At my house, breakfast on weekdays is almost always a rush. We have places to be, and things to take care of. Eating a healthy meal in the morning isn’t always high on the list of priorities. For this reason, I absolutely love breakfast recipes that I can make ahead of time, like these easy Egg Muffins! Not only can I have them prepped and ready in the fridge, but they reheat in the microwave in just 30 seconds. Breakfast has never been easier, faster, and healthier! I often make sweeter breakfast options that are grab-and-go friendly, like my baked oatmeal cups, morning glory muffins, and strawberry scones, but these savory egg muffin cups are a protein-packed breakfast. There are 7 grams of protein and a serving of veggies in each one. I just feel better when I have a hearty, healthy breakfast in the morning! As written, this recipe is made without flour, gluten-free, vegetarian, low-carb, and easy to modify if you need it to be dairy-free too.
Egg Muffin Recipe Highlights
Key Ingredients
Here’s what you need to make easy breakfast egg muffins with cheese, veggies or your favorite mix-ins: Complete list of ingredients and amounts can be found in the recipe card below.
Eggs: 10 large eggs fill the muffin pan up perfectly, along with the mix-ins. Milk: Just a splash helps to make the eggs rich and creamy. Replace the milk with unsweetened almond or oat milk if you like. Cheese: While you can technically make egg muffins without cheese, adding it helps to bind all of the ingredients together and adds delicious flavor. I’m using shredded white cheddar cheese here. Vegetables: A mix of chopped spinach, tomatoes, red bell peppers, and mushrooms is my favorite! There’s no real need to cook the vegetables ahead of time, as they will cook in the muffins. Seasonings: Salt, black pepper, garlic powder and onion powder give these eggs a delicious savory flavor. Adjust the seasonings however you’d like to! Cooking Spray: You will need this to grease the inside of your silicone muffin pan. Feel free to use an aerosol type, or spray olive oil or avocado oil using an oil mister.
How To Make Egg Muffins
Start by preheating the oven to 350°F (180°C), or 160°C if using a fan oven. Have all of your veggies chopped and ready to go.
Recipe Tips
Don’t overmix the eggs. Too much air in the eggs will turn into bubbles and empty spots in your egg muffins. For extra protein, replace the milk with the same amount of cottage cheese. Replace the cheese and veggies with whatever you have on hand. In total you should have ½-1 cup of cheese and 2½ cups of veggies. Feel free to swap out the vegetables for cooked bacon, ham, or sausage too. I highly recommend using a silicone muffin pan to make baked eggs. I tried many, many times to make these work in a regular metal muffin tin, and was unsuccessful. You can also line a normal muffin tin with reusable silicone muffin liners. Serving size: I listed the serving size as 1 egg muffin, but generally I like to have two of these mini frittata as my breakfast. You can decide how many scrambled egg muffins are right for you to enjoy!
How to Store or Freeze Egg Muffins
After they’ve cooled, store your breakfast egg muffins in an airtight container in the fridge. They will stay fresh for up to 3-4 days. For longer storage, keep these in the freezer! Be sure to seal them in a zipper bag with as much air removed as possible. They will freeze for up to 3 months. To reheat, thaw overnight in the fridge if needed. In the morning, microwave for 30-60 seconds and you’re ready to go.
Egg Muffin Variations
As I have already mentioned, the flavors and ingredients that you add to your egg muffins are up to you, and the varieties you can come up with are pretty much endless! Cheeses: Make scrambled egg muffins with mozzarella, feta, goat cheese, or pepperjack. Vegetables: Try fresh veggies like shredded carrot, steamed broccoli, or caramelized onions. Jalapenos are also a great idea and will add a little bit of heat. Meat: Any kind of breakfast meat will be delicious, just make sure that it is fully cooked first. Add in chopped bacon, diced ham, or sliced breakfast sausage. Extras: Fresh herbs such as parsley or chives, a bit of hot sauce, or some homemade basil pesto.
Can I make egg muffins in a metal muffin tin?
Technically, I think that you can, but I don’t recommend trying it. In every one of my tests using a metal muffin pan, the eggs stuck, no matter how much oil I greased the pan with. Instead, use a silicon pan or silicone muffin liners. The eggs will pop right out!
Why are my egg muffins soggy?
Adding too many wet ingredients can cause soggy egg muffins. I enjoy the texture of fresh tomatoes in these, but you may want to leave them out if you’re worried about a soggy texture.
Do I need to cook vegetables before adding them to eggs?
In most cases, like when making a veggie omelet, I do suggest pre-cooking the vegetables before adding them to the eggs. Here, I don’t find that it’s always necessary since the veggies cook along with the eggs in the oven.
Why are my egg muffins collapsing?
This can happen if they are baked at too high of a temperature. The eggs will rise too high and then deflate as they cool. Next time, reduce your oven temperature by 20 or 25 degrees. Make breakfast ahead of time with this easy recipe for breakfast egg muffins! Save this recipe – I’m sure it will become one you want to make over and over again. © Little Sunny Kitchen
