Breakfast Egg Muffins

Easy Breakfast Egg Muffins
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These make-ahead breakfast bacon and cheddar egg muffins with jalapeños are a low-carb, protein-loaded treat that you can eat on the go. Because if every morning can’t start with a leisurely breakfast, it can least start with a healthy one!

Three Reasons I LOVE Breakfast Egg Muffins:

It’s actually hard to narrow it down to just three reasons, but here are my top three reasons for loving this breakfast egg muffin recipe:

  1. They are high in protein, and low in just about everything else (carbs, sugar, etc.) This is real energy food, my friends. Just what growing bodies need!
  2. They can be made ahead of time! As much as I would love to channel June Cleaver and have serve my family a pancake feast with all the fixings every single day of the week, that’s just not my reality. But, if I can find ten minutes on a Sunday night (and I can usually scrape together ten minutes) I can whip up a batch of egg muffins and know that breakfast will be ready and waiting for us all week long.
  3. Thanks to OXO’s precision batter dispenser—which helps to fill the muffin tin with our whisked egg mixture without any mess—and non-stick muffin pans, this recipe comes together quickly and easily.

What Do I Put in an Egg Muffin?

The sky's the limit here, my friends! Truly, almost any savory thing that your family loves will fit the bill. There are so many delicious flavor combinations! In the end, we went with the classic breakfast trio of bacon, cheddar cheese, and jalapeños. But the recipe is versatile and adaptable! If you don’t eat meat, leave it out! Or swap it for veggie sausage. If you don’t do cheese, just leave it out or swap in a favorite veggie. Here are few other egg muffin ingredient combo ideas we love:

  • Spinach, mushroom and Swiss cheese.
  • Crumbled feta, spinach, sun dried tomatoes.
  • Cubed Black Forest ham, cheddar and chives.
  • Diced bell peppers, green onions & cheddar.
Easy Breakfast Egg Muffins

How Do I Make an Egg Muffin?

Mixing up a batch of egg muffins is so easy that we hesitate to call it a recipe. But, then again, you’re here for a recipe, right? So here’s how it’s done:

  • Fill the cups of a non-stick muffin tin halfway with crumbled bacon, cheddar, and chopped jalapeños. FYI, this is a fun job for tiny hands! Yay for an easy, mess free way to get them involved in cooking.
  • Whisk your eggs vigorously until they’re well-mixed and frothy, then ladle the mixture (ever so carefully) into the muffin tins, or if you have an OXO precision batter dispenser you can use that.
Easy Breakfast Egg Muffins

How Do You Store Make-Ahead Egg Muffins?

The fact that these muffins can be made ahead of time is probably my favorite thing about them. Once they’re prepared and baked, they stay fresh for up to five days in an airtight container stored in the fridge!

All you have to do his heat them up in your microwave for a minute or in a hot pan for 2-3 minutes and breakfast is done! Amazing, right? A hot, and healthy breakfast for the family in just two minutes.

Helpful Tools:

If you’ve got a muffin tin, you can make this breakfast egg muffin recipe. However, a few tools make the process a little easier, like:

Easy Breakfast Egg Muffins

More Easy Breakfast Ideas

If you're looking for more easy breakfast ideas, these breakfast burritos are a must-try because can be made ahead and frozen! And can you think of anything more delicious than warm scones? These ultra-easy jam dot oat scones are a fan and family favorite.

Breakfast Egg Muffins For All!

If you make these breakfast egg muffins, we’d love to hear about it! Be sure to snap a photo, add it to your Instagram feed or stories and tag us @themodernproper and #themodernproper if you do. Also, feel free to leave a comment on the post and tell your friends where you discovered the recipe.

This sponsored post is written by TMP on behalf of OXO. The opinions and text are all ours. Thank you for supporting the brands we love.

Breakfast Egg Muffins

Serves 12


12 eggs
1/2 cup milk
1 tsp salt
1/2 tsp pepper
1 lb cooked bacon, chopped
2 cups cheddar cheese, shredded
2 jalapeños, seeded and diced
fresh cilantro, optional


  1. Preheat oven to 350°F.
  2. In a large mixing bowl, whisk together eggs, milk, salt and pepper and pour into Oxo’s precision batter dispenser.
  3. Grease a 12 cup muffin tin. Evenly disperse half of the bacon, cheese and jalapeños into cups. Pour egg mixture into the cups, filling ½ full. Top with remaining ingredients (evenly dispersed among the 12 cups).
  4. Bake on center rack for 20-25 minutes. Top with fresh cilantro and serve!


  • Seeded jalapeños do not give off the same heat as jalapeños. This dish is NOT spicy, but filled with flavor. To avoid getting the spicy flavor on your hands, wear gloves while removing seeds.
  • Breakfast Egg Muffins can be stored in an airtight container for up to 5 days. To reheat, microwave for 1 minute or place in a preheated oven at 400°F for 5 minutes.