Mornings are chaotic. These egg muffins are not. Whisk, pour, bake, and you’ve got breakfast for the whole week. They’re like little portable omelets—no utensils required.
Fill them with whatever you have in the fridge: bacon, sausage, spinach, bell peppers, cheese. Each muffin is soft, fluffy, and surprisingly satisfying. Make a batch on Sunday, eat like a hero all week.
Makes 12 muffins.
Step-by-Step Instructions
Preheat & Prep
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously with oil or butter.
Chop your fillings into small, bite-sized pieces.
Whisk the Eggs
In a large bowl, whisk eggs, milk, salt, and pepper until frothy and uniform in color.
Fill the Muffin Cups
Divide fillings evenly among the 12 cups (about 1-2 tablespoons each).
Sprinkle cheese over the fillings.
Pour egg mixture into each cup, filling about ¾ full. Stir gently with a fork to distribute everything.
Bake
Bake for 18-22 minutes, until muffins are puffed and set in the center. A toothpick should come out clean.
Let cool in the pan for 5 minutes. Run a knife around the edges to release.
Serve or Store
Eat warm, or let cool completely before storing.
Summary
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 12 muffins
Difficulty: Easy
Storage Notes
How to Store:
Refrigerate in an airtight container for up to 5 days. Reheat in the microwave for 30-45 seconds.
How to Freeze:
Freeze on a baking sheet until solid, then transfer to a freezer bag. They keep for 3 months. Reheat frozen muffins for 60-90 seconds.
