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Egg Muffins are the perfect breakfast option for busy mornings. Loaded with all your breakfast favorites -like bacon, eggs, and cheese – they’re simple, savory, and so delicious!
When it comes to breakfast, I’m always on the lookout for new ideas. Especially for my kids! Because let’s be honest… there’s only so much cereal a person can eat. But school mornings are busy mornings, and breakfast HAS to be easy. Which is exactly what I love about these easy Breakfast Egg Muffins.
They come together quickly with a handful of fresh ingredients and bake up in just 20 minutes. And they’re also ideal for making ahead and reheating all week long!
But the BEST thing about them is how easy they are to customize according to individual tastes. They’re basically mini frittatas… and YOU get to choose your fillings. Switch up the proteins and the cheese, add any of your favorite veggies, and season them exactly how you want. Which means you (and your kids) will never grow tired of them!
What You’ll Love About This Recipe
Quick & easy: Just 10 minutes of prep time and 20 minutes in the oven!
Customizable: Easy to adjust according to individual tastes, which keeps everyone happy!
Make-ahead option: Make a batch at the beginning of the week and reheat them all week long!
what you’ll need for this recipe
Eggs – I used 10 large eggs in this recipe. See below for tips on using egg whites only.
Milk – I added 1/3 cup of milk. (Alternately, you can use 12 eggs and no milk.)
Shredded cheese – I used 1 cup of shredded cheddar cheese. Substitute any type you like.
Bacon – I added 6 ounces of cooked, crumbled bacon.
Salt & pepper – I seasoned the egg cups with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Chives – I sprinkled 1 Tablespoon of fresh minced chives on top.
how to make egg muffins
Combine the eggs & milk. In a large mixing bowl, combine the eggs and milk. Whisk well.
Add the fillings. Stir in the cooked bacon, shredded cheese, salt & pepper. *Also stir in any additional add-ins you’d like.
Transfer to muffin pan. Divide the egg mixture evenly among greased muffin tins. These are the muffin tins I use for this recipe. Sprinkle with additional cheese and chopped chives.
Bake. Bake at 375°F for 20 minutes.
using egg whites only
To make this recipe with egg whites only, you will need to use two egg whites for every whole egg the recipe calls for. Eliminating the yolk will change the flavor a bit, and you may find you need to increase the amount of salt and pepper you use.
Recipe Variations
- Substitute Canadian bacon, ham, turkey, chorizo, of any of your favorite proteins for the bacon
- Substitute any kind of cheese, such as Mozzarella, Swiss, American, or Feta
- Add bell peppers, broccoli, mushrooms, onion, spinach, tomatoes, or any of your favorite veggies
- Add fresh parsley, basil, tarragon, or thyme for an extra punch of flavor
- Add any of your favorite seasonings, such as garlic powder, onion powder, dried parsley, or oregano
- Make mini muffins (you will need to use a mini muffin tin and adjust the baking time accordingly)
make-ahead, storage & reheating tips
These Egg Muffins are easy to make in advance and store well in the refrigerator.
To make in advance: Bake according to recipe instructions and store in a covered container in the fridge for up to 4 days. You can also prep the egg mixture and store it in an airtight container in the refrigerator before baking. When ready, bake according to recipe instructions.
To reheat: Egg muffins reheat well and make the perfect grab & go option for busy mornings. In the microwave: Wrap individual egg muffins in a damp paper towel and reheat for 30-40 seconds. In the oven: Transfer egg cups to an oven-safe dish, cover with foil, and reheat at 350° for 8-10 minutes. In the air fryer: Reheat at 375° for 3-5 minutes.
More Egg Recipes You’ll Love
Looking for more delicious egg recipes? These are some of our favorites!
Breakfast Egg Muffins
Ingredients
- 10 large eggs
- 1/3 cup milk
- 1 cup cheddar cheese
- 6 ounces cooked bacon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 Tablespoon fresh minced chives
Instructions
- Preheat oven to 375 degrees.
