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Four homemade breakfast egg muffins with tomato and spinach on a white plate. Bright kitchen lighting highlights the golden, fluffy texture.

Breakfast Egg Muffins

4.41 from 5 votes
Protein-packed breakfast egg muffins that are make-ahead friendly, endlessly customizable, and perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Beverage, Meal Prep
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 10 Large eggs Room temp if possible
  • ¼ cup Milk or cream Any type or sub Greek yogurt
  • ½ teaspoon Salt Adjust to taste
  • ¼ teaspoon Black pepper Fresh ground recommended
  • ½ teaspoon Garlic powder (Optional)
  • ½ teaspoon Dried herbs (Optional) Italian or mixed
  • 1 cup Grated cheese mozzarella, or your fave
  • ½ cup Cooked meat Bacon Cheddar sausage, ham, or veggie
  • ½ cup Veggies Bell peppers, spinach, etc.
  • 2 tablespoon Fresh herbs Chives parsley, or basil

Equipment

  • 8-cup muffin tin Use silicone or grease well
  • Mixing bowl Large enough for eggs and add-ins
  • Whisk Or fork
  • Measuring cups For milk and mix-ins
  • Skillet For sautéing vegetables or meats

Method
 

  1. Preheat oven to 350°F and grease muffin tin.
  2. Cook meat and sauté veggies to reduce moisture.
  3. Grate cheese and chop herbs.
  4. In a bowl, whisk eggs, milk, and seasonings until frothy.
  5. Stir in ¾ of your mix-ins.
  6. Pour into muffin cups, filling ¾ full. Top with remaining mix-ins.
  7. Bake for 18–22 minutes until set in center.
  8. Let cool 5 minutes before removing from pan.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.