These easy Breakfast Egg Muffins are one of my favourite ways to meal prep a healthy, hearty and tasty grab-and-go breakfast with just a few simple ingredients. I love waking up knowing I've got breakfast ready to eat - it even gives me a few extra minutes to snooze!
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What Are Egg Muffins?
Egg muffins are like mini frittatas - they're simply a mixture of scrambled egg combined and various fillings (like veggies, meats and cheeses) that's poured into a muffin tin and then baked. Once cooked, they puff up into a deliciously soft and fluffy texture, while being packed full of flavour. Because of their grab-and-go nature, they're super easy to meal prep without having to spend the time making an omelette from scratch every morning.
Why You'll Love This Recipe
There are so many reasons why I love egg muffins, and why they've become such a big part of my weekly breakfast meal prep routine. Finding easy, healthy, and tasty breakfast options that save me time can be challenging - but these egg muffins are the perfect solution. Why are they such a big hit?
- Customizable - there are endless possibilities when it comes to mixing in different ingredients - you can create different flavours, or adjust the ingredients to meet specific dietary needs.
- Use up leftover ingredients - it's a great way to clean out the fridge by using up any leftover veggies, meats, and cheeses. Just chop them up and toss them in!
- Natural and nutritious - made with wholesome foods and packed with protein, these are a healthier alternative to the many processed breakfast items you'll often find in grocery stores.
- Easy to make - anyone can make these egg muffins with ease, regardless of skill level - making it great for beginner chefs!
- Oven or air fryer - you can bake this in either an oven or air fryer, the choice is entire yours!
- Meal prep time-saver - these store great in the fridge and freezer, making them great for batch prepping ahead of time to make your mornings easier.
- Savoury breakfast - while many breakfast options are often sweet, these savoury egg muffins are a great option for those who are looking to cut down on their sugar intake.
Ingredients
This recipe will make two versions (a meat option and a veggie option) in the same batch to allow people to pick and choose what they'd like to eat! They both use the same egg base, but are customized with different mix-ins. Please see recipe card below for exact quantities.
Egg base: Eggs, garlic powder, onion powder, salt, black pepper
Ham and spinach (meat option): Chopped spinach, diced onions, diced ham, shredded cheddar, chili flakes
Veggie mix: Chopped spinach, red peppers, green onions, diced tomatoes, shredded mozzarella, parsley flakes
Substitutions
There are so many ingredients you can use as substitutions.
- Eggs - instead of using whole eggs, you can substitute ¼ cup (60 ml) of egg whites for every 1 large egg you want to take out.
- Meats - for a quick prep, I like using pre-cooked, ready-to-use meats such as cooked turkey breast or chicken breast. You can also sauté ground beef or ground turkey for more flavour.
- Veggies - these egg muffins are a great way to pack in nutrients from chopped veggies like leafy greens, bell peppers, or broccoli. Sautéing your veggies first will provide a more elevated level of flavour.
- Cheese - you can use soft cheeses such as cheddar, feta, or mozzarella, as well as hard cheeses such as parmesan; both work great as either mix-ins or toppings.
- Seasonings - use your favourite spices and seasonings as mix-ins for the egg batter to create some tasty flavours - some of my favourites are taco seasoning and chili powder!
Instructions
STEP 1: Prep ingredients by chopping up meats and vegetables, and grating cheeses if needed. Make sure to chop them into tiny pieces to ensure even distribution.
STEP 2: In a large measuring cup or mixing bowl, mix in the egg base ingredients and blend for 30 seconds.
STEP 3: Grease a 6-cup muffin tin with cooking spray (or double the ingredients if using a 12-cup muffin tin), then pour the egg mixture into each cup in equal portions.
STEP 4: Add in the mix-ins, with the ingredients for the meat option into 3 cups, and the veggie option into the other 3 cups. Sprinkle the cheese and seasonings on top.
STEP 5: Bake it in the oven for 20 minutes at 350°F/177°C, or in the air fryer for 12-15 minutes at 300°F/149°C.
STEP 6: When done, take it out and let it cool down for a few minutes. The egg muffins should slide right out with a butter knife. Enjoy!
Equipment
When it comes to baking, I prefer using my compact mini oven from Breville - it saves me from having to turn on my main oven (and heat up my kitchen), and heats up much more quickly with perfectly cooked results every time. When it comes to air frying, I also love using my dedicated air fryer from Cosori - it bakes super fast, and has a basket that's super easy to clean. It cooks like a champ every time.
Storage
These egg muffins are perfect for meal prep because of how well they store in the fridge or freezer. Typically, you can store these away in the fridge for up to 4 days, or in the freezer for 2 to 3 months. Just make sure to use an airtight container with a sealable lid to maximize freshness, extend shelf life, and prevent freezer burn.
Toasty's Tips
- Mix eggs in a measuring cup - whisk your egg mixture using a large measuring cup instead of a mixing bowl. This makes it easy to pour out of when portioning the mixture into the muffin tin cups.