- In a large glass mixing bowl, combine eggs and milk and whisk well.
- Stir in 3/4 cup cheese, cooked bacon, salt, and pepper.
- Divide mixture evenly among 12 greased muffin cups.
- Sprinkle with remaining 1/4 cup cheese and fresh chives.
- Bake at 375 degrees for 20 minutes or until centers are set and muffins are beginning to brown.
Nancy says
I assume you’re supposed to spray the muffin cups with Pam, etc. before pouring in the mixture? Thanks for letting me know. I tried these once about a year ago. I’m making them again on Sunday, as they were delicious!
Arti Gupta says
I tried this Egg Muffin recipe for my family and they like it very much. So please keep sharing this type of blog.
Cathy Trochelman says
Glad to hear!
Lisa says
Those look quick, easy, and delicious!
Karen Kelsey says
Can you use almond or soy milk?
Cathy Trochelman says
I’ve never tried it with almond or soy milk, but I would imagine either would work.
Sharon says
Do you know if you can bake this in an 8×8 pan and just cut into squares? th@nks
Cathy Trochelman says
I’ve never tried that, but I’m sure it would work. It might need some adjustments to baking time.
Linda says
Could you just use egg whites?
Lee says
Do you freeze & microwave through out the week?
Cathy Trochelman says
Yes, you absolutely can do that! Or store them in the fridge and reheat, depending on how long you plan to store them.
Jane Walkinshaw says
These look great going to make some on Friday night for tea as thats our easy night. My 11 yr old grandson wants to help me Might add some Hamm or chicken pieces, do you think that would work. I’m not very good at thinking outside the square, always scared to make a mistake. Sad at my age is’ent it to be scared to try new things.
Anyway many thanks and will let you know how we get on.
Cathy Trochelman says
Hi Jane, yes….that sounds delicious! Hope you enjoyed them!
LS says
(Great tip given to me was to use bacon grease to coat muffin tins).
Well…I’m nervous. I chopped the bacon up and over cooked it. So I chopped it finer hoping that that will hide it along with lots of cheese on top. Cross fingers cuz this is going out of comfort zone.
Cathy Trochelman says
Hope they turned out great! I like my bacon crispy, so it sounds delicious to me 🙂
deb hall says
how do you reheat in the oven
we are doing large quanities for our club house
Cathy Trochelman says
To reheat: Heat oven to 350°. Place muffins in a shallow baking dish, cover with foil, and heat for 15-20 minutes. I would recommend adding a small amount of water to the bottom to the pan to replace any lost moisture. This will result in egg muffins that are as close to fresh as possible!
Martha says
Made these this morning! They are spectacular!!! Thank you for this delicious, easy recipe♡
goody says
I put all the cooked veggies in each muffin cup, then mix the milk, eggs and spices, pour milk mixture over the veggies, then add cheese on top, this works a lot better;you get more even veggies in each muffin. 🙂
Robyn says
Great idea
Kathi and Rick Volkmar says
I make these all the time for my husband and I. I use silicone muffin cups and they come out way easier then muffin tins! They also freeze well. Just pop in microwave to reheat!
Tracy says
Can the be frozen?
Cathy Trochelman says
Yes, they freeze great!
beth says
These are so delicious! My family loves them for breakfast! Cant wait to make these again!
Robyn says
Substituted the bacon with diced ham and added chopped Ortega chilies…delicious!
marian witt says
i made these and wrapped in saran paper, place in freezer. when i want a couple i unwrap and place in micro for minute and half to 2mins and ready to eat. also i have added walnuts or any other nuts i have available ( if allergic do not use). really great and different taste. sometimes i use only one along with oatmeat. a great winter time breakfast or snack.
Angela Schmidt says
do they freeze well ?
Cathy Trochelman says
Yes, they hold up great in the freezer!