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    Make It Skinny Please » Recipes » Breakfast » Tomato-Basil Egg Muffin Cups

    Published: Jun 15, 2022 · Modified: Jun 15, 2022 by Toni Dash · 13 Comments

    Tomato-Basil Egg Muffin Cups

    Weight Watchers Points1
    Calories: 140kcal
    Carbs: 3g
    Protein: 13g
    Fats: 8g
    Jump to Recipe

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    tomato basil egg muffin cups from above

    Tomato-Basil Cheese Egg Muffin Cups are a protein-packed start to the day! Mini omelets, muffin tin omelets, egg muffins or egg muffin cups; no matter what you call them these little omelets made in a muffin pan are a perfect start to busy mornings. These mini frittatas are so easy to change up with your favorite ingredients!

    tomato basil egg muffin cups from above
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    tomato basil egg muffin cups from above

    If you love an omelet but never have time to make one, this low-carb breakfast recipe is a great option to solve that craving. Healthy egg muffin cups are a great way to have an easy breakfast idea on the ready any time. Perfect for meal prep and they can go from freezer to microwave too.

    They are often called egg muffins because they are made in a muffin pan (here is no flour in these easy egg muffins). This simple recipe is a perfect grab and go. Add this egg muffin cup recipe to your quick breakfast choices and healthy breakfast recipes list!

    Try our Air Fryer Frittata, Air Fryer Whites Bites and Tex-Mex Instant Pot Egg Bites too!

    Jump to:
    • What makes this skinny?
    • Recipe Ingredient Notes
    • How to make Egg Muffin Cups
    • How to customize these Muffin Tin Eggs
    • Variation Ideas
    • How to Store
    • How to Freeze
    • How to Reheat
    • More recipes you'll love!
    • Recipe

    What makes this skinny?

    This egg muffin cups recipe is delicious on it's own and you can customize it for your needs and favorite ingredients.

    • Baking these allows no excess fat is needed to cook them
    • Eggs are a great source of protein and a 2 egg muffins serving provides 13 grams of protein. Starting the day with protein keeps you full longer!
    • Using filling ingredients of vegetables gives a wonderful flavor with great nutrition and low calories
    • We used non-fat milk instead of a higher fat milk
    • Reduced fat cheddar cheese gives the breakfast egg muffin cups some cheesy flavor without breaking the calorie bank.

    Recipe Ingredient Notes

    egg muffin cups labelled ingredients.

    Eggs. Use 10 large fresh eggs.

    Non-fat milk. We used non-fat milk for calorie savings. You can use any fat content dairy milk.

    Cherry tomatoes. Cherry tomatoes or grape tomatoes can be used. Rinse, pat dry and slice or chop into small pieces. If you prefer larger tomato pieces slice as shown in the photos. Smaller pieces mix in more with the eggs; chop them for this. If substituting for a larger tomato use a roma tomato which is not as watery.

    Fresh basil. Using fresh basil gives a wonderful fresh herb flavor to the little crustless quiche breakfast muffins.

    Onion. Chop or dice the onion so it blends well with the egg mixture.

    Reduced fat cheddar cheese. We use reduced fat cheddar cheese for calorie savings. Any shredded cheese can be used even fat-free. Adjust nutritional info accordingly.

    egg muffin cups on plate.

    How to make Egg Muffin Cups

    STEP 1. Preparation

    Preheat oven to 350 degrees. Spray a 12-cavity muffin tin (or 2 6-cavity muffin tins) with non-stick cooking spray and place on a rimmed baking sheet.

    egg muffin cups recipes steps 1-4.

    STEP 2. Create the egg muffin mixture

    In a 4 cup glass measuring cup (this makes it easy to pour into the muffin pan) or mixing bowl, whisk together the eggs and milk (photos 1-2). Add the pepper and salt; whisk in (photos 3-4).

    Add the tomatoes, basil, onion and cheese (photos 5-7); stir in to the beaten eggs to combine. Evenly distribute in the prepared muffin tin (will fill to just below to the top of each cavity) (photo 8).

    egg muffin cups recipes steps 5-7.

