Easy Egg Muffins Done Three Ways

Let me preface this by saying that eating a good, heartwarming, healthy breakfast is absolutely necessary. If there’s one thing I’ve learned in my 20s, it’s that breakfast helps to energize our bodies and sets the tone for the rest of our day. 

It’s so important that I might even carve this on a stone tablet: Thou shall not skip breakfast. 

Well… unless you’re planning to have a yummy brunch with friends where Mimosa’s are involved. Or, unless you work a night shift, or you’re the kind of person who doesn’t have a big appetite in the morning. 

My point is: breakfast is important, and I want to share a stunning breakfast recipe that’s been on my rota for weeks now – super easy breakfast egg muffins. They’re the cutest, muffin-shaped savory omelets that taste impeccable! 

I have three insanely good variations for this egg muffin recipe: 

• Spinach, tomato and goat cheese – One for the vegetable-lovers. Fresh baby spinach and juicy grape tomatoes pair well with the sharp taste of goat cheese. 
• Broccoli, bacon and cheddar cheese – A protein-packed breakfast. Broccoli balances out the savory profile of crispy bacon and melted cheddar. 
• Ham and cheddar cheese – The traditional breakfast duo, ham and cheese, have to make an appearance in this egg muffin mix. Delicious! 

With regular omelets, you have to watch the pan to prevent your eggs from overcooking. But these egg muffins? Absolutely hands-off. Just make the egg base, add the goodies into each muffin cup, and off it goes into the oven. 

Breakfast egg muffins are also make-ahead friendly. Perfect for meal prep or for surprise guests. See the section Storage & Reheating for more information. 

Recipe Ingredients

Start by making the egg base, which is the same for all three flavors throughout this egg muffins recipe: 

• Large eggs – We will use 12 large eggs, making it one egg per muffin cup. 
• Salt and pepper – Measure ¼ teaspoon each of salt and pepper. 
  • Pro Tip: ¼ teaspoon may look little for 12 eggs, but don’t add more for now. Some of the flavors are salty in themselves, and you can always add more at the end if desired.  

This is my favorite part: injecting some fun flavors into the egg mixture. For these ingredients, I have listed the amounts based on a 12-cup muffin pan. However, it can be adapted for any number of muffin cups. 

You can also make less of each variation so that you can mix and match the flavors on the same muffin pan.  

Spinach, Tomato & Goat Cheese

• Grape tomatoes – Cut 24 grape tomatoes into halves.
• Baby spinach – Pack 1 cup full with baby spinach leaves. Rinse and drain excess water.
• Goat cheese – Prepare 6 ounces of goat cheese or feta cheese. 

Broccoli, Bacon & Cheddar Cheese 

• Cooked bacon – Slice ¾ cup of cooked bacon into ½-inch thick pieces. (smoked or cured bacon will work just great). If you want to, you can also fry your own bacon at home.  
• Cheddar cheese – Use a cheese grater to shred ¾ cup of cheddar. Alternatively, purchase a bag of shredded cheddar cheese. 
• Broccoli – Steam 1 broccoli until soft. Alternatively, thaw and steam frozen broccoli. Drain excess water.

Ham & Cheese 

• Deli ham – Roughly chop ¾ cup of deli ham or pre-cooked ham from the cold cuts section at the supermarket. 
• Cheddar cheese – Shred ¾ cup of cheddar cheese or purchase a bag of shredded cheddar. 

How to Make Breakfast Egg Muffins

Prepare the Egg Mixture

Start by making the egg base which is the same for all the breakfast egg muffins. 

Step One: Crack 12 eggs into a large 4-cup measuring jug. Season with salt and pepper (remember not to overdo salt and pepper at this point). Using a whisk, beat the eggs until frothy.

Step Two: Line a 12-count muffin pan with silicone liners. Alternatively, coat with non-stick cooking spray. Set aside. 

Step Three: Add ingredients and egg mixture according to the respective instructions below. 

Spinach, Tomato & Goat Cheese

Step One: Rinse the baby spinach and drain excess water in a colander. Roughly chop the baby spinach and add a small handful of spinach to each muffin cup. The spinach will wilt and shrink as it cooks. 

Step Two: Add 4 grape tomato halves and ½ tablespoon of goat cheese to each cup. Then, fill the muffin cups with egg mixture (about two-thirds full) and top it off with the remaining goat cheese. 

Step Three: Bake at 350°F for 20-25 minutes, or until set. Let the muffins cool slightly, then run a knife along the outer edge of the muffin cup and remove each egg muffin. Enjoy immediately or store in the fridge or freezer.

Broccoli, Bacon & Cheddar

Step One: Slice the cooked bacon into ½-inch thick pieces. 

Step Two: Chop 1 broccoli into florets. Steam until soft for about 10 minutes, drain excess water and dice broccoli into small pieces. 

Step Three: Fill the muffin tray about halfway full with pieces of broccoli, bacon, and cheddar cheese. Then, fill the muffin cups with egg mixture (about two-thirds full).

Step Three: Bake at 350°F for 20-25 minutes, or until set. Let the muffins cool slightly, then run a knife along the outer edge of the muffin cup and remove each egg muffin. Enjoy immediately or store in the fridge or freezer.

Ham & Cheese

Step One: Chop deli ham into small pieces. Shred cheddar cheese. 

Step Two: Fill the muffin tray about halfway full with pieces of ham and cheddar cheese.  Then, fill the muffin cups with egg mixture (about two-thirds full).

Step Three: Bake at 350°F for 20-25 minutes, or until set. Let the muffins cool slightly, then run a knife along the outer edge of the muffin cup and remove each egg muffin. Enjoy immediately or store in the fridge or freezer.

Expert Tips & Tricks 

• Mix and match your egg muffins – Each flavor listed in the recipe card has enough ingredients to fill a complete 12-muffin pan. You can always use less of each flavor combination and mix and match as I’ve done.

• Spray your muffin tin – Either grease your muffin tin with cooking spray or use silicone liners since they’re guaranteed to pop out easily without sticking. Do not use paper liners as they will stick to the eggs.

• Get creative: You can add just about any vegetable or meat into your egg muffins, like mushrooms, carrots, bell peppers, chicken, ground beef and more. For the vegetables, just give them a quick saute or boil to soften them up. Then, dice them into small pieces before combining them with the egg base. Also, pre-cook the meat before adding it to the eggs. 

• Chop add-ins well: Don’t go throwing a whole piece of broccoli into your egg muffins. Make sure all meats and veggies are chopped into bite-sized chunks to match the petite size of these egg muffins.

• Don’t overfill the muffin cups: The liners or muffin divots should be no more than ⅔ full. Otherwise, the muffin tops could all mold into one gigantic egg mass as they rise. Not the prettiest sight…  

Storage & Reheating

Each recipe yields 12 servings, but I’m not going to stuff my face with 12 egg muffins at one go, of course. 

Hubs and I take about 3 each, and we store the rest in the freezer and reheat them over the next few days. It also comes in handy whenever surprise guests are staying over at our place. 

First, remove egg muffins from the muffin pan and keep them in an air-tight container, Ziploc bag, or tightly covered in saran wrap or plastic wrap. Make sure they have fully cooled to room temperature prior. 

You can then keep your egg muffins in the fridge or freezer. In the fridge, they are good for up to 3 days. In the freezer, they can last for up to 1 month. 

To reheat, microwave it for about 20 seconds (from the refrigerator) or 90 seconds (directly from the freezer). Enjoy with a toasted buttered bun and your favorite breakfast beverage.