These egg muffins are the ultimate easy breakfast solution, combining fluffy eggs, vibrant veggies, and melty cheese in a perfectly portable form. They’re ready in about 30 minutes, making them an ideal healthy egg recipe for busy mornings. You can easily meal prep a batch for a low carb breakfast all week long.

I discovered the magic of a make ahead breakfast during my travels, where mornings were often a rush to catch a train or explore a new market. Having a wholesome, satisfying bite ready to go transformed my day. Now, I love pairing these savory muffins with a slice of my cranberry orange bread for a sweet and savory balance. They are also wonderful alongside a heartier dish like my breakfast casserole when feeding a crowd on a leisurely weekend.

For me, the ritual of preparing these on a Sunday evening sets a peaceful tone for the week ahead. The gentle aroma of baking eggs and cheese fills the kitchen, a simple pleasure that promises easy mornings. It’s a small act of care that makes a healthy start effortless, whether I’m savoring them with a cup of tea at home or taking them on the go.

Four Reasons These Egg Muffins Shine

Effortless Morning Routine: They reheat in minutes, giving you a hot, homemade breakfast even on your busiest days.
Perfect for Meal Prep: This healthy egg recipe is designed to be made ahead, saving you precious time during the week.
Totally Customizable: Easily adapt the mix-ins to use your favorite vegetables, cheeses, or proteins.
Wholesome and Satisfying: Packed with protein, these low carb breakfast bites keep you full and energized until lunch.

What You’ll Need for Perfect Egg Muffins

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

12 large eggs: The foundation of our muffins, providing structure and rich protein.
1/4 cup whole milk: Adds a touch of creaminess and helps create a light, fluffy texture.
1/2 teaspoon salt & 1/4 teaspoon black pepper: Essential seasonings to enhance the natural flavor of the eggs.

1/2 cup shredded cheddar cheese

1/4 cup finely chopped red bell pepper: Introduces a sweet crunch and vibrant color.
1/4 cup finely chopped fresh spinach: Adds a mild, earthy flavor and a boost of nutrients.
Cooking spray: Crucial for ensuring your egg muffins release easily from the pan.

Easy Egg Muffins

Make fluffy egg muffins with cheese, bell pepper & spinach in 30 minutes. Perfect for quick breakfasts or meal prep.

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Prep Time 15

Cook Time 18

Total Time 38

Course Breakfast

Cuisine American

Servings 12 muffins

Calories 95 kcal

Equipment

mixing bowl
whisk
oven
muffin tin
measuring cups
measuring spoons
knife
cutting board
spatula

Ingredients

12 large eggs
1/4 cup whole milk
1/2 tsp salt
1/4 tsp black pepper freshly ground
1/2 cup shredded cheddar cheese
1/4 cup red bell pepper finely chopped
1/4 cup fresh spinach finely chopped
cooking spray

Instructions

Preheat your oven to 375 degrees Fahrenheit. Generously coat a standard 12-cup muffin tin with cooking spray, ensuring each cup is well-greased to prevent sticking.
In a large bowl, crack the 12 large eggs. Add the 1/4 cup of whole milk, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Whisk vigorously for 1 to 2 minutes until the mixture is frothy and the yolks and whites are thoroughly combined and no streaks remain.
Gently fold in the 1/2 cup of shredded cheddar cheese, 1/4 cup of finely chopped red bell pepper, and 1/4 cup of finely chopped fresh spinach into the egg mixture. Stir just until all the ingredients are evenly distributed throughout the egg mixture.
Carefully pour the egg mixture into the prepared muffin cups, filling each approximately two-thirds full. Be careful not to overfill, as the egg muffins will puff up slightly during baking.
Bake in the preheated oven for 15 to 20 minutes, or until the egg muffins are fully set, lightly golden brown around the edges, and puffed up in the center. To check for doneness, you can insert a thin knife or toothpick into the center; it should come out clean.
Remove the muffin tin from the oven and let the egg muffins cool in the tin for 5 minutes. This cooling period helps them to firm up slightly, making them easier to remove without breaking apart.
Using a small offset spatula or a butter knife, carefully loosen the edges of each muffin and transfer them to a wire rack to cool completely, or serve them warm.

Notes

Let the muffins cool in the tin for 5 minutes to firm up before removing. They can be stored in the refrigerator for up to 4 days.

Keyword breakfast, egg muffins, meal prep

Ways to Customize Your Muffins

Make It Meaty: Add 1/4 cup of cooked, crumbled bacon, diced ham, or sausage for a heartier option.
Try Different Cheeses: Swap cheddar for pepper jack, feta, or Swiss to change the flavor profile.
Load Up on Veggies: Incorporate sautéed mushrooms, onions, or diced tomatoes for extra garden freshness.

My Pro Tips for Flawless Egg Muffins

Whisk Thoroughly: Achieving a frothy, well-combined egg mixture is key for a uniform, light texture in every bite.
Don’t Overfill the Cups: Fill only two-thirds full to allow the eggs to puff up beautifully while baking.
Test for Doneness: The centers should be set and puffed, and a toothpick inserted should come out clean.
Let Them Rest: Allowing the muffins to cool in the tin for 5 minutes makes them much easier to remove intact.

How to Store and Reheat Your Muffins

Store: Keep cooled egg muffins in an airtight container in the refrigerator for up to 4 days.
Freeze: Arrange them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag for up to 3 months.
Reheat: Warm refrigerated muffins in the microwave for 30-45 seconds or in a 350°F oven for 10-15 minutes until hot.
Make-Ahead Tip: This recipe is a meal prep champion; simply bake, cool, and store for a ready-to-go breakfast. For another great make-ahead idea, try my overnight oats.

Frequently Asked Questions

Can I make egg muffins without milk?

Yes, you can easily make these without milk. You can omit it entirely for a richer egg flavor, or substitute it with a tablespoon of water or a non-dairy milk like unsweetened almond milk. The texture will be slightly denser but still delicious.

Why did my egg muffins deflate?

A slight deflation after baking is normal as they cool. Significant deflation can happen if they are underbaked or if the oven temperature is too low. Ensure your oven is fully preheated and bake until the centers are completely set.

Can I use egg whites instead of whole eggs?

Absolutely. For a lower-fat version, you can use 1 1/2 to 2 cups of liquid egg whites in place of the whole eggs. The muffins will be slightly less rich but still make a great healthy breakfast option.

How do I keep egg muffins from sticking?

A generous coating of cooking spray is the best method. For extra insurance, you can use silicone muffin liners. Letting the muffins cool in the pan for 5 minutes before removal also helps them release easily.

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Make These Egg Muffins Tonight

With their fluffy texture and endlessly adaptable nature, these egg muffins are a true weeknight hero. They deliver a wholesome, satisfying start to your day with minimal effort. I hope this easy breakfast recipe becomes a cherished part of your morning routine, bringing a little more calm and flavor to your busy life.

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