These Baked Egg Muffins are the ultimate grab-and-go breakfast for busy mornings. They’re fluffy, portable, and endlessly customizable with your favorite fillings. Perfect for meal prep, these protein-packed muffins reheat beautifully and will become a staple in your kitchen.
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Why You’ll Love This Baked Egg Muffins
- Meal prep friendly: Make a batch ahead for quick weekday breakfasts.
- Endlessly customizable: Use any veggies, cheese, or meat you have on hand.
- Protein-packed & filling: Eggs and cheese keep you satisfied for hours.
- Kid & crowd pleaser: Fun to eat and easy to customize for all tastes.
Ingredients & Tools
- 8 large eggs
- 1/4 cup milk or heavy cream
- 1 cup shredded cheese (like cheddar, mozzarella, or a blend)
- 1/2 cup diced cooked meat (ham, cooked bacon, or sausage crumbles)
- 1/2 cup finely chopped vegetables (bell peppers, onions, spinach, mushrooms)
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- Optional: Fresh herbs like chives or parsley
- Cooking spray or oil for greasing
Tools: A standard 12-cup muffin tin, a large mixing bowl, a whisk, and a measuring cup.
Notes: Milk or cream creates a tender, quiche-like texture. Finely chop veggies so they cook evenly and don’t make muffins watery.
Nutrition (per serving)
| Calories: | 120 kcal |
| Protein: | 9 g |
| Fat: | 8 g |
| Carbs: | 2 g |
| Fiber: | 0.5 g |
Serves: 6 (2 muffins per serving) | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Don’t over-whisk the eggs. You just want to break up the yolks and combine them with the whites and milk until uniform. Over-whisking can incorporate too much air and lead to a puffy, then collapsed, texture.
- Pre-cook watery vegetables. If you’re using mushrooms, zucchini, or spinach, give them a quick sauté first to drive off excess moisture. This prevents your egg muffins from becoming soggy in the oven.
- Grease your muffin tin well. I mean, really go for it. Even non-stick pans can sometimes hold onto these guys. A good coating of cooking spray or a brush of oil ensures a clean, easy release every single time.
- Get your add-ins ready before mixing. Have all your cheese, meat, and veggies measured and prepped. Once the egg mixture is ready, you want to be able to assemble and get them into the oven quickly.
How to Make Baked Egg Muffins
Step 1: Preheat your oven to 350°F (175°C). This is a relatively low and gentle heat, which is perfect for cooking the eggs through without toughening them or making the bottoms brown too quickly. While the oven is heating up, generously grease all 12 cups of your muffin tin. Don’t be shy here—a good coating is your best insurance for easy removal later.
Step 2: In your large mixing bowl, crack all 8 eggs. Add the milk, salt, black pepper, and garlic powder. Now, take your whisk and beat the mixture. You’re not trying to make it frothy—just combine everything until it’s a smooth, uniform, pale yellow color. You’ll notice the salt will already start to dissolve into the liquid. Set this aside for a moment.
Step 3: This is the fun part—assembling! Evenly distribute your chopped vegetables and cooked meat among the 12 greased muffin cups. You want each cup to be about halfway full with your add-ins. Then, sprinkle the shredded cheese over the top of the veggie and meat mixture in each cup. The cheese will melt down into the egg, creating lovely little pockets of gooeyness.
Step 4: Carefully pour the egg mixture into each muffin cup, dividing it as evenly as you can. I like to use a liquid measuring cup with a spout for this to minimize mess. Fill each cup about 3/4 of the way to the top. They will puff up a little but shouldn’t overflow. If you have any fresh herbs, now is the time to sprinkle them on top for a pop of color and fresh flavor.
Step 5: Place the muffin tin in the preheated oven and bake for 18-22 minutes. You’re looking for the tops to be set and lightly golden, and the edges might just be starting to pull away from the sides of the tin. To test for doneness, give the pan a slight jiggle—the centers should be firm, not liquidy. A toothpick inserted into the center should come out clean.
Step 6: Once they’re perfectly baked, remove the tin from the oven. Let the egg muffins cool in the pan for at least 5 minutes before attempting to remove them. This resting time allows them to firm up further, making them much easier to pop out with a small offset spatula or a butter knife. Serve warm, or let them cool completely for storage.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a single layer, then transfer to a bag for up to 2 months.
- Reviving: Reheat in a toaster oven or conventional oven at 350°F for 8-10 minutes until warm.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula with a light lemon vinaigrette cuts through the richness of the eggs and cheese beautifully.
- Buttered sourdough toast — For a truly satisfying breakfast, a slice of crispy, buttered sourdough is the perfect vehicle for any stray crumbs and adds a wonderful textural contrast.
- Fresh fruit salad — The sweet, juicy freshness of mixed berries, melon, and citrus provides a bright and healthy counterpoint to the savory, hearty muffins.
Drinks
- A hot cup of coffee — It’s a classic for a reason. The bitterness of the coffee complements the savory flavors and just feels right for a morning meal.
- Freshly squeezed orange juice — The bright acidity and sweetness are a fantastic palate cleanser between bites, making each mouthful taste fresh and new.
- A spicy Bloody Mary — If you’re serving these for a brunch gathering, the savory, spicy notes of a well-made Bloody Mary are an absolute knockout pairing.
