This post may contain affiliate links. For more information, please see my disclosure policy.
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.
Gorgeous! I love egg muffin recipes!
Yummm!
How well do the freeze and then re-heat?
I’ve made similar things before and they freeze and reheat quite well.
How and for how long do you reheat them. Do you store them in the freezer of fridge???
I was a bit disappointed! They were yummy when they first came out of the oven but when I strapped and stored them in the frig, I wasn’t pleased with the way they reheated. They were tough and a bit dry. I was hoping for something I could store and pull out when I wanted a couple. Any ideas?
Oh thats great!!!
They were lovely, thanks heaps. I’m definitely doing these again
I’ve tried making these twice and they swell up and balloon out of the muffin cups. Maybe my oven is too hot? Cook less time?
When they cool and settle they are misshapen and don’t look nice like in the pictures here.
Mine did the same..they look like giant cupcakes haha
Maybe the mixture starts too cold. That happens with baking. If it’s closer to room temp, maybe it might not swell too much. That’s what I’ve learned over time. Also, sometimes the muffin tin cups are too full. Maybe you can get more than one tray out of it?
too much egg.. the eggs need room to expand.
Just have to prick a hole in the middle to let the steam out. They will all form perfectly then. About 4 minutes before done I just took a toothpick and pricked them.
Oh I’m totally making these, and soon!
Great idea! I’m 72 and find it hard to take the time to fix a breakfast often skipping it and stuffing lunch or supper later. Makes staying on a diet a hope instead of a reality. With your egg muffins I can grab and go with a stable breakfast without a worry. Thanks for the tip!
I am in a meal prep phase right now. This is exactly what I needed!
Same! Although I only learned meal prepers were a thing.
I love a good portable breakfast option!
Such a perfect grab-n-go breakfast option!
Hi, how’s best to reheat these tasty looking morsels please? Oven or microwave?
Would these be ok after freezing?
These never last me long enough to freeze. But I’m not sure because of the milk. Probably be ok.
Maybe use water instead of milk? I sometimes put water instead of milk when I scramble eggs…
Just made for Christmas Eve morning brunch. Fingers crossed our guest loves them. ????
Exchange the milk with cream then go ahead and freeze. Make sure the air is out of the bag before freezing.
For things like this it’s good to wrap in plastic wrap individually, then freeze them in a freezer zip-lock. Works great!
I freeze my egg muffins all the time – no problems. 😉 [Let thaw in the fridge before reheating – I find they don’t reheat right from frozen very well.)
How do u re-heat them? Oven or microwave? And how long?
It works best to reheat them in the microwave for 15-20 seconds.
Is it really necessary to use water rather than milk if they will be frozen ? After defrosting in frig. Overbite… is oven or microwave better.
Not sure why there is a hesitancy to freeze the recipe with milk. Freezing stops the aging so it won’t sour. My mother use to freeze milk in it’s carton when we left on vacation. Then she would put it back in the refrigerator when we returne and once defrosted it was just like it had never been frozen.
absolutely I freeze milk all the time so I agree it shouldn’t make much difference if u feeze then
I make one that is similar but with added browned hash browns and freeze all the time.
Would love 2 have ur recipe! We love hash browns!
Slow to defrost but good
I reheat in microwave. About 15 seconds.
A minute in the microwave wrapped in a damp paper towel will do the trick.
Microwave works best! Wrap in a damp paper towel and reheat 15-20 seconds 🙂
I’ve made these and also similar ones. If frozen, I pop into microwave 1 min. to 65 seconds. Have also cut cooked bacon in half and cross crossed in muffin pan before filling. Can add chopped peppers or cooked sausage too.
microwave. start at 40 to 45 seconds. unless frizen then you want to start at a minute and just add time if not fully rreheated.
These are so cute and tasty! Need to try them!
I have something similar several times and my family loves it. I think it is time to do them again. Your recipe looks awesome.
I might eat breakfast more if I had these : )
can you tell me the carbs on this recipe looks fantastic, but being a diabetic I have to be careful, thanks
When I had gestational diabetes j ate a version if these every morning. They were one.of the few breakfast items I could rat and keep my b.s. low!! 2 each am for months!!
I’m a severe diabetic, with triglyceride issues. Can you please post or email the nutritional values for this recipe…specifically need carbs, calories, sodium, total fat & trans/saturated/hydrogenated fat grams? It looks wonderful, with none of the usual high carb ingredients, but I have to chart everything. Would love to add this as a low carb breakfast alternative, if the fats are not too high. Thanks for any info on this…they look tasty & super easy.
P.S. – I’d rate this recipe 5 stars, but it wouldn’t let me rate it at all.
