Breakfast Egg Muffins are a quick, versatile, and delicious breakfast option that you can customize with your favorite ingredients. Made by whisking eggs and adding in a mix of veggies, cheese, and meats (like bacon or sausage), these muffins are baked in a muffin tin until golden and fluffy. They’re easy to make in bulk and are perfect for meal prepping—just grab one or two on your way out the door for a satisfying, protein-packed breakfast.
The first time I made Breakfast Egg Muffins, I was looking for something quick and healthy that I could prep ahead of time. They turned out to be the perfect solution! The eggs baked up light and fluffy, and the combo of cheese, spinach, and bacon made each muffin full of flavor. What I love most about this recipe is how customizable it is—you can add any veggies, meats, or cheeses you like, or even keep it vegetarian. They’re great for busy mornings or for a grab-and-go breakfast that doesn’t compromise on taste! Whether as part of a brunch spread or an everyday breakfast, Breakfast Egg Muffins are always a winner.
Perfect for:
- Breakfast on-the-go
- Meal prep
- Busy mornings
- High-protein snack
- Kids’ lunchboxes
Why You’ll Love This Recipe
Here are 10 reasons why these Breakfast Egg Muffins will become your new breakfast favorite:
- Customizable Ingredients: Choose your favorite vegetables, meats, and cheese to make these muffins your own.
- High in Protein: Packed with eggs and cheese, they provide a good amount of protein to keep you full throughout the morning.
- Quick and Easy: The muffins bake in just 20 minutes, making them perfect for a busy morning.
- Make-Ahead Option: These muffins can be prepared in advance, so you can have breakfast ready all week long.
- Healthy and Nutritious: Full of veggies, lean protein, and healthy fats, these muffins are both satisfying and nutritious.
- Perfect for Meal Prep: Make a batch on Sunday and have a quick breakfast for the whole week.
- No Need for a Fork or Knife: These muffins are handheld, making them easy to eat at home or on the go.
- Low Carb Option: Skip the carbs and focus on eggs, cheese, and veggies for a low-carb breakfast.
- Kid-Friendly: These muffins are great for kids, offering a bite-sized meal packed with nutrition.
- Versatile and Customizable: You can change up the fillings based on what you have in the fridge, so it never gets boring.
Preparation and Cooking Time
- Total Time: 30 minutes
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Servings: 12 muffins
- Calories per muffin: Approximately 150-180 calories
- Key Nutrients: Protein: 10g, Carbs: 3g, Fat: 12g
Ingredients
For the Muffins:
- 12 large eggs
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1/2 cup cooked and crumbled beef bacon or beef sausage (optional)
- 1/2 cup diced bell peppers
- 1/4 cup diced onions
- 1/4 cup chopped spinach or kale
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Ingredient Highlights
- Eggs: A great source of protein and healthy fats to start your day right.
- Shredded Cheese: Adds creaminess and flavor to the muffins.
- Veggies: Bell peppers, onions, and spinach provide vitamins and minerals to keep you healthy.
- Beef Bacon or Beef Sausage (optional): Adds extra flavor and protein, but can be omitted for a lighter option.
Step-by-Step Instructions
Make the Muffins:
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners.
- Prepare Veggies and Meat: If using, cook and crumble the beef bacon or beef sausage. Dice the bell peppers, onions, and spinach.
- Whisk Eggs: In a large bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper.
- Add Fillings: Stir in the cheese, cooked meat, and diced vegetables until evenly distributed.
- Pour into Muffin Tin: Pour the egg mixture into each muffin cup, filling about 3/4 full.
- Bake: Bake for 18-20 minutes or until the eggs are set and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the muffins cool for a few minutes before serving.
How to Serve
Here are 10 serving suggestions for Breakfast Egg Muffins:
- With Fresh Fruit: Serve with a side of fresh fruit for a balanced breakfast.
- On Toast: Place a muffin on top of whole-grain toast for an extra hearty meal.
- With Avocado: Top with sliced avocado for added healthy fats and creaminess.
- In a Breakfast Wrap: Place the muffin in a whole-grain tortilla with some salsa for a quick wrap.
- With a Side Salad: Pair with a light salad for a refreshing breakfast or brunch.
