Breakfast Egg Muffins

Three Reasons I LOVE Breakfast Egg Muffins:

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

1. Egg muffins are high in protein, and low in just about everything else (carbs, sugar, etc.) This is real energy food, just what growing bodies need!
2. They can be made ahead of time! As much as I would love to serve my family a pancake feast every day of the week, that’s just not my reality. But, if I can find 10 minutes on a Sunday night, I can whip up a batch of these egg muffins!
3. My sneaky trick? I use a batter dispenser to help to fill the muffin tin with the whisked egg muffin mixture without any mess! That, plus a non-stick muffin pan, makes this recipe come together quickly and easily.

Easy Egg Muffin Ingredients

• Eggs: A dozen eggs! I know it’s a lot, but you’ll get a lot of breakfast egg muffins out of it! 
• Milk: Whole milk is my favorite, but 2% or even a creamy unsweetened oat milk would work fine. 
• Cheese: It tastes best if you shred it yourself, but pre-shredded cheese also works fine here. 
• Bacon: Optional but delicious! I bake it in the oven for easy meal prep. 

Breakfast Egg Muffin Mix-Ins

The sky's the limit! Truly, almost any savory thing that your family loves can be mixed in to a breakfast egg muffin. My recipe uses 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 use veggie sausage. If you don’t do cheese, swap in a favorite veggie. 

Here are a few other egg muffin ingredient combo ideas I love:

• Spinach, mushrooms and Swiss cheese.
• Crumbled feta, spinach, and sun dried tomatoes. If this one is calling your name, you might also love the spinach feta wrap, another protein-packed make-ahead breakfast. 
• Cubed ham, cheddar cheese and chives.
• Sausage and cheese.
• Diced bell peppers, green onions & cheddar or pepper jack cheese. 

How To Make Egg Muffins

Mixing up a batch of egg muffins is so easy that I hesitate to call it a recipe. You can find the full, detailed egg muffin recipe instructions in the recipe card at the bottom of this post.

1. Fill the cups of a non-stick muffin tin halfway with 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.
2. Whisk eggs vigorously until they’re well-mixed and frothy. 
3. Pour the mixture into the muffin tins, or if you have a batter dispenser, use that.
4. Bake! 350°F for 20 minutes is all it takes. 

How To 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 5 days in an airtight container stored in the fridge! All you have to do is heat them up in your microwave for a minute or in a hot pan for 2-3 minutes and breakfast is done! Or when you are really in a hurry, eat them cold. I do this probably too often. 

Tools You'll Need:

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:

• A non-stick muffin tin.
• A batter dispenser.
• Container for storing.

Breakfast Egg Muffins For All!

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