Breakfast Egg Muffins are a protein-packed, grab-and-go breakfast solution that’s as versatile as it is delicious. These mini frittata-style muffins are loaded with eggs, veggies, cheese, and optional meats, making them a healthy and satisfying start to your day. Perfect for meal prep, they’re easy to customize and enjoy all week long.
Why You’ll Love This Recipe
- Quick and Convenient: Great for busy mornings or a portable breakfast option.
- Healthy and Nutritious: High in protein and packed with wholesome ingredients.
- Customizable: Use your favorite vegetables, cheeses, and meats.
- Meal Prep-Friendly: Make a batch and enjoy throughout the week.
- Kid-Friendly: Their small size and mild flavor appeal to even picky eaters.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Eggs
- Milk
- Salt and pepper
- Bell peppers (diced)
- Spinach (chopped)
- Shredded cheese (cheddar, mozzarella, or your favorite)
- Cooked bacon, sausage, or ham (optional)
- Cooking spray or oil
Directions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and generously grease a muffin tin with cooking spray or oil.
- Prepare the Vegetables and Meat: Chop the vegetables, cook and crumble the meat, and shred the cheese.
- Whisk the Eggs: In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
- Assemble the Muffins: Divide the vegetables, cheese, and meats evenly among the muffin cups. Pour the egg mixture over the fillings, filling each cup about ¾ full.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
- Cool and Serve: Let the muffins cool for a few minutes before removing them from the tin. Serve warm or store for later.
Servings and Timing
- Servings: 12 muffins
- Preparation Time: 10 minutes
- Cooking Time: 20-25 minutes
Variations
- Vegetarian: Skip the meat and add extra vegetables like mushrooms, zucchini, or tomatoes.
- Cheese Options: Try feta, goat cheese, or pepper jack for a unique flavor twist.
- Spicy Kick: Add diced jalapeños, a dash of hot sauce, or crushed red pepper flakes.
- Herb Infusion: Stir in fresh herbs like parsley, chives, or basil for added freshness.
- Different Proteins: Swap the bacon or sausage for turkey, chicken, or plant-based alternatives.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap each muffin individually and freeze in a freezer-safe bag for up to 2 months.
- Reheating: Microwave for 30-60 seconds, or reheat in the oven at 350°F (175°C) for 5-10 minutes.
FAQs
Can I use egg whites instead of whole eggs?
Yes, substitute whole eggs with egg whites or a combination of both for a lighter option.
How do I prevent the egg muffins from sticking?
Grease the muffin tin thoroughly or use silicone muffin liners for easy removal.
Can I add potatoes to this recipe?
Yes, diced and pre-cooked potatoes or hash browns make a hearty addition.
Are these muffins good for meal prep?
Absolutely! They’re easy to make ahead and reheat well, making them perfect for busy mornings.
What’s the best way to customize these?
Use your favorite combination of vegetables, cheeses, and proteins to suit your taste.
Can I make these dairy-free?
Yes, use a dairy-free milk alternative and skip the cheese or use a dairy-free cheese substitute.
Can I double the recipe?
Yes, simply double the ingredients and use an additional muffin tin for a larger batch.
How do I know when the muffins are done?
They’re ready when the tops are set and no longer jiggle when gently shaken.
Can I eat these cold?
Yes, they’re delicious cold or at room temperature, making them perfect for lunchboxes.
Can I serve these for brunch?
Definitely! Arrange them on a platter with fresh fruit and pastries for a beautiful brunch spread.
Conclusion
Breakfast Egg Muffins are a versatile, delicious, and healthy way to start your day. Whether you’re prepping meals for the week or hosting a brunch, these customizable mini omelets are sure to please. Packed with protein and flavor, they’re the ultimate breakfast solution for busy mornings or relaxed weekends.
Print
Breakfast Egg Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Breakfast Egg Muffins are a quick, healthy, and customizable meal prep option made with eggs, vegetables, cheese, and your choice of meats baked in muffin tins.
Ingredients
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced bell peppers (any color)
- 1/4 cup chopped spinach
- 1/4 cup diced onion
- 1/4 cup cooked and crumbled bacon or sausage (optional)
- Non-stick cooking spray
Instructions
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin with non-stick spray.
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Add in the cheese, bell peppers, spinach, onion, and meat if using. Stir to combine.
- Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until the egg muffins are set and lightly golden on top.
- Let cool slightly before removing from the muffin tin. Serve warm or store in the refrigerator.
Notes
- Use silicone muffin liners or silicone muffin pan for easy release and cleanup.
- You can mix and match veggies, meats, and cheeses to suit your taste.
- Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 125mg