Egg Muffins

Why You’ll Love This Recipe

Egg Muffins are incredibly versatile, easy to prepare, and ideal for meal prep. You can customize them with your favorite veggies, cheeses, and proteins to suit your tastes or use up leftovers in your fridge. They’re low in carbs, high in protein, and naturally gluten-free, making them a great choice for various diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Milk or cream
• Shredded cheese (cheddar, mozzarella, feta, etc.)
• Diced vegetables (such as spinach, bell peppers, onions, mushrooms, or tomatoes)
• Cooked meat (optional: bacon, ham, sausage)
• Salt and pepper
• Cooking spray or oil for greasing the muffin tin

Directions

1. Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Add the diced vegetables, cooked meat (if using), and shredded cheese to the bowl and mix to combine.
4. Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
5. Bake for 18–22 minutes, or until the egg muffins are set and lightly golden on top.
6. Allow to cool for a few minutes before removing from the tin. Serve warm or let cool completely for storage.

Servings and timing

This recipe makes 12 egg muffins and serves 4 people (3 muffins per serving). Total time is approximately 30 minutes (10 minutes prep, 20 minutes baking).

Variations

• Dairy-free: Use a non-dairy milk and skip the cheese or use dairy-free cheese.
• Veggie-packed: Add zucchini, kale, or broccoli for extra nutrition.
• Spicy version: Stir in jalapeños or a dash of hot sauce.
• Herbaceous twist: Add fresh herbs like parsley, dill, or basil.
• Mini muffins: Use a mini muffin tin and reduce the baking time to 10–12 minutes.

Storage/Reheating

Store egg muffins in an airtight container in the refrigerator for up to 5 days.
To reheat, microwave for 30–45 seconds until warmed through.
For freezing, allow muffins to cool completely, then freeze in a single layer. Once frozen, transfer to a freezer-safe bag or container. Reheat from frozen in the microwave for 60–90 seconds or in a 350°F oven for 10–15 minutes.

FAQs

Can I make egg muffins without milk?

Yes, milk helps create a fluffier texture, but you can leave it out if needed or substitute with a dairy-free alternative.

How do I keep egg muffins from sticking?

Be sure to grease your muffin tin well with oil or cooking spray. You can also use silicone muffin cups for easy release.

Can I make these ahead of time?

Absolutely. They store well in the fridge or freezer, making them ideal for meal prep.

Are egg muffins keto-friendly?

Yes, they are low in carbs and high in protein and fat, making them perfect for a keto diet.

Can I add raw vegetables?

Yes, but chop them finely. If using moisture-rich veggies like tomatoes or mushrooms, consider sautéing them first to avoid soggy muffins.

How do I know when egg muffins are done?

They’re done when the centers are set and no longer jiggly. A toothpick inserted into the center should come out clean.

Can I double the recipe?

Yes, you can easily double or triple the ingredients to make a larger batch.

Are these muffins good for kids?

Yes, they’re great for kids and can be made with kid-friendly ingredients like cheese, ham, and mild veggies.

Can I use egg whites instead of whole eggs?

Yes, you can use all egg whites or a combination of whites and whole eggs for a lower-fat version.

What’s the best way to serve egg muffins?

Serve them on their own, with toast or fruit, or as part of a breakfast sandwich or wrap.

Conclusion

Egg Muffins are a quick, customizable, and nutritious option for any time of day. Whether you’re meal prepping for the week, looking for a healthy grab-and-go breakfast, or need a satisfying snack, these mini egg cups are a perfect choice. Easy to make, store, and reheat, they’ll quickly become a staple in your kitchen.

Egg Muffins

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Egg Muffins are mini frittata-style bites made with eggs, vegetables, cheese, and optional meats—perfect for a protein-packed breakfast or snack on the go.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 egg muffins (4 servings)
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

• 8 large eggs
• 1/4 cup milk or cream
• 1/2 cup shredded cheese (cheddar, mozzarella, feta, etc.)
• 1 cup diced vegetables (spinach, bell peppers, onions, mushrooms, tomatoes, etc.)
• 1/2 cup cooked meat (optional: bacon, ham, sausage)
• Salt and pepper to taste
• Cooking spray or oil for greasing muffin tin

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Instructions

1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or oil.
2. In a large bowl, whisk together eggs, milk, salt, and pepper.
3. Stir in diced vegetables, cooked meat (if using), and shredded cheese.
4. Divide mixture evenly among the muffin cups, filling each about 3/4 full.
5. Bake for 18–22 minutes, until egg muffins are set and lightly golden on top.
6. Cool for a few minutes before removing from the muffin tin. Serve warm or let cool for storage.

Notes

• Use non-dairy milk and cheese for a dairy-free version.
• Mix in extra veggies like kale, broccoli, or zucchini for added nutrition.
• Add jalapeños or hot sauce for a spicy version.
• Fresh herbs like parsley or basil add great flavor.
• Use a mini muffin tin for smaller bites—bake 10–12 minutes.

Nutrition

• Serving Size: 3 muffins
• Calories: 180
• Sugar: 1g
• Sodium: 300mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 14g
• Cholesterol: 280mg