Fluffy Egg Muffins for Busy Days
Make incredibly easy and delicious breakfast egg muffins (aka egg bites)! Perfect for meal prep, healthy eating, low-carb or keto diets, and busy mornings. Customizable with endless flavor variations.
Ingredients
- 10–12 large eggs
- ¼ cup whole milk optional, for tenderness
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch garlic powder optional
- 1 pinch onion powder optional
- Nonstick cooking spray or butter/oil for greasing
- 1.5 - 2 cup total combined fillings e.g., cooked crumbled bacon, shredded cheddar cheese, chopped green onions, chopped spinach, diced bell peppers, cooked sausage, feta cheese, etc.
Instructions
Preheat & Prep:
- Preheat oven to 350°F (175°C). Generously grease a 12-cup muffin tin or use silicone liners.
Prepare Fillings:
- Cook any raw meats (like bacon or sausage). Crumble or chop. Finely chop vegetables and shred cheese.
Whisk Eggs:
- In a large bowl or measuring cup with a spout, whisk together the eggs, milk (if using), salt, pepper, garlic powder, and onion powder. Mix just until combined.
Assemble Muffins:
- Divide half the fillings into the muffin cups. Pour egg mixture over, filling each ⅔ to ¾ full. Sprinkle remaining fillings on top.
Bake:
- Bake for 20–25 minutes, until muffins are puffed, centers are set, and a toothpick comes out clean.
Cool & Serve:
- Let muffins cool in the pan for 5–10 minutes. Run a knife around edges to loosen. Serve warm or let cool completely on a rack for storage.
Notes
Here are a few extra pointers and ideas from my kitchen to yours, ensuring your Egg Muffins turn out perfectly every time!
- Sticking Solutions: This is the #1 frustration I hear about! Please, please grease your muffin tin / muffin pan generously. Use nonstick spray, melted butter, or coconut oil, getting into every corner. My personal favorite for guaranteed release? Silicone liners. They are reusable and make cleanup a breeze. Avoid paper liners at all costs – the eggs will weld themselves to the paper!
- Texture Perfection: Don't overbake! This is the key to avoiding rubbery egg bites. Pull them out as soon as the centers are just set (a toothpick should come out clean). They will deflate as they cool; this is totally normal science happening, not a sign you did something wrong. For softer, creamier muffins, try the Budget Bytes trick of blending in a little cottage cheese with the eggs. If using watery veggies like fresh spinach or mushrooms, give them a quick sauté first to cook off excess moisture, preventing soggy bottoms.
- Egg Variations: While most recipes call for large whole eggs, feel free to experiment. You can use all whole eggs (around 10-12 for a standard 12-cup tin), try the Well Plated mix of whole eggs and egg whites for a slightly leaner high protein breakfast, or substitute liquid egg whites or egg beaters (the texture might be slightly different).
- Milk Matters (or Doesn't): Adding a splash of milk (whole milk gives the richest results, but low-fat or dairy-free alternatives like unsweetened almond milk work too) adds a bit of moisture. You can also omit it entirely if you prefer.
- Cheese Choices: Go wild! Cheddar cheese, Feta cheese, Goat cheese, Parmesan cheese, Swiss, Monterey Jack – they all work beautifully. For Paleo/Whole30/Dairy-free options, simply omit the cheese or use a compliant nut-based alternative if you like.
- Filling Frenzy: This customizable recipe is perfect for Ingredient Sourcing from your fridge! Use leftover cooked meats like bacon, ham, or sausage (Italian, breakfast). Chop up any veggies needing homes – bell peppers (red, green), broccoli, kale, tomatoes (cherry, grape, sun-dried). Just ensure everything is chopped relatively small and pre-cooked if necessary (like raw meats).
- Storage Smarts: Let your egg muffins cool completely on a wire rack before Storing. This prevents condensation inside your container. Keep them in an airtight container in the fridge for 3-5 days.
- Freezer Power: These are fantastic freezer friendly eggs! For best results (Freezing tip from NYT Cooking comments and Well Plated), wrap cooled muffins individually in plastic wrap or foil, OR flash-freeze them on a baking sheet before transferring to a freezer bag. This prevents sticking and makes grabbing individuals easy. They last up to 3 months.
- Reheating Right: Gentle heat is key for Reheating. Microwave on medium power (try the damp paper towel trick from Well Plated to keep them moist), warm them in a toaster oven or regular oven (around 350°F/175°C), or pop them in an air fryer for a few minutes. Avoid high heat which can make them rubbery.
- Meal Prep Champion: Embrace the make-ahead breakfast aspect! Bake a batch on Sunday for effortless portable breakfast options all week. Your future self will definitely appreciate this meal prep breakfast strategy.