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Egg Muffins are an easy, simple breakfast option that are perfect to keep on hand for breakfast on busy mornings. Full of protein and easy to customize, Egg Muffin Cups are a great grab and go breakfast or snack.

These Egg Muffins are delicious on their own, but they are also part of a great weekend breakfast or brunch served with a Strawberry Banana Smoothie or some Easy Breakfast Potatoes!

A muffin pan full of egg muffins, with a spinach and tomato variety standing up.

Egg Muffins Recipe

Say goodbye to morning struggles with easy to make, easy to customize Baked Egg Muffin Cups! Let’s face it, mornings with kids are hectic. It’s hard to get your kids to eat a healthy, filling breakfast while you’re urging them to get dressed, brush their teeth, brush their hair, finish their homework, feed the dog, and the list goes on and on. These delicious Egg Muffins are about to change all of that.

How to Make Baked Egg Muffins Cups

Each muffin, before customizing, is just 50 calories each!

  1. Preheat your oven to 350 degrees.
  2. Spray a 12-count muffin pan generously with nonstick cooking spray. If you have them, silicone baking cups are perfect for egg muffins.
  3. Whisk together eggs, milk and salt and pepper. Fill each muffin cup about ¾ of the way full.
  4. Bake for 20 minutes or until eggs are fully cooked. If you insert a toothpick into the center of a muffin it should come out clean, and the eggs should start to pull away from the sides.
A photo of 9 egg muffins in a muffin pan.

Customize Your Egg Muffins

The best thing about baked egg muffins is how easy they are to customize. You can prep the eggs, then decide on the mix-ins, even making them different for every member of your family depending on their personal tastes.

Here are some of our favorites:

  • Diced Canadian bacon and shredded cheddar. (pictured)
  • Denver Omelette style (diced ham, onions, mushrooms, bell peppers and cheese).
  • Spinach, tomato and Mozzarella (pictured)
  • Veggie (pictured)
  • Meat lover’s (bacon, ham and sausage)

Keep in mind that the short baking time will not cook the vegetables or the meat. Saute vegetables in olive oil on the stove for several minutes or until soft and cook meats fully.

A plate of baked Egg Muffins

How to Store Egg Muffins

Keep your Baked Egg Muffins in the fridge for 3-4 days, layered in a sealed, airtight container. To freeze, wrap each egg muffin individually in wax paper and place in an airtight container. Freeze for up to 6 months.

How Do You Reheat Egg muffins?

Remove the egg muffin from the fridge or freezer, wrap with a paper towel, then microwave at 50%. For refrigerated muffins, microwave for about 1 minute; for frozen, about 2 minutes. Keep in mind that times will vary based on the wattage of your microwave.

More Egg Recipes


Baked Egg Muffins

4.67 from 21 votes
Egg Muffins are an easy, simple breakfast option that are perfect to keep on hand for breakfast on those morning. Full of protein and easy to customize, Egg Muffin Cups are a great grab and go breakfast or snack.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings


  • 10 eggs
  • ¼ cup milk
  • Salt and pepper

Optional Add-ins:

  • diced Canadian bacon
  • chopped spinach
  • diced red bell pepper
  • diced green bell pepper
  • diced yellow Onion
  • Freshly grated cheese
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  • Preheat oven to 350 degrees F.
  • Whisk eggs and milk together and season with a pinch of salt and pepper.
  • Spray a 12-count muffin pan generously with cooking spray. Add veggies, meats and/or cheese to each cup as desired.* Pour egg into each cup, about ¾ full.
  • Bake in the preheated oven for about 20 minutes or until eggs are fully cooked (a toothpick inserted in the center should come out clean).
  • Cool slightly in the pan.
  • To release, gently slide a thin knife around the edges of the egg muffin and pop it out.
  • Store in a tightly sealed container for 2-3 days in the refrigerator, or up to 6 months in the freezer. (For freezing, it is recommended that you individually wrap each egg muffin so they don’t stick together).
  • To reheat: Wrap thawed egg muffin in a paper towel and heat on high for 30 seconds. From frozen, heat 1 and a half minutes.


  • If using vegetables, saute them in olive oil first to soften them. * Meats should be fully cooked before adding to your egg muffins.
  • Nutritional information is for the eggs and milk only, since the fillings you choose can differ. 
Keyword baked egg muffins


Serving: 2muffinsCalories: 108.34kcalCarbohydrates: 1.03gProtein: 9.55gFat: 6.98gSaturated Fat: 2.3gCholesterol: 273mgSodium: 108.42mgPotassium: 117.13mgSugar: 0.79gVitamin A: 416.82IUCalcium: 53.52mgIron: 1.28mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

baked egg muffins collage of photos.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Rebecca Payne says:

    I love this recipe and can not wait to try it.

    1. Kristin says:

      Thanks for stopping by Rebecca!

  2. Jennifer says:

    Can these be made in mini muffin pan?

    1. Kristin Maxwell says:

      Sure, you would need to probably cut the bake time in half. I haven’t tried them in a mini muffin pan, so watch closely to know when they’re done.

  3. Kelly Dinitz says:

    I am making these for a gender reveal breakfast. Can I reheat them together (for a group) in the oven? If so what temp? How long and should they just go on a cookie sheet? Help!

    1. Kristin Maxwell says:

      You can reheat in the oven, but do it at a lower temperature and just until warm. Should be fine on either a cookie sheet or muffin tin.

  4. Linda B says:

    Made these for my middle school daughter who is always in a hurry in the early am for school! She loves them! I love you can change them up anyway you want!

    1. Kristin says:

      Nice! Thanks for stopping by Linda.

  5. Dena says:

    Made these for my weekly breakfast. I’m on a weight-gain diet, so lots of calories and protein in mine.

  6. Brittny says:

    This is such a great idea! My husband has a sensitivity to dairy. Do you know if this would work using almond milk?

    1. Kristin says:

      I don’t see why not. 🙂

      1. Brittny says:

        Thanks! I’ll try it out!