Breakfast Egg Muffins
Fluffy and flavorful, these veggie and egg muffins are a delicious, protein-packed breakfast. Make them ahead for a quick and easy morning meal!
Savory breakfast people, these egg muffins are for you! Fluffy, flavorful, and studded with veggies and cheese, they’re essentially mini frittatas that you bake in a muffin pan.
I love them because they’re a) adorable, b) delicious, and c) perfect for meal prep! If you feel like your make-ahead breakfast rotation leans too far to the sweet side (with overnight oats, breakfast cookies, granola bars, etc.), then you’ll love having these egg muffins in the mix.
Egg Muffins Ingredients
Here’s what you’ll need to make this egg muffins recipe:
- Eggs, of course! 9 large eggs yield the perfect amount of “batter” for a 12-cup muffin tin.
- Red bell peppers – For a veggie punch! I love using bell peppers in this recipe because they add color, crunch, and natural sweetness to the muffins without releasing too much moisture.
- Scallions – They give the muffins a fresh, oniony kick.
- Garlic – For a savory bite.
- All-purpose flour and baking powder – The secret ingredients! They help the egg muffins create a light and puffy—yet stable—structure as they bake. Without them, the egg muffins will collapse inside the muffin cups.
- Feta cheese – For rich, salty, tangy flavor.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Egg Muffins
These breakfast egg muffins are so easy to make! Here’s what you need to do:
First, prep your pan. Grease a 12-cup muffin tin with olive oil or spray it with cooking spray. If you have them, you could line the pan with silicone liners, which help prevent sticking. Oil the liners before adding the muffin ingredients.
Next, dice the red pepper and scallions. Make sure to chop them finely! The small pieces will disperse nicely throughout the muffins, allowing you to get a little veggie in every bite. Evenly divide the chopped veggies among the muffin cups.
Then, whisk the eggs in a large bowl. Add the garlic, salt, and several grinds of pepper, and sprinkle the flour and baking powder on top. Whisk well to combine, trying to incorporate as much of the flour into the egg as you can. A few lumps will likely remain. That’s ok! They’ll meld into the muffins as they bake.
Evenly divide the egg mixture among the muffin cups. You’ll pour about a scant 1/4 cup in each one!
Sprinkle with the feta, and bake! Carefully slide the egg muffins into a 350°F oven and bake until the eggs are puffed and set, 22 to 24 minutes. Let the muffins cool in the pan before sliding a butter knife around the edges and removing them. Then, enjoy!
Storing and Reheating Egg Muffins
These breakfast egg muffins are fantastic on the day they’re made. So if you have the time to make AND eat them for breakfast in a single morning, by all means, do!
That said, they’re also great for meal prep. Let the muffins cool to room temperature after baking. Then, follow the instructions below to store and reheat:
- To store in the refrigerator: Seal them in an airtight container and refrigerate for up to 3 days.
- To freeze: Seal them in a freezer-safe container or bag and freeze for up to 3 months.
- To thaw: Transfer frozen egg muffin cups to the fridge to thaw overnight.
- To reheat: Warm them in the microwave for around 30 seconds.
Recipe Tips and Variations
I love this egg muffins recipe as written, but if you like, you can feel free to change up the veggies and cheese. Before you do, here are a few tips:
- Keep the quantity constant. Don’t add more than 2 1/2 cups diced veggies to the muffin cups.
- Chop it all small so that the veggies disperse throughout the muffins.
- Avoid adding too much moisture. Steer clear of raw tomato! It’s too wet to use in these egg muffins, and it makes them soggy (I learned the hard way). Instead, experiment with pre-cooked vegetables. Chopped sautéed spinach would be a nice addition, provided you squeeze out the excess moisture first. Caramelized onions, steamed broccoli, or my vegan mushroom “bacon” would also be delicious!
- Changing the cheese is simpler. Don’t love feta? Top off these egg muffins with goat cheese, shredded cheddar cheese, Parmesan cheese, or pepper jack instead!
Let me know what variations you try!
More Favorite Egg Recipes
If you love these egg muffin cups, try one of these yummy egg recipes next:
- Veggie Frittata
- Breakfast Casserole
- Omelette
- Egg Bites
For more breakfast inspiration, check out these 60 Healthy Breakfast Ideas!
Breakfast Egg Muffins
Ingredients
- Extra-virgin olive oil, for the pan
- 2 cups diced red bell pepper, about 2 medium
- ½ cup chopped scallions
- 9 large eggs
- 1 garlic clove, grated
- Heaping ½ teaspoon sea salt
- Freshly ground black pepper
- 3 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- ⅓ cup crumbled feta cheese
Instructions
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Preheat the oven to 350°F.
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Grease a nonstick muffin tin with olive oil and evenly divide the peppers and scallions among the muffin cups.
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In a large bowl, whisk the eggs. Add the garlic, salt, and several grinds of pepper, then sprinkle the flour and baking powder on top. Whisk well to combine. It’s ok if a few clumps of flour remain in the mixture.
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Divide the egg mixture evenly into the muffin cups (you’ll use about a scant ¼ cup in each one). Sprinkle the feta on top.
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Bake for 22 to 24 minutes, or until the eggs are set. Let cool before removing from the pan.
