There’s nothing quite like starting your morning with a warm, protein-packed breakfast that’s both delicious and convenient. These Breakfast Egg Muffins are a game-changer for busy mornings, meal prep lovers, and anyone looking for a quick, satisfying bite.
Whether you’re rushing out the door or enjoying a slow morning with a cup of coffee, these little egg muffins are the perfect grab-and-go option. Packed with fresh vegetables, melty cheese, and flavorful seasonings, they deliver a burst of flavor in every bite. Plus, they’re completely customizable—swap out the veggies, change up the cheese, or add your favorite seasonings to suit your taste.
Egg muffins are also a fantastic way to use up leftovers in your fridge! Have some extra bell peppers, spinach, or turkey ham? Toss them in! Looking for a high-protein, low-carb breakfast? These muffins fit right into a healthy lifestyle.
Let’s dive into this simple and delicious recipe!
Why You’ll Love This Recipe
- Meal Prep Friendly – Make a batch at the start of the week and enjoy a quick breakfast all week long.
- Customizable – You can mix and match ingredients based on what you love (or what you have on hand).
- Healthy & Protein-Packed – Eggs provide a great source of protein, making these muffins filling and nutritious.
- Quick & Easy – A few simple ingredients, one mixing bowl, and less than 30 minutes of cooking time!
- Great for All Ages – Kids and adults alike will love these bite-sized, flavorful muffins.
Ingredients You’ll Need
- 6 large eggs
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup shredded cheese (cheddar, mozzarella, or your favorite cheese)
- ½ cup bell peppers, diced
- ¼ cup spinach, chopped
- ¼ cup tomatoes, diced
- ¼ cup turkey ham, diced
- ½ cup cooked beef sausage, crumbled
- 1 tablespoon olive oil (for greasing the muffin tin)
How to Make Breakfast Egg Muffins
Step 1: Preheat the Oven & Prep the Muffin Tin
Start by preheating your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil or non-stick spray. This step ensures that your egg muffins come out easily without sticking.
Step 2: Whisk the Eggs & Seasonings
In a large mixing bowl, crack the eggs and whisk them together with the milk, salt, black pepper, garlic powder, and onion powder. The milk helps create a softer, fluffier texture, so don’t skip it!
Step 3: Add the Fillings
Now for the fun part—adding the fillings! Stir in the diced bell peppers, spinach, tomatoes, turkey ham, crumbled beef sausage, and shredded cheese. Mix everything together until evenly distributed.
Step 4: Fill the Muffin Cups
Carefully pour the egg mixture into each muffin cup, filling them about ¾ of the way full. The eggs will puff up slightly as they bake, so leave a little room at the top.
Step 5: Bake to Perfection
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the eggs are fully set and the tops are slightly golden. To check for doneness, insert a toothpick into the center of a muffin—if it comes out clean, they’re ready!
Step 6: Cool & Serve
Let the egg muffins cool in the tin for about 5 minutes, then carefully remove them using a butter knife or small spatula. Serve warm, or let them cool completely before storing.
Helpful Tips for Perfect Egg Muffins
- Grease the muffin tin well – Eggs love to stick, so use a generous amount of olive oil or non-stick spray.
- Chop ingredients small – Smaller pieces ensure even distribution and prevent sinking.
- Use silicone muffin cups – If you struggle with sticking, silicone liners make clean-up a breeze.
- Avoid overbaking – Overcooked eggs can turn rubbery. Remove them as soon as they are set.
- Make them dairy-free – Skip the cheese and use dairy-free milk if needed.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: High-Protein, Low-Carb
Notes
- Customize Your Fillings – Feel free to mix and match ingredients based on your preferences. Swap spinach for kale, use different colored bell peppers, or try mushrooms for an earthy flavor.
- Make it Spicy – If you love heat, add a pinch of red pepper flakes, diced jalapeños, or a dash of hot sauce to the egg mixture.
- Batch Cooking for Meal Prep – Double the recipe and freeze extra muffins for quick, ready-to-eat breakfasts throughout the week.
- Prevent Soggy Egg Muffins – Avoid adding too many watery vegetables (like tomatoes or zucchini). If using them, drain excess liquid before mixing.
- Reheat for a Fresh Taste – For the best texture, reheat in the oven or air fryer instead of the microwave. This helps maintain their fluffy consistency.
- Serving Ideas – Pair these egg muffins with a slice of whole-grain toast, avocado, or a fresh fruit salad for a complete breakfast.
- Make Mini Versions – Use a mini muffin tin for bite-sized egg muffins, perfect for snacks or kids’ lunchboxes. Reduce the baking time to about 12-15 minutes.
Storage Instructions
Refrigerator:
Once cooled, store your egg muffins in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 20-30 seconds before serving.
Freezer:
Want to make a big batch? These muffins freeze beautifully! Place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll last up to 3 months.
