Egg Muffins

Overview

A quick, make-ahead savory breakfast that’s perfect for busy mornings, lunchboxes, or protein-packed snacks. Light, customizable, and easy to bake — these egg muffins are a Pinterest-friendly favorite.

introduction

Egg Muffins are tiny, portable omelets baked right in a muffin tin — simple, satisfying, and great for meal prep. If you love make-ahead breakfast bites, try our take on cinnamon sugar French toast muffins for a sweet morning option. This recipe is approachable for cooks of any skill level and adapts easily to what you have on hand.

Why You’ll Love This Egg Muffins :

• Ready in about 30 minutes — fast weekday breakfasts.
• Meal-prep friendly: make a batch and refrigerate or freeze.
• Flexible: swap veggies, cheeses, or herbs to suit taste.
• Kid- and lunchbox-approved bites that reheat well.
• High in protein and great for low-carb meal plans.

Ingredients Needed :

Eggs & Dairy

• 6 large eggs
• 1/4 cup milk

Vegetables

• 1/2 cup chopped bell peppers
• 1/2 cup chopped spinach

Cheese

• 1/2 cup shredded cheddar cheese

Seasoning

• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Step-by-Step Instructions :

1. Preheat the oven to 350°F (180°C) and grease a muffin tin with non-stick cooking spray.
2. In a large mixing bowl, crack the eggs and whisk them together with the milk until well combined.
3. Add in the chopped bell peppers, chopped spinach, shredded cheddar cheese, salt, and black pepper. Stir everything together until evenly distributed.
4. Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
6. Remove from the oven and let them cool slightly before using a knife to loosen the edges and remove the egg muffins from the tin.
7. Serve the egg muffins warm and enjoy!

Serving Suggestions Egg Muffins

Serve warm with a side salad or wrapped in a warm tortilla for a quick breakfast burrito. They pair perfectly with whole-grain toast, fresh fruit, or a dab of salsa. For more make-ahead breakfast ideas and protein-packed muffin inspo, check the helpful protein muffins guide.

Tips for Success Egg Muffins

• Don’t overfill the cups: fill about 3/4 full so muffins rise without spilling.
• Mix-ins: precook watery vegetables (like mushrooms or zucchini) to avoid soggy muffins.
• Even cooking: rotate the muffin tin halfway through baking if your oven runs hot.
• Storage: refrigerate for up to 4 days or freeze in a single layer, then transfer to a bag for up to 3 months.
• Egg-free alternative: if you need an egg-free protein option for meal prep, consider recipes like these meatballs without eggs.

variation

• Southwest: add diced jalapeño, cumin, and pepper jack cheese.
• Mediterranean: swap spinach for chopped roasted red pepper and use feta and oregano.
• Bacon & cheddar: fold in cooked bacon pieces for extra savory flavor.
• Dairy-free: use a dairy-free milk and omit cheese or use a plant-based shredded cheese.

FAQs

Q: Can I make these ahead and reheat?
A: Yes — refrigerate up to 4 days or freeze up to 3 months. Reheat in the microwave for 30–60 seconds (from fridge) or 1–2 minutes (from frozen).

Q: Can I use egg whites only?
A: Absolutely — swap whole eggs for egg whites, but the muffins will be lighter and less rich. Use about 1 cup egg whites for 6 large eggs.

Q: How do I prevent soggy bottoms?
A: Avoid watery mix-ins and drain or sauté vegetables first. Also, don’t overfill muffin cups so steam can escape while baking.

Q: Can I double the recipe?
A: Yes — double the ingredients and bake on two trays, rotating them halfway through for even cooking.