Name: Egg & Cheese Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Ingredients: 8 eggs; ⅓ cup non-dairy milk or half-and-half milk or whole milk; ¼ tsp salt; ⅓ tsp black pepper, freshly ground; ⅓ tsp onion powder; ⅓ tsp garlic powder; ⅔ cup bell pepper, finely chopped; ½ cup tomatoes, finely chopped; ½ cup fresh spinach, finely chopped; 1 cup feta cheese, crumbled; 1 ½ tbsp red pepper flakes or chopped chives or chopped parsley (optional garnishes)

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All my muffins usually call for one egg or two. But with this recipe for egg muffin cups, we’re cranking up to eight! That seems like a lot, but trust me, it will make these babies stand out. Plus, the rest of the baking process is smooth sailing.

Check out the deets!

Why My Recipe For Breakfast Egg Cups Is Such A Hit

Eggs, cheese, and all sorts of tasty bits team up to create little pockets of morning joy. These breakfast muffins are basically mini quiches bursting with classic flavors!
Egg muffins are perfect for meal prep. Whip up a bunch on Sunday morning, and voilà, your breakfast is sorted for the next week. No more scrambling around during busy mornings; just grab and go!
The best part? You can tweak the recipe to your heart’s content. It doesn’t matter if you’re a veggie lover, a meat enthusiast, or somewhere in between; there’s always a combo that’s just right for you. You can munch on these babies solo or pair them with fruit, croissants, tiramisu, or whole-wheat toast for a full-blown feast.

5 Basic Steps To Make Egg Muffins

Ingredients

Let’s round up the gang for our breakfast egg muffins:

Eggs: We need 8. These babies are the backbone of our soft muffins!
Milk: About 1/3 cup should do. Whole milk gives us the best mouthfeel, but feel free to switch it up with non-dairy or low-fat milk if that’s your jam. You can even go for half-and-half if you’re craving something extra creamy, but do NOT skip the milk altogether! Without milk, our muffins will dry out like crazy.
Seasonings: We’re talking salt, pepper, garlic powder, and onion powder – the flavor team!
Add-ins: My recipe below includes bell peppers, spinach, and tomatoes, but you totally can add whatever veggies you like.
Cheese: Take your pick! It doesn’t matter if you’re team shredded cheddar cheese or crumbled feta; most cheese dances well alongside our eggs.

Instructions

Step 1.

Preheat your oven to 375°F (or 190°C), and spray your muffin pan (12-count or similar) with non-stick cooking spray. Also, spray your muffin liners if you want to use those!

Step 2.

Grab yourself a medium bowl. Whisk your eggs, milk, pepper, garlic powder, onion powder, and salt. Just a quick mix until everything is combined; there’s no need to go overboard, or you’ll end up with overly fluffy eggs! You should end up with 2 cups of this eggy goodness.

Step 3.

It’s time to load up our muffin cups! Spoon in your chopped spinach, bell pepper, tomatoes, or whatever else you fancy – 2 tablespoons for each cup should do the trick. Then, sprinkle a generous tablespoon of cheese over the top!

Step 4.

Pour your egg mix into every cup, filling them up to ¾ full. Pop them in the oven and let them bake for 16 to 20 minutes until they’re puffy with the edges turning golden brown. Don’t stress if they rise unevenly – it’s all part of the charm!

Step 5.

Once done, let them sit in the pan (out of the oven) for about 5 minutes. They’ll deflate a bit while cooling — that’s normal.

Now, you can either dig in right away or let them chill completely and stash them in the fridge or freezer for later. Feel free to go wild with extra garnishes when you serve them up. Enjoy!

By the way, want to add a fun twist to breakfast for the fam? My pumpkin or banana muffins are just as easy to whip up as egg muffins!

Extra Notes For Making Egg Muffins

1. A muffin pan or tin is a non-skip for muffins (duh), but what if you don’t have one? Luckily, I have one solution that can work in a pinch: a mini pie pan or a ramekin dish. Just tweak the baking time a bit, depending on the size!

Baking time aside, I must say the shape of your egg muffins might also change a little. After all, the pan/dish is wider and shallower than a muffin tin, so your eggs will cook faster and spread out more! These babies might become rounder “egg cups” (instead of our classic muffin shape), but no worries; they are still yummy.

2. Are you looking for a richer flavor profile? The easy answer is to toss a dollop of cream cheese or pesto to the center of each muffin before baking!

This little trick brings a surprising burst of flavor and creaminess in the middle of our egg muffin. Cream cheese softens as it bakes to form a fatty, decadent center, while the herbs and garlic in pesto drip each bite in savory touches. As always, feel free to play around with different pesto flavors until you find the best match.

3. How about the cheesiest egg muffins ever? That’s totally doable! I sometimes sprinkle shredded cheese on the bottom of the muffin pan before filling it with my other ingredients.

The cheese melts completely and crisps up into a delicious layer thanks to the direct heat exposure at the bottom. We all know cheese and eggs are the best baking duo ever, so nobody in their right mind can resist this extra punch of cheesy flavor!

4. Watery vegetables like spinach or tomatoes hold lots of moisture and sometimes make our muffins extremely soggy!

If you want to keep these messes at bay, take a few extra minutes to squeeze out any excess liquid from your veggies before adding them to the eggs. I often chop them finely, then place them in a paper towel or clean kitchen cloth to wring out the moisture. Easy peasy.

5. Can we reheat these muffins? The answer is yes! There are two ways to do it: either microwave them for about 30 seconds to 1 minute or warm them in a preheated oven at 350°F (175°C) for a few minutes.

Microwaving is the fastest, obviously.

But it can sometimes leave the muffins a bit rubbery if you do not pay attention! (Plus, microwave-heating a big batch can be quite challenging). So, I suggest sticking with the oven if you’re still a beginner. Sure, that might take longer, but the muffin texture will stay even and WAY fluffier.

6. Egg muffins are perfect for freezing (that’s why they’re a great make-ahead breakfast option in the first place)!

Once cooled completely, store them in an airtight container or zip-lock bag in the freezer for up to 3 months. Don’t forget to label them with the date so you know how long they’ve been there! When you’re ready to dig in, reheat them from frozen in the microwave or oven, or thaw them overnight in the refrigerator for a quicker warm-up on day 2.

FAQs

Can I Pre-cook My Vegetables For The Egg Muffins?

Yup. Why not? The veggies will become softer in the final dish. Pre-cooking also helps remove LOTS of moisture and keep our muffins from any soggy mess. A double-kill!

How Long Do Leftover Egg Muffins Last In The Refrigerator?

I did say freezing is the best for egg muffins, but a chilling session in the fridge is WAY more common since we all want to enjoy them throughout the week. Great news: Refrigerated leftovers can last 5 days if stored properly in an airtight container.

Have fun with my breakfast muffin recipe!