Nutrition Facts
Servings 12.0
Amount Per Serving
calories 108
% Daily Value *
Total Fat 7 g 10 %
Saturated Fat 2 g 11 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 163 mg 54 %
Sodium 258 mg 11 %
Potassium 64 mg 2 %
Total Carbohydrate 4 g 1 %
Dietary Fiber 0 g 1 %
Sugars 0 g
Protein 8 g 17 %
Vitamin A 6 %
Vitamin C 0 %
Calcium 4 %
Iron 4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
You can get nutritional values from myfitnesspal.com. If you don’t have an account you can get one for free. Once you log in you will see FOOD, click there and you will get more options, click RECIPES. There will be a box to paste a link to the recipe, such as this one…
https://www.lemontreedwelling.com/2017/09/breakfast-egg-muffins.html
It will import the ingredients, you will need to remove any directions it may import, you just want the ingredients. Also, you can customize the ingredients here if you want to add or delete any items you don’t want. Then click MATCH INGREDIENTS and SAVE. It will then import it into your recipes box. Click on the recipe and it will give you the Nutrition Facts.
You can also import any recipe ingredients manually.
It sounds involved, but it really is quite simple and very useful.
Thank you so much for posting the nutritional facts. This will help me with my diabetes control.
I use fat free cheddar which helps with fats and I eliminate bacon for same reason. Maybe turkey bacon has less fat? I personally don’t eat it
Yes turkey bacon does have less fat than pork bacon, or you could use lox (smoked salmon trim) or another kind of fish or poultry.
I’m a severe diabetic, with triglyceride issues. Can you please post or email the nutritional values for this recipe…specifically need carbs, calories, sodium, total fat & trans/saturated/hydrogenated fat grams? It looks wonderful, with none of the usual high carb ingredients, but I have to chart everything. Would love to add this as a low carb breakfast alternative, if the fats are not too high. Thanks for any info on this…they look tasty & super easy.
P.S. – almost forgot…need cholesterol values also…thanks.
When you make it there will be carbs listen on the milk container. The eggs cheese and bacon are 0 carbs unless you use a flavored bacon or a flavored cheese.
Do you refrigerate or freeze the extras & if so how and how long in microwave?
Do you need to wrap them in a wet paper towel than zip lock bag , then pop into microwave ?
Please reply, would like to know.
Thanks
Is it safe to freeze? And how do you reheat? These look great and easy for my kids and I.
Yup, I freeze them all the time. Pull out enough for the next morning, or a few days worth, and thaw overnight in the refrigerator. Then I just pop them in the microwave. [They don’t reheat right from frozen very well, but it is possible. Just tricky to get the time right without scorching or burning edges and leaving center still frozen.]
They refrigerate and freeze well; wrapping them in a wet paper towel is a great way to go. From refrigerated, I would reheat 15-20 seconds.
As I have to watch carbs any idea’s
Looks like there is only 4 grams of carbs but you get to minus the 1 gram of fiber so that would be a total of 3 grams per muffin.. I have done low/no carb diet for years so I pretty much know what I am talking about..
How long can these be stored and how long to reheat in the microwave?
Can I substitute almond or cashew milk for the milk?
Have you tried baking these in the microwave? I have a silicone muffin pan and was wondering if it would work in microwave. If it does, it would be a great recipe for kids away at college or uni cooking in a dorm room.
I haven’t tried them in the microwave, but I do think that would work!
Curious to know if these are stored in the fridge or freezer. How long can they be kept in the fridge/freezer?
How long can you store these in the fridge??
These look fantastic! I, too, am wondering if they could be made in the microwave in the silicone pan. I have a grand in college. She isn’t able to cook like when she is home and these would be a great grab and go for her.
Thanks so much for sharing with us.
I’ve never tried them in the microwave but I do think that would work! Just not sure on cook time.
I am no great cook, trust me. I am simply a 37 year old guy who is loving what Keto is doing for me. I also freaking love food and anything carb-like. Wondering if adding almond flour or something else to this would do anything or make them more like a real muffin? Anything that makes me feel like I am cheating is a plus for me.
– making them “as is” now and this question came to mind.
update from Muffin Boy – these are great without the almond flour I was asking about. I am obsessed and it makes mornings easier with our busy schedules. Thanks!
Happy to hear it, Adam! Thanks for the update!
I’m going to try these for my husband, he wants to try gluten free to see if it helps the inflammation with his arthritis. I think these will fit the bill
How do these turn out and taste made with egg beaters?
I’ve never tried them with egg beaters. If you give them a try, please let me know!
What does the c stand for in the recipe, 1/3 c of milk ?
Cup
thx so much for answering such a difficult question (for us Europeans that is 😀 )
it may look like an obvious and obsolete question, but it surely isn’t 🙂
It stands for cup
I would take all the ingredients you listed total them up individually and divide each of those totals into 12. I’m diabetic too, doesn’t look like it’ll be big on carbs. Protein is what you need to be careful of because of our kidneys.
This looks like the perfect dish to bring for my bible study brunches!
Can you use egg substitute?
I’ve never tried these with egg substitute, but I don’t see why not!
375°F or in °C
Fahrenheit 🙂
Gonna try this, I boiled water one time and it turned out pretty good, so time to try something else.
