Breakfast Egg Muffins

Fluffy and flavorful, these veggie and egg muffins are a delicious, protein-packed breakfast. Make them ahead for a quick and easy morning meal!

Delicious breakfast eaters, these egg muffins are for you! Fluffy, flavorful, and encrusted with veggies and cheese, they are essentially small frittatas baked in muffin tins. I love them because they are a) adorable, b) delicious, and c) great for meal prep! granola bars, etc.), I love mixing these egg muffins.

egg muffin recipe ingredients

Here’s what you’ll need to make this egg muffin recipe:

egg, of course! Nine large eggs produce the perfect amount of “batter” for a 12-cup muffin tin.
red bell pepper – For Veggie Punch! I love using peppers in this recipe. Because it adds color, crunchiness, and natural sweetness to the muffins without releasing too much moisture.
green onion – They give the muffins a fresh onion kick.
garlic – For a delicious bite.
all purpose flour and baking powder – Secret ingredient! They help the egg muffin create a light, puffy and stable structure as it bakes. Without them, the egg muffin will crumble in the muffin cup.
feta cheese – Rich, salty and zesty flavor.
and salt and pepper – To make every flavor pop!

Find the full recipe with the measurements below.

finely chopped bell peppers and leeks in muffin cups

how to make egg muffins

These breakfast egg muffins are so easy to make! Here’s what you need to do:

First, prepare the pot. Grease a 12-cup muffin tin with olive oil or spray with cooking spray.

Next, dice the peppers and green onions. Chop finely! The pieces are well distributed throughout the muffin and you get a small amount of veggies in each bite.

Pour the egg mixture into muffin cups filled with peppers and leeks

Then whisk the eggs in a large bowl. Add some garlic, salt and pepper, and dust with flour and baking powder. Whisk well to mix and incorporate as much flour as possible into the egg. Some lumps may remain. that’s ok! It melts into the muffin when baked.

Divide egg mixture evenly among muffin cups, pour over the vegetables. You will need about 1/4 cup of each!

Sprinkle with feta cheese and bake! Carefully place the egg muffins in a 350°F oven and bake for 22-24 minutes until the eggs are puffed and set. Cool muffins in skillet. Enjoy!

Hand sprinkle crushed feta cheese over egg muffin cups

meal prep egg muffin cup

These breakfast egg muffins are great the day you make them, so if you have time to make them one morning and have them for breakfast, do it! Enjoy with sweets such as pancakes and coffee cakes, or with avocado toast and fresh fruit!

But if you want to make these egg muffins ahead, that works too! They’re a great grab-and-go breakfast option to have on hand. Store in an airtight container in the refrigerator for up to 3 days, or freeze for longer. Let them cool completely, then transfer to a freezer-safe bag or airtight container and store in the freezer for up to 3 months. Put them in the microwave and reheat!

Egg muffin recipe variations

I love how this egg muffin recipe is written, but feel free to change up the veggies and cheese if you want.

Keep the volume constant. Do not fill more than 2 1/2 cups of diced vegetables into muffin cups.
cut it all into pieces Make sure the vegetables are evenly distributed throughout the muffin.
Do not add too much water. Avoid raw tomatoes! Too wet and soggy to use in these egg muffins (I learned the hard way). Chopped sautéed spinach is a nice accent if you squeeze out excess water first. Caramelized onions and my vegan mushroom “bacon” would also be delicious!
Replacing cheese is easier. Hate feta cheese? Top these egg muffins with shredded cheddar, parmesan, or pepper jack instead!

Let us know what variations you’ve tried!

breakfast egg muffin

more favorite egg recipes

If you like these egg muffin cups, try one of these delicious egg recipes.

Want more healthy breakfast ideas? Check out this post!