These egg muffins are fluffy, flavorful, and packed with protein—perfect for busy mornings, meal prep, and healthy grab-and-go breakfasts. Made with simple ingredients and endless add-in options, they’re freezer-friendly, kid-approved, and ready in about 30 minutes.
Ingredients
- Main Ingredients
- 8 large eggs
- 1 cup vegetables finely chopped (bell peppers, spinach, onions, mushrooms, tomatoes)
- ¾ cup cheese shredded (cheddar, mozzarella, feta, or Swiss)
- Seasonings
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder or onion powder optional
- Pantry Staples
- Olive oil or cooking spray for greasing
- 2 tbsp milk or half-and-half optional, for extra fluffiness
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin well.
- In a large bowl, whisk eggs until fully combined.
- Stir in milk (if using), salt, pepper, and seasonings.
- Mix in chopped vegetables and shredded cheese.
- Divide mixture evenly among muffin cups, filling about ¾ full.
- Bake for 18–22 minutes, until eggs are set and lightly golden.
- Cool in the pan for 5 minutes, then remove and serve.
Notes
- Expect slight deflation as they cool—this is normal.
- Chop vegetables small so they cook evenly.
- For best texture, avoid overbaking.