don’t 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
Ingredients
- 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
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 ½ teaspoon salt and ¼ teaspoon pepper). Set aside.
- In a large skillet over medium-high heat, heat oil until shimmering. Add mushrooms and ¼ 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 ¼ 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 “Recipe FAQs”) 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 that’s 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.
There isn’t any milk in this recipe, correct?
Hi Amy, there is not any milk. The ingredients are: olive oil, white button mushrooms, salt and freshly ground black pepper, spinach leaves, eggs, and feta cheese. Hope this helps! – Meggan
I’m on a diet, so can I make these with no mushrooms or cheese? Would they still taste good?
Hi Taryn, yes you can. The only thing to watch out for is, the cheese and mushrooms add volume, so your muffins might be flat if you don’t replace those ingredients with something else. If there’s something you can eat and you think you’d like it in these egg muffins, add it! 8 ounces of button mushrooms, when cooked down, is about 1/2 cup. and the feta cheese (6 ounces crumbled) is just over a cup of cheese. You can add more eggs, more spinach, or something else entirely. Or, you can make fewer egg muffins overall. But just keep that in mind! Other than that, you’re good to go. Thanks! -Meggan
I made these with raw mushrooms and onions and turned out well
Is it save to cook egg muffins with raw mushrooms and onions in. I baked everything for 30 mins in oven
Hi Karren! Yep! These will be good to go! 🙂
Just practiced making these to serve on Christmas morning. Fabulous taste and outcome! Thank you!
I love the muffin idea but just wondering if I can make a casserole using this recipe.
Looks awesome, Im changing my diet and adding this
Hi! I am preparing these to freeze for the postpartum period and the first batch I made got stuck to the muffin tin. I greased the cups thoroughly with olive oil. Any tips for if I try them again?
Hi Maria, sorry about that! You could try using muffin cups, that would certainly help. I’m wondering if olive oil doesn’t work for greasing these, like maybe it slid down the sides. Do you have nonstick spray at all? I haven’t tested them using olive oil on the muffin tin so I can’t say for sure if that’s the problem. Congratulations on your pregnancy. 🙂 -Meggan
Hi, I recently purchased a muffin pan that is microwavable and would love to try this recipe out using my new pan. Do you know how I might change the cooking time to prepare these in a microwave instead? Thanks.
Just made these. They’re great!