Fluffy baked egg muffins loaded with cheese, vegetables, and savory add-ins — perfect for make-ahead breakfasts.
Recipe Card
Servings & Timing
- Servings: 12 egg muffins
- Prep Time: 10 minutes
- Cook Time: 18–22 minutes
- Total Time: 30 minutes
- Dietary Notes: Gluten-free, low-carb
- Contains: Eggs, dairy
Ingredients
- 8 large eggs
- ½ cup milk (whole milk preferred)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- ½ cup diced cooked ham or bacon
- ¼ cup red bell pepper, finely diced
- 2 tbsp green onions or chives, chopped
- ¼ tsp salt
- ¼ tsp black pepper
- ⅛ tsp paprika (optional)
- Nonstick cooking spray or butter for greasing
Instructions
-
Preheat the Oven
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly. -
Whisk the Eggs
In a large bowl, whisk together eggs and milk until fully combined and slightly frothy. -
Add Fillings
Stir in cheese, ham or bacon, bell pepper, green onions, salt, pepper, and paprika. -
Fill Muffin Cups
Evenly divide the egg mixture among the muffin cups, filling each about ¾ full. -
Bake
Bake for 18–22 minutes, or until the centers are set and tops are lightly golden. -
Cool and Serve
Let muffins cool in the pan for 5 minutes before removing. Serve warm or at room temperature.
Additional Notes
- Do not overfill the muffin cups; eggs puff as they bake.
- Silicone muffin liners work especially well for easy release.
- Ingredient variations are listed below.
Brief Introduction (After Recipe Card)
These savory egg muffins are the kind of recipe that makes busy mornings easier. They’re fluffy, flavorful, and endlessly customizable, whether you’re meal prepping for the week or feeding a crowd at brunch. Simple ingredients, one bowl, and minimal cleanup make this a reliable go-to.
Step-by-Step Cooking Guide (Expanded)
Mixing the Egg Base
Whisking the eggs thoroughly ensures a light, uniform texture.
Tip: If the eggs look streaky, keep whisking until fully blended.
Adding Fillings
Distribute fillings evenly so every muffin has the same balance of flavor.
Tip: Keep add-ins small and evenly diced to prevent sinking.
Baking
The muffins are done when the centers no longer jiggle.
Tip: Avoid overbaking, which can make them rubbery.
Ingredient Details & Substitution Tips
- Milk: Whole milk makes the muffins creamier, but 2% or half-and-half also work.
- Cheese: Cheddar adds sharpness; mozzarella keeps them mild and stretchy.
- Meat: Ham and bacon are classic, but cooked sausage works well too.
Substitutions
- Vegetarian: Omit meat and add sautéed mushrooms or spinach
- Dairy-Free: Use unsweetened almond milk and dairy-free cheese
- Extra Protein: Add ¼ cup cottage cheese to the egg mixture
Equipment Alternatives
- If you don’t have a muffin tin, bake the mixture in a greased 8×8-inch dish and cut into squares.
Recipe Variations & Serving Suggestions
Flavor Variations
- Add ¼ tsp garlic powder or Italian seasoning
- Mix in ½ cup sautéed spinach or zucchini
Dietary Variations
- Keto-Friendly: Skip bell peppers and use full-fat cheese
- High-Veggie: Replace meat with broccoli or asparagus
Serving Ideas
- Serve with toast, fruit, or a side salad
- Great for breakfast, brunch, or quick snacks
Storage & Make-Ahead Information
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze individually wrapped muffins for up to 2 months
- Reheating: Microwave 30–45 seconds or warm in a 325°F (165°C) oven
Texture is best within the first 3 days.
Nutrition Facts (Per Muffin – Approximate)
- Calories: 115 kcal
- Protein: 8 g
- Carbohydrates: 2 g
- Fat: 8 g
Dietary Highlights: Low-carb, high-protein
Allergens: Egg, milk
Frequently Asked Questions
Q: Why did my egg muffins sink after baking?
This is normal. Eggs naturally deflate as they cool.
Q: Can I make these ahead for meal prep?
Yes. They reheat very well and are ideal for busy mornings.
Q: Can I use egg whites only?
Yes. Use 2 cups liquid egg whites in place of whole eggs.
Final Notes & Call-to-Action
These savory egg muffins are simple, flexible, and reliable — exactly what a great breakfast recipe should be. Try them once, and you’ll probably keep a batch in your fridge or freezer at all times.
