Egg Muffins


Elevate your breakfast game with our delectable Egg Muffins – a delightful combination of convenience, nutrition, and irresistible taste. These savory, protein-packed bites are not only easy to prepare but also offer the perfect solution for those hectic mornings when time is of the essence. Packed with essential nutrients, these muffins are your ideal grab-and-go breakfast companions.

Why You Should Make Egg Muffins:

Health Benefits:

These muffins are a healthy breakfast choice, naturally gluten-free, and low in carbs.

Loaded with protein from the eggs, they provide a satisfying and nutritious start to your day.

Versatility in Ingredients:

The recipe allows for creative flexibility, making it an excellent way to use up various leftovers, including veggies or meats.

From bell peppers and onions to mushrooms, broccoli, spinach, and tomatoes, the possibilities are endless.

Perfect for Meal Prep:

Embrace the convenience of meal prep by making these muffins in advance. Store them and reheat throughout the week for a quick and hassle-free breakfast.

Ideal for those busy mornings when time is of the essence.

Versatile Serving Options:

Enjoy the egg muffins on their own or sandwiched between slices of toast for a delightful breakfast sandwich experience.

Ingredients Needed:

Large whole eggs

Salt and black pepper (customize with additional seasonings, herbs, or parsley)

Bell peppers and diced onions (experiment with mushrooms, broccoli, spinach, or diced tomatoes)

Ham, sausage, or bacon

Sharp cheddar or your preferred cheese (Pepper Jack or Monterey Jack also work well)

How to Make Egg Muffins:


Preheat the oven to 350°F and generously grease a muffin tin with nonstick spray to prevent sticking.

Mixing and Pouring:

Crack the eggs into a large bowl and whisk thoroughly. Add milk, veggies, and cheese, gently stirring the mixture.

Filling the Muffin Tin:

Evenly pour the mixture into the muffin tin, topping each with a sprinkle of cheese for an extra savory touch.


Bake for 20-25 minutes until the eggs are cooked through, and a golden brown edge forms.

Cooling and Serving:

Allow the muffins to cool for 5 minutes, then use a knife to loosen each muffin before serving.

Tips for Success:

For watery veggies like mushrooms, pre-cook them briefly to remove excess moisture.

Ensure thorough greasing of the muffin tin or opt for silicone or parchment liners to prevent sticking.

Fill the muffin cups about ¾ full to accommodate puffing during baking.

Use a butter knife along the edges for easy removal.

Storing, Freezing, & Reheating Egg Muffins:

Refrigerate for up to 5 days after baking.

Freeze for up to 3 months in an airtight container or freezer bag.

Reheat thawed muffins in the microwave for 40 to 60 seconds, adjusting for multiple muffins or reheating from frozen.

Egg Muffins

Recipe by admin
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Course: BreakfastCuisine: American


Prep time


Cooking time




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Simple and Satisfying Egg Muffins Recipe.


  • 10 large eggs

  • ½ teaspoon black pepper

  • ¼ teaspoon salt

  • ¼ teaspoon garlic powder (optional)

  • 1 ½ cups diced ham or 8 slices bacon, cooked & crumbled or ½ lb sausage, browned

  • ½ red bell pepper, diced

  • 3 tablespoons white onion, minced, or 2 green onions, thinly sliced

  • 1 cup shredded cheddar cheese or your favorite blend of shredded cheese

  • ½ cup shredded mozzarella cheese


  • Preheat the oven to 350°F.
  • In a medium bowl, whisk eggs, salt, and pepper until well combined.
  • Spray a muffin pan thoroughly with cooking spray or line with silicone or parchment liners.
  • Divide red pepper, onion, ham/bacon/sausage, and cheese over 12 wells.
  • Pour the egg mixture over the cheese mixture.
  • Bake for 22-25 minutes or until set.
  • Let rest for 3 minutes. Run a butter knife along the edges to release the muffins and remove them from the muffin tin.
  • Serve warm or let cool completely and refrigerate or freeze.

Nutrition Facts

  • Calories: 128kcal
  • Carbohydrates: 1g
  • Protein: 11g
  • Fat: 9g
  • Cholesterol: 158mg
  • Sodium: 379mg
  • Potassium: 77mg
  • Sugar: 1g

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