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Egg Muffins

Egg Muffins

Maria G. Brooks
Egg Muffins are the perfect high-protein, grab-and-go breakfast that can be made in advance.
These fluffy, savory muffins are packed with eggs, cheese, and your favorite mix-ins like veggies, bacon, or ham.
Whether you’re following a low-carb, keto-friendly, or gluten-free diet, these muffins are a delicious way to start the day!
Equipment I Have Used
large mixing bowl
Whisk
Muffin Tin (12-cup)
Ladle or Measuring Cup (for pouring egg mixture)
Non-Stick Cooking Spray or Silicone Muffin Liners
Knife & Cutting Board (for chopping mix-ins)
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 egg muffins
Calories 130 kcal

Equipment

  • 1 large mixing bowl
  • 1 Whisk
  • 1 Muffin Tin (12-cup)
  • 1 Ladle or Measuring Cup (for pouring egg mixture)
  • Non-Stick Cooking Spray or Silicone Muffin Liners
  • 1 Knife & Cutting Board (for chopping mix-ins)

Ingredients
  

Base Ingredients:

  • 8 large eggs
  • ½ cup 120ml milk (or heavy cream for a richer texture)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder optional
  • ½ cup 60g shredded cheese (cheddar, mozzarella, or feta)

Mix-In Options (Choose 2–3):

  • ½ cup 50g bell peppers (diced)
  • ½ cup 50g spinach (chopped)
  • ⅓ cup 30g onions (diced)
  • ⅓ cup 30g mushrooms (sliced)
  • ½ cup 75g cooked bacon (crumbled)
  • ½ cup 75g cooked sausage (crumbled)
  • ½ cup 75g diced ham

Instructions
 

Step 1: Preheat & Prepare

  • Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick cooking spray or use silicone muffin liners to prevent sticking.

Step 2: Whisk the Eggs

  • In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until fully combined.

Step 3: Add Fillings

  • Evenly distribute your chosen mix-ins (vegetables, meats, and cheese) into each muffin cup, filling them about halfway.

Step 4: Pour the Egg Mixture

  • Using a ladle or measuring cup, carefully pour the egg mixture over the fillings in each muffin cup, filling them about ¾ full to leave room for rising.

Step 5: Bake Until Set

  • Place the muffin tin in the oven and bake for 18–22 minutes, or until the egg muffins are set and slightly golden on top.

Step 6: Cool & Serve

  • Let the muffins cool in the tin for 5 minutes, then remove and serve warm.

Notes

  • Make It Dairy-Free: Use a plant-based milk alternative or omit the milk altogether.
  • Add More Flavor: Sprinkle some smoked paprika or red pepper flakes for a spicy kick.
  • Storage Tips: Refrigerate for up to 5 days or freeze for up to 3 months.
  • Reheating Instructions: Microwave for 30–45 seconds or bake at 350°F (175°C) for 5–7 minutes.
Keyword Egg Muffins