Name: Egg Muffin
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 10 eggs; 1 egg yolk; 1/4 cup half and half (or milk with ½ TBS melted butter); 1/4 tsp EACH dried basil, dried oregano, garlic powder, onion powder, ground mustard, paprika, pepper, salt; 3 oz. (1/2 cup) Yukon gold potato, (peeled, chopped into 1/4-inch pieces ); 3 ounces (1/3 cup) chopped ham; 1/4 cup diced green bell pepper; 1/2 cup finely freshly shredded cheddar; 1/4 cup finely freshly shredded Swiss Gruyere; 3 ounces (1/3 cup cooked) thick-cut bacon, (cooked and crumbled ); 3 ounces (1 packed cup) broccoli florets ((measure before steaming and dicing)); 1/4 cup diced red bell pepper; 1/2 cup finely freshly shredded cheddar; 1/4 cup freshly grated Parmesan cheese; 2/3 cup packed baby spinach, (chopped (uncooked)); 1/2 cup quartered cherry or grape tomatoes; 1/3 cup diced orange or yellow bell pepper; 1/2 cup finely freshly shredded mozzarella cheese; 1/4 cup crumbled feta; 2/3 cup packed baby spinach, (chopped (uncooked)); 1/2 cup sun-dried tomatoes, (rinsed, patted dry, diced); 1/3 cup Kalamata olives, (drained, dried, diced); 1/2 cup finely freshly shredded mozzarella cheese; 1/4 cup crumbled feta

Start your day with a burst of flavor and protein-packed cheesy, custardy heaven with these naturally gluten free, low carb egg muffins cups! They’re DELICOUS, perfectly portable, meal-prep and freezer friendly, endlessly customizable and allow you to make multiple flavor combos at once. Choose from 4 recipe variations or make your own with my tips and tricks for the best egg cups every time!

PIN THIS RECIPE TO SAVE FOR LATER

Watch How to Make Breakfast Egg Muffins

egg muffins with bites taken out stacked showing the add-ins

Breakfast Egg Muffins make the perfect on the go meal

I used to purchase egg muffins or mini quiche/frittatas from Costco, ideal for quick on-the-go breakfasts before my pickleball games (who else plays?!). The protein-packed bites kept me fueled, but the flavor/texture wasn’t my favorite. Once I started making my egg cups, I was hooked.
Nutrition aside, they are craveable. The creamy texture and flavor combinations are 1000% better than store-bought. My favorite variations are the Ham Potato and Broccoli Bacon, but they are all tasty. I hope you love creating your own!

Why you’ll love this Egg Muffin Recipe

VERSATILITY IN ONE PAN: Follow any of my recipe variations or make your own with anything you have on hand –all in one pan. Perfect for flavor preferences and dietary restrictions – or just for fun!
ALWAYS FLAVORFUL: The egg custard is adeptly seasoned with Italian herbs and hints of paprika and mustard that will make your taste buds sing without overwhelming the custard.
NEVER SPONGY. The eggs, one extra egg yolk and half and half (or milk with butter) create extra soft custardy, rich, luxurious egg cups.
A BREEZE TO MAKE: Chop, whisk, fill and bake.
MEAL-PREP PERFECTION: Store a batch in the fridge or freezer for quick, convenient, portable, grab and go snacks or breakfasts.
NUTRIENT-PACKED: Egg muffin cups are a nutritious option, loaded with protein, vitamins, and minerals to help fuel your day and keep you satisfied.
BUDGET FRIENDLY: Use whatever ingredients you like to fit your budget – or make them the best clean-out-the-veggie-drawer meal ever!

top view of egg muffin cups in a baking dish

Egg Muffin Ingredients

This egg muffin recipe is made with an egg custard, cheeses, and any of your favorite mix-ins. I’ve included 4 of my favorite variations in the recipe card, but use any add-ins you like (full recipe in the printable recipe card at the bottom of the post):

