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A close-up of a freshly baked egg muffin on a small wooden board lined with parchment paper. The muffin is topped with chopped parsley and has a rich orange-red hot sauce dripping down the side. More muffins appear blurred in the background, and a white ramekin of sauce is set nearby. The lighting is soft, creating a cozy, homemade atmosphere.

Egg Muffins

Easy, customizable egg muffins that are perfect for busy mornings. Packed with protein and veggies, they're a kid-approved, make-ahead breakfast that's ready when you are.
5 from 1 vote
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Course: Breakfast, Brunch, Meal Prep
Cuisine: American
Keyword: Bacon egg muffins, Breakfast egg muffins cups, Egg muffins baby, Egg muffins for kids, Egg muffins recipe healthy, Egg muffins recipes, High protein egg muffins, Simple egg muffins recipes
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling Time: 5 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 120kcal
Cost: $8

Equipment

  • 1 12-cup muffin tin (Standard size)
  • 1 Large mixing bowl
  • 1 Whisk (Or use a fork)
  • 1 Measuring Cups (For milk and add-ins)
  • 1 Sharp knife (For chopping vegetables)

Ingredients

  • 8–10 Large eggs
  • ¼ cup Milk or cream - Any milk works
  • to taste Salt & pepper
  • As needed Cooking spray - Or butter for greasing tin
  • ½ cup Bell peppers - Chopped
  • ¼ cup Onion - Diced
  • ½ cup Spinach - Chopped
  • ¼ cup Mushrooms - Diced optional
  • ¼ cup Cherry tomatoes - Halved optional
  • ¼ cup Cooked bacon Crumbled - or sub ham/sausage
  • ½ cup Cheese - Cheddar mozzarella, or feta
  • 12 small cubes Cream cheese - Optional 1 cube per muffin

Instructions

  • Preheat the oven to 350°F and grease the muffin tin well.
    Bright and colorful photo of diced vegetables arranged in sections inside a clear bowl. Includes chopped red bell peppers, green bell peppers, and a generous amount of fresh chopped parsley. The vegetables are vibrant and cleanly chopped, ready to be added to a recipe.
  • Chop the vegetables and cook any raw meat ahead of time.
    A close-up of a clear glass mixing bowl filled with raw ingredients: shredded cheddar cheese, cooked bacon bits, diced carrots, green onions, and crumbled white cheese. Everything is layered visibly and not yet mixed, sitting atop a base of milk or cream.
  • Whisk the eggs with milk, salt, and pepper in a large bowl.
    Top-down image of a green ceramic bowl filled with whisked eggs. The eggs are light yellow and frothy, showing fine bubbles on the surface. A metal whisk rests inside the bowl, with egg streaks along the sides, indicating the mixture has just been blended.
  • Fill each muffin cup with vegetables, meat, and cheese.
    Overhead view of a 12-cup muffin tin filled with unbaked egg muffin mixture. The cups are about three-quarters full with a vibrant mix of beaten eggs, diced bell peppers, bacon, chopped herbs, and shredded cheese. Everything is colorful and evenly distributed. The tray sits on a marble surface with clean, natural lighting.
  • Bake for 18–20 minutes until set and golden.
    Close-up of a muffin tin filled with freshly baked egg muffins. Each muffin is golden brown with crispy edges, topped with visible pieces of red bell pepper, green herbs, and melted cheese. The muffins are puffed and slightly uneven, giving a rustic homemade look. The pan shows slight browning and natural oven marks, adding to the authenticity.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1muffin | Calories: 120kcal (6%) | Carbohydrates: 2g (1%) | Protein: 9g (18%) | Fat: 8g (12%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 145mg (48%) | Sodium: 210mg (9%) | Potassium: 150mg (4%) | Fiber: 0.5g (2%) | Sugar: 1g (1%) | Vitamin A: 60IU (1%) | Vitamin C: 10mg (12%) | Calcium: 80mg (8%) | Iron: 1mg (6%)
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