Breakfast Egg Muffins

4.89 from 9 votes

Breakfast Egg Muffins

Breakfast Egg Muffins are the best make-ahead breakfast for busy mornings! Packed with veggies, mixed with eggs and cheese, and baked to perfection, they’re easy to prep, freezer-friendly, and totally delicious.

Prep Time10

Cook Time15

Resting Time5

Total Time25

Course: Breakfast, Brunch

Cuisine: American/Southern, Mediterranean

Keyword: breakfast egg muffins, egg muffins

Servings:

Author: Katerina | Diethood

Equipment

Muffin Pan

Ingredients

For The Egg Base

10 large eggs
1 teaspoon salt or to taste
¼ teaspoon freshly ground black pepper or to taste

For The Feta & Spinach Egg Muffins

⅓ cup chopped baby spinach
4 tablespoons crumbled feta cheese
4 cherry tomatoes quartered
2 tablespoons chopped red onions
garlic powder to taste
dried basil to taste

For The Mushrooms & Sun-Dried Tomatoes Egg Muffins

4 button mushrooms chopped
4 tablespoons diced sun dried tomatoes in oil
4 tablespoons shredded white cheddar cheese
Italian seasoning to taste

For The Bacon Cherry & Broccoli Egg Muffins

4 tablespoons cooked, chopped bacon
4 tablespoons shredded cheddar cheese
⅓ cup broccoli florets finely chopped
garlic powder to taste

Instructions

Prep. Preheat the oven to 400˚F and generously coat a 12-cup muffin tin with cooking spray. Set aside.
Make the egg base. Crack the eggs into a large mixing bowl; season with salt and pepper, and whisk until well combined. Set aside.
Divide each of the three add-in combinations into four muffin cups. That is: 4 muffin cups to be filled with the Feta and Spinach Mixture; 4 muffin cups to be filled with the Mushrooms and Sun-Dried Tomatoes Mixture; 4 muffins cups to be filled with the Bacon, Cheddar, and Broccoli Mixture.
Add the eggs. Pour the previously prepared egg mixture over the toppings, coming up about 2/3 full. DO NOT fill muffin cups to the top - the eggs will overflow.
Bake. Bake the egg muffins for 13 to 15 minutes, or until the eggs are set.
Let them rest. Remove the egg muffins from the oven and let them cool for 5 minutes.
Remove and serve. Run a butter knife around the edges of each muffin to loosen it. Remove the egg muffins from the pan and serve.

Notes

NOTES

Feel free to swap the listed ingredients for the same amount of any other vegetable, cheese, or cooked, diced meat.
To store, put the completely cooled egg muffins in a ziploc bag. Keep in the fridge for up to 5 days.
To freeze them, place the egg muffins in a ziploc bag and keep them in the freezer for up to 3 months.

Nutrition