Eggs: You will need 10 whole eggs and 1 egg yolk for extra richness. For best results, your eggs should be at room temperature.
Half and half: This creates a luxurious texture instead of spongy. Make your own with 2 tablespoons heavy cream and 2 tablespoons milk OR whisk ½ tablespoon melted butter with ¼ cup milk.
Seasonings: This egg muffin recipe is seasoned with a rainbow of dried basil, dried oregano, garlic powder, onion powder, ground mustard, paprika, salt, and pepper. The seasonings add complex dimension without overwhelming the vegetables or custard.
Cheese: I recommend two different cheeses per each variation, one melting cheese like cheddar, Gruyere (Swiss) or mozzarella and one more flavorful cheese like Parmesan or feta. If using a milder a cheese, like mozzarella, always pair it with a more flavorful cheese.
Vegetables: The possibilities are endless! Bell peppers, tomatoes, asparagus, spinach (no need to cook first) mushrooms, steamed broccoli, cooked and cubed potatoes, etc. Mix and match vegetables for more diverse flavors and textures. Use tomatoes and bell peppers more sparingly because they release moisture when cooked.
Meats: Stick with all vegetables or add some protein! My favorite breakfast egg muffins always have either bacon or ham because they are so flavorful. Cooked Italian sausage, chorizo or soyrizo would also be amazing.

top view of ingredients for egg cups: eggs, ham or bacon, bell peppers, broccoli, potatoes and cheeses

Egg Muffin Cups Recipe Variations

I’ve included Ham and Cheese, Broccoli Bacon, Tomato Spinach Feta and Mediterranean variations in the recipe card, but of course, there are so many more ideas which I’ve included below as well. Feel free to get creative and customize your egg muffins with your favorite ingredients combinations.

Ham and Cheese: This is my favorite combo! Cubed potatoes are steamed in the microwave, then combined with diced ham, green bell peppers, cheddar and Gruyere.
Bacon Broccoli: Broccoli florets are steamed in the microwave, then chopped into smaller pieces. Layer them with cooked and crumbled bacon (use pre-cooked or I always cook bacon in the oven), red bell pepper, cheddar and Parmesan.
Tomato Spinach Feta: Layer fresh chopped baby spinach, diced red, orange or yellow bell pepper, cherry tomatoes, mozzarella and feta. The video shows Swiss instead of feta, but the more neutral filling ingredients (without bacon or ham) really needs the punch of flavor from the feta.
Mediterranean: Layer chopped fresh baby spinach, sun-dried tomatoes, Kalamata olives, mozzarella and feta. This would also be amazing with Italian sausage!
Tex-Mex: Combine cooked chorizo or soyrizo, diced jalapeños, black beans, corn, cheddar and shredded pepper jack cheese. Top with pico de gallo or salsa and cilantro before serving.
Buffalo: Combine shredded chicken or ground chicken with buffalo sauce, then layer with green bell peppers, steamed potatoes and crumbled blue cheese.
Smoked Salmon and Dill: Combine flaked smoked salmon, spinach and bell peppers. Top with a dollop of cream cheese before serving.

up close of egg cups with eggs, tomatoes and spinach

How to make Egg Muffin Cups

Let’s take a closer look at how to make egg muffins recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Veggie Prep. Steam vegetables like potatoes and broccoli on the stove or in a covered bowl with a little water in the microwave.

showing how to make egg muffins by steaming potatoes and broccoli

Layer Meat/Veggies: Layer each muffin cup with desired veggies and/or meats. I like to reserve a couple of each ingredient to place on top of the custard before baking for garnish (purely aesthetic). You can make all of one kind, two different kinds, four different kinds or every cup can be different! The add-ins can fill about halfway up the tin before adding the cheeses.

showing how to make egg muffins by adding vegetables and meat to muffin tin

Add Cheese: Top each cup with cheeses. It’s okay to push the ingredients down after adding the cheeses to compact everything and make room for the custard.

