Baked Egg Muffins
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Published Apr 19, 2021, Updated Aug 30, 2023
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These healthy baked egg muffins are loaded with protein and veggies. Make them at the beginning of the week for a quick, on-the-go breakfast option for busy mornings.
There was a period of time where Isaac and I lived on these egg muffins! They were the perfect portable breakfast for Isaac as he headed into work and I loved having them as a simple option as part of my morning routine.
Egg Muffins Are a Family Favorite
Whether you’re rushing out the door or just need a simple breakfast idea, I highly recommend prepping a batch of these egg muffins for the week! It’s one less thing to think about before working out or sitting down at the computer to work.
Isaac and I both L-O-V-E them and they’re totally kid-friendly as well.
I recently made them for Olivia and she gobbled them right up. It’s no surprise because she loves eggs, but she actually ate all the veggies too! She doesn’t normally love broccoli so I was surprised. Needless to say, these are a great way to get your kiddos to eat more veggies.
Ingredients in Egg Muffins
The ingredients for these egg muffins are super simple. Here’s what you’ll need:
- eggs and egg whites – I did a blend of regular eggs and liquid egg whites (from a container) for this recipe, but as I mention you can totally do 12 full eggs if you’d like!
- feta cheese – cheese is optional, but I love the creaminess the feta cheese adds to these egg muffins. Feel free to use a vegan feta if you need a dairy-free option.
- veggies – I used a combo of sautéed peppers, onions, mushrooms and broccoli for the veggies. If you’re short on time you don’t necessarily have to sauté the veggies, but I like the extra flavor it adds and the veggies are a bit softer.
- parsley – fresh herbs always make everything taste better so I highly recommend adding the fresh parsley if you have it!
- salt and pepper – gotta have these two for flavor!
Flavor Combination Ideas
Feel free to use this recipe as a base and customize it based on your favorite veggies and mix-ins. The options are seriously endless when it comes to egg muffins. Here are a few of my favorite combos:
- Chopped cherry tomato, basil and mozzarella cheese
- Breakfast sausage and hash brown potatoes
- Shredded sweet potato and bacon
- Jalapeño pepper, bacon and cheese
- Sun-dried tomatoes and spinach
What to Serve With Baked Egg Muffins
I love these egg muffins for grab-n-go meals on their own, but they would be such a great brunch addition as well! Here are some foods that would pair well with these egg muffins:
- Easy Fruit Salad – you can’t have brunch without a little fruit, right?!
- Strawberry Banana Baked Oatmeal – a great, sweet option to pair with the savory egg muffins.
- Peanut Butter Green Smoothie – can’t go wrong with a drink pairing!
- Coconut Flour Pancakes – I love having sweet and savory options together.
Storing and Reheating Egg Muffins
As I mentioned before, these egg muffins are great for meal prep. Here’s how to make them ahead of time and reheat:
Cool and store: After allowing the egg cups to cool, store them in an airtight container in the refrigerator for up to five days.
To reheat: You can use either the microwave or toaster oven! The microwave usually only takes about 30-45 seconds. I typically reheat mine in the toaster oven for a few minutes, but both methods work great!
Pro Tip: Use Silicone Baking Liners
If you are looking for easy clean up, I highly recommend using silicone baking liners! The egg muffins slide right out without any trouble at all. If you don’t have silicone liners, no problem! Just be sure to grease the muffin tin before baking.
More Egg Recipes
- How to Make Hard Boiled Eggs
- Egg and Hummus Breakfast Wrap
- Healthy Breakfast Casserole
- Egg White Omelette
- Egg and Greens Bowl
- Baked Avocado Eggs
- Savory Oatmeal
- Roasted Sweet Potato Kale Frittata
- Hard Boiled Egg and Avocado Bowl
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Baked Egg Muffins
Ingredients
- 6 large eggs
- 1 cup egg whites, or another 6 eggs
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1 teaspoon olive oil
- 1/2 orange bell pepper, chopped
- 1/2 cup yellow onion, chopped
- 1 cup broccoli, chopped into small pieces
- 1 cup mushrooms, sliced
- 1/3 cup crumbled feta
- 2 Tablespoons fresh parsley
- cooking spray, I use coconut oil
Instructions
- Preheat: Preheat oven to 375° F.
