A few weeks ago, when I shared my recipe for a chicken sausage and spinach frittata, I mentioned egg muffins on the blog and promised to share my go-to recipe with you guys soon. Well, the time is here and I hope this is a recipe that will appeal to a bunch of you because you are essentially in control of it!
If you’re anything like me, you often tweak the recipes you find online and in cookbooks to suit your personal preferences. This egg muffin recipe actually encourages you to get creative and play around with various ingredients until you find the perfect combination for you and your family. You choose what kind of breakfast meat you’d like to include, you choose the veggies you want to throw into the mix and you select your favorite kind of cheese to add to create an egg muffin that appeals to you!
These egg muffins are a great way to use up leftover vegetables that may be on their last leg in the fridge. I also love baking a batch of these muffins on a Sunday afternoon so I have a healthy breakfast option I can easily grab right out of the fridge on busier mornings. I’ve used this recipe as a base for a bunch of different flavor combinations and have yet to be disappointed!
Customizable Egg Muffins
Customizable Egg Muffins
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Category: breakfast, recipes
- Cuisine: Breakfast
Description
These egg muffins are a deliciously savory grab-and-go breakfast you can completely customize by choosing your favorite ingredients. Play around with different vegetables, meats and cheeses to create your perfect egg muffin!
Ingredients
- 12 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup chopped cooked breakfast meat (Bacon, sausage, ham, etc.)
- 1/2 cup diced vegetables (I highly recommend using a few different vegetables. Peppers and onions are a personal favorite!)
- 1 handful fresh finely chopped greens (Spinach, kale, collard greens, etc.)
- Optional: 1/2 cup shredded cheese (Use your favorite cheese! I love sharp cheddar.)
Instructions
- Preheat the oven to 350°. Grease a muffin pan with coconut oil or butter or spray with cooking spray.
- Crack eggs into large bowl and whisk with salt and pepper. Add cheese (if desired) and stir.
- Divide breakfast meat, diced vegetables and chopped greens between 12 muffin cups.
- Pour egg mixture over the veggies and meat, filling cups about 3/4 of the way.
- Bake for approximately 20 minutes. Allow muffins to rest before using a knife to slice around the outside of the muffins and carefully removing them from the muffin tin.
- Enjoy!
These egg muffins are a great grab-and-go breakfast option. I love pairing them with a cup of Greek yogurt and some fresh berries for a healthy a filling morning meal that keeps me feeling satisfied for hours. And they may also be frozen if you’re in the mood to whip up several batches at once!
Enjoy!
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Yum! My toddler requests”warm eggs” not “hot eggs” each morning for breakfast. These would be a great way to have them each morning but without having to wash a pan each morning as well!
Love having mini quiche or frittatas on hand…failing that semi soft boiled eggs…not runny, gooey yolks, the best! These look great!
These are perfect for grab and go mornings! My husband would love them 🙂
Muffin food is the best food! Adore how I can customize to my families likes and tastes and cram all sorts of veggies in here. And the meat fills you up (not to mention the eggs!!!) I love eggs, they truly are the worlds most perfect food. My husband says no, but I could eat them 3 times a day. Recipes that revolve around eggs are my favorite to make as well!!!
I actually ate eggs for breakfast, lunch and dinner on Sunday! 🙂 They’re so darn tasty and EASY <-- that's key!
How adorable are these!! My 1-year-old would LOVE Them. Thanks for sharing, these sound fun to make. I’m totally giving them a whirl! 🙂
Hope your little one loves them, Christina!
Love easy recipes like this! They look delicious!
I LOVE egg muffins! I don’t know why I always forget about them because they really are so prefect to have on hand for the really busy weeks and super easy to make. Note to self: prep some asap! 🙂
I made this for meal prep on Sunday! So easy so yum!
this is awesome! My son loves eggs and eats them every morning but sometimes I default to PBJ because I have no desire for the dishes daily eggs makes. This would be perfect for that!
What a fantastic idea! I never thought of doing that 🙂 This is why I love health and fitness blogs, they inspire you to make easy and healthy decisions ! Thank you for sharing this, will certainly have to try it out soon 🙂 Gorgeous photos too by the way! 🙂
Thanks, Katrina! Hope you love them!
How tasty! I made these when I was working my early morning shifts and needed to cut back on carby breakfast stuff!
These look delicious, I really need to start prepping these every week! Are they good cold or do you reheat them?
I will eat them cold in a pinch, but I definitely prefer them warm! Ryan will grab them on his way out the door and eat them cold, but I usually try to throw them in the microwave for a bit.
Awesome, thanks! I wasn’t sure if eggs would get weird in the microwave, but I’m happy to hear they don’t! 🙂
I saw these on Pinterest a couple weeks ago and have been making them every week since! Instead of adding cheese to the egg mixture, I sprinkle a little on top of the egg muffin when I reheat it so the cheese is fresh and melted. So delicious!
I love egg muffins! The first time I tried them, I put 3 little tator tots in the bottom and smashed them down (cooked first) then added my veggies/eggs/meat. However, mine stuck to the pan really bad! I looked up how I could prevent that from future batches and I found that putting a little flour in along with coconut oil/cooking spray helps!
Your tater tot idea is genius!! Ryan would LOVE that!
I wish I could just reach through the screen and grab one of these. They look so good! I make a casserole that has biscuit dough on the bottom to make a flaky crust, and I think that would also work for individual muffins. I’ll have to try that sometime!
Made some this morning. I’m attempting to start Whole30 & no cheese with eggs makes me a little (ok a lot) sad. They were great with kale & ham! I didn’t miss the cheese.
Try adding breakfast sausage, too!! It’s so tasty and whenever I’m out of cheese, I’ll use breakfast sausage because it adds so much flavor and I end up not really missing the cheese too much.
I am a huge fan of egg muffins because they’re protein packed but easy to eat on the go, and a good alternative to my usual Greek yogurt with toppings and fruit!
These look delicious! These muffins would be great for when I have to be at school early.
These look great! I like the tator tot idea, too! Yummin. 🙂
I often find that baked eggs can be a bit dry, so adding some cottage cheese helps solve this problem. You get your cheesiness from the curds and the whey liquid helps keep the muffin moist.
Yum! I love making egg bakes!
Recipe looks good! How long do you think these will keep in the fridge? Several days?
I have the silicon. Muffin pan I’m going to try.
I love making these and having a batch in the freezer for a quick and healthy breakfast or lunch. My problem is that they stick to the pan soooo badly! I end up scrubbing forever, which defeats the purpose of a time saver meal! I’ve tried greasing with butter and cooking spray. Any other ideas? Has anyone ever tried making them with paper muffin liners? Or are there better pans than others? Mine is an older one, nothing fancy but it seems everything sticks. Thanks!
These look so yummy! I’m all about breakfast foods!
I make a variation of these but also add cooked quinoa. It’s a great way to add some texture (if you’re into that) and more protein. I’m a fan!
Great idea!! Any preference on how to store? Zip lock bag or Tupperware?
I will definitely be trying these! I love that they can be made ahead and frozen too.
I made these once and would take a couple to work for a midmorning snack. It was very convenient! Plus I like that they can be customized to multiple people if you are feeding a group!