Easy Breakfast Egg Muffins

Name: Easy Breakfast Egg Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Cuisine: Canadian
Ingredients: 8 large eggs; 1 cup milk (whole or 2%); 1 cup shredded cheddar cheese; 1 cup diced bell peppers (any colour); 1 cup chopped spinach (fresh); 1/2 teaspoon salt; 1/4 teaspoon black pepper

35 min 12 muffins Easy

All Recipes

Whip up these delightful breakfast egg muffins for a quick and nutritious start to your day, perfect for busy mornings.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Easy

Breakfast egg muffins are a versatile and delicious way to start your day. These portable, protein-packed treats are perfect for busy mornings or as a make-ahead option for the week. You can easily customize them with your favourite ingredients, making them a household favourite. Our version of breakfast egg muffins combines simplicity and flavour, using fresh vegetables, cheese, and eggs. This recipe is designed for those who love a quick, healthy breakfast without sacrificing taste. Whether you're feeding a family or meal-prepping for yourself, these muffins are sure to please.

Instructions

Preheat the oven

Preheat your oven to 375°F (190°C).

Pro tip: Ensure the oven is fully preheated for even cooking.

Prepare the muffin tin

Lightly grease a 12-cup muffin tin or line with silicone muffin cups.

Pro tip: Silicone cups prevent sticking and are reusable.

Beat the eggs

In a large bowl, whisk together the eggs and milk until well combined.

Pro tip: Use a fork or a whisk for best results.

Add the fillings

Stir in the cheese, bell peppers, spinach, salt, and black pepper.

Pro tip: Feel free to add cooked bacon or sausage for extra flavour.

Fill the muffin cups

Evenly distribute the egg mixture into the prepared muffin cups, filling each about 3/4 full.

Bake the muffins

Bake in the preheated oven for 18-20 minutes, or until the eggs are set and the tops are lightly golden.

Pro tip: Insert a toothpick into the centre of a muffin; it should come out clean when done.

Cool and serve

Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Pro tip: Serve warm or store for later use.

💡

Tips & Tricks

Use silicone muffin trays for easy release.
Customise with your favourite veggies and cheeses.
Reheat in the microwave for a quick meal.

Frequently Asked Questions

How do you store breakfast egg muffins?

Store cooled muffins in an airtight container in the refrigerator for up to five days or freeze for up to three months.

Can you freeze breakfast egg muffins?

Yes, you can freeze them for up to three months. Reheat in the microwave before serving.

What fillings can you add to egg muffins?

You can add a variety of fillings such as cooked bacon, sausage, mushrooms, or different cheeses.

How many calories are in a breakfast egg muffin?

Each breakfast egg muffin contains approximately 120 calories.

How long do you bake breakfast egg muffins?

Bake breakfast egg muffins for 18-20 minutes at 375°F (190°C) until they are set and lightly golden.

Serving Suggestions

Serve these easy breakfast egg muffins warm, straight from the oven, or pack them for on-the-go breakfasts. Pair them with a fresh fruit salad or a smoothie for a complete morning meal. To make ahead, simply store the cooled muffins in an airtight container in the refrigerator for up to five days, or freeze for up to three months. To reheat, microwave on high for about 30 seconds or until heated through.

Nutrition per serving

120

Calories

Protein

Enjoy a comforting and quick breakfast with this classic egg in a cup recipe. Perfectly soft-boiled eggs mashed with buttered toast, a nostalgic treat.

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