Start your mornings off right with these Breakfast Egg Muffins — a healthy, protein-rich, grab-and-go option that’s perfect for busy weekdays or relaxed brunches. These mini frittatas are filled with wholesome ingredients like eggs, fresh veggies, cheese, and optional meats. They’re simple to prepare, easy to customize, and ideal for meal prep.
Why You’ll Love These Muffins
- Quick & Easy: Ready in about 30 minutes from start to finish.
- Meal Prep Hero: Make a batch at the beginning of the week and enjoy stress-free mornings.
- Customizable: Mix and match veggies, meats, and cheeses to fit your taste or fridge contents.
- Healthy & Satisfying: Packed with protein and veggies to keep you full longer.
- Kid-Approved: Their fun size and mild flavor make them a hit with picky eaters.
Ingredients
(See full measurements in the recipe card below.)
- Eggs
- Milk or cream
- Salt & pepper
- Bell peppers
- Spinach
- Onions
- Shredded cheese (cheddar, mozzarella, etc.)
- Cooked bacon or sausage (optional)
- Cooking spray or oil
How to Make Egg Muffins
- Preheat Oven: Set oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or oil.
- Whisk the Eggs: In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Add the Fillings: Stir in chopped bell peppers, spinach, onions, cheese, and any cooked meat.
- Fill Muffin Cups: Pour the mixture evenly into the muffin tin, filling each cup about ¾ full.
- Bake: Bake for 20–25 minutes, until the muffins are puffed and set.
- Cool & Enjoy: Let cool for 5 minutes before removing. Serve warm or store for later.
Recipe Tips & Variations
- Vegetarian: Skip the meat and add mushrooms, tomatoes, or zucchini.
- Spicy: Add jalapeños, red pepper flakes, or hot sauce.
- Dairy-Free: Use plant-based milk and cheese, or omit cheese altogether.
- Herby Flavor: Add chopped fresh parsley, chives, or basil.
- Alternative Proteins: Use turkey sausage, diced chicken, or meatless crumbles.
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 4–5 days.
- Freeze: Wrap individually and freeze up to 2 months.
- Reheat: Microwave for 30–60 seconds or warm in a 350°F oven for 5–10 minutes.
FAQs
Can I use egg whites?
Yes! Use all egg whites or a mix for a lighter option.
Do I need muffin liners?
No, just grease the tin well, or use silicone muffin cups for easy release.
Can I prep these in advance?
Absolutely — they’re great for batch cooking and freeze beautifully.
Are these good cold?
Yes! They taste great warm or chilled — perfect for on-the-go snacking or packed lunches.
Serving Suggestions
Serve with fresh fruit, toast, or a smoothie for a complete breakfast. These also work great on a brunch platter alongside muffins or pastries.
🧁 Breakfast Egg Muffins Recipe
Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
- 8 large eggs
- ¼ cup milk or cream
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup diced bell peppers
- ½ cup chopped spinach
- ½ cup shredded cheddar (or preferred cheese)
- ¼ cup diced onion
- ½ cup cooked bacon or sausage (optional)
- Cooking spray or oil
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- In a bowl, whisk eggs, milk, salt, and pepper.
- Add in chopped veggies, cheese, and optional meat. Stir to combine.
- Fill each muffin cup about ¾ full with the egg mixture.
- Bake for 20–25 minutes or until muffins are puffed and cooked through.
- Let cool 5 minutes before removing. Enjoy immediately or store.
These Breakfast Egg Muffins are a quick, healthy, and delicious way to power up your day. Whether you’re meal-prepping for the week or feeding a brunch crowd, this easy recipe checks all the boxes!