- Prep muffin tin: Spray twelve-cup muffin tin with cooking spray or line with silicone baking cups. I sprayed the silicone baking cups with spray, just to be on the safe side.
- Whisk eggs: Place eggs and egg whites into a large bowl and whisk to combine. Season with salt and pepper.
- Sauté vegetables: Meanwhile, heat a skillet over medium heat with 1 teaspoon oil. Add in chopped veggies (bell pepper, onion, broccoli and mushrooms) and cook for about 5-6 minutes, until they’re a little soft and the onions are fragrant.
- Add mix-ins: Add sautéed veggies into the bowl with the whisked eggs. Add in feta and parsley and mix well.
- Divide mixture: Pour egg mixture into muffin cups evenly. I used a 1/3 cup measuring cup to pour each one.
- Bake: Bake for 17-20 minutes, or until the egg cups are no longer jiggly and an inserted toothpick comes out clean. Allow cups to cool and enjoy immediately.
Notes
- Storage: If prepping ahead of time, store cooled cups in a sealed container in the fridge. When ready to eat, you can enjoy the cups cold or pop them in the microwave for 30-60 seconds to reheat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I haven’t done these in so long – definitely need to bring it back. Good call on the silicone cups. I need to buy more and them like that. Easier clean up is always a win.
I go through phases with breakfast recipes too! I think this one will be sticking around for quite a while. 🙂
Making these tonight!!
http://anotherfreakyblog.blogspot.com.es/
Yay! I hope that they turned out for you.
These look like such a great to-go breakfast – I love that they are so customizable! Yum, I’m going to make a batch this week.
These look so great for meal prep to make a quick breakfast!
x Lisa
nourishbylisa.com
Can these be made with just egg whites?
Totally!
Have you tried making them taste like quiche? I’m wondering whether to mix the batter with Kashi 7 grain crumbs or line the cups with it before pouring the egg? Or mixing in quinoa or oatmeal into the batter to make the consistency more like a (spicy) muffin?
I make eggs Indian style with cilantro, tiny potent green chillies, onion, a pinch of salt and black and red pepper. I might add spinach or mushroom sometimes. My son is American but loves it spicy. He also loves quiche. So just trying to mix it up for variety.
I meant Kashi 7 Whole Grain Nuggets. They’re more like bread crumbs.
These look awesome. Can they be frozen?
I haven’t tried freezing them yet but I’m pretty sure they will freeze great. Just let the egg cups cool completely and wrap them in plastic wrap individually. Then place in a freezer in a zip-lock bag. They should last for up to 3 months when stored properly.To reheat, remove the plastic wrap and wrap the egg cup in a wet paper towel. Place a microwave-safe plate and heat for about 1 minute or until warm throughout.
do you think these would work as minis? or would they be too small?
I think they would works at minis!! 🙂
can’t wait to try these! would there be any changes if i make them in a regular baking dish, not a muffin pan?
Yes, you’ll likely need to cook the eggs longer for them to set. I would just check the bake periodically so it doesn’t overcook. You’ll know it’s done when the eggs are set and no longer jiggly. 🙂
Does anyone know how they taste cold? We are going to a neighborhood Easter egg hunt this Sunday morning and I’m looking to take a healthy breakfast option and these look perfect!
I made these last night to prep for the next couple dats! They were perfect. Ended up using 12 whole eggs instead of eggs white. Chopped tomatoes, onions and pepper turkey with garlic salt and pepper. Didn’t have silicon liners, so I used coconut oil to grease the muffin pans. None of the egg cups stuck at all!!! A great, healthy breakfast to take on the go. Just as tasty warming them up this morning. Thanks for the recipe!
How long do they last in the fridge?
Hey Monica! These egg cups should last for up to 5 days in the fridge.
Hi, what other low cal cheese can I substitute for the feta? I don’t like feta.
