Perfect Easy Egg Muffins Recipe
Introduction
Wake up to the easiest, most satisfying breakfast you can make ahead: fluffy, protein-packed egg muffins loaded with your favorite veggies and cheese. These handheld bites bake in about 20 minutes and reheat beautifully, so you can grab a delicious, wholesome meal even on your busiest mornings. Prep a batch on Sunday and enjoy them all week.
Ingredients
- 6 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1/2 bell pepper, finely diced
- 1/4 cup diced onion
- 1/4 cup spinach, chopped
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 6-cup muffin tin with olive oil, butter, or nonstick spray.
- Heat oil or butter in a skillet over medium heat. Sauté diced onion and bell pepper for 3–4 minutes until softened. Add chopped spinach and cook for another minute, then remove from heat.
- In a large bowl, whisk together eggs, milk, salt, and pepper until well combined and slightly frothy.
- Divide the sautéed vegetables evenly among the prepared muffin cups, then sprinkle shredded cheese over the vegetables.
- Carefully pour the egg mixture over the vegetables and cheese, filling each cup about 3/4 full.
- Bake for 18–22 minutes, or until the centers are set and the tops are lightly golden. A toothpick inserted into the center should come out clean.
- Let the muffins cool in the pan for 2–3 minutes before gently loosening the edges with a knife or spatula and removing them to a wire rack.
Pro Tips & Notes
- Add protein: Stir in cooked, diced ham, crumbled breakfast sausage, or bacon bits for a heartier muffin.
- Go veggie: Swap in chopped broccoli, mushrooms, or cherry tomatoes for variety without extra effort.
- Freeze for later: Cool muffins completely, wrap individually in plastic or foil, and freeze in a zip-top bag for up to 1 month.
- Reheat easily: Microwave a refrigerated muffin for 20–30 seconds or bake a frozen muffin at 350°F for 10–15 minutes.
Nutrition Facts (per serving)
- Calories: 148
- Protein: 9.5g
- Carbohydrates: 2.8g
- Fat: 11.2g
- Cholesterol: 190mg
- Sodium: 180mg
Frequently Asked Questions
- Q: Can I make these egg muffins ahead? A: Yes! Bake and cool completely, then store covered in the refrigerator for 3–5 days or freeze for up to 1 month for a quick breakfast anytime.
- Q: What is the secret to fluffy, not rubbery, egg muffins? A: Don't overmix the eggs, and avoid overbaking. Whisk just until combined, then bake until the centers are no longer wet. A little milk helps keep them soft and tender.
- Q: Can I make these without dairy? A: Absolutely. Swap milk with unsweetened almond milk or oat milk, and omit cheese or use your favorite dairy-free shreds.