These soft and delicious Breakfast Egg Muffins are a fun way to load up on protein for your first meal of the day! Easy to make and perfect made ahead!
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Why this recipe works!
If you are looking for a new and fun breakfast idea for the whole family but need a quick and easy one, these Breakfast Egg Muffins are the answer. I like to clean out my fridge of veggies, cheese, and meat, stir it all with eggs, and make these muffins for everyone to enjoy! They are a great high-protein breakfast, easily customizable, totally kid-friendly, and great for meal prep.
This is also a great recipe for teens to make on their own when they are just starting to cook. Healthy breakfast for the win!
Ingredients:
- large eggs: you will need 8 large eggs;
- milk: I used whole milk, but any milk works here;
- cheese: I used mild cheddar, but any cheese can be used, also a mix of two, like cheddar and Pepper Jack;
- veggies: use what you like in an omelet; I used bell pepper and onions;
- seasoning: salt and pepper are a must; I added paprika and garlic powder.
How to make egg muffins?
This is an overview of the recipe steps. All ingredient measurements and detailed process steps are provided in the recipe box below.
- Preheat the oven and prep the pan.
- Whisk eggs with milk; then add remaining ingredients and stir everything together.
- Bake the muffins for 23 to 25 minutes or until set.
Helpful Tips!
- Butter the muffin pan well before filling with egg mixture. You can use a silicone muffin pan to make popping the egg muffins out a breeze.
- Cool muffins for at least 10 minutes before you try to remove them from the pan.
- Make a double batch of the egg muffins, serve half and cool the other half completely, then freeze for later.
- These egg muffins are perfect for meal prep. Store baked muffins in the fridge for up to 4 days.
Recipe FAQs:
Think about what you like in an omelet and use it in this recipe: bacon, mushrooms, spinach, ham, whole kernel corn, chopped tomatoes, etc.
I can’t say this enough: grease the pan generously. Eggs like to stick. You can melt butter and brush the muffin pan cups. You can also use a silicone muffin pan or a muffin pan with parchment paper liners.
Yep! You can make egg muffins ahead and store them in the fridge for up to 4 days. Reheat them in a microwave or a toaster oven.
More breakfast recipes:
If you like this recipe and make it, let me know in the comments below! Don’t forget to rate it if you enjoyed it!
Please read the tips and FAQs posted above before making this recipe.
Breakfast Egg Muffins
These soft and delicious Breakfast Egg Muffins are a fun way to load up on protein for your first meal of the day! Easy to make and perfect made ahead!
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Instructions
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Preheat oven to 375℉.
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Butter a muffin pan. Make sure to grease the pan well or the muffins will stick. You can melt the butter for ease.
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In a large mixing bowl, whisk together eggs and milk.
8 large eggs, ¼ cup whole milk
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Add spices, cheese, onion and bell pepper. Stir everything well together.
¾ cup shredded cheddar cheese, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ cup chopped bell pepper, ¼ cup chopped yellow onion, 2 garlic cloves
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Divide mixutre evenly among the muffin cups.
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Bake muffins for 23 to 25 minutes or until set.
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Remove pan from oven and let sit for 10 minutes, then remove muffins from pan. It helps to run a butter knife around the edge of each muffin to release them.
Notes
- Cool muffins for at least 10 minutes before you try to remove them from the pan.
- These egg muffins are perfect for meal prep. Store baked muffins in the fridge for up to 4 days.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.
Nutrition
Calories: 77kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 187mg | Potassium: 68mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg
