Low in carbs and high in protein, egg muffins are SO GOOD and perfect for a breakfast on the go. Combine eggs, milk, salt, and pepper, divide into muffin cups, and bake for 12 to 15 minutes for a delicious, protein-rich breakfast. This is our ultimate guide to baked egg muffins, with an easy recipe you can customize to maximize flavor.
Table of Contents
Using a muffin pan to bake eggs is one of those brilliantly simple kitchen tricks that instantly makes life easier. You can turn basic ingredients into perfectly portioned, protein-rich bites with minimal effort — just whisk, pour, and bake. Whether you’re loading them with veggies and cheese or keeping them plain for quick breakfasts, the muffin pan guarantees even cooking, easy cleanup, and a whole week of ready-to-go meals in one batch.
Photo credit: © Eatwell101.com
3 reasons to love egg muffins
- Meal-prep friendly: Make a batch once, enjoy grab-and-go breakfasts all week.
- Endlessly customizable: Add veggies, cheese, meats, or herbs — they adapt to whatever’s in your fridge.
- Healthy + satisfying: High in protein, low in fuss, and naturally portion-controlled.
Egg Muffin Recipe
The basic ingredients for making egg muffins are super simple:
- Eggs
- Salt & pepper
- A splash of milk or cream: it is optional, but it helps with fluffiness. Think of it like a quiche texture.
To this basic combo, you can add any filling you like:
- Cheese
- Veggies and/or proteins: like spinach, bell pepper, onion, bacon, or ham
Check the recipe card below for detialed instructions:
Egg Muffins (The Ultimate Recipe Guide + 5 Easy Variations)
by eatwell101
Yield: 6 muffins
Prep Time: 10 min
Cook Time: 15 min
Try our egg muffin recipe for easy grab-and-go-breakfasts!
Ingredients
- 5 large eggs
- 1/4 cup milk or cream (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked pepper, or to taste
Instructions
- Preheat your oven to 400°F (200°C). Grease a 6 count muffin pan with oil or non-stick cooking spray. Set aside.
- In a large mixing bowl, crack in eggs and whisk together with milk (if using), salt and black pepper.
- Divide evenly into muffin cups, filling each about 2/3 full.
- Bake the egg muffins in the preheated oven for 12-15 minutes or until set.
- Allow to cool a bit and serve your egg muffins immediately, or enjoy cold or at room temp. ❤️
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Egg Muffins Variations
Using the basic egg muffins recipe above, here are a few variations with different proteins, dairies, and veggies.
Cheesy Bacon Egg MuffinsA cheesy and savory egg muffins recipe that's perfect for breakfast or appetizer bites.
Cheesy Zucchini Egg MuffinsA vegetarian twist on the basic egg muffins recipe featuring zucchini, bell pepper, potato and scallion.
Easy Sausage Egg MuffinsThese egg muffins with sausage are more on the "gourmet" side, with a heartier flavor profile.
Egg Muffin Breakfast – Keto Low-Carb CupsThis variant is more keto-friendly, low-carb conscious - specially tailored fora quick breakfast on the go.
How to customize your egg muffins
- Dairy or no dairy? Adding dairy to egg muffins makes them more quiche-like, while omitting dairy keeps them slightly cake-like. If your previous batch is a bit crumbly, try adding 1/4 cup of cream or milk to the mix.
- Cheese: Choose a cheese that has a strong character. Mozzarella won’t cut it here, choose instead a very sharp cheddar, or better: Gruyere, Comté, Gouda… These cheeses all have a distinctive, nutty flavor that elevates the whole taste of the egg muffin.
- Best vegetables: We prefer vegetables that do not get too soggy or stay too hard when baked (avoid diced carrots here). Chopped bell peppers, leeks, shallots, onions, diced tomato (just the flesh, no seeds), sauteed mushrooms, etc…
- Protein options: All varieties of ham reign supreme for egg muffins. A good thick slice of smoked ham, diced into small cubes, will do wonders. Pancetta or crispy bacon are also good options.
- Spices and seasonings: While a good turn with the pepper mill is the safest bet, we like to experiment with other spices: smoked salt, paprika, chili, garlic powder, Italian seasoning, thyme, rosemary, and pink pepper.
Photo credit: © Eatwell101.com
Make-Ahead & Storage Tips
Egg muffins keep very well in the fridge for 2 or 3 days. Keep them covered, sitting on a sheet of paper towel to keep them from getting soggy.
To reheat: covered in a convection oven at 380ºF until heated through. The microwave will work fine to reheat, but you’ll lose the fluffy texture.
If you want to freeze a batch, wait for the egg muffins to cool down completely, then arrange them on a baking sheet and freeze. Then transfer the frozen muffins to a resealable plastic bag for easier storage. Thaw in the refrigerator overnight, then reheat in the oven at 380°F or 400°F, covered to prevent drying out.
FAQ about Egg Muffins
Yes, they are super healthy as a breakfast or a quick snack, as long as you keep the filling ingredients fresh and wholesome.
Yes, egg muffins are inherently keto-friendly (no flour, no carbs).
