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Egg Muffins Three Ways!

These egg muffins are perfect for a grab-and-go breakfast! Egg Muffins are a delicious and tasty breakfast, naturally low carb and easy to make ahead of time.

There are plenty of mornings where I am so busy that I simply forget to eat breakfast. Come lunchtime, I am starving and make bad decisions.

Enter egg muffins! These egg muffins are so easy to whip up and you can prep them ahead of time. Just simply grab and reheat. The best part? You can make a ton of flavor combinations so you won’t get bored with them.

These delectable treats combine the goodness of eggs with a variety of flavorful ingredients, making them a satisfying and portable breakfast choice.

What are egg muffins?

I like to think of egg muffins as portable omelets! All you nee dare eggs and your favorite omelet mix-ins. They literally take no thought and are ready to bake in a few minutes. 

These muffins are essentially individual-sized frittatas baked in a muffin tin, allowing for easy portion control and meal prep. They can be made in advance and stored in the refrigerator or freezer, making them an ideal choice for busy mornings.

Egg muffins offer a wide range of health benefits, making them a nutritious addition to your breakfast routine. Eggs are an excellent source of high-quality protein, which helps in building and repairing tissues. They also contain essential amino acids, vitamins, and minerals like vitamin B12, vitamin D, and selenium. Incorporating vegetables into egg muffins boosts their nutritional value by providing fiber, vitamins, and antioxidants.

How to Make Egg Muffins

To make egg muffins, you will need:

  • 10 eggs
  • salt and pepper, to taste
  • your favorite omelet mix-ins

Start by lining a muffin tin with muffin liners. If you have silicone muffin liners, they work best. If not, paper ones will work as well. I like to spray my paper liners with non-stick cooking spray so that the egg muffins don’t stick to the liners. 

Next, whisk your eggs with salt and pepper. Pour about a half cup of the egg mixture into your lined muffin tin. 

Add in your mix-ins! Remember a little goes a long way. Once you add your mix-ins, fold them into your egg mixture with a spoon.

Bake in the oven at 400 degrees for about 12-15 minutes. 

Tips for Making Egg Muffins

To ensure your egg muffins turn out perfectly every time, consider the following tips:

  • Use a non-stick muffin tin or line the cups with parchment paper to prevent sticking.
  • Whisk the eggs well to ensure a fluffy texture.
  • Don’t overfill the muffin cups to avoid overflowing during baking.
  • Allow the muffins to cool slightly before removing them from the tin to avoid breaking them apart.
  • Experiment with different ingredient combinations and seasonings to discover your favorite flavors.
  • Use your favorite combo of vegetables or protein – be sure to chop them up into bite-sized pieces.
  • After you bake your egg muffins, wrap them up and store them in the freezer. When you’re ready to serve, grab one of those single mini muffins (or two) and give it a quick reheat and you’re set to go.

Looking for more breakfast ideas? We think you’ll enjoy these breakfast recipes!

Even more creative ways to make egg muffins!

Egg muffins offer endless opportunities for creativity in the kitchen. Here are a few recipe ideas to inspire you:

  • Spinach and Feta Egg Muffins: Sauté some spinach and mix it with crumbled feta cheese. Whisk eggs, salt, and pepper together, then pour the mixture into greased muffin cups. Add the spinach and feta mixture and bake until set.
  • Mediterranean Egg Muffins: Chop cherry tomatoes, olives, and fresh herbs like basil and parsley. Whisk eggs, salt, and pepper, then add the chopped ingredients. Pour the mixture into greased muffin cups and bake until puffed and cooked through.
  • Veggie Delight Egg Muffins: Sauté a mix of diced bell peppers, onions, mushrooms, and zucchini. Whisk eggs, milk, salt, and pepper, then combine with the sautéed vegetables. Divide the mixture into muffin cups and bake until lightly golden.

Egg Muffins: Three Ways!

Yield: 12

Egg Muffins Three Ways!

Egg Muffins Three Ways!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


Egg Base

  • 10 eggs
  • salt and pepper, to taste

Ham & Cheese Egg Muffins

  • 2/3 cup grated cheddar cheese plus more for topping
  • 3/4 cup diced ham

Spinach, Tomato, & Mozzarella

  • 2 cups chopped spinach
  • 1 1/2 cups shredded mozzarella cheese, plus more for topping
  • 1 cup diced ripe tomatoes

Southwest Egg Muffins

  • 1 cup diced green bell peppers, red peppers, and yellow peppers
  • 2/3 cup grated cheddar cheese plus more for topping


  1. Preheat oven to 400 degrees. Line a 12 count muffin tin with silicone liners or paper liners sprayed with non-stick cooking spray.
  2. In a large bowl, whisk together eggs, salt, and pepper.
  3. Divide evenly into muffin tins filling about 2/3 full.
  4. Add in your favorite mix-ins. Fold in with a spoon. Top with cheese.
  5. Bake in oven for 12-15 minutes, or until set.


Store baked egg muffins in the refrigerator (or freezer). Warm in the microwave for 30-40 seconds.

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Nutrition Information



Serving Size


Amount Per Serving Calories 175Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 180mgSodium 344mgCarbohydrates 6gFiber 1gSugar 2gProtein 14g

Egg muffins have become a popular breakfast choice for their convenience, versatility, and health benefits. They offer a nutritious blend of protein, vitamins, and minerals, making them a great way to start your day. With countless flavor combinations and the ability to prepare them in advance, egg muffins are a time-saving solution for those with busy schedules.

So, why not give them a try? Explore different recipes, experiment with ingredients, and enjoy the deliciousness of these bite-sized breakfast wonders

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