Sour Cream & Chives Egg Muffin Cups

Egg Cups baked in a muffin tin for an easy grab-and-go meal. Spruce up your eggs with creamy sour cream, cheese, and chives for a simple low-carb breakfast! Make these in advance and enjoy them all week long for a quick and nutritious meal or add to your brunch menu!

If you are looking for another brunch menu item be sure to consider these Healthy Scrambled Eggs Recipes too.

A stack of egg cups on a white plate ready to be eaten.

Egg Muffin Cups

I usually eat my breakfast at work unless I’m lucky enough to start my morning with one of my favorite smoothies.

In that case, I’ll sip my breakfast in a cup as I drive. You see, I love to sleep.

Sometimes more than I love to eat, so I push the sleep limit EVERY single morning.

Ahhh, just ONE more minute and I’ll get up… My procrastination and love for zzzz’s leaves me seconds to pack a breakfast and lunch for my day.

These Egg Muffin Cups along with my Spinach Egg Bake Recipe are an attempt to get me organized, well-fed, and an extra minute of sleep.

It’s good to plan don’t you think?

My strategy is simple. Make the Egg Muffin Cups during the weekend, partake and share, then have the remaining egg cups ready to go during my work week.

It worked well and was brilliantly executed through Tuesday, then they were all gone!

My next plan is to make more, freeze some, and not share?!

Two serving plates filled with egg muffin cups made with sour cream and chives.

Low Carb Egg Muffin Cups

These egg muffins are rich, creamy, and naturally low-carb. No addition of flour or any leavening agents.

There is a lot of flexibility when making egg cups. Most days I whip it up with just the sour cream, cheese and chives.

Other days Some days I clear out my vegetable drawer chopping a variety of goodies to add to these cups.

With only 1 carb each and under 100 calories, these muffins are a low-carb and keto dieter’s delight!

Ingredients to make sour cream and chives egg cups.

Ingredients for Egg Muffin Cups:

  • First, be sure you have eggs – obviously!
  • Sour Cream – give this a rich and creamy flavor. I use full fat, but you can use low fat if you prefer.
  • Chives – fresh is best
  • Half and half – heavy cream or any milk can be used.
  • Parmesan cheese
  • Seasonings: salt, Italian seasoning

Want to mix it up a bit more? Root through your vegetable drawer and add about three cups of whatever you have.

Zucchini, onion, spinach, and red peppers are a great combination and often stocked in my refrigerator.

In addition, ramp it up and include about a cup of cooked sausage or bacon to the egg mixture.

Tools Needed

To make these muffin cups you will need the following tools:

  • Muffin Tin
  • Mixing bowls
  • Measuring tools
Top view of three plates filled with egg cups ready to eat.

Let’s Get Cooking

Ready to put these babies together? Let’s do this!

Step 1 – Whisk ingredients together

Whisk the eggs then mix in the sour cream, seasonings, and cheese with the half and half. Incorporate all the ingredients together.

At this point, you may add additional ingredients if you choose.

Step 2 – Prepare muffin tin

Lightly grease the muffin tin with cooking spray or butter. Fill each tin halfway (1/4 -1/3 cup) with egg mix.

Step 3 – Bake Egg Cups

Heat oven to 375°F. Place filled tin muffins in the oven and bake for 15 minutes. Note that the eggs will puff up, then deflate as it cools.

A muffin tin with baked egg cups.

Can I Use Egg Whites In Place Of Whole Eggs

Yes. You can use egg whites only, but you will need about 2 1/2 cups of the whites to fill all twelve muffin tins.

How To Store Muffin Cups

Let the egg cups cool completely before placing them in an airtight container. According to the USDA, leftover hard-cooked eggs should be refrigerated and eaten within 7 days.

To reheat in the oven, place on a baking sheet in the oven at 350°F for 10 minutes.

To reheat in the microwave, place on a microwave-safe plate and cook on high for 20-30 seconds.

Egg bites with additional brunch entrees.

Meal Prep Idea

These are great to make as meal prep for the week for a quick breakfast option or to make if you are feeding a large group of people and you want to have eggs portioned out easily.

