Egg Muffins
Updated May 30, 2026
These easy breakfast egg muffins are made in a muffin tin with eggs, cheese, and veggies - great for meal prepping and using fridge leftovers
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Start your morning with easy egg muffins!
Egg muffins seriously saving me on busy mornings, especially on busy weekdays when we are trying to get out of the door by 7:15am lately. I can make a batch on Sunday, toss in whatever veggies or cheese we’ve got hanging around, and we reheat for 30 seconds in the morning.
The best thing about these egg muffins is that they are so flexible. One kid wants a little bit of everything, 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 a battle.
Happy Cooking!
– Yumna
Egg Muffins Ingredients
- Egg mixture: Use large, whole room temperature eggs for these egg muffins (colder eggs don’t bind as well), but if you’d like to lighten up this recipe, you can also use egg whites. You’ll also need milk (any kind works) and some seasoning, like salt, pepper and oregano.
- Filling: Use a mixture of cheese and vegetables like baby spinach, bell pepper, red onion, and shredded cheddar cheese. Make sure all your veggies are diced as finely as possible, so nothing is too overpowering and everything cooks evenly. From testing these a few times, I recommend 2 cups of vegetables and 1 cup of cheese total, or about 4 tablespoons of any add-ins per egg muffin cup.
How to Make Egg Muffins
Egg Muffins
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 Tips
- Whisk your eggs well. You’ll want to make sure the eggs, milk, and seasonings are well-whisked before pouring them into the muffin cups. This helps the muffins bake evenly, with a consistent texture throughout.
- Don’t fill your muffin cups all the way to the top. These egg muffins 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.
Comments
Really easy and really tasty. I will make again for sure. I will use a little less salt the next time — but that is a matter of taste.
I’m happy to hear it was both easy and tasty! That’s how I want all of my recipes to be. Glad you already plan to make it again!
Although very tasty, mine sunk in the middle. Could it be that I mixed all of the ingredients together and poured into each cup as opposed to layering? I’ll try again. 😊
Hi! That could be why they sank, yes. Layering the veggies and cheese into the cups first can help the muffins hold their shape a bit better. Other common reasons they sink could be that they were underbaked, the eggs were overwhisked, or that the veggies held too much moisture. Definitely try again with that in mind! Hope that helps!
Can I use thawed chopped spinach in place of baby spinach? Thank you
Sincerely
Wendy
Hi Wendy, yes, thawed chopped spinach should work well here! Just make sure to squeeze out as much liquid as possible after thawing. Frozen spinach holds a lot of water, and if you add it without draining well, the egg muffins can turn watery and won’t set as well. A good swap is about ½ cup thawed chopped spinach, squeezed very dry, in place of the 1 cup fresh chopped baby spinach. Then use it the same way in the muffin cups with the peppers, onions, and cheese. Hope that helps!
Delicious! I used feta instead of cheddar and garlic powder instead of oregano. Thank you! This will be a repeat for my family.
Yum, love those tweaks!! So happy your family enjoyed them. Thanks, Esther!!
I made these last weekend – they were quick and easy to make and DELICIOUS! They will definitely be on repeat. FYI I cut back to 3/4 cup chopped spinach as I added some crumbled bacon bits.
Amazing!! So happy you liked them and tweaked the recipe to make them your own. Thanks so much, Leenie!
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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