- Sauté ingredients - for an added flavour boost, sauté your meats and veggies first with different seasonings first before mixing them in with the egg.
- Clean out fridge - got a bunch of leftover veggies or meats sitting in the fridge? Whip up a batch of egg muffins whenever you've got ingredients to use up!
- Chop up ingredients - make sure you dice your ingredients into tiny pieces so that they are evenly distributed in the batter, and you get a taste of everything in each bite!
- A note about tomatoes - when dicing tomatoes, make sure to use only their fleshy parts (and not the wet parts or else it'll make the egg too moist).
FAQ
Can I make this in the microwave?
While I recommend baking in an oven or air fryer for best results, you can certainly also cook your egg mixture in the microwave. Simply pour and mix the ingredients into a microwave-safe container, such as a greased ramekin or coffee mug. Then, heat it on high for about 60 seconds (exact timing will vary depending on your microwave, as all microwave ovens cook differently). Take it out and check for doneness - if needed, re-heat it in short increments (10 seconds at a time) until fully cooked.
Can I use fewer eggs?
Absolutely! If you'd like to use fewer eggs, you can simply swap out 1 large egg by replacing it with ¼ cup (60 ml) of liquid egg whites. For example, instead of using 6 eggs for a batch, you can use 4 eggs + ½ cup (125 ml) of egg whites, or 2 eggs + 1 cup (250 ml) of egg whites. I recommend using at least some portion of whole eggs so that it bakes into a spongey and fluffy texture.
Why are my egg muffins sticking to the muffin tin after baking?
Make sure to coat the insides of the molds of your muffin tray with cooking oil/spray before pouring in your egg batter. Also, don't stir the egg after pouring it into the muffin tray. Sometimes it helps to use a butter knife to gently loosen the edges of the egg muffin. If it continues to stick after baking, I recommend using silicone muffin molds that can easily fit into a muffin tray, and be removed for easy access.
Other Egg Muffin Recipes to Try
Check out these other easy and delicious Egg Muffin recipes:
📖 Recipe
Breakfast Egg Muffins (2 Ways)
Suggested Equipment
Ingredients
Egg base:
- 6 large eggs
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- black pepper - to taste
Fillings - veggie side:
- 2 tablespoon spinach - chopped
- 2 tablespoon red peppers - chopped
- 2 tablespoon green onions - diced
- 2 tablespoon tomatoes - diced (meat part only, discard liquid)
- 2 tablespoon mozzarella - shredded
- dried parsley flakes - sprinkle
Fillings - meat side:
- 2 tablespoon spinach - chopped
- 2 tablespoon onions - diced
- 2 tablespoon ham - diced
- 2 tablespoon cheddar - shredded
- chili flakes - sprinkle
For non-stick surface:
Instructions
- Prep ingredients by chopping up meats and vegetables, and grating cheeses if needed. Make sure to chop them into tiny pieces to ensure even distribution.
- In a large measuring cup or mixing bowl, mix in the egg base ingredients and blend for 30 seconds.
- Grease a 6-cup muffin tin with cooking spray (or double the ingredients if using a 12-cup muffin tin), then pour the egg mixture into each cup in equal portions.
- Add in the mix-ins, with the ingredients for the meat option into 3 cups, and the veggie option into the other 3 cups. Sprinkle the cheese and seasonings on top.
- Bake it in the oven for 20 minutes at 350°F/177°C, or in the air fryer for 12-15 minutes at 300°F/149°C.
- When done, take it out and let it cool down for a few minutes. The egg muffins should slide right out with a butter knife. Enjoy!
Notes
- Video: Watch the step-by-step video tutorial here.
- Storage: Typically, you can store egg muffins in the fridge for up to 4 days, or in the freezer for 2 to 3 months. Make sure to use a sealable container to ensure freshness.
- Mix eggs in a measuring cup: whisk your egg mixture using a large measuring cup instead of a mixing bowl. This makes it easy to pour out of when portioning the mixture into the muffin tin cups.
- Sauté ingredients: for an added flavour boost, sauté your meats and veggies first with different seasonings first before mixing them in with the egg.
- Clean out fridge: got a bunch of leftover veggies or meats sitting in the fridge? Whip up a batch of egg muffins whenever you've got ingredients to use up!
- Chop up ingredients: make sure you dice your ingredients into tiny pieces so that they are evenly distributed in the batter, and you get a taste of everything in each bite!
- A note about tomatoes: when dicing tomatoes, make sure to use only their fleshy parts (and not the wet parts or else it'll make the egg too moist).
STEP-BY-STEP VIDEO
You can find step-by-step video tutorials for all of my recipes on my YouTube Channel. There you'll find many more tips and tricks to help you along!
Nutrition
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
Leslie says
I made the sausage egg muffins, they were really easy, fast and came out deliciously. These are one of my new favorites!
Toasty says
So glad to hear that you enjoyed these! Thanks so much for sharing!