Pin this One Sunday morning, I burned a pan of scrambled eggs while trying to wrangle two hungry kids and answer a work email. That's when I decided breakfast needed to be grab-and-go, no spatula required. I threw eggs, cheese, and whatever was in the fridge into a muffin tin, crossed my fingers, and pulled out these golden little rounds twenty minutes later. They were gone before I could even sit down.
I started bringing these to early morning meetings, wrapped in foil and still warm. My coworker Sarah asked for the recipe three times before I admitted there wasn't really a recipe, just eggs and leftovers. Now she makes them every week with spinach and feta, and texts me photos like I invented something revolutionary.
Ingredients
- 6 large eggs: The base of everything, whisked until they go pale and a little foamy so the muffins puff up instead of staying dense.
- 1/2 cup milk: Keeps the eggs tender and custardy instead of rubbery, even after reheating in the microwave three days later.
- 1/2 cup shredded cheddar cheese: Melts into pockets of sharp, salty goodness and holds the whole muffin together like edible glue.
- 1/2 cup diced bell peppers: Any color works, but the red ones add a little sweetness that balances the bacon.
- 1/2 cup diced onions: I use yellow onions and dice them small so my kids don't pick them out.
- 1/2 cup cooked and crumbled bacon: You can swap in sausage or ham, but bacon makes the kitchen smell like a weekend even on a Tuesday.
- 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika: Just enough seasoning to make these taste intentional, not like leftover scrambled eggs in a cup.
- Cooking spray or olive oil: Don't skip greasing the tin or you'll be prying these out with a butter knife and a lot of regret.
Instructions
- Preheat and Prep:
- Set your oven to 350°F and generously grease every cup of a 12-cup muffin tin. I learned the hard way that even nonstick pans need help here.
- Whisk the Base:
- Crack the eggs into a large bowl, pour in the milk, and whisk hard until the mixture looks frothy and uniform. This step makes them fluffy instead of flat.
- Stir in the Goods:
- Add the cheese, bell peppers, onions, bacon, salt, pepper, garlic powder, and paprika, then stir until everything is evenly distributed. It should look crowded and colorful.
- Fill the Cups:
- Pour the mixture into each muffin cup, filling about two-thirds full so they have room to puff. I use a measuring cup with a spout to avoid spilling.
- Bake Until Golden:
- Slide the tin into the oven and bake for 18 to 20 minutes, until the tops are set and lightly golden. A toothpick poked in the center should come out clean, not wet.
- Cool and Release:
- Let the muffins cool in the tin for 5 minutes, then run a butter knife around the edges to loosen them. They pop right out if you greased well.
Pin this The first time I packed these in my daughter's lunchbox, she came home and announced they were better cold than the cafeteria pizza. I'm not sure if that's a compliment or an indictment of school lunch, but either way, I've been making double batches ever since.
How to Store and Reheat
Once they're completely cool, stack them in an airtight container with a piece of parchment between layers if you're feeling fancy. They'll keep in the fridge for up to five days, and you can reheat one in the microwave for about 30 seconds. If you want to freeze them, wrap each muffin individually in plastic wrap, toss them all in a freezer bag, and they'll last up to three months.
Easy Swaps and Variations
I've made these with crumbled sausage, diced ham, and even leftover rotisserie chicken when I had nothing else. For a vegetarian version, skip the meat and add a handful of chopped spinach or sliced mushrooms. My sister swears by feta and sun-dried tomatoes, which sounds fancy but tastes like a Mediterranean vacation in muffin form.
Serving Suggestions
These are perfect on their own, but I like to set out hot sauce, salsa, or a little sour cream so everyone can doctor theirs up. If you're feeding a crowd, arrange them on a platter with some fresh fruit and call it brunch. They also travel well in a foil-lined basket if you're bringing breakfast to a friend who just had a baby or a coworker who's having a rough week.
- Serve with a drizzle of hot sauce or a dollop of sour cream.
- Pack them in lunchboxes with a side of fruit or veggie sticks.
- Freeze a batch and you'll have breakfast sorted for the entire month.
Pin this Honestly, these little muffins have saved more mornings than I can count. Make a batch tonight, and tomorrow you can be the person who has it together, even if you're still in pajamas.
Recipe Questions
- → Can I make these ahead of time?
Yes, these muffins are excellent for meal prep. Cool completely and store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 30–45 seconds before serving.
- → Can I freeze breakfast egg muffins?
Absolutely. Once cooled, wrap individually in plastic wrap and freeze in a freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat before enjoying.
- → What other proteins can I use?
Cooked sausage, diced ham, or crumbled chorizo work beautifully. For a vegetarian version, skip the meat entirely and add spinach, mushrooms, or diced tomatoes instead.
- → How do I prevent sticking?
Generously grease your muffin tin with cooking spray or olive oil, paying attention to the cups' sides. Letting them cool for 5 minutes before removing also helps prevent sticking.
- → Can I use egg whites only?
Yes, substitute with liquid egg whites or 2 egg whites per whole egg. Note that the texture may be slightly less rich, and baking time might reduce by a few minutes.