Easy Breakfast Egg Muffins
I started making these egg muffins when I got tired of rushing through breakfast or skipping it entirely on busy mornings.
They’re basically mini frittatas that you can grab from the fridge and reheat in about 30 seconds. The genius part is how customizable they are – I usually make a batch with whatever vegetables and cheese I need to use up.
They keep well for 4-5 days, so you can knock out breakfast for the whole week in one go. Perfect for early meetings or getting kids fed and out the door without losing your mind. The texture stays nice when reheated, not rubbery like some make-ahead egg dishes can get. These have saved my morning routine more times than I can count.
What you need for Easy Breakfast Egg Muffins
Ingredients You’ll Need For This Recipe
- 12 large eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1/2 cup diced ham\
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
How to make Easy Breakfast Egg Muffins
These savory egg muffins are perfect for meal prep and come together quickly. Here’s how I make them:
1. Start by preheating your oven to 350°F (175°C). The moderate temperature helps the eggs cook evenly without getting rubbery.
2. Spray a 12-cup muffin tin really well with cooking spray, making sure to coat the sides. Don’t skimp here – eggs love to stick, and a good coating will save you major cleanup headaches later.
3. Dice bell peppers and onions into small, even pieces (about 1/4 inch). They should be similar in size to the ham pieces so you get a nice mix of flavors in each bite.
4. In a large bowl, crack the eggs. I like to crack them one at a time into a separate small bowl first – this way if you get a bad egg or some shell, it won’t ruin the whole batch.
5. Add the milk, salt, and pepper to the eggs. Whisk everything together until well combined and slightly frothy – you want to see the yolks and whites fully blended with no streaks. This usually takes about 30 seconds of vigorous whisking.
6. Stir in the diced vegetables, ham, and about 3/4 of the cheese, saving some cheese for topping. The mixture should look well-distributed but not too crowded with add-ins.
7. Using a 1/3 cup measure or a ladle, portion the egg mixture into the muffin cups. Fill them about 3/4 full – they will puff up as they bake. Sprinkle the remaining cheese on top of each muffin.
8. Bake for 20-25 minutes. You’ll know they’re done when the tops are lightly golden, and the centers are set but still look slightly moist – if you gently shake the pan, they shouldn’t jiggle. A toothpick inserted in the center should come out clean.
9. Let them cool in the pan for about 5 minutes – they’ll shrink slightly and pull away from the sides, making them easier to remove. Run a butter knife around the edges of each muffin and carefully lift them out.
These are best eaten warm, but they’ll keep in an airtight container in the fridge for up to 4 days. Just pop them in the microwave for 20-30 seconds to reheat.
🔍 Recipe Notes & Tips
- Don’t overbeat the eggs – just whisk until combined to keep them fluffy
- Pat veggies dry with paper towels to prevent watery muffins
- Silicone muffin tins work great – eggs pop right out
- Let ingredients come to room temp for more even cooking
- Fill cups evenly for consistent baking time
- Watch salt if using salty meats like ham or bacon
🍽️ Serving Suggestions
- Perfect with hot coffee or tea
- Add fresh fruit on the side
- Pair with toast or English muffins
- Quick smoothie makes it complete
- Hot sauce or salsa for kick
🎯 Make it Work for
- Brunch: Make double batch, serve warm on platter
- Meal prep: Cook Sunday for grab-and-go breakfasts
- Kids: Use their favorite cheese, cut into mini portions
- Parties: Make mini versions in mini muffin tins
- Work: Pack in container with ice pack for lunch
📦 Storage & Leftovers
- Cool completely before storing
- Keep in airtight container up to 4 days in fridge
- Freeze up to 2 months in freezer bags
- Thaw overnight in fridge
- Microwave 20-30 seconds to reheat
- Don’t reheat more than once
Easy Breakfast Egg Muffins
Ingredients
- 12 large eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1/2 cup diced ham
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
Instructions
- Start by preheating your oven to 350°F (175°C). The moderate temperature helps the eggs cook evenly without getting rubbery.
- Spray a 12-cup muffin tin really well with cooking spray, making sure to coat the sides.
- Dice the bell peppers and onions into small, even pieces (about 1/4 inch).
- In a large bowl, crack the eggs. I like to crack them one at a time into a separate small bowl first – this way if you get a bad egg or some shell, it won’t ruin the whole batch.
- Add the milk, salt, and pepper to the eggs. Whisk everything together until well combined and slightly frothy – you want to see the yolks and whites fully blended with no streaks.
- Stir in diced vegetables, ham, and about 3/4 of the cheese, saving some cheese for topping.
- Using a 1/3 cup measure or a ladle, portion the egg mixture into the muffin cups. Fill them about 3/4 full – they will puff up as they bake. Sprinkle the remaining cheese on top of each muffin.
- Bake for 20-25 minutes. You’ll know they’re done when the tops are lightly golden, and the centers are set but still look slightly moist – if you gently shake the pan, they shouldn’t jiggle. A toothpick inserted in the center should come out clean.
- Let them cool in the pan for about 5 minutes – they’ll shrink slightly and pull away from the sides, making them easier to remove. Run a butter knife around the edges of each muffin and carefully lift them out.