showing how to make egg cups by adding cheese on top of vegetables

Make Custard: In a large liquid measuring cup or mixing bowl, whisk the custard ingredients together just until combined.

showing how to make egg muffins by whisking eggs, half and half and spices together to make custard

Add Custard: Pour the custard over the cheese nearly to the top. It may take a minute soak to the bottom of each cup, so move on, then come back to top it off.

showing how to make egg cups by adding custard over the add-ins

Bake: Bake for 15–20 minutes or until cooked through. The muffins should be set and golden around the edges. They will get puffy while baking, but deflate as they cool.

showing how to make egg muffins by cooling muffins after baking in a muffin tin

Egg Muffins Recipe Tips

Follow these tips for the best egg cups every time!

Prep ahead: If desired, save time by chopping the vegetables and cooking any meat(s) beforehand, to make assembly a breeze.
Customize Ingredients: Experiment with different ingredients and flavor combinations to create personalized egg muffin cups that suit your taste preferences. You can even clean out the fridge and make every muffin different!
Beware of Watery Ingredients: Watery ingredients like tomatoes and bell peppers are okay to use, just not too many of them all in one cup or they will make the muffin spongy, dilute the flavor and take longer to cook.
Chop Add-Ins Finely. Chop bell peppers, ham, etc. about 1/4-inch so it evenly disperses throughout the egg muffins for more flavors in every bite.
Don’t Overmix the Custard: Whisk the eggs just enough to blend the whites and yolks. Don’t beat the eggs too much or too much air will be incorporated into the eggs, causing the the egg muffins to poof extremely high, then fall into a dense pile after cooling. Over-beaten eggs can also become tough and rubbery.
Grease Muffin Tin Well: Grease your muffin tin well with cooking spray or I use cooking spray with flour and the egg cups release easily after baking every time.
Don’t Overbake: The secret to silky breakfast egg muffins is to not overbook, or you’ll end up with dry spongy, rubbery, crumbly eggs! Keep an eye on the muffins the last few minutes of baking, especially if you have never made the recipe before.
Use Thick Cut Bacon (If Using). Thick cut bacon stands up to the creamy custard without becoming soggy or lost like traditional bacon. Trying cooking bacon in the oven while you prep the rest of the ingredients for a hand’s-off win.

How do you keep Egg Muffins from getting soggy?

Opt for Low-Moisture Ingredients: Choose ingredients with lower moisture content, such as cooked bacon or sausage, grated cheese, or steam vegetables like broccoli and mushrooms beforehand, or use high moisture ingredients sparingly to minimize the risk of excess moisture in the egg muffins.

How long to bake eggs in muffin tin

There are a variety of factors when it comes to baking times such as pan material, ingredients (wet ingredients like tomatoes will take longer to cook), actual oven temperature, etc. Bake the egg muffin recipe just until the center is set and the edges are golden, about 15-20 minutes.

top view of egg muffin recipe on a serving platter

How to serve Egg Muffin Cups

Egg muffins can be enjoyed cold, but they are best served warm after cooling for 5 minutes, or reheating in the microwave. We love serving them alongside:

Fruit: Oranges, bananas, cantaloupe, strawberries, yogurt fruit salad, acai bowls, fruit salad, or winter fruit salad .
Sweet Breakfast Favorites: French toast, French toast bake, crepes, lemon ricotta pancakes, Dutch baby, chocolate waffles, pumpkin waffles.
Pastries: cinnamon roll monkey bread, orange roll bread twists, or lemon bread .
Muffins: French toast muffins, blueberry muffins, chocolate zucchini muffins, pumpkin muffins, Nutella snickerdoodle muffins.

How to store Breakfast Egg Muffins

Allow the egg muffins to cool completely before transferring to a storage container. This helps prevent condensation from forming inside the container, which can make the muffins soggy. If stacking, place a sheet of parchment paper between the layers.

How long do egg muffins last in the fridge?

