Breakfast Muffins (Egg Muffin Cups)

These savory Breakfast Muffins can be made with the vegetables, cheese and meat you like best. Serve these little egg muffin cups on a brunch buffet, or freeze to reheat for a convenient weekday breakfast.

“This was a positively delicious recipe.  It is so healthy and worth every minute of putting it together.”

—Donna

These Egg Muffin Cups are the best make-ahead morning meal!

When it comes to weekday breakfast, prepping ahead is key for my family. We love anything that’s grab-and-go to get some nourishment on groggy mornings.

We turn to these Breakfast Muffins several times a month. They can be made in advance, kept in the freezer for a month, and reheated in a flash.

They’re delicious and nutritious, because they can be packed with all kinds of vegetables!

Egg Muffin Recipe ingredients:

• eggs – you will need 8 large eggs to make 12 make ahead breakfast muffins.
• milk – this stretches the eggs further, and adds a touch of creaminess to this breakfast muffin recipe.
• Cheddar cheese – creates gooey pockets of cheese in the muffin cups!
• bacon – I started with my bacon in the oven recipe, and crumbled it, before starting my muffins. Save the grease for bacon gravy on the weekend.
• red bell pepper – this provided a pop of color and sweetness.
• mushrooms – I used thinly sliced cremini (baby bella) mushrooms here, but white button mushrooms work, too.
• parsley – this adds a burst of herby flavor and brightens up the dish.
• salt and pepper – for seasoning the egg mixture for this egg muffin recipe.
• nutmeg – I think that a pinch of nutmeg adds a certain something something to any baked egg dish.
• nonstick cooking spray – for coating the muffin pan so the egg cups slide right out.

Types of breakfast muffins

In the recipe below, I’ve listed the ingredients I like best for these make ahead breakfast muffins. But the best thing about this breakfast muffin recipe is how adaptable it is.

• If turkey bacon is more your speed, check out my tutorials on how to cook turkey bacon in the oven and turkey bacon air fryer use that instead of regular bacon.
• You could also cook sausage links in the oven and slice them up, or use cooked crumbled loose breakfast sausage, or chopped up ham in this egg muffins recipe. Or, you can simply leave the meat out altogether.
• Instead of mushrooms and red pepper, you could use spinach, onions, sundried tomatoes, or any other veggies you have on hand.
• If you don’t have Cheddar cheese, just about any type of cheese will work here! I’ve tried this with everything from feta to Monterey Jack to goat cheese, and it turns out great every time. Crumble any crumbly cheese instead of shredding it, of course.

How to make Egg Muffins

1. SAUTE. Cook the mushroom and bell pepper in a skillet with olive oil until they are softened.

2. EGG MIXTURE. In a large liquid measuring cup or something with a pourable spout, beat the eggs, then whisk in the milk, parsley, salt, pepper and nutmeg.

3. LAYER VEGGIES. Liberally spray a muffin pan with cooking spray, then divide the mushroom and pepper mixture between the cups.

4. BACON. Divide the bacon over the veggies.

5. CHEESE. Divide the shredded cheese over the bacon.

6. POUR. Pour the egg mixture evenly over all the cups.

7. BAKE. Transfer to the oven and bake until the eggs are set. Let the muffins cool briefly on a wire rack, and then remove the muffins from the pan. You may need to run a small knife around the outside of each cup to loosen the muffins.

How long to bake egg cups

In a preheated 375 degree F oven, the egg muffins should take about 15 minutes to bake until their centers are set.

But remember, all ovens and all muffin pans are a little different, so your cooking time may vary by a few minutes.

How to serve Breakfast Egg Muffins

Serve these egg muffin cups on their own for an easy on-the-go meal, or pair them with a salad for Easter, hash browns, or Fall fruit salad for a well-rounded breakfast.

Storing Breakfast Muffins

These make ahead breakfast muffins can be made and served immediately, or made in advance to eat later.

Can you leave egg muffins out overnight?

No, unlike traditional muffins like cranberry muffins, egg muffins will spoil at room temperature. They need to be refrigerated or frozen after they cool to room temperature.

How long can you keep egg muffins in the fridge?

One cooled, egg muffins can be stored in an airtight container or zip-top bag in the refrigerator for up to 3 days.

Can you freeze egg muffins?

Absolutely! One cooled, egg muffins can be stored in an airtight container or zip-top bag in the freezer for up to 1 month.

Can you reheat egg muffins?

Yes, it’s recommended!

In less than a minute, these breakfast egg muffins can be microwaved for a hot and tasty homemade breakfast.

Brunch muffins can be re-heated in a microwave straight from the refrigerator or freezer. Place as many as you want to eat on a microwave-safe plate and microwave 30 to 45 seconds or until heated through.

Breakfast Muffins Recipe FAQS

Breakfast Egg Muffins

Author: Lori Yates

Yield: 12 muffins

Prep: 20 minutes minutes

Cook: 18 minutes minutes

Additional Time: 5 minutes minutes

Total: 43 minutes minutes

These savory Breakfast Muffins can be made with the vegetables, cheese and meat you like best. Serve these little egg muffin cups on a brunch buffet, or freeze to reheat for a convenient weekday breakfast.

4.5 from 17 ratings

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Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 4 ounces cremini baby bella mushrooms, chopped
• ▢ ½ red bell pepper finely chopped
• ▢ 8 eggs
• ▢ ¾ cup milk
• ▢ 2 tablespoons chopped fresh parsley
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon ground black pepper
• ▢ Pinch ground nutmeg
• ▢ Nonstick cooking spray PAM brand works best
• ▢ 6 slices oven bacon crumbled
• ▢ 2 cups shredded Cheddar cheese 8 ounces

Instructions

• Preheat oven to 375 degrees F. Heat oil in large skillet over medium heat. Add mushrooms and bell pepper to skillet and cook 3 to 4 minutes or until softened, stirring occasionally. Remove from heat.
• Meanwhile, in large liquid measuring cup, whisk eggs until well beaten. Whisk in milk, parsley, salt, pepper and nutmeg.
• Liberally spray a 12 cup standard muffin pan with cooking spray. Divide vegetable mixture between prepared muffin cups. Divide bacon and cheese evenly over vegetables, then pour egg mixture evenly over all of the cups.
• Transfer to oven and bake 14 to 16 minutes or until eggs are set. Transfer pan to wire rack and let stand 5 minutes. Run small knife around outside of each cup to remove muffins. Serve immediately, or transfer muffins to wire rack and let cool completely, then transfer to zip-top bags and refrigerate or freeze for later use. 
• Muffins can be refrigerated for up to 3 days or frozen up to 1 month. Muffins can be re-heated in microwave straight from refrigerator or freezer. Place on microwave-safe plate and microwave 30 to 45 seconds or until heated through.

Notes

• After many tests, I’ve found that PAM brand original canola oil blend cooking spray works the best for this recipe. I’ve tried it with fancier all-olive oil cooking sprays, and my muffins stuck to the pan a little bit.
• If you have an instant-read thermometer, use it for this egg muffins recipe! You’re looking for a temperature of about 170 degrees F in the center of each muffin for a perfectly set egg cup.

Serving: 1muffin, Calories: 188kcal, Carbohydrates: 2g, Protein: 10g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 137mg, Sodium: 342mg, Potassium: 157mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 588IU, Vitamin C: 7mg, Calcium: 172mg, Iron: 1mg

This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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