Everyone will love these savory Egg Muffins. They are simple to make and come together in just 30 minutes!
These Egg Muffins are a quick, protein-packed breakfast that makes busy mornings effortless. Made with whisked eggs and your favorite mix-ins, they’re baked in a muffin tin for perfectly portioned servings. Fluffy, flavorful, and endlessly customizable, egg muffins are ideal for meal prep since they store and reheat beautifully.
For more out-the-door easy breakfast recipes, you have to check out my French Toast Muffin Cups, Peaches and Cream Scones, and Mini Quiche.
Table of Contents
Why We Love Breakfast Egg Muffins
- These Savory Egg Muffins are so versatile—you can toss in whatever’s in your fridge, and they always turn out delicious.
- Perfect for meal prep! Make a batch, and you’ve got breakfast sorted for the whole week.
- It’s great knowing you’re starting the day with something healthy and protein-packed.
Recipe Ingredients
- Pork Sausage: This adds a savory flavor with a crumbly texture that makes the muffins hearty and filling.
- Eggs: Creamy and fluffy, they are the base for these muffins.
- Cheddar Cheese: Adds a creamy and cheesy element to these egg muffins.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Meat Options: You can swap out the sausage for crispy pancetta or prosciutto for a more gourmet touch. Ground turkey, ground beef, or shredded rotisserie chicken are great hearty options as well. Ham and bacon are classic choices that add a savory, smoky flavor. If you enjoy a bit of heat, consider using spicy Italian sausage or andouille sausage.
- Cheese Variations: Gouda or smoked gouda adds a rich, smoky element, while Pepper Jack brings a bit of spice for those who like it hot. Gruyère or Swiss cheese offers a nutty, slightly sweet flavor. Feta cheese adds a tangy, salty kick. For a crispy, savory finish, sprinkle Parmesan or Asiago on top.
How to Make Egg Muffins
Step 1: Preheat the oven to 350°F (175°C). Use cooking spray to lightly grease 12 muffin cups. (You can also use 12 silicone muffin liners.)
Step 2: Heat a skillet to medium-high heat. Cook the sausage until brown and crumbly. Drain.
Step 3: Thoroughly beat the eggs in a large bowl. Add in the onions, peppers, salt, pepper, garlic, and cheese. Stir.
Step 4: Pour the mixture into the greased muffin cups, or silicone liners, until they’re about ⅓ of the way full.
Step 5: Bake for 22-24 minutes or until a toothpick inserted into the center comes out clean.
Expert Tips
- Grease and Cool: Lightly grease the muffin tin, even if using non-stick or silicone liners, to ensure easy release. After baking, let the muffins cool in the pan before sliding a butter knife around the edges to remove them. This prevents sticking and helps maintain their shape.
- Don’t Overmix the Eggs: Gently whisk the egg mixture until just combined. Overmixing can make the muffins dense and tough.
FAQs
Try adding baby spinach, mushrooms, diced tomatoes, broccoli, or zucchini. Just be sure to sauté any vegetables that release a lot of moisture first to prevent the muffins from becoming soggy.
To make your Egg Muffins extra fluffy, use room-temperature eggs and whisk them well to incorporate air. Avoid overmixing the other ingredients, and consider adding a splash of milk or cream for added fluffiness.
Storage Info
STORE Egg Muffin leftovers in an airtight container in the refrigerator for 3-5 days. To FREEZE, wrap each muffin in plastic wrap and place them in a freezer-safe bag for up to 2 months.
When you’re ready to enjoy them, thaw the muffins if needed, remove the plastic wrap, wrap the muffins in a damp paper towel, and REHEAT them in the microwave until warmed through.
Other Egg-Based Breakfasts to Try
Egg Muffins Recipe
Ingredients
- 1/2 lb bulk pork sausage
- 12 eggs
- 1/2 chopped onion
- 1/2 c chopped green bell pepper - or to taste
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/2 c cheddar cheese - shredded
Instructions
- Preheat the oven to 350°F (175°C). Use cooking spray to lightly grease 12 muffin cups. (You can also use 12 silicone muffin liners.)
- Heat a skillet to medium-high heat. Cook the sausage until brown and crumbly. Drain.
- Thoroughly beat the eggs in a large bowl. Add in the onions, peppers, salt, pepper, garlic, and cheese. Stir.
- Pour the mixture into the greased muffin cups, or silicone liners, until they're about ⅓ of the way full.
- Bake for 22-24 minutes or until a toothpick inserted into the center comes out clean.
These egg muffins were so easy to prep and they’re delicious. I am adding this onto my meal prep rotation for breakfasts.
Delicious- great way to make breakfast! My family loved your recipe!
Looks so good! I know my family will love these.