I make these all the time! Usually I throw in some spinach leaves and diced bell pepper. Also good if you sub sausage for the bacon. They’re good in the fridge for up to five days, but most of the time, they don’t last that long in my house. Reheat 15-20 seconds in the microwave and serve on a toasted English muffin for a nice on the go breakfast sandwich.
Thanks for sharing your tips!
I saw this recipe this morning and decided to try it. I halved it and used sharp cheddar and freeze dried chives because that’s what I had on hand. I used a 12 cup muffin, filled half with the egg mixture and the other half with frozen Pillsbury Buttermilk Biscuits. Really enjoyed the results. I baked for 20 min, will try 18 next time. I am already thinking of variations.
What is everyone talking about. I threw them in the garbage.
Why? What did you dislike about them? And did you follow the recipe as written?
These will be great for holiday family brunch! Thanks.
These work well cooked in an electric pressure cooker too! Silicon cupcake holders, 5 minutes on high pressure, quick release.
Thanks for the recipe.
I can’t measure out 6 oz of bacon so do you know about many strips of bacon you used?
Also, Krystina C, I looked it up and it said that 1 strip of bacon was about 3/4 of an oz, so I just used 6 strips .
What is 1/3c in metric Please?
1/3 c is 75 to 80 ml
Made these for my parents as a breakfast in bed sorta thing – they loved them! Thanks so much for the great idea!
I have been making variations of this for years…….from making in a pie dish to individual soufflé cups. You can substitute so many ingredients! I like to add a couple of tablespoons of plain greek yogurt such as Fage to the egg mixture, it gives a lighter texture. I have also added frozen hash browns, sausage, scallions, any number of additions depending on what you have on hand. It’s a very forgiving recipe. I cook mine for 18-20 min in individuals soufflé cups. Why do you mention all the ingredients from the one place? Is this for ad revenue?
ok mine turned out awful..what did I do wrong?? I put the bacon and sausage in the bottom and put the cheese in the egg mixture..how full do you fill the muffin tins? Mine came out of the pan tall..did I fill the, too full..or not putting the bacon and sausage in the egg mixture before pouring in the tin cause the issues..the bottoms look awful.. kind shriveled up and uneven..help!!
Those are so good. I take them to the office on Friday mornings and they are the hit of the morning. That’s not the gospel truth…. It’s the simple truth. ????
These egg muffins are awesome, great taste and filling. My son loves it.
I make several variations…..really it is a very forgiving recipe. I sometimes add diced onions, tomatoes, sweet peppers and shredded cabbage. I also sub sardines for bacon, and the taste is yum!!! If you wanna add some carbs try cut out tortilla in the base of the pan.
Made them but once they cooled sort of shrunk up. A bit ugly but she still liked them. Anyone have that problem? I did use paper cup liners. Could that have caused the problem?
These are so easy and taste great I didn’t have all the ingredients so I improvised with some ham and green peppers and just for a little extra some onion… I now need to try it with the bacon and chives… they were amazing thanks for the recipe!!!
I tried a similar recipe and they stuck so badly to my muffin tin, about half were gone!!! Any recommendations so they don’t stick?
If oiling the cups (butter spread along the bottoms & sides or a spray oil) before adding the egg mixture doesn’t work you could try baking cups or parchment paper in the tin before adding the egg mixture.
Hi there
Can I freeze these??
I just made this this am. There only thing I did different was leave out the onions ( because I didn’t have any) and put the mixture into a 3×9 casserole dish. My daughter (10y/o) loved it as well as I.
Great Keto recipe! I made this with turkey bacon and halved the recipe for a 6 cup muffin tin.
The Macros for one muffin are: 101 calories, 8.5 g fat, 11g protein, 0 carbs
All I have is Complex Lies Eggs, Milk, Cheese, and Bacon brand. Will this do?
This just made me laugh out loud.
This one of my most favourite recipes. I’m not a breakfast first thing kind of person, but once I’m ready to eat something I’m usually on the road. I sure don’t want something from a drive thru, I want healthy. I have been making these for about 3 years now, and I switched it up a little by adding more bacon, (but of course, I am Canadian!!) old cheddar yes, BUT this makes it really incredible and amazing, also add 2 slices (thin slices, I use a carrot peeler) of FRESH PARMESAN cheese, place them like a cross + on top (AFTER) you pour your eggs!!! and OMG just try to keep them around to freeze….lol….I’ve read all the comments and can’t believe anyone has leftovers…first time I made these I ate 4 or 5 at once and I’m a small person!!! They are best right out of the oven, in fact they’ve barely had time to cool before I’m eating one!! hahaha….
Might I suggest a simple change to the recipe? I put all my ingredients (except the fresh Parmesan cheese slices) in the sprayed muffin pan. All I use is about 3/4 pkg of cooked bacon cut into bit size pieces, and extra old cheddar cheese. Then I pour the beaten eggs, then top with my slices of Parmesan….just way easier to do it this way 😉
delicious and yummiest recipe.