Egg Muffins
These easy egg muffins bake in a muffin tin and reheat well for busy mornings. Fill them with vegetables, cheese, and a little cooked meat if you like.
At a glance
- Total time
- 35 min
- Yield
- 12 egg muffins
- Prep
- 15 min
- Cook
- 20 min
- Difficulty
- Easy
- Cuisine
- American
- Category
- Breakfast
Egg muffins are mini baked omelets made in a muffin tin. They are handy for breakfast because you can cook a batch once and warm up a few during the week.
This version uses eggs, milk, cheese, bell pepper, spinach, and green onion. The vegetables add color and flavor without making the muffins too heavy.
Serve them with toast, fruit, or a simple salad. They are also good tucked into a lunch box with crackers and sliced vegetables.
01What you'll need
Ingredients
11 items · 12 egg muffins
- Nonstick cooking spray or 1 teaspoon oil, for greasing the tin
- 10 large eggs
- 1/3 cup milk, whole or 2% preferred
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup baby spinach, finely chopped
- 1/2 cup red bell pepper, finely diced
- 1/3 cup green onions, thinly sliced
- 3/4 cup shredded cheddar cheese
- 1/2 cup cooked crumbled bacon, cooked sausage, or diced ham, optional
02How to make it
Step-by-step
1. Heat the oven
Preheat the oven to 350°F. Grease a 12-cup muffin tin well with nonstick spray or oil, including the top edges. Eggs like to stick, so take a little extra time here.
2. Chop the fillings
Finely chop the spinach, dice the bell pepper, and slice the green onions. Small pieces help the muffins hold together and make each bite easier to eat.
3. Whisk the eggs
In a large bowl, whisk the eggs, milk, salt, pepper, and garlic powder until the mixture is smooth and the yolks are fully blended. Whisking means stirring quickly with a whisk or fork to combine and add a little air.
4. Add the mix-ins
Stir the spinach, bell pepper, green onions, cheese, and cooked meat, if using, into the egg mixture. Make sure any meat is already fully cooked before it goes into the eggs.
5. Fill the muffin tin
Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full. Use a ladle or measuring cup to keep the portions even.
6. Bake until set
Bake for 18 to 22 minutes, until the muffins are puffed and the centers no longer look wet. A small knife inserted in the center should come out mostly clean.
7. Cool before removing
Let the egg muffins cool in the tin for 5 minutes. Run a thin knife around the edges, then gently lift them out. They will deflate a little as they cool, which is normal.
8. Serve or store
Serve warm, or cool completely before storing. Cooling first helps prevent extra steam from making the muffins watery in the fridge.
03From our kitchen
Cook's tips
- Make-ahead: Bake the muffins, cool them completely, and refrigerate them for quick breakfasts. Reheat only what you need.
- Storage: Keep egg muffins in an airtight container in the refrigerator for up to 4 days. Place a paper towel in the container if they seem damp.
- Freezing: Wrap cooled muffins individually or freeze them on a tray, then transfer to a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge for the best texture.
- Reheating: Microwave refrigerated muffins for 20 to 40 seconds. From frozen, microwave in short bursts, or reheat in a 325°F oven until warmed through.
- Vegetable swaps: Try chopped broccoli, mushrooms, zucchini, or tomatoes. Cook watery vegetables like mushrooms or zucchini first so the muffins do not turn soggy.
- Cheese swaps: Cheddar is easy, but feta, mozzarella, pepper jack, or Swiss all work. Use what you have, and keep the total amount about the same.
Cook's note
If your egg muffins stick, the tin is usually the reason. Grease generously, or use silicone muffin cups for easier removal. Paper liners are not ideal because baked egg tends to cling to them.
04Frequently asked
Questions & answers
Why are my egg muffins watery?
Watery egg muffins usually come from vegetables with a lot of moisture, such as mushrooms, zucchini, or tomatoes. Cook those vegetables first and drain off any liquid before adding them to the egg mixture.
Can I make egg muffins without milk?
Yes. You can leave out the milk. The muffins will be a little firmer, but they will still work. You can also use a splash of unsweetened dairy-free milk.
How do I know when egg muffins are done?
They are done when the tops are puffed, the centers look set, and no liquid egg pools in the middle. The internal temperature should be 160°F if you check with a food thermometer.
Can I use egg whites instead of whole eggs?
Yes. Use about 2 1/2 cups liquid egg whites for 12 muffins. Egg white muffins are lighter and less rich, so add flavorful fillings like cheese, herbs, or cooked vegetables.
Can I double the recipe?
Yes. Double all the ingredients and use two muffin tins. Rotate the tins halfway through baking if they are on different oven racks so the muffins cook evenly.
05Per serving
Nutrition facts
Nutrition Facts
12 egg muffins
Amount per serving
% Daily Value*
- Total Fat11 g
- 15%
- Saturated Fat4.4 g
- 22%
- Cholesterol175 mg
- 58%
- Sodium365 mg
- 16%
- Total Carbohydrate2 g
- 1%
- Dietary Fiber0.4 g
- 1%
- Total Sugars1.3 g
- Protein11 g
- 23%
- Vitamin D1 mcg
- 5%
- Calcium86 mg
- 7%
- Iron1.1 mg
- 6%
- Potassium167 mg
- 4%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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