In addition, these are great to put on an english muffin or Low Carb Cheddar Biscuit to make a breakfast sandwich or to eat on the go.

How To Freeze Egg Muffin Cups

You can also freeze these egg bites once cooled completely for up to three months in an airtight container or freezer bag.

To enjoy frozen egg bites reheat in the microwave for about 30 seconds to one minute depending on the wattage of the microwave.

A white plate filled with egg bites ready to be enjoyed.
Egg Muffin Cups with veggies and sausage! Make these for a nutritious breakfast on the go. #egg #breakfast #healthy | www.thefoodieaffair.com
Egg Muffin Cups Photo From 2013

This recipe was first shared March, 2013. I have since updated the post with new photos and additional helpful details, October 2020.

A muffin tin with baked egg cups.

Egg Muffin Cups

Egg muffin cups are an easy breakfast meal for on the go or when you want to clean out the refrigerator of those delicious vegetables.
5 from 9 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Egg Muffin cups, Egg Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Servings
Calories: 82kcal
Author: Sandra Shaffer

Ingredients

  • 6 Eggs
  • ½ Cup sour cream
  • 1 Tablespoon chives
  • ½ Cup Half and Half
  • ½ Cup Shredded parmesan
  • 1 Tablespoon Italian Seasoning
  • 1 teaspoon Salt

Instructions

  • Preheat oven to 375°F degrees and spray a muffin tin with non-stick cooking spray or lightly grease with butter.
  • In a medium mixing bowl either whisk by hand or use a hand mixer to beat all ingredients well.
  • Pour into the muffin tin filling the cups halfway, this should be about ¼ to ⅓ of a cup in each well.
  • Place the muffin tin in the oven and bake for 15 minutes. Your egg cups may puff up over the top of the muffin cups, but they will shrink back down some once you take them out and they cool.
  • Remove the egg cups from the oven when done baking and allow to cool if storing to eat later, otherwise serve warm.



Notes

When adding addition ingredients, divide egg mixture into two bowls if you want different flavored egg muffins. I put sausage in one half and all vegetable in the other half.
(2013) version with egg whites.
6 eggs, beaten
1 carton (16 oz.) egg whites
salt and pepper to taste
1 teaspoon italian seasoning
3- 3 1/2 cups of filling, sautéed (I used 1 cup chopped zucchini, 1/2 cup chopped onion, 1/2 cup red pepper, 1/2 cup baby spinach, 1 cup cooked sausage.

Nutrition

Serving: 1g | Calories: 82kcal | Carbohydrates: 1g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 105mg | Sodium: 278mg | Sugar: 1g

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

Looking for another meal prep idea? Give these Savory Keto Muffins and Instant Pot Egg Bites a try!

Instant Pot egg bites are delicious protein packed breakfast or snack for on the go! This economical version of egg bites is often found at Starbucks. #eggbites #breakfast #instantpot #healthy

PIN TO YOUR BREAKFAST, BRUNCH, LOW CARB AND KETO BOARDS

Simple and delicious eggs made in a tin muffin pan. These eggs make a great breakfast for on the go or brunch entree. Perfect meal for low carb and keto followers these are only 1 net carbs each!

Hugs Sandra Signature

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15 Comments

  1. Pingback: Saturday Sampler 2 «Dizzy Busy and Hungry!
  2. I love how these can be customized to whatever you like or whatever is in the fridge! They look super-yummy. And I am all for any strategy that allows me a few extra minutes of sleep in the morning! I can’t wait to try these!

  3. Can you give calorie and carb counts? Also, can I only use egg whites? seems like it could be good for my diet!

    1. Hi Barbara, I really don’t know the nutritional value of each muffin. It’ll vary depending on the ingredients you add. There are several online recipe nutrition calculators like My Fitness Pal and Nutritiondata.self.com. that you can use to get a good estimate. You can use only egg whites. They may not be as fluffy, but they will taste just as good!

  4. This is a great recipe to have on hand, especially when we start receiving our produce delivery next month. Love how portable they are. I think these would be perfect to serve to our house guests we’re expecting in May. 🙂

  5. I’m sitting here on a full stomach getting hungry just reading the recipe and looking at the pictures. Looks like a great way to start the day!!!