These Egg Muffins are the easiest grab-and-go breakfast you can make at home. They’re fluffy, cheesy, and packed with your favorite mix-ins like veggies and sausage pieces. Bake a batch once, and you’ve got a cozy, high-protein breakfast ready for busy mornings all week.
Introduction
If you’ve ever skipped breakfast because mornings are chaos, Egg Muffins will save you. They’re a total meal prep hero—just reheat and eat. Readers love this recipe because you can customize it a hundred different ways, and it still comes out delicious every time.
The standout trick is sautéing watery veggies first and using a little dairy to keep the eggs tender. That keeps your Egg Muffins fluffy instead of rubbery, and prevents soggy bottoms. Once you make them, you’ll want to keep a stash in your fridge and freezer.
Why You’ll Love This Egg Muffins
- High-protein & satisfying: Eggs plus cheese and mix-ins keep you full.
- Meal prep friendly: Make once, eat all week—perfect for busy mornings.
- Family-friendly: Kid-approved flavors and fun muffin shape.
- Customizable: Use whatever veggies, cheese, and protein you like.
- Freezer-friendly: Stock your freezer for quick breakfasts anytime.
Ingredients for Egg Muffins
Egg Base
- Large eggs (10): The main base for fluffy muffins.
- Milk (1/4 cup): Keeps the eggs tender and creamy.
- Swap: Half-and-half for richer muffins.
Mix-Ins
- Shredded cheddar (1 cup): Melty, savory flavor.
- Swap: Monterey Jack, mozzarella, or Swiss.
- Bell pepper, diced (1/2 cup): Sweet crunch and color.
- Swap: diced zucchini (sauté first) or mushrooms (sauté first).
- Spinach, chopped (1 cup): Adds color and nutrients.
- Tip: Squeeze out extra moisture after chopping if it’s very wet.
- Onion, finely diced (1/4 cup): Adds savory depth.
- Swap: green onions for a milder taste.
- Cooked crumbled sausage pieces (3/4 cup): Makes them extra filling.
- Swap: cooked crumbled bacon or diced ham.
Seasoning
- Salt (1/2 tsp): Brings out flavor.
- Black pepper (1/2 tsp): Adds mild warmth.
- Garlic powder (1/2 tsp): Quick savory boost.
For the Pan
- Cooking spray: Helps prevent sticking.
- Tip: Silicone muffin liners make cleanup even easier.
How to Make Egg Muffins
- 1. Preheat your oven to 350°F and spray a 12-cup muffin tin well (or use silicone liners).
- 2. Sauté onion and bell pepper in a small skillet over medium heat for 3–4 minutes until slightly softened. This keeps your muffins from getting watery. Let cool 2 minutes.
- 3. Whisk eggs, milk, salt, pepper, and garlic powder in a large bowl for 30–45 seconds, until the mixture looks smooth and slightly foamy.
- 4. Divide spinach, sautéed veggies, sausage pieces, and cheese evenly among the muffin cups.
- 5. Pour egg mixture into each cup, filling about 3/4 full. If it looks too full, stop—eggs puff up while baking.
- 6. Bake for 18–22 minutes, until the centers are set and the tops look lightly golden. A knife inserted in the center should come out mostly clean.
- 7. Cool for 5 minutes, then run a butter knife around the edges and lift out. If they sink a little as they cool, that’s normal.
Tips for Perfect Egg Muffins
- Cook watery veggies first: Sauté peppers, onions, mushrooms, or zucchini so your muffins aren’t soggy.
- Don’t overbake: Pull them when just set—overbaking makes eggs rubbery.
- Fill 3/4 full: Eggs rise, and overfilled cups can spill.
- Shred your own cheese: It melts smoother than pre-shredded.
- Let them rest: 5 minutes helps them release from the pan cleanly.
Variations & Substitutions
- Veggie-only: Skip sausage pieces and add extra spinach plus diced tomatoes (pat dry first).
- Spicy version: Add a pinch of red pepper flakes or diced jalapeños (small amount).
- Mediterranean twist: Use feta, chopped spinach, and diced olives.
- Low-carb, extra protein: Add more eggs and reduce mix-ins slightly for firmer muffins.
- Dairy-free: Use a dairy-free milk and skip cheese (or use dairy-free shreds).
- Leftover idea: Chop an egg muffin and add to a breakfast burrito with salsa.
Storing & Reheating
Store Egg Muffins in an airtight container in the fridge for up to 4 days.
Reheat in the microwave for 20–40 seconds, until warm. For a slightly crisp edge, reheat in an air fryer at 350°F for 3–4 minutes.
Freeze for up to 2 months. Wrap individually and thaw overnight in the fridge, or microwave from frozen in short bursts until hot.
Serving Suggestions & Pairings
- Pair with fruit and toast for a complete breakfast.
- Add salsa or hot sauce on the side for extra flavor.
- Serve with a simple side salad for a light lunch.
- Perfect for road trips, school mornings, and meal prep snack boxes.
Reader Review: “These egg muffins are the best meal prep breakfast! They reheat perfectly and my kids love the cheesy ones.”
If you make these Egg Muffins, leave a rating and comment! What mix-ins are you adding—extra veggies, different cheese, or a spicy twist?
Print
Egg Muffins (Best Ever, Easy, High-Protein)
- Total Time: 30 minutes
- Yield: 12 egg muffins 1x
- Diet: Gluten Free
Description
These egg muffins are fluffy, protein-packed, and perfect for meal prep—an easy grab-and-go breakfast for busy mornings.
Ingredients
Nonstick spray
10 large eggs
1/3 cup whole milk
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup shredded cheddar
1/2 cup diced bell pepper
1/2 cup diced cooked ham or cooked bacon (optional)
1 cup baby spinach, chopped
Instructions
Heat oven to 350°F. Spray a 12-cup muffin pan well.
Whisk eggs, milk, salt, and pepper.
Divide veggies/meat and cheese among cups.
Pour egg mixture in (about 3/4 full).
Bake 18 to 22 minutes until set. Cool 5 minutes, then remove.
Notes
Make-ahead: Refrigerate up to 4 days.
Freezer: Freeze up to 2 months; microwave 45–60 seconds.
Tools: Muffin pan, whisk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American