Save I started making these egg muffins during a particularly chaotic Monday morning phase when I was tired of eating cold toast in the car. The first batch stuck to the pan because I forgot to grease it, but my husband still ate them standing over the sink and asked when I was making more. Now they are the only reason my weekdays feel manageable.
Last month I doubled the recipe for a friend who just had a baby, and she texted me three days later asking for the recipe because her toddler kept stealing them off her plate.
Ingredients
- 8 large eggs: Room temperature eggs whisk up fluffier and incorporate more air for lighter muffins
- 1/4 cup milk: Any milk works but whole milk creates the creamiest texture
- 1 cup baby spinach: Chop it finely so it distributes evenly instead of clumping together
- 1/2 cup red bell pepper: The sweetness balances the savory eggs and adds beautiful color
- 1/2 cup cherry tomatoes: They burst slightly when baked creating little pockets of juicy flavor
- 1/4 cup red onion: Finely diced so it mellows out during baking instead of staying sharp
- 1/2 cup shredded cheddar cheese: Divide the cheese so some goes inside and some melts on top
- 1/2 tsp garlic powder: Sprinkle evenly into the egg mixture so every muffin gets the same depth of flavor
- 1/2 tsp dried oregano: Italian seasoning works perfectly as an easy swap
- Salt and black pepper: Taste the raw mixture before baking to check the seasoning
Instructions
- Prep your muffin tin:
- Grease every cup thoroughly or use silicone liners for the easiest removal ever
- Whisk the eggs:
- Beat the eggs with milk and seasonings until frothy and uniform in color
- Add the vegetables:
- Fold in the chopped vegetables and half the cheese gently so you do not deflate the eggs
- Fill the cups:
- Pour the mixture evenly leaving space for them to rise without overflowing
- Top with cheese:
- Sprinkle the remaining cheese over each muffin for a golden bubbly top
- Bake until set:
- Bake until the centers are firm and the edges pull away slightly from the pan
- Cool before serving:
- Let them sit for a few minutes so they set completely and remove cleanly
Save My sister-in-law started making these for her weekly meal prep after seeing how much calmer my mornings were. She keeps texting me pictures of her variations with different vegetables and cheeses.
Make Them Yours
I have tried adding crumbled bacon, diced ham, and even leftover roasted vegetables from the night before. Anything in your fridge that needs using up can probably go into these muffins.
Storage Secrets
These freeze beautifully and reheat in the microwave in under a minute. I wrap them individually in parchment paper before freezing so they never stick together.
Serving Ideas
Pair two muffins with fresh fruit or a simple green salad for a complete meal. They also work perfectly in lunchboxes or as emergency protein after a workout.
- Serve with hot sauce if you like a morning kick
- Try swapping cheddar for feta or goat cheese
- Add fresh herbs after baking for the brightest flavor
Save There is something deeply satisfying about opening the fridge and seeing a stack of these ready to fuel your week.
Kitchen Questions
- → Can I substitute the vegetables?
Yes, vegetables like zucchini, mushrooms, or broccoli can replace spinach or bell pepper to suit your taste or what's on hand.
- → How long can the muffins be stored?
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
- → What cheese works best?
Cheddar provides a rich flavor, but feta or other shredded cheeses can be used as alternatives or omitted.
- → Can I use plant-based milk and cheese?
Yes, unsweetened plant-based milk and dairy-free cheese can replace traditional dairy to accommodate dietary needs.
- → How to reheat the egg muffins?
Reheat in the microwave for 30 to 45 seconds until warmed through without drying out.
- → Are these egg muffins gluten-free?
Yes, the muffins contain no gluten ingredients but check labels for any cross-contamination if highly sensitive.