    STEP 3. Bake

    Bake for 20-25 minutes until set (will rise and be puffy on top). Remove and allow to cool slightly (normal for them to deflate) (photo 9).

    egg muffin cups recipes steps 8-9.

    How to customize these Muffin Tin Eggs

    All you need to do to make this egg muffins recipe your own is to follow this formula:

    1. Use the same amount of eggs and milk as in the recipe
    2. Substitute different ingredients for the vegetables or add meat: ½ cup + ⅓ cup + ⅓ cup. The total amount of ingredients is slightly over 1 cup.
    3. Use ⅓ cup shredded cheese or swap in a different filling ingredient for the cheese.

    Variation Ideas

    Using egg whites. You can cut back on some of the full eggs and substitute the equivalent volume of egg whites to further reduce the calories.

    Ingredients Ideas.

    • Use your favorite veggies: red bell peppers, green bell pepper, green onions, spinach, leftover cooked broccoli.
    • Seasoning ideas: onion powder, garlic powder, Italian seasoning, red pepper flakes or hot sauce for some spicy heat.
    • Lean meat: diced ham, turkey, chicken, cooked ground turkey breakfast sausage or even a bit of crispy bacon.
    • Cheese: you can leave the cheese out all together or try reduced fat feta cheese, goat cheese or other reduced fat shredded cheese. Regular fat cheese works too but has more calories.
    egg muffin cups on plate from side.

    How to Store

    Store cooled egg muffins in an airtight container in the refrigerator for up to 3 days.

    How to Freeze

    It's easy to freeze these egg cups for a make ahead breakfast! Freezing them is a great time saver.

    • Line a rimmed baking sheet with wax paper or parchment paper.
    • Place fully cooled egg muffin cups on the prepared baking sheet with space in between.
    • Place into the freezer and allow them to fully freeze.
    • When frozen, place in a large freezer bag or freezer-proof airtight container. Place back in the freezer until use.

    Note: because they were individually frozen first, they should not stick together and can be removed individually when desired.

    How to Reheat

    Every microwave cooks slightly differently so monitor to ensure the eggs are cooked through and not over cooked. Adjust times as needed for your microwave.

    Chilled or thawed egg muffins: microwave for 30 seconds. Monitor the time as all microwaves cook differently.

    Frozen: they can be reheated directly from the freezer too. This should take 1-2 minutes.

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    Recipe

    tomato basil egg muffin cups.

    Tomato-Basil Egg Muffin Cups

    Weight Watchers Points1
    Click to track Weight Watchers Points
    Easy Egg Muffin Cups are mini omelets made in a muffin tin. Perfect for a grab-and-go breakfast or to freeze ahead for a protein-packed start to the day with no effort.
    5 from 126 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free, Low Calorie, Low Fat
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6 2 mini omelets per serving
    Calories: 140kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 10 large eggs
    • ¼ cup non-fat milk low fat milk can also be used
    • ⅛ teaspoon black pepper
    • ¼ teaspoon kosher salt
    • ½ cup diced cherry tomatoes
    • ⅓ cup diced fresh basil
    • ⅓ cup diced yellow onion
    • ⅓ cup shredded reduced-fat cheddar cheese

    Instructions

    • Preheat oven to 350 degrees. Spray a 12-cavity muffin tin (or 2 6-cavity muffin tins) with non-stick cooking spray and place on a rimmed baking sheet.
    • In a 4 cup glass measuring cup or mixing bowl, whisk together the eggs and milk. Add the pepper and salt; whisk in.
    • Add the tomatoes, basil, onion and cheese; stir to combine. Evenly distribute in the prepared muffin tin (will fill to just below to the top of each cavity).
    • Bake for 20-25 minutes until set (will rise and be puffy on top). Remove and allow to cool slightly (normal for them to deflate).

