Egg Muffins

Egg Muffins are mini crustless quiches made by whisking eggs with your favorite mix-ins like vegetables, cheese, and meats, then baking them in muffin tins. They’re perfect for meal prep, high in protein, and super convenient for on-the-go breakfasts or snacks.

Why You’ll Love This Recipe

• High in protein and low in carbs
• Easy to customize with your favorite ingredients
• Perfect for meal prep and quick breakfasts
• Freezer-friendly and portable
• Quick to prepare and cook in under 30 minutes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 large eggs
• Salt and black pepper to taste
• 1/4 cup milk or cream (optional, for creaminess)
• 1/2 cup shredded cheese (cheddar, feta, or your favorite)
• 1/2 cup diced vegetables (bell peppers, spinach, onions, etc.)
• 1/2 cup cooked meats (bacon, sausage, ham – optional)
• Non-stick spray or oil for greasing muffin tin

Directions

this recipe

1. Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
2. In a mixing bowl, whisk together eggs, salt, pepper, and milk or cream if using.
3. Distribute vegetables, cheese, and meats evenly among the muffin cups.
4. Pour the egg mixture into each cup, filling about 3/4 full.
5. Bake for 18–22 minutes or until the eggs are set and tops are slightly golden.
6. Let cool for a few minutes, then remove from the muffin tin.

Servings and timing

• Servings: 12 muffins
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Variations

• Vegetarian: Skip the meat and load up on veggies like mushrooms, zucchini, and tomatoes
• Meat lovers: Add cooked bacon, sausage, or diced ham
• Dairy-free: Omit cheese or use a dairy-free substitute
• Herby: Add chopped fresh herbs like parsley, basil, or chives

storage/reheating

• Refrigerate in an airtight container for up to 5 days
• Freeze for up to 2 months; reheat in the microwave or oven
• Reheat in the microwave for 30–45 seconds or in the oven at 350°F until warmed through

FAQs

Are egg muffins healthy?

Yes, they’re packed with protein and you control the ingredients, making them a nutritious choice.

Can I use egg whites only?

Absolutely. Replace whole eggs with egg whites or a carton of egg whites.

How do I keep them from being soggy?

Avoid adding too many watery vegetables and don’t overfill the muffin cups.

Can I make them in advance?

Yes! They store well in the fridge or freezer and reheat beautifully.

What’s the best way to grease the muffin tin?

Use non-stick spray or brush each cup with oil to prevent sticking.

Do I need to sauté the veggies first?

Optional, but sautéing releases moisture and enhances flavor, especially for onions and mushrooms.

Can I add cooked grains?

Yes, a spoonful of cooked quinoa or rice can be added for extra bulk.

Can I bake them in silicone muffin molds?

Yes, silicone molds make removal even easier.

Are they suitable for kids?

Definitely! Use mild cheeses and veggies your child enjoys.

What’s a good side to serve with egg muffins?

Pair with a fresh fruit salad, toast, or avocado for a complete breakfast.

Conclusion

Egg Muffins are a versatile, nutritious, and easy way to start your day. Whether you’re prepping for the week or feeding a crowd, these little egg cups adapt to your tastes and schedule, making them a breakfast staple you’ll come back to again and again.

Print