Why You’ll Love This Recipe

Breakfast Egg Muffins are a quick, protein-packed, and customizable breakfast option perfect for busy mornings. Made with eggs and your favorite mix-ins like vegetables, cheese, and meats, they’re baked in a muffin tin for easy portioning and meal prep. These savory muffins are low-carb, gluten-free, and ideal for a grab-and-go start to your day.

ingredients

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

eggsmilkcheddar cheesebell peppersspinachonionscooked bacon or sausage (optional)saltpeppernonstick cooking spray

directions

Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with nonstick cooking spray.

In a large bowl, whisk together the eggs and milk until well combined.

Stir in the chopped vegetables, cooked meat (if using), shredded cheese, salt, and pepper.

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

Bake for 18-22 minutes, or until the egg muffins are set in the center and slightly golden on top.

Allow them to cool in the pan for a few minutes before removing.

Servings and timing

This recipe yields 12 muffins.Preparation time: 10 minutesBaking time: 20 minutesCooling time: 5 minutesTotal time: 35 minutes

Variations

Use feta or mozzarella for a different flavor profile.

Add diced tomatoes or mushrooms for more veggie content.

Make it spicy by adding jalapeños or hot sauce to the mix.

Swap bacon for turkey or ham for a leaner option.

Use egg whites only for a lower cholesterol version.

storage/reheating

Store egg muffins in an airtight container in the refrigerator for up to 5 days.Freeze them individually wrapped for up to 2 months.To reheat, microwave refrigerated muffins for 30-45 seconds or frozen muffins for 60-90 seconds until warmed through.

FAQs

Can I make these ahead of time?

Yes, they are perfect for meal prep and can be made several days in advance.

Can I freeze egg muffins?

Absolutely, just wrap them tightly and freeze for future breakfasts.

Do I need to cook the veggies first?

It’s optional. Cooking them beforehand can reduce moisture and enhance flavor, especially for onions and mushrooms.

Why are my egg muffins soggy?

Excess moisture from vegetables can cause this. Try sautéing veggies first or patting them dry.

Can I make these dairy-free?

Yes, just omit the cheese and use a plant-based milk.

What other seasonings can I add?

Try garlic powder, paprika, or Italian seasoning for extra flavor.

How do I prevent muffins from sticking?

Use nonstick spray generously or line with silicone muffin liners.

Are these keto-friendly?

Yes, they’re naturally low in carbs and high in protein.

Can I use a blender to mix the eggs?

Yes, a blender works well for a smooth and airy mixture.

What’s the best way to serve them?

Enjoy them warm as-is or with a side of fruit, toast, or avocado.

Conclusion

Breakfast Egg Muffins are a wholesome, versatile way to kick off your morning with flavor and energy. Whether you make them with veggies, meat, or just eggs and cheese, they’re sure to become a go-to breakfast in your routine. Make a batch ahead of time and enjoy a nourishing meal anytime, anywhere