Easy Breakfast Egg Muffins

These Easy Breakfast Egg Muffins are my go-to solution when I need a quick, protein-packed breakfast that I can grab and go. They’re fluffy, flavorful, and endlessly customizable. Whether I keep it simple with cheese and spinach or load them up with veggies, these egg muffins make my mornings a whole lot easier.

Why You’ll Love This Recipe

I love how convenient and versatile these egg muffins are. I bake a batch at the beginning of the week, and breakfast is ready in seconds. They’re low-carb, freezer-friendly, and perfect for meal prep. I can eat them on their own, pair them with toast, or pack them as a savory snack.

Ingredients

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

• Eggs

• Milk (or any dairy-free milk)

• Salt and pepper

• Diced vegetables (like bell peppers, spinach, tomatoes, onions)

• Cooked meat (like bacon, sausage, or ham – optional)

• Shredded cheese (cheddar, mozzarella, feta, etc.)

• Olive oil or cooking spray (for greasing the muffin tin)

this Recipe

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.

2. In a large bowl, I whisk together the eggs, milk, salt, and pepper until well combined.

3. I divide the chopped veggies, meat (if using), and cheese evenly among the muffin cups.

4. I pour the egg mixture over the fillings, filling each cup about 3/4 full.

5. I bake for 18–22 minutes, or until the muffins are set and lightly golden on top.

6. I let them cool slightly before removing from the pan. They’re delicious warm or cold.

Servings and timing

This recipe makes 12 egg muffins and takes about 10 minutes to prep and 20 minutes to bake, so breakfast is ready in under 30 minutes.

Variations

I switch things up by using different fillings—like mushrooms, kale, sun-dried tomatoes, or goat cheese. For a Tex-Mex twist, I add chopped jalapeños and a sprinkle of taco seasoning. I’ve also used egg whites only for a lighter version or added a splash of hot sauce to the egg mix for a little kick.

Storage/Reheating

I store the egg muffins in an airtight container in the fridge for up to 5 days. To reheat, I microwave one or two for 30–45 seconds. They also freeze well—I wrap them individually and reheat straight from frozen in the microwave or oven.

FAQs

Can I use egg whites only?

Yes, I’ve made them with all egg whites or a mix of whole eggs and whites. The texture is still light and fluffy.

How do I keep them from sticking?

I always grease the muffin tin well or use silicone muffin cups. If I skip this, they can stick and break apart.

Can I make them dairy-free?

Yes, I use dairy-free milk and skip the cheese or use a plant-based cheese alternative. They still taste great.

Are these good for meal prep?

Absolutely. I bake a batch on Sunday and have breakfast ready for the week. They reheat beautifully and save me time every morning.

Can I eat them cold?

Yes, I often eat them straight from the fridge when I’m in a rush. They’re just as tasty cold or room temp as they are warm.

Conclusion

These Easy Breakfast Egg Muffins are one of the simplest, most reliable ways I stay on track with healthy eating during the week. They’re quick to make, easy to grab, and packed with flavor and nutrition. Whether I eat them at home or on the go, these muffins make breakfast effortless and enjoyable.