If you’re anything like me, mornings can be… hectic. There’s laundry waiting, a dog to walk, emails piling up, and in the middle of that chaos, I still want something warm and homemade on the table. That’s how these breakfast egg muffins became my go-to solution. They’re simple to whip up, packed with flavor, and ideal for meal prep.
The first time I made them, I just threw in leftover veggies and cheese from the fridge. My husband took one bite, looked at me, and said, “We need these every morning.” And so it began. Now, I make a batch every week, and let’s just say they don’t last long.
Let’s dive into why these little egg cups are about to become your breakfast obsession.
Table of Contents
Why You’ll Love This Recipe
Meal Prep Gold
One of the best things about these egg muffins is how well they store. Whether you’re running late or planning ahead, you’ll appreciate how easily they reheat without losing flavor or texture. They’re freezer-friendly too, just like this cozy pumpkin baked oatmeal, another morning lifesaver.
Customizable & Crowd-Pleasing
Spinach, bacon, cheese, bell peppers, mushrooms; this recipe works with what you have. Want to go low-carb? Add extra veggies. Prefer something richer? Load up on cheese and sausage. Much like my cottage cheese breakfast muffins, they adapt beautifully to every taste or diet.
Breakfast Egg Muffins Recipe
These breakfast egg muffins are easy to make, customizable with your favorite ingredients, and perfect for meal prep.
- Total Time: 35 minutes
- Yield: 6 muffins 1x
Ingredients
6 large eggs
¼ cup milk
Salt and pepper to taste
1 cup diced veggies (spinach, onion, bell pepper)
½ cup shredded cheese
½ cup cooked bacon or sausage (optional)
Instructions
1. Preheat oven to 375°F and grease a muffin tin.
2. Whisk eggs, milk, salt, and pepper.
3. Add chopped veggies, meat, and cheese.
4. Pour mixture evenly into muffin cups.
5. Bake 20–25 minutes until centers are set.
6. Cool slightly before serving.
Notes
Use silicone liners to prevent sticking.
Store in fridge for up to 5 days.
Freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 1g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 140mg
Ingredients
Here’s what you’ll need to get started. You can adjust the add-ins to your liking:
| Ingredient | Amount |
|---|---|
| Large eggs | 6 |
| Milk | ¼ cup |
| Salt & pepper | To taste |
| Diced veggies (onion, spinach, bell pepper) | 1 cup total |
| Shredded cheese | ½ cup |
| Cooked bacon or sausage (optional) | ½ cup |
These quantities make about 6 muffins. Double the batch for a full week’s worth of breakfasts!
How to Make It
Making these egg muffin cups is as easy as whisk, pour, and bake.
- Preheat your oven to 375°F. Lightly grease a muffin tin or use silicone liners for no sticking.
- In a large bowl, whisk together eggs, milk, salt, and pepper.
- Stir in your chopped veggies, cheese, and cooked meat.
- Pour evenly into the muffin cups, filling each about ¾ of the way.
- Bake for 20–25 minutes or until the centers are set.
Let them cool slightly before removing from the pan. Much like my air fryer breakfast roll-ups, these are perfect straight out of the oven or reheated the next day.
Tips and Variations
Storage Tips
These egg bites will keep in the fridge for up to 5 days in an airtight container. For longer storage, freeze them individually and thaw overnight in the fridge or microwave in 30-second bursts.
Flavor Twists
- Tex-Mex: Add chopped jalapeños, pepper jack cheese, and a dash of taco seasoning.
- Italian: Use basil, tomato, and mozzarella.
- Vegetarian: Skip the meat and add mushrooms, spinach, and cheddar.
- High-Protein: Mix in cottage cheese like in these protein-packed muffins.
Frequently Asked Questions
Can I freeze breakfast egg muffins?
Yes! Once baked, let them cool completely. Wrap individually and freeze in a zip-top bag. Reheat in the microwave for 30–45 seconds.
Do I have to use a muffin tin?
A muffin tin gives them their classic shape, but you can also use ramekins or a mini loaf pan. Just adjust bake time slightly.
What veggies work best?
Bell peppers, spinach, mushrooms, onions, and even leftover zucchini like in zucchini carrot muffins work beautifully. Avoid watery veggies like tomatoes unless deseeded.
How do I keep them from sticking?
Use silicone liners or spray your tin well. Let them cool before removing to avoid tearing.
Final Thoughts
These breakfast egg muffins are your new secret weapon for busy mornings. They’re tasty, customizable, and incredibly convenient. Whether you’re feeding a crowd or meal prepping for the week, they’re as practical as they are delicious. Much like my go-to easy croissant sandwich, they prove that breakfast doesn’t have to be complicated to be comforting. So go ahead, crack a few eggs and start your morning with a win.
For more easy and satisfying recipes, don’t hesitate to join me on Pinterest – where good food meets great company!
