Breakfast Egg Muffins

Loaded Egg Muffins – An easy breakfast recipe made with hearty eggs and an abundance of delicious mix-ins. They’re like mini individual frittatas and they’re the perfect on-the-go breakfast.

Breakfast Egg Muffins

Welcome to what may likely be your new go-to breakfast! Our family loves these egg muffins for a quick before-school and work breakfast (we serve them with freezer-friendly healthy blueberry muffins or oat flour pancakes with blueberry syrup).

They are a nutritious option to start out the day, and there are countless ways you can make them by swapping in your favorite mix-in blends (see some ideas below). It’s an easy way to use up leftover veggies before they go bad, too.

They also store well in the fridge and freezer making them such a tasty make-ahead side dish. In other words, it’s a good time to swap out those boring granola bars for this flavorful homemade breakfast instead!

Watch the Video!

Egg Muffins Recipe Ingredients

• 10 large eggs
• 1/3 cup half and half
• 1 cup (heaping) small diced cooked ham
• 3/4 cup finely chopped red bell pepper
• 2/3 cup shredded sharp cheddar cheese
• 1/4 cup chopped green onions (thinly sliced white portion)
• 2 Tbsp chopped fresh parsley
• 1/4 tsp salt, or to taste
• 1/2 tsp black pepper

Half and Half Substitute

• You can use 2 1/2 Tbsp milk and 2 1/2 Tbsp heavy cream in place of the half and half.
• Another option is to just use 1/3 cup heavy cream or 1/3 cup whole milk.

How to Make Egg Muffins

1. Preheat oven to 375 degrees.
2. Crack eggs into a large mixing bowl and add half and half. Using a fork pierce the yolks then whisk with the fork until just combined.
3. Add ham, bell pepper, cheddar, green onions, parsley, salt, and pepper to the egg mixture. Stir with the fork.
4. Spray a 12-cup muffin pan well with non-stick cooking spray. Fill each with about 1/3 cup of the mixture (pour to fill each cup nearly to the top. Scoop near the bottom of the bowl with the measuring cup to get some of the mix-ins in each measurement).
5. Bake in a preheated oven until the eggs are just barely set, for about 19 – 23 minutes.
6. Let cool in the muffin tin for about 5 minutes then serve or cool on a wire rack for about 30 minutes if stored in the fridge or freezer.

How to Store and Reheat

• Egg muffins can be stored in the fridge for 3 days or you can freeze and store them for up to 3 months.
• Keep an airtight container. Use freezer-safe liners that won’t tear with excess moisture.
• Preferably thaw a batch of frozen egg muffins overnight in the refrigerator before reheating.
• Reheat individual servings in the microwave for 20 to 30 seconds.

More Ways to Make Them

You can replace the ham, bell pepper, cheddar, green onions and parsley. Use up to 3 cups of mix-ins of your choice or try these tasty variations:

• Mexican: Substitute with poblano peppers, cooked chorizo, Monterey jack cheese, red onion, and red pepper flakes. After cooking finish with salsa for perfect flavor.
• Mediterranean: Replace with grape tomatoes, feta cheese, fresh basil, spinach, red onion, and roasted bell peppers.
• BLT: Use tomatoes, spinach, cooked bacon, and Swiss cheese.
• Sausage & potato: Try them with cooked sausage (breakfast sausage, Italian, turkey, etc), then also add some diced leftover baked potatoes and cheddar cheese. Broccoli, garlic powder, and onion powder would be great additions, too.
• Healthy: Using more egg whites than whole-egg for the mixture, and lots of vegetables can help you reach specific dietary goals and make a protein-packed breakfast.

More Delicious Egg Breakfast Recipes

• Breakfast Casserole
• Deviled Eggs
• Frittata
• Microwave Scrambled Eggs (+ Easy Breakfast Sandwich)
• Quiche

5 from 9 votes

Print Recipe

Breakfast Egg Muffins

An easy breakfast recipe made with hearty eggs and an abundance of delicious mix-ins. They’re like mini individual frittatas and they're the perfect on the go breakfast.

Watch the video

Servings: 12

Prep15 minutes minutes

Cook20 minutes minutes

Ready in: 35 minutes minutes

Ingredients

• 10 large eggs
• 1/3 cup half and half
• 1 cup (heaping) small diced cooked ham
• 3/4 cup finely chopped red bell pepper
• 2/3 cup shredded sharp cheddar cheese
• 1/4 cup chopped green onions (thinly slice white portion)
• 2 Tbsp chopped fresh parsley
• 1/4 tsp salt, or to taste
• 1/2 tsp black pepper

Instructions

• Preheat oven to 375 degrees.
• Crack eggs into a large mixing bowl and add half and half. Using a fork pierce the yolks then whisk with the fork until mixture is just combined.
• Add ham, bell pepper, cheddar, green onions, parsley, salt and pepper. Stir with the fork to mix.
• Spray a 12-cup muffin pan well with non-stick cooking spray. Fill each with 1/3 cup of the mixture (filling nearly to the top. Scoop near the bottom of the bowl with the measuring cup to get some of the mix-ins in each measurement).
• Bake in preheated oven until eggs are just barely set, about 19 - 23 minutes.
• Let cool in pan about 5 minutes then serve, or cool on a wire rack about 30 minutes before storing in the fridge or freezer.

Notes

You can change up the mix-ins as you'd like adding up to 3 cups max. Other good options include

• Cooked sausage or chorizo
• Cooked bacon
• Feta or Swiss cheese
• Cilantro, basil or dill or chives
• Other types of peppers such as poblano or Hatch
• Diced tomatoes
• Sauteed mushrooms or spinach

Nutrition Facts

Breakfast Egg Muffins

Amount Per Serving

Calories 132 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 179mg60%

Sodium 406mg18%

Potassium 184mg5%

Carbohydrates 2g1%

Fiber 0.5g2%

Sugar 1g1%

Protein 11g22%

Vitamin A 1003IU20%

Vitamin C 28mg34%

Calcium 83mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Breakfast

Cuisine: American

Keyword: breakfast egg muffins, egg muffin cups, egg muffins

Author: Jaclyn