    Notes

    How to Store
    Store cooled egg muffins in an airtight container in the refrigerator for up to 3 days.
    How to Freeze
    It's easy to freeze these egg cups for a make ahead breakfast! Freezing them is a great time saver.
    • Line a rimmed baking sheet with wax paper or parchment paper.
    • Place fully cooled egg muffin cups on the prepared baking sheet with space in between.
    • Place into the freezer and allow them to fully freeze.
    • When frozen, place in a large freezer bag or freezer-proof airtight container. Place back in the freezer until use.
    Note: because they were individually frozen first, they should not stick together and can be removed individually when desired.
    How to Reheat
    Every microwave cooks slightly differently so monitor to ensure the eggs are cooked through and not over cooked. Adjust times as needed for your microwave.
    Chilled or thawed egg muffins: microwave for 30 seconds. Monitor the time as all microwaves cook differently.
    Frozen: they can be reheated directly from the freezer too. This should take 1-2 minutes.
    To change up these egg muffins:
    1. Use the same amount of eggs and milk as in the recipe
    2. Substitute different ingredients for the vegetables or add meat: ½ cup + ⅓ cup + ⅓ cup. The total amount of ingredients is slightly over 1 cup.
    3. Use ⅓ cup shredded cheese or swap in a different filling ingredient for the cheese.

    Nutrition

    Calories: 140kcal | Carbohydrates: 3g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 312mg | Sodium: 260mg | Potassium: 181mg | Fiber: 1g | Sugar: 2g | Vitamin A: 615IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 2mg
    tomato basil egg muffin cups from above
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutritional Coach and certified Weight Loss Specialist, writer/blogger, photographer, chief recipe developer and creator of Make It Skinny Please. She has been developing easy to make, well-tested recipes since 2010. Her slimmed down recipes using real food ingredients bring excitement to the dining table and never taste like 'diet food'. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

      5 from 126 votes (114 ratings without comment)

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      Recipe Rating




    1. Kim says

      June 16, 2022 at 10:46 am

      5 stars
      I made these for my husband who is a huge tomato lover. He absolutely loved this recipe so I made a second batch to freeze. So good! Thanks for a great recipe.

      Reply
    2. Agnes says

      June 16, 2022 at 10:21 am

      Delicious. The perfect make ahead breakfast! Keeps you full for a while.

      Reply
    3. Eden says

      June 16, 2022 at 9:52 am

      5 stars
      These were so fun to make and good! Easy for brunch too and we ate them up. They were super flavorful!

      Reply
    4. Jessica says

      June 16, 2022 at 9:50 am

      5 stars
      I'm so excited that I found these! I needed something else for our low carb diet and these were absolutely delicious. Thank you!

      Reply
    5. CP says

      June 16, 2022 at 8:33 am

      5 stars
      Just made for breakfast and they were so so good. Perfect bites.

      Reply
    6. Samantha says

      June 15, 2022 at 11:03 am

      5 stars
      Love the easy step by step photos to follow along with! Thank you for sharing all the details for this delish recipe.

      Reply
    7. wilhelmina says

      June 15, 2022 at 9:06 am

      5 stars
      I love how easy and delicious these breakfast muffins are. They are great for a brunch spread too, or even as a hearty appetizer. Delicious!

      Reply
    8. Nic says

      June 15, 2022 at 8:13 am

      5 stars
      Okay these eggs were so delicious. The cherry tomatoes and basil.. wow, I love basil and definitely entered breakfast heaven. Thanks for a great recipe!

      Reply
    9. Dana says

      June 15, 2022 at 7:59 am

      5 stars
      These are such a great on-the-go brekky or snack throughout the day. Even working remote, these little pick-me-ups are hella important!

      Reply
    10. Dannii says

      June 15, 2022 at 7:08 am

      5 stars
      We love egg muffins. Perfect for a breakfast on the go.

      Reply
    11. Kathryn says

      June 15, 2022 at 6:59 am

      5 stars
      These egg muffins made the most delicious on-the-go breakfast! I'll be making another batch of these next week too!

      Reply
    12. Casey says

      June 15, 2022 at 6:29 am

      5 stars
      I just LOVE LOVE having these around for a quick breakfast or snack! This tomato basil version is DELISH and so easy to make!

      Reply
    13. Sara T says

      June 15, 2022 at 5:57 am

      5 stars
      Exactly what I was looking for for my meal prep! Great recipe, thank you!

      Reply

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    Welcome! I’m Toni. I'm a Certified Nutrition Coach and NASM certified Weight Loss Specialist. I'm excited to share Classic Recipes made more calorie friendly using real food!

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