If you’ve been on this website for a while, you’ll notice that I have a lot of egg recipes.
Because my partner and I love eggs, we make them almost every day for breakfast. Besides, I’m Asian, so I love incorporating eggs in everything.
And mornings can be hectic, especially if you’re juggling work and family.
So, I always try to keep my breakfasts protein-heavy, healthy and delicious.
That’s where breakfast egg muffins come in, these will be ready super quickly. And they keep in the fridge, so you can store them for days, and reheat them whenever you want.
This will ensure that you have a nutritious breakfast to go throughout the week!
Now whether you love bacon and cheese, prefer a veggie-packed option, or need something dairy-free, these muffins can be tailored to your taste and dietary needs.
Let’s dive in!
If you’re looking for more egg recipes for dinner, I’ve already written a nice roundup of easy egg recipes you can make for dinner here.
You can also check a nice favorite of mine – Spicy Thai Egg Fried Rice (inspired by our hundred trips to Thailand).
Please note that this post includes affiliate links. If you purchase anything through a link, I make a commission at no extra cost to you.
Tips for Making the Best Breakfast Egg Muffins
Egg muffins may be easy to make, but a few simple tricks will take them from good to unbelievably delicious. Follow these tips to get perfect, fluffy, and flavorful muffins every single time!
1. Use a Non-Stick Muffin Pan (or Silicone Liners!)
Eggs tend to stick like glue to regular muffin tins, so I highly recommend using a non-stick muffin pan or silicone liners to make cleanup effortless. I personally love using these because they’re reusable and make popping the muffins out super easy.
2. Whisk Your Eggs Thoroughly
A big mistake people make is not whisking the eggs well enough.
If you don’t mix properly, your muffins will have a weird texture and separate while baking. I love using this stainless steel balloon whisk for a smooth and even egg mixture.
3. Add a Splash of Milk for Fluffiness
For extra fluffy egg muffins, add a little bit of whole milk or half-and-half. This gives the eggs a creamier texture and prevents them from becoming rubbery. If you’re dairy-free, use unsweetened almond milk or coconut milk as a substitute.
4. Don’t Overload with Fillings
It’s tempting to add a lot of fillings, but too many fillings can make the muffins fall apart (I learned this the hard way).
5. Let Them Cool Before Removing from the Pan
Your patience will reward you, I promise. Let your muffins cool for 5-10 minutes before attempting to remove them. This helps them firm up and prevents them from falling apart. If you need a good spatula, this mini silicone spatula works great for lifting them out gently.
Breakfast Egg Muffins
Course: BreakfastDifficulty: Easy12
egg muffins10
minutes20
minutesIngredients
8 large eggs
⅓ cup (80ml) whole milk or half-and-half (or unsweetened dairy-free milk)
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
¾ cup chopped bell peppers (red, yellow, or green)
½ cup cherry tomatoes, diced
½ cup fresh spinach, chopped (or kale)
¾ cup shredded cheese (cheddar, feta, or mozzarella work great!)
Optional toppings: chopped parsley, red pepper flakes, or hot sauce
Directions
- Preheat your oven to 350°F (175°C). Lightly grease a non-stick muffin pan or line with silicone muffin liners for easy removal.
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder until fully combined.
- Fold in the chopped bell peppers, cherry tomatoes, spinach, and shredded cheese.
- Divide the mixture evenly among 12 muffin cups, filling each about ⅔ full.
- Bake for 20-25 minutes until the egg muffins are set and slightly golden on top.
- Let the muffins cool for 5-10 minutes before removing from the pan.
- Enjoy immediately, or store in an airtight container in the fridge for up to 5 days.
- You can make this dish once a week, it’s so easy and quick!
Egg Muffin Variations & Substitutions
Standard egg muffins can get boring, so I spice it up with different variations each week.
Here are some I personally love:
1. High-Protein Egg Muffins (Keto-Friendly)
- Swap out the veggies for cooked bacon, sausage, or ham.
- Add extra cheese for a richer flavor.
- Use heavy cream instead of milk for extra creaminess.
Just don’t forget to add some fibre to your breakfast like chia seeds or oats.
2. Veggie-Packed Egg Muffins (Dairy-Free & Vegetarian)
- You can add zucchini, mushrooms, onions, or kale for a nutrient boost.
- Swap milk for almond, coconut, or oat milk.
3. Mexican-Style Egg Muffins
- Add diced jalapeños and black beans.
- Sprinkle with shredded pepper jack cheese.
- Serve with salsa or guacamole on top.
How to Store & Reheat:
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 2 months in a ziplock bag. Thaw overnight before reheating.
- Reheat: Microwave for 20-30 seconds for a quick breakfast on the go!
This is one of my favorite recipes, so I genuinely hope you love making these!
If you try this recipe, let me know your favorite variation in the comments below! And if you’re looking for more meal prep-friendly recipes, don’t forget to check out my other breakfast & brunch ideas.
