Do you meal prep? I try to when I can, but life usually gets in the way. When I have time (and my act together!), I usually bake a batch of chicken meatballs, breakfast cookies, and today’s egg muffins. That way we have a lunch option, plus a couple healthy breakfast/snack options on hand. Another reader, Michelle, commented: “I, too, have tried other recipes and then found this one. It is SO much better than the others!… An easy breakfast and full of good protein. ★★★★★“ Today’s egg muffins keep really well, and just like when you make a breakfast casserole or frittata, you can customize the flavor by choosing different add-ins. Make the spinach and pepper version in the recipe card below, try the ham and cheese version detailed in the recipe Notes, or mix things up to discover your own favorite version!
You’ll Love These Egg Muffins Because:
Quick & easy meal prep recipe that makes for quicker and easier breakfasts all week Protein-packed, healthy, gluten-free, and low-carb breakfast or snack Perfect for busy mornings Easier than quiche and mini quiche… no messing with pie crust! Baked in a standard 12-count muffin pan (no fancy kitchen tools required) These mighty muffins get your vegetables in first thing, a powerful start to the day!
How to Make the Best Egg Muffins (Trust Me, I Tested!)
8 Large Eggs: The foundation of these mini frittatas/muffins. 1/3 Cup Milk: Whole milk makes for the best texture, but it’s a small amount, so it’s not a big deal to use low-fat or nondairy milk instead. You can also use half-and-half for a creamier texture. In test batches without milk, the muffins tasted dry. Seasonings: Salt, pepper, onion powder, and garlic powder are the flavor enhancers! Add-Ins: I included bell peppers, tomatoes, and spinach in the recipe below, but you can choose whatever vegetables you like. I also have a ham and cheese version detailed in the recipe Notes. Cheese: Use whatever type of cheese you enjoy best with eggs. My favorite is crumbled feta, followed closely by shredded sharp cheddar cheese.
Start by whisking the eggs, milk, and seasonings together in a bowl. I like to use a mixing bowl with a pour spout. Whatever vegetables/cooked meats you’re using as add-ins, chop them up pretty finely. Make sure you spray the muffin pan really well with nonstick spray. In an early round of testing, I brushed the muffin cups with olive oil, and the egg muffins stuck to the pan… what a nightmare to clean! Divide the add-ins among the 12 muffin cups. It ends up being about 2–3 Tablespoons of add-ins in each. Sprinkle the cheese over each one. Then pour the egg mixture on top. See below: spinach, pepper, tomato, + feta version on the left and ham + cheddar version on the right. The egg muffins take about 20 minutes to bake. Expect them to rise up really tall while they bake, like a soufflé, and look kind of uneven and wonky. Embrace the wonkiness; I promise it’s ok. 😉 The egg muffins deflate as they cool.
Egg Muffin Flavors
Storage Tips
Refrigerating: Once the egg muffins are completely cool, transfer them to a food storage container(s), cover tightly, and refrigerate. Egg muffins can be stored in the refrigerator for up to 5 days. These are the food storage containers I have, which are microwave-, oven-, dishwasher-, AND freezer-safe. Freezing: For longer storage, make sure your container is freezer-safe, and freeze the egg muffins for up to 3 months. Thaw in the refrigerator overnight, and follow the reheating instructions below. Or skip thawing and microwave for 1–2 minutes, or until warmed through.
Reheating Instructions:
Microwave: Wrap or cover egg muffins with a damp paper towel and microwave for 20–30 seconds, or until warmed through. (Don’t overheat, or they will taste rubbery.) Oven: Bake, covered, in a 350°F (177°C) oven for 5–10 minutes, or until warmed through. Air Fryer: Air fry at 375°F (191°C) for 3–4 minutes, or until warmed throughout.
What to Serve With Egg Muffins
These breakfast bites are egg-cellent on their own, or alongside fresh fruit or a smoothie. I also love them served with salsa and avocado, or sprinkled with chopped parsley and chives, grated parmesan cheese, or a pinch of red pepper flakes. If you’re planning to serve these egg muffins as part of a bigger meal like a brunch, they pair nicely with ham and potato casserole, baked cream cheese French toast casserole, a Dutch baby pancake, whole wheat waffles or whole wheat pancakes, and cinnamon rolls. (Well, I can make a case for cinnamon rolls to go with pretty much anything.)
