Easy Breakfast Egg Muffins

Easy Breakfast Egg Muffins are one of my favorite grab-and-go meals. I whip up a batch at the beginning of the week and enjoy a healthy, protein-packed breakfast that’s ready in seconds. These mini frittatas are baked in a muffin tin and loaded with veggies, cheese, and any add-ins I’m craving. They’re light, satisfying, and endlessly customizable.

Why You’ll Love This Recipe

I love how convenient and versatile these egg muffins are. I can prep them ahead, keep them in the fridge or freezer, and just reheat when I need a quick breakfast or snack. They’re low-carb, naturally gluten-free, and packed with flavor. Whether I’m sticking to a clean eating plan or just trying to make mornings easier, these always come through.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

eggs
milk or dairy-free milk
salt
black pepper
shredded cheese (cheddar, feta, mozzarella, etc.)
chopped vegetables (like spinach, bell peppers, onions, or tomatoes)
optional: cooked bacon, sausage, or ham
optional: fresh herbs (like parsley or chives)

directions

1. I preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin with nonstick spray or oil.

2. I whisk together the eggs, milk, salt, and pepper in a large bowl.

3. I stir in the chopped veggies, cheese, and any optional meats or herbs.

4. I pour the mixture evenly into the muffin cups, filling them about ¾ full.

5. I bake for 18–22 minutes, or until the egg muffins are set and slightly golden on top.

6. I let them cool in the pan for a few minutes before removing, then transfer to a wire rack or storage container.

Servings and timing

This recipe makes 12 egg muffins.
Preparation time: 10 minutes
Baking time: 20 minutes
Total time: 30 minutes

Variations

• I make a Greek version with spinach, tomato, and feta.

• For a Western-style muffin, I use ham, peppers, and cheddar.

• I add chopped jalapeños and pepper jack for a spicy kick.

• I use egg whites or a mix of whole eggs and egg whites when I want a lighter option.

• I sometimes bake them in mini muffin tins for a bite-sized version.

storage/reheating

I store egg muffins in the fridge in an airtight container for up to 4 days.
To reheat, I microwave for 20–30 seconds until warmed through.
I also freeze them for up to 2 months. I thaw overnight in the fridge or microwave from frozen in short bursts until heated.

FAQs

Can I make these dairy-free?

Yes, I use non-dairy milk and skip the cheese or use a plant-based version.

Why did my egg muffins collapse?

It’s normal for them to puff up in the oven and deflate slightly as they cool. They still taste great and have the same texture.

Can I prep the mixture the night before?

Yes, I mix everything and refrigerate it overnight, then pour it into the muffin tin and bake fresh in the morning.

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

I use nonstick spray or lightly coat each cup with olive oil. Silicone muffin pans also work great and make cleanup easier.

Can I use frozen vegetables?

Yes, I thaw and drain them first to avoid extra moisture in the muffins.

Conclusion

Easy Breakfast Egg Muffins are a simple, healthy solution to hectic mornings. I love how flexible the recipe is and how well they hold up throughout the week. Whether I’m feeding a family or just meal prepping for myself, these egg muffins make mornings smoother and tastier—without ever getting boring.