Gluten-Free Egg Cups – Easy, Healthy Breakfast On The Go

These gluten-free egg cups are simple to make, taste great, and can be customized for your favorite tastes. The recipe makes individual-sized portions that are great for breakfast on the go.

The portions are made in muffin tins and combine fresh herbs with eggs, luncheon meat, nutritious vegetables, and shredded cheese.

If you are looking for an easy breakfast to start your day, you’ve come to the right place!

Follow the steps below to make these healthy egg muffins. 

Ingredients for these gluten-free egg cups

To make these egg muffins, you’ll need these ingredients:

• 12 large eggs
• 12 slices of luncheon meat (ham, turkey, or other thinly sliced meats)
• 1 teaspoon each of basil, tarragon, and oregano
• 1 teaspoon of Kosher salt
• Dash of cracked black pepper
• 2 tablespoons of mushrooms, chopped
• 2 tablespoons of onions, diced
• 2 tablespoons of sweet peppers, diced
• 1 ½ cups of shredded cheese

How to make these gluten-free egg muffins

This recipe could not be easier to make.

Start by preheating the oven to 350ºF—180ºC.

Spray the wells of your muffin tins with some cooking spray.

Place a slice of luncheon meat in the well of each muffin tin cavity. (Sliced turkey, ham, or beef all work well).

Drop an egg into the cavity on top of the meat layer, being careful not to break the yolk.

Next, add the fresh herbs. I wanted to experiment with flavors, so I added oregano to four wells, tarragon to four, and basil to four, and then sprinkled Kosher salt and cracked black pepper on each.

Now it’s time to add some nutritious vegetables. Sprinkle the chopped mushrooms, sweet peppers, and onions on the eggs. (Any vegetables work well here, as long as they are finely chopped.)

You can add the vegetables mixed to each muffin cup, or put them individually to have a mix of egg muffin flavors.

Next, sprinkle on some of your favorite shredded cheese. This recipe is very versatile—Cheddar, mozzarella, Colby Jack, or any shredded cheese all work fine.

Pop the muffin tins into the preheated oven for 20 -25 minutes, depending on how firm you like your yolk.

The muffin cups are done when they feel somewhat firm to the touch. The longer you cook them, the harder the yolk will be.

Serve these egg muffins with some fresh fruit and a sliced avocado for a healthy and hearty gluten-free breakfast.

To make morning prep easier, make them the night before and store them in the fridge. Then, reheat the egg muffins in the microwave the next morning for about 30 seconds.

The gluten-free egg cups are full of protein, low in carbs, and loaded with vitamins and minerals.

How is this for an easy start to your day? These muffins are so tasty! Who says gluten-free cooking has to be boring or difficult to make?

For more breakfast ideas, check out these tasty breakfast recipes, and be sure to have a look at my gluten-free breakfast hash browns.

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🥚✨ Start your day right with customizable gluten-free egg cups — protein-packed, easy to make, and perfect for busy mornings! Add your favorite fillings & heat-and-eat all week! 😋🌶️🥬 👉 Get the easy breakfast recipe on The… Share on X

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Admin note: This article for gluten-free egg muffins first appeared on the blog in January 2015. This post has been updated with new photos, a printable recipe card with nutritional information, and a slideshow video with breakfast recipes to try.

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