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Three different kinds of breakfast egg muffins in a twelve cup muffin tin

Breakfast Egg Muffins (With 3 Variations)

Chef Markus Mueller
A fast and healthy breakfast option, these breakfast egg muffins offer variety, easy, and nutrition to your morning routine. Perfect for meal prep! 
4.82 from 16 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American, British, Canadian, UK
Servings 12 egg muffins
Calories 1695.5 kcal

Equipment

stainless steel mixing bowl with flour
mixing bowl
Classic Utility Whisk, 10.5 Inch, Black
whisk
Non-Stick Cupcake Pan, 12-Cup Muffin Tin
muffin pan

Ingredients
  

Egg Muffin Base

  • 12 whole eggs
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tablespoon chopped chive or parsley Optional

Country Style Breakfast Egg Muffins

  • 4 whole strips bacon fully cooked ahead of time
  • 1 whole vine ripe tomato diced
  • ¼ each red onion brunoise cut
  • ½ cup cheddar cheese shredded

Gourmet Ham Breakfast Egg Muffins

  • 2 each button or cremini mushrooms sliced
  • 1 slice Ham diced
  • 2 tablespoon goat cheese crumbled
  • ½ cup spinach roughly chopped

Veggie Loaded Breakfast Egg Muffins

  • ½ cup raw broccoli florets
  • ½ cup tomato diced
  • ¼ cup red pepper diced
  • ¼ cup red onion brunoise cut

Instructions
 

  • Start by pre-heating your oven to 350°F (180°C). Crack 12 eggs into a large mixing bowl. Whisk the eggs until well combined, and then season with salt and pepper and optional herbs.
  • Prepare various filling ingredients as per the flavor recommendations listed.
  • Brush or spray a 12 cup muffin pan liberally with oil, or non-stick spray to prevent the egg muffins from sticking.
  • Evenly distribute the filling ingredients among the muffins cups, and then pour the egg filling over top, filling each cup about ¾ full. It's ok if you have leftover filling.
  • Bake the assembled breakfast egg muffins at 350F for 20-25 minutes until set and just starting to brown on top.
  • Remove the egg muffins from the oven and let cool for at least 5 minutes before attempting to remove from the pan. Use a knife to cut around the sides and loosen the egg muffins if need be.
  • Enjoy the breakfast egg muffins while hot, or cool and refrigerate for meal prep!

Nutrition

Serving: 1muffinCalories: 1695.5kcal

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Keyword healthy breakfast egg muffins, how do you reheat egg muffins?
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