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Egg Muffins are the perfect breakfast option for busy mornings. Loaded with all your breakfast favorites -like bacon, eggs, and cheese – they’re simple, savory, and so delicious!
When it comes to breakfast, I’m always on the lookout for new ideas. Especially for my kids! Because let’s be honest… there’s only so much cereal a person can eat. But school mornings are busy mornings, and breakfast HAS to be easy. Which is exactly what I love about these easy Breakfast Egg Muffins.
They come together quickly with a handful of fresh ingredients and bake up in just 20 minutes. And they’re also ideal for making ahead and reheating all week long!
But the BEST thing about them is how easy they are to customize according to individual tastes. They’re basically mini frittatas… and YOU get to choose your fillings. Switch up the proteins and the cheese, add any of your favorite veggies, and season them exactly how you want. Which means you (and your kids) will never grow tired of them!
What You’ll Love About This Recipe
Quick & easy: Just 10 minutes of prep time and 20 minutes in the oven!
Customizable: Easy to adjust according to individual tastes, which keeps everyone happy!
Make-ahead option: Make a batch at the beginning of the week and reheat them all week long!
what you’ll need for this recipe
Eggs – I used 10 large eggs in this recipe. See below for tips on using egg whites only.
Milk – I added 1/3 cup of milk. (Alternately, you can use 12 eggs and no milk.)
Shredded cheese – I used 1 cup of shredded cheddar cheese. Substitute any type you like.
Bacon – I added 6 ounces of cooked, crumbled bacon.
Salt& pepper – I seasoned the egg cups with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Chives – I sprinkled 1 Tablespoon of fresh minced chives on top.
how to make egg muffins
Combine the eggs & milk. In a large mixing bowl, combine the eggs and milk. Whisk well.
Add the fillings. Stir in the cooked bacon, shredded cheese, salt & pepper. *Also stir in any additional add-ins you’d like.
Transfer to muffin pan. Divide the egg mixture evenly among greased muffin tins. These are the muffin tins I use for this recipe. Sprinkle with additional cheese and chopped chives.
Bake. Bake at 375°F for 20 minutes.
using egg whites only
To make this recipe with egg whites only, you will need to use two egg whites for every whole egg the recipe calls for. Eliminating the yolk will change the flavor a bit, and you may find you need to increase the amount of salt and pepper you use.
Recipe Variations
- Substitute Canadian bacon, ham, turkey, chorizo, of any of your favorite proteins for the bacon
- Substitute any kind of cheese, such as Mozzarella, Swiss, American, or Feta
- Add bell peppers, broccoli, mushrooms, onion, spinach, tomatoes, or any of your favorite veggies
- Add fresh parsley, basil, tarragon, or thyme for an extra punch of flavor
- Add any of your favorite seasonings, such as garlic powder, onion powder, dried parsley, or oregano
- Make mini muffins (you will need to use a mini muffin tin and adjust the baking time accordingly)
make-ahead, storage & reheating tips
These Egg Muffins are easy to make in advance and store well in the refrigerator.
To make in advance: Bake according to recipe instructions and store in a covered container in the fridge for up to 4 days. You can also prep the egg mixture and store it in an airtight container in the refrigerator before baking. When ready, bake according to recipe instructions.
To reheat: Egg muffins reheat well and make the perfect grab & go option for busy mornings. In the microwave: Wrap individual egg muffins in a damp paper towel and reheat for 30-40 seconds. In the oven: Transfer egg cups to an oven-safe dish, cover with foil, and reheat at 350° for 8-10 minutes. In the air fryer: Reheat at 375° for 3-5 minutes.
More Egg Recipes You’ll Love
Looking for more delicious egg recipes? These are some of our favorites!
- Overnight Sausage Egg Casserole
- Caprese Quiche
- Quiche Lorraine
- Mediterranean Pasta Frittata
- Cheesy Zucchini Bake
Breakfast Egg Muffins
Yield: 12
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Egg Muffins are the perfect breakfast option for busy mornings. Loaded with all your breakfast favorites, these muffins are simple, savory, and so delicious!
Ingredients
- 10 large eggs
- 1/3 cup milk
- 1 cup cheddar cheese
- 6 ounces cooked bacon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 Tablespoon fresh minced chives
Instructions
- Preheat oven to 375 degrees.
- In a large glass mixing bowl, combine eggs and milk and whisk well.
- Stir in 3/4 cup cheese, cooked bacon, salt, and pepper.
- Divide mixture evenly among 12 greased muffin cups.
- Sprinkle with remaining 1/4 cup cheese and fresh chives.
- Bake at 375 degrees for 20 minutes or until centers are set and muffins are beginning to brown.
Notes
make-ahead, storage & reheating tips
To make in advance: Bake according to recipe instructions and store in a covered container in the fridge for up to 4 days. You can also prep the egg mixture and store it in an airtight container in the refrigerator before baking. When ready, bake according to recipe instructions.
To reheat: Egg muffins reheat well and make the perfect grab & go option for busy mornings. In the microwave: Wrap individual egg muffins in a damp paper towel and reheat for 30-40 seconds. In the oven: Transfer egg cups to an oven-safe dish, cover with foil, and reheat at 350° for 8-10 minutes. In the air fryer: Reheat at 375° for 3-5 minutes.
Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 171Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 180mgSodium: 412mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 13g
