Easy to make and perfect for meal prep, these Breakfast Egg Muffins are packed with protein, cheese, and healthy veggies. Customize them to suit your tastes!
At my house, breakfast on weekdays is almost always a rush. We have places to be, and things to take care of. Eating a healthy meal in the morning isn’t always high on the list of priorities.
For this reason, I absolutely love breakfast recipes that I can make ahead of time, like these easy Egg Muffins! Not only can I have them prepped and ready in the fridge, but they reheat in the microwave in just 30 seconds.
Breakfast has never been easier, faster, and healthier!
I often make sweeter breakfast options that are grab-and-go friendly, like my baked oatmeal cups, morning glory muffins, and strawberry scones, but these savory egg muffin cups are a protein-packed breakfast.
There are 7 grams of protein and a serving of veggies in each one.
I just feel better when I have a hearty, healthy breakfast in the morning! As written, this recipe is made without flour, gluten-free, vegetarian, low-carb, and easy to modify if you need it to be dairy-free too.
Egg Muffin Recipe Highlights
- No-Fail Recipe – You may have tried to make egg muffins before and ended up with a pan of eggs that you couldn’t remove from the muffin tin. I am right there with you! The good news is that I figured out the trick to making egg muffins that don’t stick: It’s all about using a flexible silicone muffin pan or silicone liners.
- Perfect for Meal Prep – This recipe makes 12 egg muffins, which is enough for 2 people for the whole workweek, or 4 people for a few days! If you don’t think you’ll need that many, you can also freeze egg muffins, or reduce the recipe to make just 6 at a time.
- Versatile Recipe – I’m showing you how to make egg muffins with cheddar cheese and a variety of fresh veggies, but you don’t have to stick with that! Try other add-ins such as cooked bacon, sausage, or ham. Change out the type of cheese to use up what’s in your fridge, and only include the veggies you really enjoy.
Key Ingredients
Here’s what you need to make easy breakfast egg muffins with cheese, veggies or your favorite mix-ins:
Complete list of ingredients and amounts can be found in the recipe card below.
- Eggs: 10 large eggs fill the muffin pan up perfectly, along with the mix-ins.
- Milk: Just a splash helps to make the eggs rich and creamy. Replace the milk with unsweetened almond or oat milk if you like.
- Cheese: While you can technically make egg muffins without cheese, adding it helps to bind all of the ingredients together and adds delicious flavor. I’m using shredded white cheddar cheese here.
- Vegetables: A mix of chopped spinach, tomatoes, red bell peppers, and mushrooms is my favorite! There’s no real need to cook the vegetables ahead of time, as they will cook in the muffins.
- Seasonings: Salt, black pepper, garlic powder and onion powder give these eggs a delicious savory flavor. Adjust the seasonings however you’d like to!
- Cooking Spray: You will need this to grease the inside of your silicone muffin pan. Feel free to use an aerosol type, or spray olive oil or avocado oil using an oil mister.
How To Make Egg Muffins
Start by preheating the oven to 350°F (180°C), or 160°C if using a fan oven. Have all of your veggies chopped and ready to go.
Tip!
Avoid letting the egg muffins brown! As soon as you see this happening, they’re ready to pull out of the oven. Browned eggs don’t taste very good and will generally be overcooked.
Recipe Tips
- Don’t overmix the eggs. Too much air in the eggs will turn into bubbles and empty spots in your egg muffins.
- For extra protein, replace the milk with the same amount of cottage cheese.
- Replace the cheese and veggies with whatever you have on hand. In total you should have ½-1 cup of cheese and 2½ cups of veggies. Feel free to swap out the vegetables for cooked bacon, ham, or sausage too.
- I highly recommend using a silicone muffin pan to make baked eggs. I tried many, many times to make these work in a regular metal muffin tin, and was unsuccessful. You can also line a normal muffin tin with reusable silicone muffin liners.
- Serving size: I listed the serving size as 1 egg muffin, but generally I like to have two of these mini frittata as my breakfast. You can decide how many scrambled egg muffins are right for you to enjoy!
How to Store or Freeze Egg Muffins
After they’ve cooled, store your breakfast egg muffins in an airtight container in the fridge. They will stay fresh for up to 3-4 days.
