Breakfast Egg Muffins - Healthy Recipes Blog (2024)

Here's an overview of the ingredients needed to make these breakfast egg muffins. The exact measurements are listed in the recipe card below.

• Oil: For greasing the muffin cups.
• Eggs: I use large eggs in most of my recipes, this one included.
• To season: I use black pepper, garlic powder, and red pepper flakes.
• Grated Parmesan: It's best to use finely grated parmesan and not coarsely shredded.
• Chopped scallions: I use the green part only.
• Cherry tomatoes: Choose small, firm tomatoes and slice them in half.

• You can experiment with different seasonings and cheeses. I've made these muffins with shredded sharp cheddar and seeded sliced jalapenos.
• I've also made them with crumbled feta, dried oregano, and black olives or sun-dried tomatoes. Both versions were excellent.
• Another tasty addition is to add cooked and crumbled bacon to the mixture.
• I don't add salt to the mix. The parmesan (or feta) takes care of that. But if you use a less salty cheese, add a pinch of salt.
• If you have extra egg whites, these egg-white muffins are also very good.
• Make them in different shapes! In the photos below, I made them in heart-shaped molds for Valentine's Day breakfast. 🙂

Just like salami egg cups, a big advantage of this recipe is that it's so easy to make. The detailed instructions for making these egg muffins are included in the recipe card below. Here are the basic steps:

You start by mixing the eggs and spices in a spouted measuring cup. The spout will make the mixture easier to pour into the muffin cups.

Next, use a rubber spatula to mix in the cheese and scallions.

Pour the mixture into six greased silicone muffin cups. Divide the tomatoes evenly among the cups, placing them on top of the muffins.

Bake the muffins until set and puffed, for about 20-25 minutes in a 375°F oven.

Expert Tips

• It's best to bake these muffins in a lightly greased silicone muffin pan. That's the only type of pan that they reliably won't stick to. Another safe option is to use small ceramic ramekins and grease them well.
• I don't add any salt because the parmesan adds plenty. But you can add a small amount of salt if you'd like (the nutrition info will obviously change).
• As shown in the short video clip below, the muffins emerge from the oven puffed, and then slowly deflate. That's normal and expected.

How do you prevent egg muffins from deflating?

They do deflate, much like a souffle. Adding cheese helps to stabilize them and minimize the deflating. But they will always deflate to some extent. That's expected and normal.

Will the muffins stick to cupcake liners?

They might. That's why I recommend using well-greased silicone molds when making them. If you opt for paper liners, make sure to grease them well.

Should I add flour?

No. There's no need to add flour to the mixture. The muffins are perfect without it!

Serving Suggestions

When I eat them as a snack, I simply grab one or two egg muffins and eat them - often straight out of the fridge.

When I serve them for breakfast, I like to add a small bowl of fresh berries. They also pair well with oven bacon, and it's convenient that both can be baked in a 375°F oven.

My husband, who enjoys spicy food, likes to drizzle them with hot sauce. And our youngest, The Picky Eater, tops hers with ketchup. We sigh and avert our eyes. 🙂

This recipe scales easily. You can double it to make 12 muffins. Keep them in the fridge, in an airtight container, for up to 4 days. Reheat them gently in the microwave at 50% power. Or simply enjoy them cold!

You can also freeze these muffins in a single layer in freezer bags for up to three months.

Breakfast Egg Muffins

These egg muffins are perfect for breakfast. Change them up with different cheeses, vegetables, and seasonings.

Servings: 6 muffins

Calories: 94kcal

Add Your Own Notes

Nutrition per Serving

Serving: 1muffin | Calories: 94kcal | Carbohydrates: 2g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Sodium: 153mg