I still remember the first time I made this Breakfast Egg Muffins Recipe because they completely changed my morning routine. I wanted something quick, filling, and easy to grab without sacrificing flavor. After pulling them out of the oven, I knew this recipe was a keeper. They’re fluffy, savory, and packed with ingredients I already love.
Now I make them almost every week because they save me so much time and taste amazing every single time. You can also enjoy similar sweet treats like Crème Brûlée Heart Donuts Recipe for a dessert-inspired breakfast twist.
Ingredients
Here’s everything you’ll need to make these flavorful breakfast egg muffins:
- 8 large eggs – Fresh eggs give the muffins a fluffy texture and rich taste.
- ¼ cup milk – Helps make the eggs light and creamy; whole milk works best, but plant-based milk can also be used.
- 2¾ ounces fully cooked bacon pieces – Adds smoky, savory flavor without extra cooking time.
- 1 green bell pepper, chopped – Brings crunch and freshness to every bite.
- 1 red bell pepper, chopped – Slightly sweet and colorful for a balanced flavor.
- 1 bunch green onions, chopped – Adds mild onion flavor without overpowering the eggs.
- ½ (8-ounce) package shredded mild Cheddar cheese – Freshly grated cheese melts smoothly and tastes better.
- 1 pinch garlic powder – Enhances the savory flavor without being too strong.
- 1 pinch onion powder – Adds depth and warmth to the egg mixture.
- Salt and black pepper to taste – Essential for bringing all the flavors together.
- Cooking spray – Prevents sticking and helps the muffins release easily.
Note: This recipe makes 12 breakfast egg muffins, perfect for multiple servings or meal prep. These muffins are just as versatile as a light, flavorful Cilantro Lime Pasta Salad Recipe for brunch or meal prep ideas.
Variations
These egg muffins are easy to customize based on your taste or dietary needs:
- Dairy-free: Use almond or oat milk and dairy-free shredded cheese.
- Vegetarian: Skip the bacon and add mushrooms, spinach, or zucchini instead.
- Low-carb: Add extra eggs and cheese while reducing vegetables.
- Spicy: Mix in chopped jalapeños or a pinch of red chili flakes.
- Herby: Fresh parsley, basil, or chives add a bright, fresh flavor.
Cooking Time
Here’s a quick breakdown of the time needed:
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Equipment You Need
- Muffin tin – Holds the egg mixture and shapes the muffins
- Mixing bowl – Used to combine all ingredients
- Whisk – Helps blend the eggs smoothly
- Measuring cups and spoons – Ensures accurate measurements
- Oven – Bakes the muffins evenly until set
How to Make Breakfast Egg Muffins Recipe
These muffins come together easily with simple steps and basic ingredients.
Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Spray the muffin tin generously with cooking spray so the muffins don’t stick. Chop all vegetables into small, even pieces to ensure they cook properly.
Mix the Egg Base
Crack the eggs into a large bowl and add the milk, garlic powder, onion powder, salt, and pepper. Whisk until the mixture looks smooth and slightly frothy, which helps create a fluffy texture.
Add Fillings
Stir in the bacon pieces, chopped bell peppers, green onions, and shredded cheese. Mix gently just until everything is evenly combined without overmixing.
Fill the Muffin Tin
Carefully pour the egg mixture into each muffin cup, filling them about three-quarters full. This allows room for the eggs to puff up while baking.
Bake Until Set
Place the muffin tin in the oven and bake for about 30 minutes. The muffins are done when the tops are firm and lightly golden.
Cool and Serve
Remove the muffins from the oven and let them cool for a few minutes. Gently loosen the edges and lift them out. Serve warm or let them cool completely for storage.
Additional Tips for Making this Recipe Better
After making this recipe many times, here are a few tips I always follow:
- I always use freshly shredded cheese because it melts better and tastes richer.
- I avoid watery vegetables like frozen spinach unless I squeeze out all the moisture.
- I chop vegetables finely so they cook evenly inside the muffins.
- I let the muffins cool slightly before removing them to keep their shape intact.
- I lightly reheat them instead of overcooking to keep them soft and fluffy.
How to Serve Breakfast Egg Muffins Recipe
These muffins are delicious on their own, but you can serve them in fun ways:
- Arrange them on a serving plate with fresh herbs sprinkled on top.
- Pair with sliced avocado or fresh fruit for a balanced breakfast.
- Serve with hot sauce or salsa for extra flavor.
- Add a side of toast or a light salad for brunch gatherings.
Nutritional Information
Each breakfast egg muffin provides a satisfying balance of nutrients:
- Calories: Approximately 135 per muffin
- Protein: Around 10 grams to keep you full
- Carbohydrates: About 3 grams, making it low-carb friendly
- Fat: Roughly 9 grams for lasting energy
Make Ahead and Storage
Storing
Once cooled, store the muffins in an airtight container in the refrigerator. They stay fresh for up to 4 days, making them ideal for busy mornings.
Freezing
For longer storage, freeze the muffins individually in freezer-safe bags. They can be frozen for up to 2 months without losing flavor.
Reheating
Reheat refrigerated muffins in the microwave for 30–45 seconds. Frozen muffins should be thawed overnight or reheated gently until warmed through.
Why You’ll Love This Recipe
These breakfast egg muffins are a favorite for so many reasons:
- Perfect for Busy Mornings: They’re quick to grab and easy to reheat, saving time every day.
- Highly Customizable: You can adjust ingredients to match your taste or dietary needs.
- Great for Meal Prep: One batch lasts several days and stores well.
- Nutritious and Filling: Packed with protein and veggies to keep you energized.
- Family-Friendly: Both kids and adults enjoy them without complaints.
Breakfast Egg Muffins Recipe
Ingredients
Method
- Start by preheating your oven to 350°F (175°C). Spray the muffin tin generously with cooking spray so the muffins don’t stick. Chop all vegetables into small, even pieces to ensure they cook properly.
- Crack the eggs into a large bowl and add the milk, garlic powder, onion powder, salt, and pepper. Whisk until the mixture looks smooth and slightly frothy, which helps create a fluffy texture.
- Stir in the bacon pieces, chopped bell peppers, green onions, and shredded cheese. Mix gently just until everything is evenly combined without overmixing.
- Carefully pour the egg mixture into each muffin cup, filling them about three-quarters full. This allows room for the eggs to puff up while baking.
- Place the muffin tin in the oven and bake for about 30 minutes. The muffins are done when the tops are firm and lightly golden.
- Remove the muffins from the oven and let them cool for a few minutes. Gently loosen the edges and lift them out. Serve warm or let them cool completely for storage.
Notes
- I always use freshly shredded cheese because it melts better and tastes richer.
- I avoid watery vegetables like frozen spinach unless I squeeze out all the moisture.
- I chop vegetables finely so they cook evenly inside the muffins.
- I let the muffins cool slightly before removing them to keep their shape intact.
- I lightly reheat them instead of overcooking to keep them soft and fluffy.