Something Sweet
- Warm cinnamon rolls — Go all out for a special weekend brunch. The warm, gooey, sweet cinnamon spice is the ultimate follow-up to the savory egg muffins.
- Mixed berry parfait — Layers of Greek yogurt, granola, and fresh berries offer a light, sweet, and creamy finish that feels indulgent but isn’t too heavy.
- Dark chocolate chunk muffins — For a true bakery-style treat, a not-too-sweet muffin with pockets of melted dark chocolate is a crowd-pleasing way to end the meal.
Top Mistakes to Avoid
- Overfilling the muffin cups. The eggs will puff up as they bake, and if you fill them too close to the top, you’ll end up with a messy oven and oddly shaped muffins. 3/4 full is the sweet spot.
- Using raw, watery vegetables. I’ve messed this up before too… adding raw mushrooms or zucchini directly into the mix. They release so much water during baking, resulting in a soupy, disappointing texture. Always sauté them first!
- Overbaking until rubbery. It’s easy to think “just a few more minutes” for good measure, but overcooked eggs become tough and lose their delicate flavor. Pull them out as soon as the centers are set.
- Trying to remove them from the pan immediately. Patience is key! Letting them rest for 5 minutes allows the structure to firm up, so they don’t tear apart when you try to get them out.
Expert Tips
- Tip: For super fluffy muffins, let your eggs and milk come to room temperature for about 15-20 minutes before mixing. Cold ingredients can sometimes inhibit a good rise and even cooking.
- Tip: Create a “master mix” station for meal prep. Prep several different combinations of fillings in separate containers—one with ham and cheddar, another with spinach and feta—so you can quickly assemble multiple flavors in one go.
- Tip: Add a tablespoon of grated Parmesan cheese to the egg mixture itself. It melts right in and adds a subtle, savory depth of flavor that elevates the entire muffin.
- Tip: If you’re watching your fat intake, you can absolutely use all egg whites. Just substitute 1 cup of liquid egg whites for the 8 whole eggs. The texture will be a little less rich but still wonderfully light.
FAQs
Can I make these Baked Egg Muffins ahead of time?
Absolutely, that’s one of their best features! Once cooled, store them in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 2 months. I like to separate layers with parchment paper in a freezer bag to prevent sticking. They are the ultimate make-ahead breakfast.
What’s the best way to reheat them?
For the best texture, I highly recommend reheating them in a toaster oven or a conventional oven at 350°F for about 8-10 minutes, or until warm throughout. The microwave works in a pinch (about 30-45 seconds), but it can make the texture a bit rubbery. If you’re reheating from frozen, just add a few extra minutes to the oven time.
My egg muffins deflated after baking. What happened?
This is usually a sign of either over-whisking the egg mixture (which traps too much air that then escapes) or a sudden temperature change. Try to whisk more gently and avoid opening the oven door frequently during baking. A slight fall is normal, but a major collapse points to one of these two issues.
Can I use silicone muffin cups?
Yes, silicone cups work wonderfully! They are naturally non-stick, so you often don’t even need to grease them. Just place them on a baking sheet for stability. They also make popping the muffins out incredibly easy once they’ve cooled for a minute or two.
Are these suitable for a keto or low-carb diet?
They are an excellent choice! Eggs, cheese, and meat are all naturally low in carbs. Just be mindful of your vegetable add-ins—stick to low-carb options like bell peppers, spinach, and broccoli, and avoid starchy vegetables like potatoes or corn.
Baked Egg Muffins
Make easy, protein-packed Baked Egg Muffins for a healthy, on-the-go breakfast. Perfect for meal prep and endlessly customizable. Get the simple recipe now!
Ingredients
For the Ingredients
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8 large eggs
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1/4 cup milk or heavy cream
-
1 cup shredded cheese (like cheddar, mozzarella, or a blend)
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1/2 cup diced cooked meat (ham, cooked bacon, or sausage crumbles)
-
1/2 cup finely chopped vegetables (bell peppers, onions, spinach, mushrooms)
-
1/4 teaspoon garlic powder
-
1/2 teaspoon salt (or to taste)
-
1/4 teaspoon black pepper
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Optional: Fresh herbs (like chives or parsley)
-
Cooking spray or oil (for greasing)
Instructions
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Preheat your oven to 350°F (175°C). While the oven is heating up, generously grease all 12 cups of your muffin tin.01
-
In your large mixing bowl, crack all 8 eggs. Add the milk, salt, black pepper, and garlic powder. Take your whisk and beat the mixture until it's a smooth, uniform, pale yellow color.02
-
Evenly distribute your chopped vegetables and cooked meat among the 12 greased muffin cups. Then, sprinkle the shredded cheese over the top of the veggie and meat mixture in each cup.03
-
Carefully pour the egg mixture into each muffin cup, dividing it as evenly as you can. Fill each cup about 3/4 of the way to the top. If you have any fresh herbs, now is the time to sprinkle them on top.04
-
Place the muffin tin in the preheated oven and bake for 18-22 minutes. You're looking for the tops to be set and lightly golden, and the edges might just be starting to pull away from the sides of the tin. To test for doneness, give the pan a slight jiggle—the centers should be firm, not liquidy. A toothpick inserted into the center should come out clean.05
-
Once they're perfectly baked, remove the tin from the oven. Let the egg muffins cool in the pan for at least 5 minutes before attempting to remove them.06
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