These egg muffins are incredibly easy to make and perfect all week long. Some links in this post are affiliate links that earn me a commission if you purchase through them.
Breakfast in my house is chaos most mornings. With three people heading to two different schools, electronics that may or may not be charged, and lunches to pack, breakfast sometimes get forgotten.
I wish my kids would eat a bowl of yogurt or cereal for breakfast, but that just doesn’t happen. The worst part is my daughter who decides she doesn’t like something right after we find a solution.
When I have time, I love to make my cherry chip scones, but those rarely last past the weekend. When I do breakfast for dinner, I always make double the pancake recipe so they have something for mornings, but that doesn’t happen too often.
And my daughter gets picky!
Last week, she told me she was bored with breakfast and wanted something new. After a half hour of “What about…” we finally found something she liked.
Needless to say, it took me all of about 30 seconds to stand up and start making these egg muffins. We used ham and cheddar for our filling, but go wild with your favorites. This would be amazing with bacon and tomato. It may be even better with spinach and feta.
Think of them like an omelet. This is your blank canvas for your favorite flavors, just sub in and out as you choose.
The key? Fill the muffin tins to just below the top, no matter what filling you choose. This gives you a lovely puffed top without overflowing the cup and making a mess.
Note that your egg muffin will be huge like a souffle when you first take it from the oven. It deflates a bit as it cools, but if you beat your eggs well, it remains light and airy.
I make these six at a time for my family, but feel free to double them. I pop leftovers in the fridge in a sealed container, and my daughter microwaves them for 20-30 seconds to reheat them the next morning for the perfect grab and go breakfast.
The best part? She hasn’t told me she’s tired of them yet!
How to Make Egg Muffins
Preheat your oven to 400 degrees. Spray a muffin tin lightly with nonstick spray.
Prep your mix ins. For me, that means cubing a cup of ham and shredding my block of cheddar cheese.
Place your eggs, milk, salt, and pepper in a bowl and whisk them until frothy. You don’t want the egg to just come together but to lighten in color and have little bubbles at the top.
Add a third of a cup of the egg mixture to each muffin tin. Sprinkle your ham or other NON cheese topping into each cup.
Once all your toppings are in the muffin tins, add more egg until you reach just below the top of the cup. To get the pretty shape, you want cups full – this also makes them easier to remove later!
Sprinkle the top with your shredded cheese. Do your best to have the cheese only on the egg and not overlaying the metal part of the muffin tin.
Bake your egg muffins for 20-25 minutes until they puff up and turn golden brown.
Remove from the oven and let cool for five minutes before you remove them from the pan. This helps them not stick to the pan.
Gently work your way around the top of each egg muffin to loosen, then remove. Serve immediately.
Pro tip: If you find that they want to stick to the muffin tin, carefully use a fondue fork to loosen deeper than what you can reach with your fingers.
These refrigerate well for 2-3 days. Just reheat in the microwave for 20-30 seconds and enjoy!
Have you ever have egg muffins before?
Ham and Cheddar Egg Muffins
Ingredients
- 6 eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup ham cubed
- 1/4 cup shredded cheddar cheese
Instructions
- Preheat oven to 400 degrees. Spray muffin tin lightly with nonstick spray.
- Cube ham into quarter inch size. Shred cheddar cheese.
- Place eggs, milk, salt, and pepper in a bowl and whisk until frothy.6 eggs, 1/4 cup milk, 1/4 teaspoon salt, 1/4 teaspoon pepper
- Add 1/3 cup of the egg mixture to each muffin tin. Add ham evenly to muffin tin. Top with remaining egg mixture until just below the rim. Top with cheese.1 cup ham, 1/4 cup shredded cheddar cheese
- Bake egg muffins for 20-25 minutes until puffed up and golden brown.
- Remove from oven and let cool for five minutes, then gently remove from pan. Serve immediately.
Equipment
Notes
- Pro tip: If you find that they want to stick to the muffin tin, carefully use a fondue fork to loosen deeper than what you can reach with your fingers.
- These refrigerate well for 2-3 days. Just reheat in the microwave for 20-30 seconds and enjoy!
- I've made these with all sorts of ingredients. Think of them like an omelet - a blank canvas to add your favorites, whether that be bacon, tomatoes, spinach, mushrooms, and so much more. Choose your favorite cheese to match, and just make sure to fill them to just below the top of the cup. If you use mushrooms or spinach, for example, make sure that you get as much liquid from them as possible before you add them to your egg muffins.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Good morning! I am so anxious to try the Easy Egg Bite Muffins! They sound delicious and quick. I have already decided this will be my Saturday morning breakfast. Thanks for the tip!
Susie
You’re so sweet to say that. I love these myself, so I’m glad you are going to enjoy them going forward, too!