Go Back
+ servings
Three different flavored egg muffins are served on a white plate.
5 from 3 votes
Print

Breakfast Egg Muffins Recipe

Super fluffy and loaded with your favorite fillings, these Breakfast Egg Muffins are so easy to make and super healthy for you!  Scrambled eggs are whisked together, poured into a muffin tin, and then baked in the oven to make the cutest mini egg frittatas.  This low-carb and keto egg cup recipe is a great base for a ton of filling options: bacon and cheddar, ham and Swiss cheese, or a veggie version with tomatoes and spinach!

Course Breakfast, brunch
Cuisine American
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 192 kcal

Ingredients

  • 10 eggs
  • ¼ cup milk cashew, almond, or regular milk
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder

Bacon Egg Muffins

  • 5 strips bacon cooked and crumbled
  • ¾ cup cheddar cheese shredded
  • ¼ cup parsley finely chopped

Ham Egg Muffins

  • ¾ cup ham cubed
  • ¾ cup Swiss cheese shredded
  • ¼ cup chives finely chopped

Spinach Egg Muffins

  • ¾ cup spinach thinly sliced
  • ¾ cup grape tomatoes quartered
  • ¾ cup Mozzarella cheese shredded

Instructions

  1. Preheat oven to 350°F.
 In a large bowl combine eggs, milk, salt, pepper, garlic powder, and onion powder. Whisk until well combined.

  2. In a large bowl combine eggs, milk, salt, pepper, garlic powder, and onion powder. Whisk until well combined.

  3. Spray a 12-count regular-sized muffin cup tray with non-stick cooking spray. Make sure you completely coat the cavities so the eggs don’t stick!
  4. Fill each muffin cup to ½ full with the egg mixture.


  5. Bacon Egg Muffins: Fill each cup with 1 tablespoon crumbled bacon, 1 tablespoon shredded cheese, and 1 teaspoon chopped chives.

  6. Ham Egg Muffins: Fill each cup with 1 tablespoon cubed ham, 1 tablespoon shredded cheese, and 1 teaspoon chopped chives.

  7. Spinach Egg Muffins: Fill each cup with 1 tablespoon spinach, 1 tablespoon tomatoes, and 1 tablespoon shredded cheese.

  8. Stir the fillings into the scrambled eggs with a spoon until all ingredients are well combined. 
Bake egg muffins in preheated oven for 22-24 minutes.
  9. Serve immediately or refrigerate and enjoy for up to 3-4 days.

Recipe Video

Recipe Notes

  • The measurements for the bacon, ham, and spinach egg muffin ingredients are for a batch of 12. If you would like to make 4 of each simply divide the ingredient amounts by 3.

Pro Tips and Tricks

  • Use a non-stick muffin tin.  Eggs have a tendency to stick to older and not-so-non-stick baking pans.
  • Non-stick cooking spray is a must.  If you're worried about your eggs sticking, this will do the trick!
  • Allow egg muffins to cool in the muffin tin.  This will prevent them from deflating too much.
  • Finely chop all of the filling ingredients.   Doing this will ensure you have a bit of all of them in every bite.
  • Use whatever leftovers you have in the fridge!  Chop up any extra veggies, meats, or herbs and throw them into your egg muffins for the week!
Nutrition Facts
Breakfast Egg Muffins Recipe
Amount Per Serving
Calories 192 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Trans Fat 1g
Cholesterol 167mg56%
Sodium 486mg21%
Potassium 157mg4%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 13g26%
Vitamin A 771IU15%
Vitamin C 4mg5%
Calcium 174mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.