Breakfast Egg Muffins
Updated Aug 20, 2025
Easy breakfast egg muffin recipe made in a muffin tin with eggs, cheese, and veggies. Bake for 20 minutes and serve all week!
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Start your morning with easy egg muffins!
School mornings at my house are usually chaotic. Someone can’t find their shoes, someone else is looking for lost homework, and I’m just trying to get coffee in before the school run. That’s why egg muffins save me. I can make a batch on Sunday, toss in whatever veggies or cheese we’ve got hanging around, and reheat quickly.
AND… these egg muffins are so flexible. One kid wants them loaded with spinach, the other only eats them with extra cheese, and I can sneak in a little protein for myself without making three separate breakfasts. They reheat in seconds, so even on the busiest mornings, at least breakfast isn’t the battle.
Happy Cooking!
– Yumna
Egg Muffins Ingredients
- Eggs: To lighten them up, you can swap out a few whole eggs for egg whites.
- Milk: I use regular milk, but you can substitute with almond milk, oat milk, or any plant-based milk.
- Baby spinach: You can also use kale or chopped broccoli.
- Red bell pepper: Any color bell pepper works.
- Red onion: For a milder flavor, use yellow or green onion.
- Cheese: I like cheddar in this recipe because it melts well. You can also use mozzarella, feta, or any cheese you like.
- Seasonings: I use oregano, salt, and pepper. If you don’t like oregano, you can replace it with basil, thyme, or your favorite dried herb.
How to Make Egg Muffins
Breakfast Egg Muffin Recipe
Video
Ingredients
- 9 large eggs
- 2 tablespoons milk
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup baby spinach chopped
- ½ cup red bell peppers diced
- ½ cup red onions diced
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with silicone cups or parchment paper cups.
- Crack the eggs into a large bowl or measuring cup with a spout. Add the milk, oregano, salt, and pepper, and whisk until smooth. Set aside.
- Add the spinach, peppers, onions, and cheese into the muffin cups. Pour the egg mixture on top until the liquid almost reaches the tops of the molds, about ⅓ cup per muffin cup.
- Bake until the egg cups are puffed and the center is solid and no longer jiggly, about 18–22 minutes.
- Cool in the pan for 5–10 minutes. Run a butter knife around the edges to help loosen them if needed. Serve immediately.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add meat. For heartier, protein-packed breakfast egg muffins, add cooked and crumbled turkey bacon or turkey sausage.
- Change up the vegetables. This egg cup recipe is very flexible! Diced mushrooms add an earthy flavor and blend well with the eggs. Fresh tomatoes add juiciness and a bit of tang. I only recommend adding tomatoes if you’re eating all of the egg cups the same day, though, because the moisture content is high.
- Use a spice blend or fresh herbs. Whisk za’atar or everything bagel seasoning into the egg mixture, or sprinkle chopped chives, parsley, or basil on top before serving.
Recipe Tips
- Finely chop the vegetables. This way, you can easily scoop about 1–2 teaspoons of each into the muffin tin and disperse the flavors more evenly. If the veggies are too big, the egg cups could fall apart.
- Shred your own cheese. Store-bought shredded cheese often has anti-caking agents, which can prevent the cheese from melting well. Also, sometimes it has a powder residue or grainy texture from the caking agents. Use high-quality cheese and grate it yourself for the best results!
- Whisk the eggs well. Make sure the eggs, milk, and seasonings are well-whisked before pouring them into the muffin cups. This helps the muffins bake up evenly, with a consistent texture throughout.
- Don’t fill the muffin cups all the way to the top. The eggs will expand as they bake, so leave a little room at the top of each mold so they don’t overflow in your oven.
- Give the eggs time to cool. They’ll deflate slightly as they cool, which makes it easier to pop them out of the muffin tins.
FAQs
Store egg muffins in an airtight container in the fridge for up to 4 days. To reheat, microwave refrigerated baked egg cups for 20–30 seconds, or until warmed through.
Yes! Individually wrap them in a freezer-safe container for up to 3 months. To reheat, let them thaw in the fridge overnight, then microwave them for 20–30 seconds, or until warmed through. Or, reheat them directly from frozen in the microwave for 60 seconds.
More Egg Breakfast Recipes
- Air Fryer Hard Boiled Eggs
- Sheet Pan Eggs
- Baked Feta Eggs
- Ejjeh (Lebanese Omelette)
- Vegetarian Egg Boat
- Crispy Fried Feta Eggs
- Inside Out Omelette
- Breakfast Egg Strata
- Cloud Eggs
- Veggie Omelet
This Breakfast Muffin recipe was originally published on March 10, 2020. The recipe has been slightly modified to make it easier, and the post now includes updated step-by-step photos.
Comments
Delicious and simple grab and go snack, lunch, or breakfast. I used pea protein milk, swapped in garlic powder for the oregano, eliminated the spinach and cheese, and used green onions and a whole red pepper. They are really tasty! I will definitely be making these again. Thank you for the great recipe!
Yum, those swaps sound amazing! So glad you liked the recipe, Rene. Thank you!
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