Thanks,
Lori
Hey Lori – You can totally sub in any cheese you prefer or skip it all together. 🙂
I love these! I have been using silicone baking trays, so the whole tray is silicone and not using any liners. I’m having issues with them coming out very misshapen. Do you have a suggestion for achieving a uniform shape?
Are you letting the cups cool completely before taking them out of the trays? Maybe try greasing the trays with cooking spray or oil before adding the egg mixture?
Is it 141 calories for two egg cups or one?
2 cups.
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I make these all the time – a quick Sunday make & bake and then I’m ready for breakfast all week. I have a silicone muffin pan so I mix up the veggies and cheese so I have a different combo everyday!
Ahn yay! So glad you’ve been loving this recipe, Chris. Thanks for coming back to leave a review. I so appreciate it!
I absolutely love your recipes, and I’m so grateful you’ve added so many GF DF options! Your recipes are quick, tasty, and perfect for me and my whole family. Thank you for all that you do!
So glad you’re loving the recipes, Jen! Makes me so happy to hear. Thanks for the review. I really appreciate it.
OMG! I just now made these sweet yummies! SOOOOOO GOOD!!!! SO GOOD! Thanks for your generous share!I’m new to getting my priorities in line to put food prep, batch cooking and overall healthy whole food eating at the top of my self-list. I’m heading into menopause and I’m super pumped to do all I can with lifestyle choices to ease the journey! xo
Woo! This makes me so happy to hear, Nancy! So glad these baked egg muffins were a hit. Thanks for the review. I appreciate it!
Quick and tasty breakfast ! Thanks for this wonderful recipe. I used cumin, green chillies and grated ginger with other vegetables and they turned out yummy.
My 3.5 yo gobbled up two muffins this morning. So it’s surely coming back on our breakfast table !
Woo! So glad these egg muffins were a hit, Asha! Thanks for making them and coming back to leave a review! It means the world to me 🙂
Can you use cottage cheese instead of feta?
I haven’t tried it, but I’m sure that would be just fine! Let me know if you try it!
These turned out just perfect!! My husband loved them as well, glad to have breakfast ready for tomorrow. I always buy the egg bites from Starbucks, good to know how to make them at home. Thank you, Brittany! xx
Yay!! So glad these baked egg muffins were a hit, Jasmine! Thanks for making them and coming back to leave a review. I really appreciate it!
Made these yesterday to have for a quick breakfast before my 6am shifts at work this week, so yummy! And super easy to make: I also feel like these are an awesome way to eat more veggies at breakfast! Thanks!
So glad you’re loving these egg cups, Natalie! Thanks for making them and for coming back to leave a review. I appreciate it!
My favorite is spinach, mushroom, feta, zucchini, onion, Kalamata olives. They are so easy and freezer friendly!
Yay! I’m so glad you’re enjoying these egg muffins, Carrie! Thanks for the review 🙂
I just love your recipes!! I loved how easy these were to whip up and that I could easily “hide” veggies in them for my gang! Thank you!!
Yay! So glad you’re loving the recipes, Erica! Thanks so much for the review 🙂
I made these muffins for a Sunday brunch and they were a big hit! Everyone loved them and I even handed out the recipe to my friends! So yummy and healthy!
Woo!! I love hearing this, Burcu! I’m so glad everyone loved these egg muffins! Thanks for the review. I really appreciate it!!
Hi! Just clarifying, this recipe makes 12 egg bites total and the serving/nutrition is for 2 of those egg bites? Just want to be sure I have everything right! Thank you!
Yes, that is correct!
Hello. This recipe is what I’ve been looking for. A good healthy breakfast. Thank you.
However I’m on a cholesterol pill.
How many egg whites would I use if I didn’t want to use whole eggs?
Thank you.
This is the best egg muffin recipe I have found yet! It’s super healthy and tasty. I’m so glad I listened to your tip and bought the silicone cupcake liners.
Woo!! I love hearing this, Paige! So glad these egg muffins were a hit. Thanks so much for the review. I really appreciate it!
Thanks for this great recipe. Can these be frozen?
They should be fine to freeze in an airtight container or bag 🙂
sooooooooo good! i made these with sauteed onion, broccoli, chicken sausage and shredded mozzarella cheese.
