Mornings can be hectic, and finding time for a nutritious breakfast isn’t always easy. Stopping by a fast food place can be expensive. I have made these egg muffins, and they are quick and easy. They can be made ahead of time for a grab-and-go breakfast. These egg muffins are versatile; you can add different cheeses, bacon, sausage, ham, or veggies to customize. They are a lifesaver for busy mornings. They offer a healthy, satisfying way to start the day.
Quick & Easy Egg Muffins – A Protein-Packed Breakfast for Busy Mornings
Made with eggs, veggies, cheese, and optional meats, egg muffins are the perfect low-carb, high-protein breakfast for both kids and adults. Whisk eggs with your choice of ingredients, bake in muffin tins, and store in the fridge for stress-free mornings. Meal-prep friendly, these muffins make a delicious and nutritious breakfast that’s ready when you are.
For easy prep, I use this egg cooker by Hamilton Beach with an insert specifically for breakfast muffins. I like this egg cooker because it’s easy to clean—just put the inserts into the dishwasher. If you don’t have an egg cooker, you can use a muffin pan. Spray the muffin pan with Pam or any spray oil so the muffins don’t stick to the pan.
What you will need
- Eggs
- Meat: chopped sausage, bacon, etc
- Cheese: Cheddar, Pepper Jack, Swiss, etc.
- Vegetables: chopped onion, peppers, tomato, etc.
- Muffin pan
- Milk
Save Time and Money
You can save time by making a batch on the weekend. Store it in the fridge or freezer, and reheat it in the microwave in seconds. Plan a little to avoid the morning scramble or the expensive drive-thru, saving time and money.
Recipe
Easy Egg Muffins
These easy egg muffins are quick to make and offer a protein-packed breakfast that’s easy to make ahead and perfect for busy mornings. Add crispy bacon and melty cheese for a delicious start.
Ingredients
- 8 large eggs
- 1/2 cup milk (any type)
- 6 slices of cooked bacon, crumbled (you can also use cooked chopped sausage, or ham)
- 1 cup shredded cheese (any flavor)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- optional veggies like diced peppers, onions or whatever veggie you have left over
- optional 1/4 teaspoon garlic powder
- optional 1/4 teaspoon onion powder
- Cooking spray or butter (for greasing the muffin pan)
Instructions
- Preheat oven to 375°F (190°C) and grease the muffin pan with cooking spray or butter.
- In a large bowl, whisk the eggs, milk, salt, pepper, and optional seasoning until well combined.
- Evenly divide the crumbled bacon, shredded cheese, and veggies among the muffin cups.
- Pour the egg mixture over the meat, cheese, and veggies, filling each cup about 3/4 full.
- Bake for 18 to 22 minutes or until the egg muffins are set and slightly golden on top.
- Let them cool for a few minutes before removing from the muffin pan.
- Enjoy!
Notes
Variations
The best thing about these egg muffins is that they’re customizable. You can add anything that would go in an omelet into the mix. With so many ingredients, your muffins can have as much flavor as you want. Consider adding onions, green peppers, or poblano peppers. Jalapeno peppers, sausage, ham, bacon, and cheese, oh, the cheeses you can add are always great choices. Try chicken or really whatever you want. These are so versatile that you will never get bored.
Nutritional Breakdown based on the recipe with 8 eggs, 6 slices of bacon, 1 cup cheddar cheese, and 1/2 cup whole milk. Exact values may vary based on the ingredients used.
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.
Nutrition Information:
Yield:
1 muffinServing Size:
1Amount Per Serving: Calories: 120Total Fat: 9gSaturated Fat: 4gCholesterol: 125mgSodium: 220mgCarbohydrates: 1gFiber: 0gSugar: 0.5gProtein: 8g
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.
Storage & Reheating Tips
Refrigerate: Store the egg muffins in an airtight container in the refrigerator for about one week.
Freeze: Wrap individually and freeze for up to two months.
Reheat: Microwave for 20-30 seconds (from the fridge) or 60 seconds from the freezer.
These egg muffins are perfect for busy mornings. They are packed with protein and will give you a great start to your day, no matter how you prefer to enjoy them.