Store leftover muffins in the refrigerator for 3-4 days.

How to rheat egg muffin cups

When ready to enjoy, reheat the egg muffins in the microwave for approximately 30 seconds or until heated through. You can also reheat them in a toaster oven or conventional oven at 350°F (175°C) for about 5 minutes.

How to freeze egg muffins

1. Cool Completely: Allow the egg muffins to cool completely to room temperature before freezing to prevent condensation and soggy texture.
2. Flash Freeze: Place cooled egg cups on a baking sheet so they aren’t touching each other. Flash freeze for 1-2 hours, until they are solid (this prevents the muffins from sticking together later).
3. Transfer to Freezer Bag or Container: Transfer them to a freezer-safe resealable plastic bag or airtight container. Alternatively, wrap each muffin individually in plastic wrap or aluminum foil before storing them in the bag or container.
4. Store: Freeze for 1-2 months.
5. Reheat Before Serving: When ready to eat, remove the desired number of egg muffins from the freezer and reheat in the microwave for 1-2 minutes or until heated through. Alternatively, reheat them in a toaster oven or conventional oven at 350°F (175°C) for 10-15 minutes.

up close of egg cups with a bite taken out

Looking for more egg Breakfast Recipes?

eggs Benedict
mini quiche
quiche Lorraine
ham and cheese quiche
frittata
sausage breakfast casserole
eggs Benedict casserole
breakfast tacos
breakfast quesadillas
shakshuka
breakfast sandwiches
huevos rancheros

WANT TO TRY THIS Egg Muffin RECIPE?

PIN IT to your recipe BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!

Total Time: 50

Prep Time: 30

Cook Time: 20

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!

Print Recipe Pin Recipe Save Recipe

Ingredients

EGG CUSTARD – MAKES 12 (USED FOR ALL FLAVOR VARIATIONS)

10 eggs
1 egg yolk
1/4 cup half and half (or milk with ½ TBS melted butter)
1/4 tsp EACH dried basil, dried oregano, garlic powder, onion powder, ground mustard, paprika, pepper, salt

EACH VARIATION MAKES 6 MUFFINS. TO EQUAL 12: PICK 2 KINDS, DOUBLE ONE KIND, OR HALF ALL 4 TO MAKE 4 KINDS.

HAM, POTATO, CHEESE (MAKES 6)

3 oz. (½ cup) Yukon gold potato, peeled, chopped into 1/4-inch pieces
3 ounces (⅓ cup) chopped ham
1/4 cup diced green bell pepper
1/2 cup finely freshly shredded cheddar
1/4 cup finely freshly shredded Swiss Gruyere

BROCCOLI BACON (MAKES 6)

3 ounces (⅓ cup cooked) thick-cut bacon, cooked and crumbled
3 ounces (1 packed cup) broccoli florets (measure before steaming and dicing)
1/4 cup diced red bell pepper
1/2 cup finely freshly shredded cheddar
1/4 cup freshly grated Parmesan cheese

TOMATO SPINACH FETA (MAKES 6)

2/3 cup packed baby spinach, chopped (uncooked)
1/2 cup quartered cherry or grape tomatoes
1/3 cup diced orange or yellow bell pepper
1/2 cup finely freshly shredded mozzarella cheese
1/4 cup crumbled feta

MEDITERRANEAN (MAKES 6)

2/3 cup packed baby spinach, chopped (uncooked)
1/2 cup sun-dried tomatoes, rinsed, patted dry, diced
1/3 cup Kalamata olives, drained, dried, diced
1/2 cup finely freshly shredded mozzarella cheese
1/4 cup crumbled feta

