Breakfast Egg Muffins are a protein-packed, grab-and-go breakfast solution that’s as versatile as it is delicious. These mini frittata-style muffins are loaded with eggs, veggies, cheese, and optional meats, making them a healthy and satisfying start to your day. Perfect for meal prep, they’re easy to customize and enjoy all week long.
Why You’ll Love This Recipe
- Quick and Convenient: Great for busy mornings or a portable breakfast option.
- Healthy and Nutritious: High in protein and packed with wholesome ingredients.
- Customizable: Use your favorite vegetables, cheeses, and meats.
- Meal Prep-Friendly: Make a batch and enjoy throughout the week.
- Kid-Friendly: Their small size and mild flavor appeal to even picky eaters.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Eggs
- Milk
- Salt and pepper
- Bell peppers (diced)
- Spinach (chopped)
- Shredded cheese (cheddar, mozzarella, or your favorite)
- Cooked bacon, sausage, or ham (optional)
- Cooking spray or oil
Directions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and generously grease a muffin tin with cooking spray or oil.
- Prepare the Vegetables and Meat: Chop the vegetables, cook and crumble the meat, and shred the cheese.
- Whisk the Eggs: In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
- Assemble the Muffins: Divide the vegetables, cheese, and meats evenly among the muffin cups. Pour the egg mixture over the fillings, filling each cup about ¾ full.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
- Cool and Serve: Let the muffins cool for a few minutes before removing them from the tin. Serve warm or store for later.
Servings and Timing
- Servings: 12 muffins
- Preparation Time: 10 minutes
- Cooking Time: 20-25 minutes
Variations
- Vegetarian: Skip the meat and add extra vegetables like mushrooms, zucchini, or tomatoes.
- Cheese Options: Try feta, goat cheese, or pepper jack for a unique flavor twist.
- Spicy Kick: Add diced jalapeños, a dash of hot sauce, or crushed red pepper flakes.
- Herb Infusion: Stir in fresh herbs like parsley, chives, or basil for added freshness.
- Different Proteins: Swap the bacon or sausage for turkey, chicken, or plant-based alternatives.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap each muffin individually and freeze in a freezer-safe bag for up to 2 months.
- Reheating: Microwave for 30-60 seconds, or reheat in the oven at 350°F (175°C) for 5-10 minutes.
FAQs
Can I use egg whites instead of whole eggs?
Yes, substitute whole eggs with egg whites or a combination of both for a lighter option.
How do I prevent the egg muffins from sticking?
Grease the muffin tin thoroughly or use silicone muffin liners for easy removal.
Can I add potatoes to this recipe?
Yes, diced and pre-cooked potatoes or hash browns make a hearty addition.
Are these muffins good for meal prep?
Absolutely! They’re easy to make ahead and reheat well, making them perfect for busy mornings.
What’s the best way to customize these?
Use your favorite combination of vegetables, cheeses, and proteins to suit your taste.
Can I make these dairy-free?
Yes, use a dairy-free milk alternative and skip the cheese or use a dairy-free cheese substitute.
Can I double the recipe?
Yes, simply double the ingredients and use an additional muffin tin for a larger batch.
How do I know when the muffins are done?
They’re ready when the tops are set and no longer jiggle when gently shaken.
Can I eat these cold?
Yes, they’re delicious cold or at room temperature, making them perfect for lunchboxes.
Can I serve these for brunch?
Definitely! Arrange them on a platter with fresh fruit and pastries for a beautiful brunch spread.
Conclusion
Breakfast Egg Muffins are a versatile, delicious, and healthy way to start your day. Whether you’re prepping meals for the week or hosting a brunch, these customizable mini omelets are sure to please. Packed with protein and flavor, they’re the ultimate breakfast solution for busy mornings or relaxed weekends.
PrintBreakfast Egg Muffins
Breakfast Egg Muffins are a quick and healthy way to enjoy a protein-packed breakfast on the go. Filled with eggs, veggies, cheese, and optional meats, these customizable muffins are perfect for meal prep or feeding a crowd.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Ingredients
- 8 large eggs
- 1/4 cup (60 ml) milk or cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup (75 g) diced bell peppers
- 1/2 cup (75 g) chopped spinach
- 1/2 cup (50 g) shredded cheddar cheese (or your favorite cheese)
- 1/4 cup (30 g) diced onions
- 1/2 cup (75 g) cooked and crumbled bacon or sausage (optional)
- Cooking spray or oil (for greasing the muffin tin)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or oil.
- Mix the Eggs: In a medium bowl, whisk together the eggs, milk, salt, and pepper.
- Add Fillings: Stir in the diced bell peppers, spinach, cheese, onions, and optional bacon or sausage.
- Fill Muffin Cups: Divide the egg mixture evenly among the muffin tin cups, filling each about 3/4 full.
- Bake: Bake for 20-25 minutes, or until the muffins are set and the tops are slightly golden.
- Cool and Serve: Let the muffins cool for 5 minutes before carefully removing them from the tin. Serve warm or store for later.
Notes
- These muffins can be stored in the fridge for up to 5 days or frozen for up to 3 months. Reheat in the microwave or oven before serving.
- Customize with your favorite mix-ins like mushrooms, zucchini, feta cheese, or sun-dried tomatoes.
- For a dairy-free version, omit the cheese and use a plant-based milk alternative.