Reheating from Frozen:
Microwave for 60-90 seconds or until heated through. You can also bake them at 350°F (175°C) for 10 minutes for a fresher texture.
Frequently Asked Questions
Can I make these egg muffins without cheese?
Absolutely! The cheese adds a nice flavor, but you can omit it for a dairy-free version.
What other veggies can I use?
Feel free to experiment! Mushrooms, onions, zucchini, and broccoli all work great in these muffins.
How do I prevent my egg muffins from sticking?
Greasing the muffin tin thoroughly or using silicone liners will help prevent sticking.
Can I use egg whites instead of whole eggs?
Yes! Replace each whole egg with two egg whites for a lighter option.
Related Recipes
If you love these Breakfast Egg Muffins, you might also enjoy:
- Pumpkin Cream Cheese Muffins
- Orange Muffins
- Breakfast Egg Muffins: A Perfect Start to Your Day
- Libby’s Pumpkin Muffins
Conclusion
These Breakfast Egg Muffins are the perfect combination of convenience, nutrition, and flavor. Whether you’re meal prepping for the week or just need a quick, satisfying breakfast, they’re a great choice. With endless customization options and a simple, fuss-free method, you’ll find yourself making them again and again.
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Easy & Delicious Breakfast Egg Muffins
Description
There’s nothing quite like starting your morning with a warm, protein-packed breakfast that’s both delicious and convenient. These Breakfast Egg Muffins are a game-changer for busy mornings, meal prep lovers, and anyone looking for a quick, satisfying bite.
Whether you’re rushing out the door or enjoying a slow morning with a cup of coffee, these little egg muffins are the perfect grab-and-go option. Packed with fresh vegetables, melty cheese, and flavorful seasonings, they deliver a burst of flavor in every bite. Plus, they’re completely customizable—swap out the veggies, change up the cheese, or add your favorite seasonings to suit your taste.
Egg muffins are also a fantastic way to use up leftovers in your fridge! Have some extra bell peppers, spinach, or turkey ham? Toss them in! Looking for a high-protein, low-carb breakfast? These muffins fit right into a healthy lifestyle.
Let’s dive into this simple and delicious recipe!
Ingredients
- 6 large eggs
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup shredded cheese (cheddar, mozzarella, or your favorite cheese)
- ½ cup bell peppers, diced
- ¼ cup spinach, chopped
- ¼ cup tomatoes, diced
- ¼ cup turkey ham, diced
- ½ cup cooked beef sausage, crumbled
- 1 tablespoon olive oil (for greasing the muffin tin)
Instructions
Step 1: Preheat the Oven & Prep the Muffin Tin
Start by preheating your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil or non-stick spray. This step ensures that your egg muffins come out easily without sticking.
Step 2: Whisk the Eggs & Seasonings
In a large mixing bowl, crack the eggs and whisk them together with the milk, salt, black pepper, garlic powder, and onion powder. The milk helps create a softer, fluffier texture, so don’t skip it!
Step 3: Add the Fillings
Now for the fun part—adding the fillings! Stir in the diced bell peppers, spinach, tomatoes, turkey ham, crumbled beef sausage, and shredded cheese. Mix everything together until evenly distributed.
Step 4: Fill the Muffin Cups
Carefully pour the egg mixture into each muffin cup, filling them about ¾ of the way full. The eggs will puff up slightly as they bake, so leave a little room at the top.
Step 5: Bake to Perfection
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the eggs are fully set and the tops are slightly golden. To check for doneness, insert a toothpick into the center of a muffin—if it comes out clean, they’re ready!
Step 6: Cool & Serve
Let the egg muffins cool in the tin for about 5 minutes, then carefully remove them using a butter knife or small spatula. Serve warm, or let them cool completely before storing.
Notes
- Customize Your Fillings – Feel free to mix and match ingredients based on your preferences. Swap spinach for kale, use different colored bell peppers, or try mushrooms for an earthy flavor.
- Make it Spicy – If you love heat, add a pinch of red pepper flakes, diced jalapeños, or a dash of hot sauce to the egg mixture.
- Batch Cooking for Meal Prep – Double the recipe and freeze extra muffins for quick, ready-to-eat breakfasts throughout the week.
- Prevent Soggy Egg Muffins – Avoid adding too many watery vegetables (like tomatoes or zucchini). If using them, drain excess liquid before mixing.
- Reheat for a Fresh Taste – For the best texture, reheat in the oven or air fryer instead of the microwave. This helps maintain their fluffy consistency.
- Serving Ideas – Pair these egg muffins with a slice of whole-grain toast, avocado, or a fresh fruit salad for a complete breakfast.
- Make Mini Versions – Use a mini muffin tin for bite-sized egg muffins, perfect for snacks or kids’ lunchboxes. Reduce the baking time to about 12-15 minutes.
