Easy Breakfast Egg Muffins (Perfect for Meal Prep)
These Easy Breakfast Egg Muffins are a cozy, protein-packed breakfast that looks just as good as it tastes. Baked until tender and custardy, each muffin is filled with colorful vegetables, savory sausage, and melted cheese, then finished with a light sprinkle of herbs for a warm, inviting finish.
Perfect for busy mornings, weekend meal prep, or a simple brunch spread, these egg muffins are hearty without feeling heavy. They store beautifully, reheat quickly, and keep their shape — making them a reliable breakfast you’ll come back to again and again.
Why You’ll Love These Egg Muffins
• Soft, custard-like texture (never dry or rubbery)
• Packed with vegetables, cheese, and protein
• Ideal for meal prep and grab-and-go breakfasts
• Easy to customize with your favorite mix-ins
• Naturally gluten-free and low-carb friendly
Prep Time, Cook Time & Servings
Prep Time: 10 minutes
Cook Time: 22–25 minutes
Total Time: 35 minutes
Servings: 6 egg muffins
Ingredients
7–8 large eggs
¼ cup milk or half-and-half
1 cup finely chopped vegetables (bell peppers and spinach work beautifully)
1 cup shredded sharp cheddar cheese or cheddar blend
½ cup cooked and crumbled sausage or bacon (optional)
Salt and black pepper, to taste
Chopped fresh parsley or chives, for garnish
How to Make Breakfast Egg Muffins
Preheat the oven to 350°F (180°C). Lightly grease a standard muffin tin or line with parchment or silicone liners.
In a large mixing bowl, whisk the eggs until fully combined. Add the milk or half-and-half and season lightly with salt and black pepper.
Stir in the chopped vegetables, shredded cheese, and cooked sausage or bacon if using. Mix gently until everything is evenly distributed.
Divide the mixture evenly between the prepared muffin cups, filling each about ¾ full.
Bake for 22–25 minutes, or until the egg muffins are fully set in the center and lightly golden on top.
Remove from the oven and allow the muffins to cool for 5 minutes. Finish with a sprinkle of chopped parsley or chives and a light pinch of black pepper before serving.
The muffins should be tender, well-set, and easy to lift from the pan once slightly cooled.
Recipe Tips for Perfect Egg Muffins
Chop vegetables finely so they bake evenly and stay suspended in the egg mixture.
Avoid overbaking. Remove the muffins as soon as the centers are set to maintain a soft, custardy texture.
Use sharp cheese for the best flavor and visual contrast.
Allow the muffins to rest briefly before removing them from the pan so they hold their shape.
Variations & Add-Ins
Vegetarian: Skip the meat and add extra vegetables such as mushrooms or zucchini.
Low-Carb or Keto: Use full-fat cheese and low-carb vegetables like spinach and peppers.
Extra Flavor: Add garlic powder, paprika, or a pinch of red pepper flakes to the egg mixture.
Storage & Reheating
Store egg muffins in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave for 30–45 seconds until warmed through.
For longer storage, freeze fully cooled muffins and reheat as needed.
Serving Suggestions
Enjoy these egg muffins on their own, pair them with toast or fresh fruit, or add them to a breakfast or brunch spread. They’re perfect for meal prep, lunchboxes, or busy mornings when you need something quick and satisfying.