Egg Muffins
Egg Muffins are the perfect grab-and-go breakfast that’s high in protein, easy to make, and packed with flavor.
A simple combination of eggs, bell peppers, bacon, and cheddar cheese creates a satisfying bite that’s both fluffy and hearty.
Whether you need a quick meal for busy mornings or a make-ahead option for meal prep, these egg muffins deliver on convenience and taste.
Recipe Highlights
- Make-ahead breakfast that stays fresh for days
- Swap with your favorite meats, cheeses, or vegetables to fit your taste.
- High-Protein Breakfast packed with eggs and bacon.
- Perfect for kids and adults alike.
- Freezer-friendly for stress-free mornings.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
EGGS – The foundation of the muffins, providing structure and a protein boost. Large eggs work best for a fluffy texture, helping the muffins hold their shape while staying light and tender.
MILK – Adds moisture and a softer texture to the eggs. Whole milk gives the richest results, but 2% works well too. If you prefer a slightly firmer muffin, you can reduce the milk slightly.
BELL PEPPER – Brings a little sweetness and crunch, balancing the richness of the eggs and cheese. Red bell peppers are slightly sweeter, while green peppers add a more mild, earthy flavor. Finely dice them to keep the texture smooth.
BACON – Adds smoky, savory flavor and a bit of crunch. Cooking the bacon ahead of time ensures it blends well into the muffins without releasing extra grease. Crumble it into small pieces for even distribution in every bite.
SEASONING – A simple mix of salt, black pepper, and garlic powder enhances the overall flavor. Cayenne pepper is optional but adds a subtle heat. If you like a bolder taste, you can mix in a pinch of smoked paprika or onion powder.
CHEESE – A key ingredient for a rich, melty texture. Cheddar melts well and adds sharpness, but Monterey Jack, Swiss, or even feta can change the flavor profile to suit your preference. Grate it fresh for the best me
How To Make Egg Muffins
Please check the printable recipe card below for more detailed instructions.
- Whisk the eggs and milk in a large bowl until smooth.
- Stir in the bell peppers, green onions, bacon, salt, black pepper, garlic powder, and cayenne (if using). Mix in the shredded cheese.
- Pour the egg mixture into a greased muffin tin, filling each cup about 75–80% full.
- Bake at 350º Fahrenheit for 22–25 minutes, until the muffins puff up and the edges turn golden brown.
Leftovers and Storage
STORE – Keep egg muffins in an airtight container in the refrigerator for up to 4 days. Once cooled, transfer them to a container lined with a paper towel to absorb excess moisture. This helps prevent sogginess and keeps them tasting fresh.
FREEZE – If you want to make a big batch for later, freezing is a great option. Let the muffins cool completely, then wrap each one individually in plastic wrap or foil. Place them in a freezer-safe bag, squeezing out as much air as possible before sealing. They’ll stay fresh for up to 2 months.
REHEAT – For a quick breakfast, microwave refrigerated egg muffins for about 20–30 seconds. If frozen, pop them in the microwave for about 60 seconds, adding 10-second intervals as needed. To avoid rubbery eggs, cover with a damp paper towel while reheating. If you prefer the oven, bake at 300º Fahrenheit for 10–12 minutes until warmed through.
MAKE AHEAD – If you’re short on time in the morning, prep the egg mixture the night before and store it in the fridge. Give it a quick stir before pouring into the muffin tin and baking as usual. This saves time and makes breakfast even easier!
More Easy and Delicious Egg Recipes
Serving Suggestions
FRESH FRUIT SALAD – A vibrant mix of seasonal fruits adds a refreshing contrast to the savory muffins.
SWEET POTATO HASH – A hearty side of sweet potatoes, ham, and onions complements the flavors of the egg muffins.
GREEK YOGURT WITH BERRIES – A creamy bowl of Greek yogurt topped with fresh berries offers a protein-packed, tangy-sweet pairing.
BLUEBERRY MUFFINS – For a sweet touch, serve alongside moist, bakery-style blueberry muffins.
Recipe Success Tips
GREASE – Egg muffins can stick, even in a non-stick pan. Coat the muffin tin thoroughly with cooking spray, or use silicone liners for easy release and less cleanup.
LEAVE SPACE IN THE MUFFIN CUPS – The eggs expand while baking, so only fill each cup about 75–80% full. Overfilling can cause overflow, making the muffins harder to remove and affecting their texture.
LET THEM COOL BEFORE REMOVING – When they first come out of the oven, the muffins will be puffed up and delicate. Let them sit for about 3 minutes. This allows them to settle, making them easier to lift out without breaking.
AVOID RUBBERY EGGS – Rubbery egg muffins usually happen when the eggs are overcooked. Since eggs continue to cook slightly after being removed from the oven, take them out as soon as they are set in the center. Another cause could be a lack of milk or fat in the mixture. Adding a bit of milk helps keep the texture soft and tender. If your oven runs hot, baking at a slightly lower temperature for a longer time can also help.
TRY DIFFERENT FILLINGS – Bacon is great, but you can switch things up with sausage, diced ham, or even sautéed mushrooms for a different flavor. Adding a bit of cooked spinach or shredded zucchini is another great way to customize the recipe.
USE FRESHLY GRATED CHEESE – Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Grating cheese fresh from a block gives you better melt and a creamier texture.
Commonly Asked Questions
Can I make these egg muffins dairy-free?
Yes! You can skip the milk entirely or use a dairy-free alternative like almond milk or oat milk. The texture may be slightly firmer without milk, but they will still be delicious. If you want extra richness, try adding a small spoonful of dairy-free yogurt to the mixture. You can also use a dairy-free cheese alternative or leave out the cheese altogether.
Why did my egg muffins stick to the pan?
Egg muffins can be tricky to remove if the pan isn’t well-greased. Even if you’re using a non-stick muffin tin, it’s important to coat it generously with cooking spray or melted butter. Silicone liners are another great option because they release the muffins easily without sticking. If your muffins are stuck, let them sit for a few minutes to cool slightly, then run a butter knife around the edges to help loosen them.
How do I keep egg muffins from deflating?
It’s normal for egg muffins to puff up in the oven and deflate slightly as they cool. Since there’s no flour or leavening agent to hold their shape, they naturally shrink a bit once they come out of the oven. To minimize shrinkage, avoid over mixing the eggs, which can add too much air to the batter. Letting them cool gradually in the pan for a few minutes before removing them also helps them settle more evenly.
More Breakfast Breads
Egg Muffins
Ingredients
- 12 large eggs
- ¼ cup milk
- ½ cup bell pepper diced, about half a pepper
- ⅓ cup green onions sliced
- 6 strips bacon cooked and roughly chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional
- ¾ cup Cheddar cheese shredded
Instructions
- Grease a muffin tin with cooking spray. Preheat the oven to 350º Fahrenheit.
- Whisk the eggs and milk in a large mixing bowl. Add the red pepper, green onions, bacon, salt, pepper, garlic powder, and cayenne pepper. Stir in the Cheddar cheese until well combined.
- Pour the egg mixture into the muffin cups, filling each about 75%–80% full. This equals approximately ¼ cup per muffin.
- Bake for 22–25 minutes. The eggs will puff up significantly while baking but will rise straight up without spilling over. The edges will turn golden brown.
- Remove from the oven and allow to cool in the pan for 3 minutes. The muffins will deflate as they cool. Serve warm.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.