Disclosure: This recipe contains affiliate links. As an Amazon Associate, Culinary Brush earns from qualifying purchases at no extra cost to you. 

These Baked Egg Muffins are the ultimate protein-packed breakfast solution – fluffy eggs loaded with vegetables, cheese, and your favorite mix-ins baked in a muffin tin for perfect portions. Make a dozen on Sunday and have grab-and-go breakfasts all week that reheat in just 30 seconds.

Baked Egg Muffins

Protein-packed egg muffins loaded with vegetables, cheese, and your favorite mix-ins. Bake a dozen on Sunday for grab-and-go breakfasts all week that reheat in seconds.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine American, Meal Prep

Servings 12 muffins

Calories 120 kcal

Equipment

Muffin tin

Mixing bowl

Whisk

Wooden spoon

Ladle or measuring cup

Wire rack

Cutting board

Sharp knife

Meal prep containers

Ingredients

  

1x2x3x

Egg Base

• 12 large eggs
• 1/4 cup milk dairy or non-dairy
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Mix-ins

• 1 cup shredded cheese cheddar, mozzarella, or Mexican blend
• 1 cup diced bell peppers any color
• 1 cup baby spinach chopped
• 1/2 cup diced onion
• 1/2 cup cooked bacon crumbled, or sausage
• 1/2 cup cherry tomatoes halved

Optional Add-ins

• diced ham
• cooked sausage
• mushrooms sautéed
• zucchini diced small
• green onions sliced
• feta cheese
• jalapeños diced

Instructions

 

• Preheat oven to 350°F. Generously spray a 12-cup muffin tin with cooking spray or line with silicone muffin liners.
• In a large mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined and slightly frothy.
• Add shredded cheese, bell peppers, spinach, onion, bacon, and cherry tomatoes to the egg mixture. Stir with a wooden spoon to distribute evenly.
• Using a ladle or measuring cup, pour egg mixture into prepared muffin cups, filling each about 3/4 full. The mixture will puff up slightly during baking.
• Tap the muffin tin gently on the cutting board to release any air bubbles.
• Bake for 18-22 minutes until eggs are set in the center and tops are lightly golden. A toothpick inserted in the center should come out clean.
• Remove from oven and let cool in the pan for 5 minutes, then run a knife around edges and transfer muffins to a wire rack to cool completely.
• Once cooled, store in meal prep containers or zip-top bags. Refrigerate for up to 5 days or freeze for up to 3 months.
• To reheat from fridge: Microwave 1 muffin for 30-45 seconds. To reheat from frozen: Microwave for 60-90 seconds or until heated through.

Notes

Don’t skip greasing the muffin tin well – eggs stick easily. Silicone liners work best for easy removal. Customize with your favorite vegetables, meats, and cheeses. Pre-cook any raw meats and sauté watery vegetables like mushrooms or zucchini before adding to prevent soggy muffins. Drain excess liquid from vegetables. These freeze beautifully – wrap individually in plastic wrap, then store in freezer bags. Perfect for meal prep – make a double batch. You can use a regular muffin tin or mini muffin tin (adjust baking time to 12-15 minutes for mini). Add hot sauce, salsa, or avocado when serving. These are naturally gluten-free and low-carb. Great for kids’ lunchboxes too. The egg muffins will deflate slightly as they cool – this is normal.

ALLERGEN INFORMATION: Contains eggs and dairy (milk, cheese). Easily made dairy-free by omitting cheese and using non-dairy milk. Always check ingredient labels if you have food allergies.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 3gProtein: 9gFat: 8gSaturated Fat: 3gCholesterol: 195mgSodium: 240mgFiber: 1gSugar: 1g

Keyword Breakfast, Freezer Friendly, Meal Prep

Tried this recipe?Let us know how it was!