Breakfast Egg Muffins

Why You’ll Love This Recipe

Breakfast Egg Muffins are a quick, protein-packed, and customizable way to start your morning. These mini frittata-style bites are perfect for meal prep, easy to reheat, and great for on-the-go breakfasts. Loaded with eggs, cheese, and your favorite mix-ins, they’re satisfying, low-carb, and family-friendly.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

eggmilk or creamshredded cheese (cheddar, mozzarella, or your choice)chopped vegetables (bell peppers, spinach, onions, tomatoes)muffin tin spray or olive oiloptional: cooked bacon, sausage, or hamsaltblack pepper

directions

Preheat your oven to 375°F (190°C) and grease a muffin tin with spray or oil.

In a large bowl, whisk together eggs, milk or cream, salt, and pepper.

Stir in shredded cheese and chopped vegetables or meats.

Pour the mixture evenly into the muffin cups, filling each about 3/4 full.

Bake for 18–22 minutes, or until the egg muffins are set and lightly golden.

Let cool for a few minutes before removing from the tin.

Serve warm or allow to cool completely for storage.

Servings and timing

This recipe yields approximately 12 muffins.Preparation time: 10 minutesBaking time: 20 minutesTotal time: 30 minutes

Variations

Add jalapeños or hot sauce for a spicy version.

Use egg whites or a mix of whole eggs and whites for a lighter option.

Swap cheese types for different flavor profiles.

Make vegetarian with just veggies or load up on your favorite breakfast meats.

Add fresh herbs like chives, basil, or parsley for extra flavor.

storage/reheating

Store egg muffins in an airtight container in the refrigerator for up to 5 days.Freeze for up to 2 months and reheat in the microwave for 30–60 seconds or in a toaster oven until warmed through.

FAQs

Can I make these dairy-free?

Yes, skip the cheese and use non-dairy milk or omit milk entirely.

Can I use silicone muffin cups?

Absolutely—they work great for easy release and cleanup.

Do they puff up a lot?

They will puff while baking and settle slightly as they cool.

Can I prep them ahead?

Yes, make a batch and store for quick breakfasts throughout the week.

Are they keto-friendly?

Yes, especially if you avoid starchy vegetables and use full-fat cheese.

Can I add potatoes?

You can, but pre-cook them to ensure they’re tender.

How long do they last?

Up to 5 days in the fridge, or freeze for longer storage.

What’s the best way to reheat?

Microwave for 30 seconds or warm in a 325°F oven until heated through.

Can kids eat them?

Yes, they’re soft, customizable, and great for little hands.

Can I mix the ingredients the night before?

Yes, store the egg mixture in the fridge and pour into muffin cups in the morning.

Conclusion

Breakfast Egg Muffins are an easy, nutritious, and versatile breakfast solution that fits perfectly into busy lifestyles. Whether you prep them for the week or whip them up fresh, they’re a tasty, mess-free way to enjoy eggs and veggies any day of the week.

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