For longer storage, keep these in the freezer! Be sure to seal them in a zipper bag with as much air removed as possible. They will freeze for up to 3 months.
To reheat, thaw overnight in the fridge if needed. In the morning, microwave for 30-60 seconds and you’re ready to go.
Egg Muffin Variations
As I have already mentioned, the flavors and ingredients that you add to your egg muffins are up to you, and the varieties you can come up with are pretty much endless!
Cheeses: Make scrambled egg muffins with mozzarella, feta, goat cheese, or pepperjack.
Vegetables: Try fresh veggies like shredded carrot, steamed broccoli, or caramelized onions. Jalapenos are also a great idea and will add a little bit of heat.
Meat: Any kind of breakfast meat will be delicious, just make sure that it is fully cooked first. Add in chopped bacon, diced ham, or sliced breakfast sausage.
Extras: Fresh herbs such as parsley or chives, a bit of hot sauce, or some homemade basil pesto.
Recipe FAQs
Can I make egg muffins in a metal muffin tin?
Technically, I think that you can, but I don’t recommend trying it. In every one of my tests using a metal muffin pan, the eggs stuck, no matter how much oil I greased the pan with. Instead, use a silicon pan or silicone muffin liners. The eggs will pop right out!
Why are my egg muffins soggy?
Adding too many wet ingredients can cause soggy egg muffins. I enjoy the texture of fresh tomatoes in these, but you may want to leave them out if you’re worried about a soggy texture.
Do I need to cook vegetables before adding them to eggs?
In most cases, like when making a veggie omelet, I do suggest pre-cooking the vegetables before adding them to the eggs. Here, I don’t find that it’s always necessary since the veggies cook along with the eggs in the oven.
Why are my egg muffins collapsing?
This can happen if they are baked at too high of a temperature. The eggs will rise too high and then deflate as they cool. Next time, reduce your oven temperature by 20 or 25 degrees.
Make breakfast ahead of time with this easy recipe for breakfast egg muffins! Save this recipe – I’m sure it will become one you want to make over and over again.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Breakfast Egg Muffins
Equipment
- Silicone muffin pan 12 cups
- Large mixing bowl
Ingredients
- 10 large eggs
- ½ cup (120 ml) milk
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 small red bell pepper diced
- 1 cup fresh spinach lighty packed, chopped
- ½ cup cherry tomatoes quartered
- ½ cup cheese cheddar or feta
Instructions
- Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Spray a nonstick muffin pan with cooking spray and set aside.
- In a large bowl, whisk together eggs, milk, salt, garlic powder, onion powder, and black pepper until well combined. Do not overmix the egg mixture.
- Divide the vegetables and cheese you are using between muffin cups, then pour the egg mixture to cover almost all the way full.
- Bake in the oven for 18-20 minutes or until the egg muffins puff up and slightly start to brown (do not let them brown). Remove from the oven, and allow to cool for 5 minutes then remove from the muffin pan and serve.
Notes:
- Avoid overmixing the eggs. Too much air in the eggs will turn into bubbles and empty spots in your egg muffins.
- For extra protein, replace the milk with the same amount of cottage cheese.
- Replace the cheese and veggies with whatever you have on hand. In total you should have ½-1 cup of cheese and 2½ cups of veggies. Feel free to swap out the vegetables for cooked bacon, ham, or sausage too.
- I highly recommend using a silicone muffin pan to make baked eggs. I tried many, many times to make these work in a regular metal muffin tin, and was unsuccessful.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Anita says
Perfect delicious grab n go protein punch!!!
I was in such a hurry that I forgot most ingredients haha and it was till so incredibly yummy! Eggs, cottage cheese (instead of milk), ham and cheese. like I said I forgot everything else haha!
They still were scrumptious! note to self, next time to put muffin tin ontop of cooking sheet while baking… took 30 min.
Ive loved all your recipes! You’re my go to for meal planning!
Diana says
Love that they still turned out great even with the missing ingredients, Anita! Cottage cheese sounds like a tasty swap. Thanks for your kind words – I’m so glad my recipes are part of your meal planning!