- As a Snack: Grab a muffin as a protein-packed snack during the day.
- With Hot Sauce: Add a drizzle of your favorite hot sauce for an extra kick.
- On a Picnic: Pack in a lunchbox or cooler for an easy picnic breakfast.
- With Greek Yogurt: Pair with Greek yogurt for a creamy and protein-rich side.
- For Meal Prep: Make a batch on Sunday, store in the fridge, and grab one as you go during the week.
Additional Tips
- Meal Prep Tip: These muffins can be stored in the fridge for up to 5 days or frozen for up to 3 months.
- Use a Muffin Liners: If you want easy cleanup, use muffin liners or grease the tin well.
- Customize Fillings: Feel free to mix and match with your favorite veggies, meats, and cheeses.
- Check for Doneness: If unsure, gently press the center of a muffin to check if it’s fully set.
- Freezer-Friendly: Let the muffins cool completely before freezing in a single layer on a baking sheet, then transfer to a freezer bag for long-term storage.
Recipe Variations
- Vegetarian Option: Skip the beef bacon or beef sausage and add more veggies like mushrooms or tomatoes.
- Low-Carb Option: Leave out the milk and focus on the eggs and cheese for a lower-carb version.
- Spicy Version: Add diced jalapeños or a sprinkle of chili flakes for some heat.
- Herb Version: Add fresh herbs like parsley, cilantro, or basil for added flavor.
- Dairy-Free Option: Use dairy-free cheese and a plant-based milk for a dairy-free breakfast.
- Mini Muffins: Make mini muffins for smaller portions or to fit into lunchboxes.
- Southwestern Style: Add black beans, corn, and a sprinkle of taco seasoning for a southwestern twist.
Special Equipment
- Muffin Tin: To bake the muffins evenly.
- Whisk: To beat the eggs and mix the ingredients thoroughly.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Silicone Spatula: For mixing the ingredients and scraping down the sides of the bowl.
FAQ Section
- Can I use egg whites instead of whole eggs?
Yes, you can substitute egg whites for a lower-fat option, but the texture might be slightly different. - Can I freeze these muffins?
Yes, freeze them in a single layer, then transfer to a bag for storage. Reheat in the microwave or oven. - How long do these muffins last in the fridge?
They can last for up to 5 days when stored in an airtight container in the fridge. - Can I make these without cheese?
Yes, they can be made without cheese for a lighter version, though the flavor will be less rich. - Can I add spices to the mixture?
Absolutely! You can add spices like paprika, cumin, or thyme for extra flavor. - What if I don’t have a muffin tin?
You can use a mini baking dish or a silicon muffin pan if needed. - Can I add potatoes to these muffins?
Yes, you can add pre-cooked potatoes for a heartier muffin. - Can I make these egg muffins in advance?
Yes, these muffins are great for meal prep and can be stored in the fridge for up to 5 days. - How can I make these muffins spicy?
Add jalapeños, chili powder, or hot sauce to the egg mixture for some heat. - Can I skip the milk in the recipe?
Yes, you can skip the milk or replace it with a dairy-free option like almond milk.
Conclusion
Breakfast Egg Muffins are a convenient, healthy, and customizable breakfast option that’s perfect for busy mornings. These muffins are made by whisking eggs with your choice of veggies, meats, and seasonings, then baking them in a muffin tin for a portable and protein-packed breakfast. You can mix and match ingredients like spinach, bell peppers, onions, tomatoes, mushrooms, beef bacon, beef sausage, or cheese to suit your taste.
The eggs puff up beautifully in the oven, creating a fluffy texture that’s perfectly bite-sized. They’re great for meal prep and can be stored in the fridge for several days, making them an excellent option for a quick breakfast or snack. They can also be easily reheated in the microwave or oven, so you can enjoy a warm breakfast without much fuss. Breakfast Egg Muffins are a fantastic way to sneak in some veggies and protein, and they’re perfect for feeding a crowd or preparing individual servings for yourself.
I can’t wait to see how your Breakfast Egg Muffins turn out! Be sure to share your photos on Instagram and tag me—I’d love to see your beautiful creations. Don’t forget to leave a comment and let me know how you made this dish your own!