Egg Muffins
Baked eggs with vegetables in a muffin tin — meal-prep gold. Make 12 on Sunday, reheat one each morning all week. Far more flavorful than scrambled eggs because the high oven heat caramelizes the vegetables and concentrates the egg.
Prep Time
12 min
Cook Time
20 min
Servings
6
Calories
356 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Eggs3
- Cheese1 ½ cup
- Spinach3 cups
- Onion1 ½ medium
- Bell Pepper1 ½
- Salt1 ½ tsp
- Pepper¾ tsp
- Flour3 cups
- Sugar¾ cup
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Eggs3
- Cheese1.5 cup
- Spinach3 cups
- Onion1.5 medium
- Bell Pepper1.5
- Salt1.5 tsp
- Pepper0.75 tsp
- Flour3 cups
- Sugar0.75 cup
Instructions
- 1
Heavily grease a 12-cup muffin tin with butter or oil. Eggs stick aggressively — don't skimp. Or use silicone liners (best option).
- 2
Dice your add-ins small: ½ red bell pepper, 1 cup spinach (chopped), ¼ cup chopped onion, ½ cup shredded cheese. Optional: cooked bacon, sausage, mushrooms, or ham.
- 3
Distribute vegetables and cheese evenly into the 12 muffin cups, filling each about ⅔ of the way. Don't overstuff — eggs won't have room to set around them.
- 4
Whisk 10 eggs with ¼ cup milk, ½ tsp salt, ¼ tsp pepper, and a pinch of garlic powder. Whisk thoroughly — air incorporated here makes the muffins fluffier.
- 5
Pour egg mixture into each cup, filling almost to the top (they'll puff slightly then sink). About ⅓ cup per cup.
- 6
Bake at 350°F for 20-22 minutes until the centers are set and the tops are puffed and lightly golden. Cool 5 minutes in the pan before removing — they'll be easier to release.
Watch how to make Egg Muffins
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💡 Expert Tips
- 1.Silicone muffin liners are a game-changer. Eggs release cleanly every time without greasing. Worth $10 if you make these regularly.
- 2.Pre-cook any meat (bacon, sausage). Raw meat won't fully cook in the egg-baking time. Wilt spinach in the microwave 30 seconds and squeeze out water — raw spinach releases too much liquid in the cups.
- 3.Don't overfill — egg muffins expand then settle. Filling to the brim creates messy spillage and dome tops that crack.
- 4.Refrigerate up to 5 days, freeze up to 2 months. Reheat in microwave 30 seconds (refrigerated) or 60-90 seconds (frozen). Perfect grab-and-go breakfast.
🔬 Why It Works
Egg muffins are essentially mini frittatas. The dry oven heat (vs. the wet steam of stovetop cooking) concentrates flavors — vegetables caramelize slightly, cheese browns where it touches the pan. The milk in the eggs adds tenderness; without it, baked eggs go rubbery. Cooking in individual cups means even doneness across all 12 — much harder to achieve in one large pan. The whole batch lasts a week in the fridge, making them the most efficient breakfast meal-prep there is.
Frequently Asked Questions
Why are my egg muffins watery?▾
Why do they deflate after baking?▾
Can I make these dairy-free?▾
How do I prevent sticking without silicone liners?▾
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