Yay!! So glad these baked egg muffins were a hit, Rena! Thanks for the review :).
Thank you for the healthy and easy recipe! This turned out well and makes our mornings so much easier!
Yay!! I’m so happy these baked egg muffins were a success, Liz! Thanks so much for the review :).
This is a great option for a quick keto meal to make on a Sunday. I do add thyme to the mix but otherwise. This is great.
So happy to hear these baked egg muffins were a hit, Maya! Thanks for the review!!
They are great options as a breakfast or healthy snack. They are full of proteins and relatively easy to make.
Thank you for the inspiration! 🙂
Sarah
http://www.dietofcommonsense.com
Let me know if you try it out, Sarah!
Made these for my picky 3-year old grand-she loved them! I put eggs, 1 T of veggie whole food powder and cheese😁. Only way we can get veggies in her.
Woo! So happy to hear these baked egg muffins were a hit, Julie. Thanks so much for trying them out and coming back to leave a review. I so appreciate it!
Can you do all egg whites?
does anyone know if these can be frozen and reheated?
Hi, Jaime. They should be fine to store in an airtight container in your freezer.
Made these this morning. So easy, so filling, and so tasty! I’ve already passed on the recipe to a few friends. Thank you so much for sharing this one! 😊
Hi Clare, thank you for sharing this recipe! I appreciate it as well as you taking the time to leave me a comment and review.
These Baked egg muffins were Awesome! Easy, healthy and Yum! 1ST Time saw your site, Looking around at all the great recipes, it wont be last time..
Thanks
Angie
Welcome! Yay! I am so happy to hear that you are loving this recipe. I can’t wait to hear what else you decide to try!
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Have you ever made these in decorative paper bakeware cups instead? Thought they were be pretty for Easter.
Hi Laura – I haven’t, but my concern is that the egg might stick to the paper cups so you will want to make sure you spray them down well. Let me know how they turn out if you give them a try, enjoy!
Wow, just wow! Everyone knows how picky 2 year olds can be. My daughter who picks off any speck of green and refuses any onions or peppers was so happily eating this. She even insisted on seconds and took it with her to school to eat in the playground bc she just had to have it. I was initially hesitant to add so many veggies thinking she’d reject it altogether but I added the suggested veggies. Such a good way to get picky toddlers to get some veggies in. I had to bake ~22 minutes longer as it wasn’t set. Also omitted cheese due to dairy allergy, added a little garlic, and it was delicious! This will be a go to.
AHH YAY! This is seriously the best, Tiffany. I am so glad these are a hit for your little one. Thank you so much for sharing your review & star rating, I so appreciate it!
Could I freeze these ahead of time? How long would they last in the freezer?
Hi Alexis – I haven’t tried freezing them yet but I’m pretty sure they will freeze great. Just let the egg cups cool completely and wrap them in plastic wrap individually. Then place in a freezer in a zip-lock bag. They should last for up to 3 months when stored properly.To reheat, remove the plastic wrap and wrap the egg cup in a wet paper towel. Place a microwave-safe plate and heat for about 1 minute or until warm throughout. Hope you enjoy these!
The recipe really lacks seasoning so I added garlic powder and red pepper flakes.
I also added in park cheese.
Thanks so much for sharing your feedback, Liz. Glad you found the right flavor combo for your liking.
Followed directions exactly, although 375 seemed a little high to me. Wish I followed my gut. I checked them after 15 minutes and they were completely burnt. Will try again at a lower temperature and for less time.
Oh no! So sorry these got burnt for you, Izzy. I wonder why that happened! I know other people haven’t had issues with these burning. Maybe your oven is just hotter. Let me know if you make these again and how they turn out.
Came out great. However I would recommend using Large muffin tins or making more than 12. I used regular size muffin tins, and they ended up overflowing and leaking all over the oven. Luckily, I caught it in time and put a tray underneath before it made too big of a mess! Otherwise the flavor was great and loved the recipe. 😊
Oh no! Thanks so much for sharing your feedback, Ellie. I am so glad you are loving this recipe and I appreciate your review & star rating!