Egg Muffins
Egg muffins are the ultimate grab-and-go breakfast — protein-packed, endlessly customizable, and ready in under 30 minutes.
Servings 12 muffins
Calories 90kcal
Cost $5-$7
Ingredients
- 10 large eggs
- ½ cup milk whole, skim, or dairy-free like almond or oat
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese or any preferred cheese
- ½ cup diced bell peppers any color
- ½ cup chopped spinach fresh or thawed frozen
- ¼ cup chopped onion optional for extra flavor
- ¼ cup cooked bacon or diced ham optional for meat lovers
- Non-stick spray or olive oil for greasing the muffin tin
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease your muffin tin with cooking spray or use silicone liners for easy release. This prevents sticking and ensures easy cleanup.
- Crack the eggs into a large mixing bowl. Add the milk, salt, and pepper, then whisk until fully combined and slightly frothy. This creates a light texture and helps the muffins rise a bit during baking.
- Chop your veggies, meats, and herbs as needed. Try to keep pieces small and even for uniform cooking. If using frozen spinach, make sure to squeeze out excess moisture to avoid soggy muffins.
- Evenly divide the chopped vegetables, cheese, and meats into each muffin cup. Then pour the egg mixture on top, filling each cup about ¾ full. Stir each cup gently with a fork to distribute the fillings evenly.
- Place the muffin tin in the oven and bake for 18–22 minutes, or until the tops are puffed and a toothpick inserted comes out clean. Avoid overbaking, which can cause the muffins to dry out or become rubbery.
- Let the egg muffins cool in the tin for 5 minutes, then use a spoon to gently remove them. Serve warm or let them cool completely before storing. They’ll deflate slightly as they cool — that’s normal!
Notes
Don’t Overfill the Cups
Eggs expand slightly as they bake, so only fill the muffin cups about ¾ of the way. This prevents overflow and uneven cooking. Use Silicone Liners for Easy Release
Even the best greased metal tins can stick. Silicone muffin liners or a well-oiled non-stick pan make cleanup a breeze and keep your muffins intact. Avoid Too Much Liquid from Fillings
Watery vegetables like tomatoes or zucchini can make the muffins soggy. Either cook them down first or pat them dry before adding. Cool Before Storing
Let the muffins cool completely before refrigerating to avoid condensation, which can make them rubbery. Store in an airtight container for up to 5 days.
Eggs expand slightly as they bake, so only fill the muffin cups about ¾ of the way. This prevents overflow and uneven cooking. Use Silicone Liners for Easy Release
Even the best greased metal tins can stick. Silicone muffin liners or a well-oiled non-stick pan make cleanup a breeze and keep your muffins intact. Avoid Too Much Liquid from Fillings
Watery vegetables like tomatoes or zucchini can make the muffins soggy. Either cook them down first or pat them dry before adding. Cool Before Storing
Let the muffins cool completely before refrigerating to avoid condensation, which can make them rubbery. Store in an airtight container for up to 5 days.