These fluffy egg muffins are packed with veggies and cheese, baked in a muffin tin, and perfect for meal prep breakfasts. Customize them with whatever you have in the fridge.
Servings
Makes 12 egg muffins
Time
• Prep: 10 minutes
• Bake: 18–22 minutes
• Total: 30 minutes
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Ingredients
• 8 large eggs
• 1/3 cup (80 ml) milk (or cream for richer)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder (optional)
Fillings (choose your mix)
• 1/2 cup diced bell pepper
• 1/2 cup chopped green onions
• 1/2 cup chopped spinach (or broccoli florets, chopped)
• 1/2 cup cooked diced bacon/ham/chicken (optional)
• 1 cup shredded cheddar or mozzarella (or a mix)
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Instructions
1. Preheat oven
Preheat to 190°C (375°F). Grease a 12-cup muffin tin well (or use silicone liners).
2. Add fillings
Divide your chopped veggies (and cooked meat if using) evenly among the muffin cups.
Add a little cheese to each cup.
3. Mix eggs
In a bowl, whisk eggs, milk, salt, pepper, and garlic powder.
4. Fill cups
Pour egg mixture into each cup until about 3/4 full.
5. Bake
Bake 18–22 minutes until set in the center.
6. Cool & serve
Let cool 5 minutes, then gently remove. Serve warm.
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Meal Prep & Storage
• Refrigerate: up to 4 days
• Freeze: up to 2 months
• Reheat: microwave 20–40 seconds (from fridge) or 60–90 seconds (from frozen)
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Tips for Best Results
• Use cooked fillings (like bacon, sausage, mushrooms) to avoid excess water.
• Grease the pan generously—egg muffins can stick.
• They puff up in the oven and settle after cooling (normal).