Name: Breakfast Egg Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 10–12 large eggs; 1/4 cup milk or dairy-free milk (optional); Salt and black pepper to taste; 1 cup chopped vegetables (bell peppers, spinach, tomatoes, mushrooms, onions); 1/2 cup cooked meat; 1/2 cup shredded cheese (optional); Olive oil or nonstick spray (for greasing the muffin tin)

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Breakfast Egg Muffins are my go-to solution for busy mornings. These protein-packed, veggie-filled little bites are baked in a muffin tin and make the perfect grab-and-go breakfast or snack. They’re easy to make, endlessly customizable, and freezer-friendly, which means I always have a batch ready when I need something quick, healthy, and satisfying.

Why You’ll Love This Recipe

I love this recipe because it helps me start the day right without any stress. I can prep them in advance, switch up the fillings based on what I have in the fridge, and take them with me wherever I’m going. They’re naturally low-carb, gluten-free, and great for meal prep. Plus, they taste just as good reheated as they do fresh from the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Eggs
Milk or dairy-free milk (optional, for fluffiness)
Salt and black pepper
Chopped vegetables (like bell peppers, spinach, tomatoes, mushrooms, or onions)
Cooked meat
Olive oil or nonstick spray (for greasing the muffin tin)

Directions

I preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin well with nonstick spray or a little olive oil.
I whisk the eggs in a large bowl with a splash of milk, salt, and pepper until fully combined.
I add my chopped veggies, cooked meat, and cheese into each muffin cup—filling them about halfway.
I pour the egg mixture evenly into each cup, leaving a little space at the top.
I bake for 18–22 minutes, or until the muffins are puffed up and the centers are set.
I let them cool for a few minutes in the pan before removing and serving—or storing for later.

Servings and timing

This recipe makes 12 egg muffins and takes about 30 minutes total, including prep and baking. They’re great for a family breakfast or to prep ahead for the week.

Variations

I swap out the fillings based on what I have—broccoli, kale, zucchini, or even leftover roasted veggies all work great.
For a dairy-free version, I skip the cheese and use plant-based milk if needed.
I use egg whites or a mix of whole eggs and egg whites for a lighter option.
I spice it up with jalapeños, hot sauce, or pepper jack cheese.
I make mini versions in a mini muffin tin for bite-sized snacks.

storage/reheating

I store the egg muffins in an airtight container in the fridge for up to 4 days. For longer storage, I freeze them in a zip-top bag or container for up to 2 months. To reheat, I microwave for 30–60 seconds from the fridge or about 1–2 minutes from frozen until heated through.

FAQs

Can I make these ahead of time?

Yes, I often make a batch on Sunday and store them in the fridge or freezer for the week ahead. They reheat really well.

Do I need to cook the vegetables first?

For softer veggies like spinach or tomatoes, no. But for firmer ones like mushrooms or onions, I prefer to sauté them first to release moisture and enhance the flavor.

Can I use just egg whites?

Yes, I’ve used only egg whites or a carton of liquid egg whites, and they still turn out fluffy and delicious.

How do I keep them from sticking?

I always grease the muffin tin well or use silicone muffin liners. Nonstick spray works, but I make sure to coat the sides thoroughly.

Can I eat them cold?

Yes, I’ve eaten them straight from the fridge, and they’re great cold—especially in a lunchbox or on the go.

Conclusion

Breakfast Egg Muffins are a lifesaver on busy mornings. They’re easy to prep, packed with protein and veggies, and totally customizable based on what I like or what I have. Whether I eat them warm or cold, fresh or reheated, they always hit the spot and keep me full until lunch.