Egg Muffins

5 from 131 votes

Make breakfast egg muffin cups with just a muffin tin, eggs, cheese, and vegetables. Great for meal prepping and grab-and-go breakfast!

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 185kcal

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 over on top (about ⅓ cup per muffin cup)
Bake for 18-22 minutes or until the eggs are puffed.
Cool for 5 minutes in the pan. Then run a butter knife around the edges to help loosen them if needed. Serve immediately.

Store leftover egg muffins in an airtight container or ziptop bag in the refrigerator for 3-5 days or individually wrap and freeze for up to 3 months. Reheat gently in the microwave (once thawed or directly from frozen) until hot and warmed through to the center, about 30 seconds (from thawed) or 1 or so minutes (from frozen), depending upon your microwave.
This recipe is incredibly flexible. Feel free to swap the listed veggies for the same amount of any other diced vegetable or cooked, diced meat. If the vegetables are very firm, such as carrots or sweet potatoes, I recommend cooking and cooling them first before adding them to the cups.