Baked Egg Muffins



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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.

Baked egg and veggie cups on a wood cutting board.

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.

Mixing bowl with veggies, egg and cheese.

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!
Skillet with onion, pepper, mushroom and broccoli uncooked.

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
Side by side photos. Egg and veggie mixture in a muffin tin before and after being baked.

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:

Stack of three egg veggie muffins on a wood cutting board.

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.

Two stacked egg muffins with veggies. The top egg cup has a bite taken out of it.

More Egg Recipes

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.42 from 86 votes

Baked Egg Muffins

These healthy baked egg cups 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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12 cups


  • 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


  • 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.


  • 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.


Serving: 2cups | Calories: 145kcal | Carbohydrates: 6g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 185mg | Sodium: 340mg | Fiber: 1g | Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: baked egg muffins
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating


  1. 5 stars
    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. 😊

    1. 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!

  2. 2 stars
    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.

    1. 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.

  3. 4 stars
    The recipe really lacks seasoning so I added garlic powder and red pepper flakes.
    I also added in park cheese.

    1. Thanks so much for sharing your feedback, Liz. Glad you found the right flavor combo for your liking.

    1. 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!

  4. 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.

    1. 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!

  5. Have you ever made these in decorative paper bakeware cups instead? Thought they were be pretty for Easter.

    1. 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!

  6. 5 stars
    Great article, just what I was looking for Egg Fruit.

    I’m satisfied that you shared this useful info with us.

    Please stay us up to date like this.
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