Instructions

Prep: Remove the eggs from the fridge while you prep the ingredients (this allows them to come closer to room temperature to prevent over-whisking). Preheat oven to 375°F. Spray a regular size 12-count muffin pan generously with nonstick spray. I use cooking spray with flour and the muffins release easily after baking every time.
Prep Potatoes/Broccoli, If Using: Add cubed potatoes or broccoli to a microwave safe dish along with 1 ½ tablespoons water. Cover, and microwave for 2-3 minutes, or until tender. Drain and pat dry. Chop the broccoli into small pieces.
Layer Meat/Veggies: Layer each muffin cup with desired veggies and/or meats (add spinach first if using). I like to reserve a couple of each ingredient to place on top of the custard before baking for garnish (purely aesthetic). You can make all of one flavor variation, two different kinds, four different kinds or every cup can be different!
Add Cheese: Top each cup with cheeses. It’s okay to push the ingredients down after adding the cheeses to compact everything and make room for the custard.
Make Custard: In a large liquid measuring cup or mixing bowl, whisk the custard ingredients together just until combined, taking care not to overmix.
Add Custard: Pour the custard over the cheese in the muffin tin nearly to the top. It may take a minute soak to the bottom of each cup, so move on, then come back to top it off.
Bake: Bake at 375°F for 15–20 minutes or just until cooked through (cooking times can vary based on ingredients – i.e, high moisture ingredients can take longer to cook). The muffins should be set and golden around the edges. They will get quite puffy while baking, but deflate as they cool.
Cool: Let egg muffins cool in the pan for 5 minutes, the run a butter knife around the edges to pop out. Serve immediately with desired garnishes or cool on a wire rack for about 30 minutes to come to room temperature before storing in an airtight container in the fridge or flash freezing (see notes).

Video

Notes

Cheese: I recommend two different cheeses per each variation, one melting cheese like cheddar, Gruyere (Swiss) or mozzarella and one more flavorful cheese like Parmesan or feta. If using a milder a cheese, like mozzarella, always pair it with a more flavorful cheese.
Tomato Spinach Feta: The video shows Swiss instead of feta, but the more neutral filling ingredients (without bacon or ham) really needs the punch of flavor from the feta. You could also try swapping in some Italian sausage and using Parmesan instead of feta – yum!
Beware of Watery Ingredients: Watery ingredients like tomatoes and bell peppers are okay to use, just not too many of them all in one cup or they will make the muffin spongy, dilute the flavor and take longer to cook.
Don’t Overmix the Custard: Whisk the eggs just enough to blend the whites and yolks. Don’t beat the eggs too much or too much air will be incorporated into the eggs, causing the the egg muffins to poof extremely high, then fall into a dense pile after cooling. Over-beaten eggs can also become tough and rubbery.
Storage: Allow the egg muffins to cool completely before transferring to a storage container, with parchment in between each layer. Refrigerate for 3-4 days or freeze beyond that. Reheat in the microwave for approximately 30 seconds or until heated through or in a toaster oven or conventional oven at 350°F (175°C) for about 5 minutes.
To Freeze: Evenly space cooled egg muffins on a baking sheet, and flash freeze until solid, about 1-2 hours. Transfer them to a freezer-safe resealable plastic bag or airtight container. Alternatively, wrap each muffin individually in plastic wrap or aluminum foil before storing them in the bag or container. Freeze for 1-2 months. When ready to eat, remove the desired number of egg muffins from the freezer and reheat in the microwave for 1 ½ -2 minutes or until heated through. Alternatively, reheat them in a toaster oven or conventional oven at 350°F (175°C) for 10-15 minutes.

Did You Make This Recipe?

Tag @CarlsbadCravings and Use #CarlsbadCravngs

Leave a Review, I Always Love Hearing From You!

2 Comments

Joni Summach says

at

Have been making these for a while now. Great to warm up for a quickie breakfast. I use the silicone muffin cups for super easy clean up…no need to grease them and the clean super easily. I love cooked chorizo, bacon, breakfast sausage or bacon in mine. I’ve also made a “base” with a thawed tater tot. Can’t go wrong!

- Jen says
  
  at
  
  I love the tater tot idea! I’m so glad that this has been a go-to breakfast!!