Save to Pinterest The smell of bacon hitting a hot pan used to wake me up every Sunday, but now it's these little golden cups that do the trick. I started making egg muffins the week I realized my mornings had become a sprint between the coffee pot and the front door. No grand plan, just a dozen eggs, some leftover cheese, and the hope that I could eat breakfast in the car without wearing it. They worked so well I've been tweaking the recipe ever since.
I brought a batch to a potluck once, stacked in a glass dish with a kitchen towel over the top. My friend's kid ate three before anyone else even noticed them, then asked if I could teach his mom to make them. His mom laughed and said she'd been buying frozen breakfast sandwiches for years. I wrote the recipe on a napkin right there at the table, and she texted me a photo of her first batch two days later.
Ingredients
- Large eggs: The base of everything, whisked until they're just a little frothy so the muffins puff up light and tender instead of dense.
- Milk: Adds moisture and helps the eggs stay soft even after reheating, though you can use any kind you have on hand.
- Shredded cheddar cheese: Melts into every bite and creates those crispy golden edges along the top that everyone fights over.
- Diced bell peppers: I use whatever color looks good at the store, they all add a little sweetness and a pop of color.
- Diced onions: Just enough to give a savory backbone without overpowering the eggs, and they soften beautifully in the oven.
- Cooked and crumbled bacon: You can swap in sausage or leave it out entirely, but bacon brings that smoky, salty magic.
- Salt, black pepper, garlic powder, and paprika: A simple seasoning mix that makes these taste intentional, not thrown together.
- Cooking spray or olive oil: A quick swipe in each muffin cup prevents sticking and makes cleanup almost too easy.
Instructions
- Preheat and Prep:
- Set your oven to 350°F and give your muffin tin a generous coat of cooking spray or a light brush of olive oil. Don't skip this step or you'll be prying muffins out with a spoon.
- Whisk the Base:
- Crack the eggs into a large bowl, pour in the milk, and whisk until everything is smooth and a little bubbly on top. This is where the fluffiness starts.
- Fold in the Fillings:
- Stir in the cheese, peppers, onions, bacon, and all your seasonings until they're evenly distributed. The mixture should look crowded with good stuff.
- Fill the Tin:
- Pour the egg mixture into each muffin cup, filling them about two thirds of the way up. They'll puff a bit as they bake, so leave a little room at the top.
- Bake Until Golden:
- Slide the tin into the oven and bake for 18 to 20 minutes, until the tops are set and just starting to turn golden. A toothpick poked in the center should come out clean.
- Cool and Release:
- Let the muffins sit in the tin for five minutes to firm up, then run a knife around the edges if they're sticking and lift them out. Serve warm or let them cool completely for storage.
Save to Pinterest There's a morning I remember clearly, standing at the counter in my pajamas, eating one of these muffins over the sink while the coffee brewed. It was quiet, still dark outside, and I realized I'd made something that actually made my life easier instead of harder. That's when these stopped being just a recipe and started being part of my routine, the kind of small win that makes the week feel manageable.
Make Ahead and Storage
Once they've cooled, I stack them in a glass container with a paper towel between layers and keep them in the fridge for up to five days. In the morning, I grab one, microwave it for about thirty seconds, and it tastes like it just came out of the oven. If you want to freeze them, wrap each muffin individually in plastic wrap, toss them all in a freezer bag, and pull one out the night before to thaw in the fridge.
Swaps and Variations
I've made these with crumbled sausage instead of bacon, diced ham when that's what I had left over, and completely meatless with handfuls of spinach and mushrooms. The cheese is flexible too, feta adds a tangy bite, mozzarella makes them milder and stretchier, and pepper jack brings a little heat. You can even toss in leftover roasted vegetables or a spoonful of salsa right into the egg mixture before baking.
Serving Suggestions
These are perfect on their own, but I love them with a dollop of salsa or a drizzle of hot sauce on top. Sometimes I'll serve them alongside fresh fruit or a handful of greasy hash browns if I'm feeding a crowd. They're also great tucked into a toasted English muffin if you want to make them feel like a proper breakfast sandwich.
- Pair with avocado slices and a sprinkle of flaky salt for a creamy, savory contrast.
- Serve with a side of roasted cherry tomatoes or a simple green salad for brunch.
- Pack them in a lunchbox with some carrot sticks and hummus for a protein packed midday meal.
Save to Pinterest These muffins have saved more mornings than I can count, and I hope they do the same for you. There's something quietly satisfying about opening the fridge and knowing breakfast is already handled.
Your Questions Answered
- → Can I make these egg muffins ahead of time?
Yes, these muffins are perfect for meal prep. Once cooled, store them in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 3 months. Simply thaw overnight in the fridge and reheat in the microwave before serving.
- → What vegetables work best in egg muffins?
Bell peppers and onions are classic choices, but you can use spinach, mushrooms, tomatoes, zucchini, or broccoli. Just make sure to dice vegetables small and remove excess moisture from watery vegetables like tomatoes or zucchini before adding to the egg mixture.
- → Can I make these vegetarian or customize the protein?
Absolutely! Omit the bacon for a vegetarian version and add extra vegetables like spinach or mushrooms. You can also substitute with cooked sausage, diced ham, turkey bacon, or keep them meat-free for a lighter option.
- → How do I prevent the muffins from sticking to the tin?
Thoroughly grease each muffin cup with cooking spray or brush with olive oil before pouring in the egg mixture. You can also use silicone muffin cups or paper liners for easier removal, though paper liners may become slightly soggy.
- → What's the best way to reheat egg muffins?
Microwave individual muffins for 30-45 seconds until heated through. For a crispier exterior, reheat in a 350°F oven for 8-10 minutes. Avoid overheating as this can make the eggs rubbery.
- → Can I use different types of cheese?
Yes, feel free to experiment with different cheeses. Feta adds a tangy flavor, mozzarella melts beautifully, pepper jack adds spice, or try a Mexican blend for variety. Use the same amount as called for with cheddar.