Breakfast Egg Muffins

Start your morning the right way with these easy and delicious Breakfast Egg Muffins — the perfect egg breakfast to go for busy mornings. Made with eggs, cheese, and your favorite mix-ins, they’re high in protein, quick to prepare, and ideal for meal prep. Whether you’re looking for husband breakfast ideas to take to work or just simple breakfast ideas egg muffins for your family, these savory bites are an easy win.

Print Recipe Pin Recipe

Cook Time 20

Total Time 20

Servings: 12 muffins

Ingredients Method Notes

Ingredients

Base Ingredients:
8 large eggs
¼ cup milk any type
½ teaspoon salt
¼ teaspoon black pepper
Filling Options mix and match:
½ cup cooked chicken
½ cup shredded cheese cheddar, mozzarella, or feta
¼ cup chopped spinach or kale
¼ cup diced bell peppers
¼ cup diced onions
Cherry tomatoes halved (optional)
For the Pan:
Nonstick cooking spray or olive oil

Method

Preheat the oven:
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin generously with nonstick spray or olive oil.
Whisk the eggs:
In a large bowl, whisk together the eggs, milk, salt, and pepper until smooth and airy.
Add fillings:
Evenly distribute your choice of fillings (vegetables, cheese, or meats) into each muffin cup.
Pour the egg mixture:
Carefully pour the egg mixture over the fillings, filling each cup about three-quarters full.
Bake:
Bake for 18–20 minutes, or until the muffins are puffed up and set in the middle.
Cool and store:
Allow to cool for 5 minutes before removing from the tin. Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.

Notes

Avoid soggy muffins: Pre-cook watery vegetables like mushrooms or spinach.
Reheat easily: Microwave for 20–30 seconds before eating.
Make it dairy-free: Use non-dairy milk and skip the cheese.
Storage: Refrigerate for up to 5 days or freeze individually for longer storage.
Serving ideas: Pair with avocado toast or fruit for a balanced meal.