Busy mornings don’t have to mean skipping breakfast. One of my favorite meal-prep solutions is egg muffins—simple, protein-packed mini omelets baked in a muffin tin. They’re easy to make, customizable, and perfect for grabbing on your way out the door.
In just 30 minutes, you can prepare a dozen fluffy egg muffins that stay fresh in the fridge for days—or in the freezer for weeks. Whether you prefer bacon and cheddar, spinach and feta, or sausage and pepper, this recipe makes mornings easier and tastier.
Let me show you why egg muffins are such a smart breakfast choice—and how to make them perfectly every time.
Why Egg Muffins Are Perfect for Meal Prep
Egg muffins are ideal for meal prep because they:
- Reheat quickly
- Store well in the refrigerator or freezer
- Are portion-controlled
- Pack plenty of protein
- Can be customized for different tastes
Instead of cooking eggs every morning, you bake them once and enjoy them throughout the week. That saves time, reduces stress, and ensures you have a filling breakfast ready when you need it.
Egg Muffins (Meal Prep, 3 Variations)
Protein-packed egg muffins perfect for meal prep, with three easy flavor variations for grab-and-go breakfasts.
Prep: 10 min | Cook: 20 min | Total: 30 min
Servings: 12 servings
Ingredients
- 10 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- Variation 1 (Bacon & Cheddar): 1/2 cup cooked crumbled bacon
- Variation 2 (Spinach & Feta): 1/2 cup chopped fresh spinach + 1/4 cup crumbled feta
- Variation 3 (Sausage & Pepper): 1/2 cup cooked breakfast sausage + 1/4 cup diced bell pepper
Instructions
- Preheat oven to 350°F. Lightly grease a 12-cup muffin tin or line with silicone muffin liners.
- In a large bowl, whisk together eggs, milk, salt, and black pepper until fully combined.
- Divide your chosen mix-ins evenly among the muffin cups.
- Pour egg mixture over fillings, filling each cup about 3/4 full. Top with shredded cheddar cheese.
- Bake for 18-22 minutes, or until the centers are set and the tops are lightly golden.
- Cool for 5 minutes before removing from the pan. Store in the refrigerator for up to 4 days or freeze for up to 2 months.
- To reheat: Microwave refrigerated muffins for 30-45 seconds or frozen muffins for 60-90 seconds until warmed through.
Nutrition
- Calories: 110 calories
- Fat: 8 g
- Carbs: 1 g
- Protein: 9 g
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Facebook PinterestThe Base Recipe (Makes 12 Muffins)
Here’s the simple base you’ll start with:
- 10 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
This basic mixture creates fluffy, flavorful egg muffins that you can customize with your favorite fillings.
Step-by-Step: How I Make Egg Muffins
The process is straightforward and beginner-friendly.
Step 1: Preheat and Prepare
I preheat the oven to 350°F. Then I lightly grease a 12-cup muffin tin or use silicone muffin liners to prevent sticking.
Step 2: Whisk the Eggs
In a large bowl, I whisk together the eggs, milk, salt, and black pepper until smooth and slightly frothy.
Step 3: Add the Fillings
I divide my chosen mix-ins evenly among the muffin cups.
Step 4: Pour the Egg Mixture
I pour the egg mixture over the fillings, filling each cup about 3/4 full. Then I sprinkle shredded cheddar cheese on top.
Step 5: Bake
I bake for 18–22 minutes, until the centers are set and the tops are lightly golden.
Step 6: Cool and Store
After cooling for 5 minutes, I remove the muffins from the pan. They can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
Three Easy Flavor Variations
Here’s where you can get creative. I love rotating between these three combinations.
Variation 1: Bacon & Cheddar
- 1/2 cup cooked crumbled bacon
This classic combination is savory and satisfying. The smoky bacon pairs perfectly with melted cheddar cheese.
Variation 2: Spinach & Feta
- 1/2 cup chopped fresh spinach
- 1/4 cup crumbled feta
This option feels a little lighter and fresher. The spinach adds color and nutrients, while feta brings a tangy flavor.
Variation 3: Sausage & Pepper
- 1/2 cup cooked breakfast sausage
- 1/4 cup diced bell pepper
This hearty variation is packed with bold flavor and a bit of sweetness from the bell pepper.
Nutrition Snapshot (Per Muffin)
- Calories: 110
- Fat: 8 grams
- Carbohydrates: 1 gram
- Protein: 9 grams
Thanks to the eggs and cheese, these muffins are high in protein, which helps keep you full and energized.
Reheating Instructions
From the Refrigerator:
Microwave for 30–45 seconds until warmed through.
From the Freezer:
Microwave for 60–90 seconds, or until heated completely.
They reheat quickly, making them perfect for school mornings or busy workdays.
Tips for the Best Egg Muffins
Over time, I’ve picked up a few helpful tips:
- Don’t overfill the muffin cups. Eggs expand as they bake.
- Use silicone liners for easy removal.
- Let them cool slightly before removing from the pan.
- Avoid watery vegetables (like tomatoes) unless drained well.
These small adjustments help ensure perfect texture every time.
Why This Recipe Works for Families
Egg muffins are especially great for families because everyone can choose their favorite flavor. You can even divide the muffin tin into sections and make all three variations at once.
They’re also easy for kids to hold and eat without utensils. That makes them a practical option for busy households.
Final Thoughts
Egg muffins prove that breakfast can be simple, healthy, and convenient. In just half an hour, you can prepare a week’s worth of protein-packed meals that reheat beautifully.
Whether you prefer bacon and cheddar, spinach and feta, or sausage and pepper, these mini egg cups make mornings smoother and more satisfying.
If you’re looking for a breakfast that saves time and keeps you full, give these egg muffins a try. Your future self will thank you.
