Name: Easy Breakfast Egg Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 large eggs; 1/4 cup milk (or dairy-free alternative); 1/2 cup bell peppers, diced; 1/2 cup spinach, chopped; 1/3 cup onion, finely diced; 1/2 cup shredded cheese (cheddar, mozzarella, or your choice); 1/2 cup cooked bacon, sausage, or ham (optional); 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper

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These easy Breakfast Egg Muffins are my go-to solution for hectic mornings. Packed with protein and customizable with whatever veggies, cheese, or meat I have on hand, these muffins make breakfast quick, healthy, and satisfying. I like to whip up a batch at the beginning of the week, so I always have a grab-and-go option ready. Whether I’m rushing out the door or just don’t want to think too hard in the morning, these egg muffins save the day.

Easy Breakfast Egg Muffins

Ingredients

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

8 large eggs

¼ cup milk (or dairy-free alternative)

½ cup bell peppers, diced

½ cup spinach, chopped

⅓ cup onion, finely diced

½ cup shredded cheese (cheddar, mozzarella, or your choice)

½ cup cooked bacon, sausage, or ham (optional)

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

Directions

I preheat my oven to 375°F (190°C) and grease a 12-cup muffin tin or use silicone liners.

In a large mixing bowl, I whisk the eggs, milk, garlic powder, salt, and pepper until smooth.

Then I stir in the veggies, cheese, and meat if I’m using any.

I divide the mixture evenly among the muffin cups, filling them about ¾ of the way.

I bake them for 18–20 minutes until the eggs are set and lightly golden on top.

After they cool slightly, I remove them from the tin and they’re ready to eat or store.

Servings and timing

This recipe makes 12 muffins.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: Approximately 90 kcal per muffin

Variations

I love how flexible these muffins are. Sometimes I go meatless and load them with mushrooms and tomatoes. Other times I add feta and sun-dried tomatoes for a Mediterranean twist. I’ve even tried them with jalapeños and pepper jack cheese for a spicy version. If I’m making them for kids, I stick to simple flavors like ham and cheddar.

Storage/Reheating

I store the egg muffins in an airtight container in the fridge for up to 5 days. If I want to keep them longer, I freeze them for up to 2 months. When I’m ready to eat, I reheat one or two in the microwave for 30 to 60 seconds until warm. They’re just as tasty as fresh!

FAQs

How do I prevent the muffins from sticking to the pan?

I always grease my muffin tin really well or use silicone liners. They work like magic and make cleanup super easy.

Can I use egg whites instead of whole eggs?

Yes, I sometimes use all egg whites or a mix of whites and whole eggs if I want to lower the fat or cholesterol. Just make sure to adjust the total volume.

Are these good for kids?

Absolutely. I often make a mild version with just cheese and a little ham. They’re easy for little hands to hold and eat.

Can I make these dairy-free?

Yes. I use almond or oat milk instead of regular milk, and I skip the cheese or use a dairy-free alternative.

Can I eat these cold?

I prefer them warm, but I’ve definitely eaten them cold on super busy mornings. They’re still delicious straight from the fridge.

Conclusion

These Breakfast Egg Muffins are a lifesaver for my busiest mornings. They’re nutritious, easy to make, and endlessly customizable. Whether I need a fast breakfast, a snack, or something to throw in my bag on the go, these muffins have me covered. I like to make a big batch on Sunday and enjoy stress-free mornings all week.

Recipe:

Easy Breakfast Egg Muffins

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Author: Cheryl
Total Time: 30 minutes
Yield: 12 muffins

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Description

These easy Breakfast Egg Muffins are a quick, healthy, and customizable make-ahead breakfast option, perfect for busy mornings. Packed with protein and versatile ingredients, they’re great for meal prep and can be tailored to any taste.

Instructions

Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin or use silicone liners.
In a large mixing bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until smooth.
Stir in the diced bell peppers, chopped spinach, onion, shredded cheese, and cooked meat if using.
Divide the mixture evenly among the muffin cups, filling each about ¾ full.
Bake for 18–20 minutes, or until the eggs are set and lightly golden on top.
Let the muffins cool slightly before removing from the tin.
Serve immediately or store for later use.