These easy Egg Muffins are a delicious, filling and healthy breakfast. Bake and enjoy them right away, or store them in the fridge or freezer for a quick, make-ahead breakfast.
Cooking eggs in a muffin tin is an easy way to prepare a satisfying, tasty breakfast. These egg muffins are full of flavor, packed with protein and good-for-you veggies. My favorite mix-ins for these egg bites are spinach, bell pepper, red onion and feta cheese. The veggies soften up nicely in the oven and the feta adds a pop of tangy, salty flavor. This recipe is easy to customize to make other flavor combinations, and I’ve given you some suggestions below.
I love when I have a batch of these egg muffins in the fridge, because they make breakfast so simple. They reheat wonderfully and are perfect for a grab and go breakfast. Pair them with a slice of toast or a piece of fruit, and enjoy!
As written this recipe makes 6 egg muffins, but if you’re feeding a crowd or want to freeze some for later you can easily double the recipe.
Egg Muffins Recipe Ingredients
You’ll need just a few ingredients to make these egg muffins.
- Eggs: Of course! I used whole eggs. If you prefer to use just the egg whites, you’ll need to use twice as many eggs.
- Garlic Powder, Salt & Pepper: These seasonings add flavor.
- Vegetables: I love the combination of spinach, red bell pepper and red onion in this recipe. Fee free to use other veggies that you have on hand. I’ve given some suggestions in the recipe variations below.
- Feta Cheese: Adds a pop of flavor.
How to Make Egg Muffins
You’ll love how easy these breakfast muffins are to make. They’re like mini frittatas in a muffin tin! Here’s an overview of the simple steps:
Combine the eggs and seasonings: Crack the eggs into a large liquid measuring cup (for easy pouring) or a mixing bowl. Add the garlic powder, salt and pepper. Whisk until well combined.
Pour the egg mixture into the muffin tin: First, grease the muffin tin with cooking spray. Then divide the egg mixture equally between 6 wells of the muffin pan. Each one should be about 2/3 full.
Add the mix-ins: Sprinkle the chopped veggies and feta cheese crumbles over the eggs in the pan.
Bake: Bake in a preheated 350° F oven for 16-20 minutes, until the eggs are set. The muffins will puff up as they bake and then shrink down again as they cool. Serve warm and enjoy!
Find the full recipe including ingredient amounts and instructions in the recipe card below.
I love this recipe because it is so easy to customize depending on what flavors you are craving and what you have on hand in your kitchen. Here are some more mix-in ideas that work well in baked egg muffins:
- Veggies: Such as roasted sweet potatoes, roasted potatoes, roasted asparagus, green onions, sliced mushrooms, roasted broccoli, or halved cherry tomatoes. Be sure to chop larger chunks of veggies into smaller pieces before adding to the egg cups.
- Cheese: Try shredded mozzarella, cheddar cheese, pepper jack or goat cheese.
- Meat: Cooked bacon (Bacon in Oven or Air Fryer Bacon), sausage or ham would add lots of flavor.
Create your own favorite flavor combinations!
Storage and Reheating Tips
These egg bites reheat wonderfully! Make a batch and then enjoy them for breakfast over the next few days.
- Refrigerator: Store egg muffins in an airtight container in the refrigerator for up to 3 days.
- Freezer: Once completely cool, freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator or on low power in the microwave.
- To Reheat: Reheat gently in the microwave, with a paper towel underneath to catch extra moisture.
More Easy Breakfast Ideas
- Crustless Quiche
- Scrambled Eggs
- French Toast
- Breakfast Casserole
- Buttermilk Pancakes
- Blueberry Oatmeal Muffins
- 6 large eggs
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup chopped fresh spinach
- ¼ cup chopped red bell pepper
- ¼ cup finely chopped red onion
- ¼ cup crumbled feta cheese
- Preheat oven to 350° F. Spray 6 wells of a muffin tin with cooking spray.
- In a large (4 cup) liquid measuring cup or mixing bowl, whisk together the eggs, garlic powder, salt and pepper until well combined.
- Pour the egg mixture into the greased muffin tin, dividing it equally between the 6 muffin wells. Each one should be about ⅔ full.
- Sprinkle the chopped spinach, bell pepper, red onion and feta cheese onto the egg mixture in the pan, dividing equally between the 6 egg muffins.
- Bake for 16-20 minutes, until the eggs are set. The muffins may puff up as they bake, and will shrink down again as they cool. Serve hot from the oven.
- Recipe may be doubled to make 12 egg muffins.
- Egg muffins may be stored in an airtight container in the refrigerator for up to 3 days or in the freezer, wrapped airtight, for up to 2 months. Reheat gently in the microwave, with a paper towel underneath to catch extra moisture.