Breakfast Egg Muffins
Breakfast Egg Muffins are protein-packed, endlessly customizable, and ready in just 30 minutes. Bake a batch with your favorite cheese, veggies, and meats for an easy grab-and-go breakfast that's perfect for meal prep.
Servings: 6 servings
Equipment
- 12-count muffin pan
- Silicone baking cups (optional, recommended)
Ingredients
Egg Base:
- 10 eggs
- 1/4 cup milk (whole or 2% recommended)
- Salt and pepper to taste
Optional Add-Ins (mix and match):
- Shredded cheese (cheddar, mozzarella, pepper jack, or colby jack)
- Diced cooked ham or Canadian bacon
- Cooked and crumbled bacon
- Cooked and crumbled sausage
- Diced bell peppers (sauteed)
- Diced onions (sauteed)
- Chopped spinach
- Diced mushrooms (sauteed)
- Diced tomatoes
Instructions
- Preheat oven to 350°F.
- Spray a 12-count muffin pan generously with nonstick cooking spray, or line with silicone baking cups.
- Whisk together eggs, milk, and a pinch of salt and pepper in a large bowl until smooth and well combined.
- Divide your cooked fillings (veggies, meats, and/or cheese) evenly among the muffin cups as desired.
- Pour the egg mixture into each cup, filling about 3/4 full.
- Bake for about 20 minutes, or until eggs are fully set and a toothpick inserted in the center comes out clean. The tops will be lightly puffed and the edges will start pulling away from the pan.
- Cool in the pan for 2 minutes. Gently slide a thin knife around the edges of each muffin and pop out.
Notes
- Pan prep is key. Eggs stick to standard muffin tins, so spray generously with nonstick cooking spray. Silicone baking cups give the cleanest release.
- Cook fillings first. The short bake time won't cook raw vegetables or meats. Saute veggies until softened and use fully cooked meats.
- Don't overfill. The eggs puff up during baking, so fill each cup only about 3/4 full to prevent overflow.
- Don't overbake. Remove from the oven as soon as centers are set. Overbaking makes egg muffins dry or rubbery.
- Dairy-free option. Substitute plain unsweetened almond milk, oat milk, or any milk alternative. The small amount won't noticeably change flavor or texture. Skip the cheese or use a dairy-free shredded cheese.
- Mini muffin pan. These work in a mini muffin pan too. Reduce bake time to about 8 to 10 minutes and check early.
- Meal prep. Bake a full batch on the weekend for easy weekday breakfasts. Store in the fridge for up to 3 to 4 days.
- Freezing. Cool completely, wrap individually in wax paper or parchment, and store in a freezer bag for up to 3 months.
- Reheating from fridge. Wrap in a damp paper towel and microwave on 50% power for about 1 minute.
- Reheating from frozen. No need to thaw. Wrap in a damp paper towel and microwave on 50% power for about 2 minutes. For a batch, reheat on a baking sheet at 325°F for 10 to 15 minutes.
- Nutrition note. Nutritional information is for the egg base only (eggs and milk), since fillings will vary. Each plain muffin is approximately 50 calories.
Nutrition
Serving: 2muffins | Calories: 108.34kcal | Carbohydrates: 1.03g | Protein: 9.55g | Fat: 6.98g | Saturated Fat: 2.3g | Cholesterol: 273mg | Sodium: 108.42mg | Potassium: 117.13mg | Sugar: 0.79g | Vitamin A: 416.82IU | Calcium: 53.52mg | Iron: 1.28mg
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