Egg Muffins

These easy Egg Muffins are a delicious, protein-packed way to start your day! They’re easy to make with endless filling options, including ham, bacon, sausage, peppers, spinach, mushrooms, cheddar, Parmesan, feta, and more!

Egg Muffins

If you’re a breakfast lover, but don’t always have the time to whip something up, these Egg Muffins are the perfect solution! (They’re also freezer and make-ahead friendly as well as low carb and keto friendly!)

The filling combinations are endless, and include ham, bacon, sausage, bell peppers, mushrooms, tomatoes, spinach, onions, and more! 

This is a great way to pack in some protein on a busy morning. Be sure to check out my PRO TIPS below!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Whisk together eggs, half and half, salt, pepper, and garlic powder. Toss together filling ingredients and distribute them evenly into muffin tins.

Pour or ladle the egg mixture on top and bake at 375° for 18-20 minutes. Let cool in muffin tin for 5 minutes, then trace a knife around the edge and remove. Serve warm!

Pro Tips

• Grease the muffin pans generously so that they’re easy to get out. It also makes cleanup easier.
• Remove excess moisture from your filling ingredients for the best consistency.
• You want about 1 cup of cheese and 1 + 3/4 cups of filling for 10 eggs.
• Filling Options:
  • Cheese: Cheddar, Parmesan, Feta, Mozzarella, Colby, Gruyere, Cheddar Jack.
  • Veggies: Bell Peppers, Spinach, Broccoli,  Tomatoes, Onions, Green Onions, Chives.
  • Meat: Ham, Bacon, Sausage, Turkey/Chicken Sausage.
  • Herbs: Parsley, Oregano, Basil, Italian Seasoning
• Filling Combinations:
  • Ham, Peppers, Green Onions, Parsley (this recipe)
  • Spinach, Mushrooms, Tomatoes, Feta
  • Bacon, Cheddar, Chive
  • Broccoli, Ham, Cheddar
• Ham, Bacon, Sausage, Spinach, Mushrooms, Broccoli, and Potatoes should be cooked before using. If using spinach or mushrooms, cook them first squeeze/dab away excess moisture.
• Using Egg Whites: I wouldn’t recommend using all egg whites for this, but you can use a combination of whites a yolks. I would use 3-4 whole eggs and 6-7 egg whites.

Storage

• Store in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
• To Freeze: Flash freeze on a plate for 1 hour. Remove and stack them up in a freezer bag. Remove as much air as possible. Label and freeze.
• To Reheat: Thaw overnight. Then follow instructions below.
  • Microwave: Place a damp paper towel over the egg muffins and reheat in 15 second increments until heated through. Overheating will create a rubbery consistency. Doing this over lower power is even better.
  • Oven: Cover with foil and bake at 350° for 5-8 minutes, or until heated through.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• Nonstick Muffin Tins
• Large Measuring Cup with a Spout– Makes it easy to pour eggs into muffin tins.
• 8-inch Chef’s Knife– This is the one I have, I love it.
• Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.)
• Stainless Steel Whisk
• Food Storage Containers– Great for leftovers, seals air out nicely.

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Egg Muffins

Prep Time: 15 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 33 minutes minutes

5 from 4 ratings

Servings: 12 Egg Muffins

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These easy Egg Muffins are a delicious, protein-packed way to start your day! They're also freezer and make-ahead friendly as well as low carb/keto friendly! The filling options are endless.

Ingredients

US Customary - Metric

Egg Mixture

• ▢ 10 large eggs
• ▢ 1/3 cup half and half
• ▢ ¼ teaspoon EACH: salt, pepper, garlic powder

Filling

• ▢ 1 cup cooked ham, diced.
• ▢ ¾ cup finely chopped bell pepper, red or green
• ▢ 2/3 cup sharp cheddar cheese, shredded
• ▢ ¼ Parmesan cheese, shredded
• ▢ ¼ cup green onions, finely diced
• ▢ 2 tablespoons parsley, roughly chopped

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Equipment

• 12 Muffin Tins

Instructions

• Preheat oven to 375° F. Generously spray muffin tins with nonstick cooking spray.
• Use paper towels to remove excess moisture from the filling ingredients. (Namely the ham/peppers.)
• Crack the eggs in a large bowl (preferably one with a spout) and pierce the yolks. Add the half and half, salt, pepper, and garlic powder. Whisk until just combined, but don’t overmix.
• Toss together the fillings you’ll be using and spoon them into each muffin tin (about 2 tbsp. per tin). Pour or ladle the egg mixture on top so that each is nearly full, but with a little space at the top.
• Bake for 18-20 minutes, the middle should be just slightly jiggly as it will continue to set when removed from the oven. (Mine takes about 18 ½ minutes.)
• Remove and let them cool in the muffin tins for 5 minutes. (They’ll deflate on top, that’s okay!) Use a butter knife to trace around the edge of the tin and gently lift out the eggs. Serve warm!

Notes

Pro Tips

• Grease the muffin pans generously so that they're easy to get out. It also makes cleanup easier.
• Remove excess moisture from your filling ingredients for the best consistency.
• You want about 1 cup of cheese and 1 + 3/4 cups of filling for 10 eggs.
• Filling Options:
  • Cheese: Cheddar, Parmesan, Feta, Mozzarella, Colby, Gruyere, Cheddar Jack.
  • Veggies: Bell Peppers, Spinach, Broccoli,  Tomatoes, Onions, Green Onions, Chives.
  • Meat: Ham, Bacon, Sausage, Turkey/Chicken Sausage.
  • Herbs: Parsley, Oregano, Basil, Italian Seasoning
• Filling Combinations:
  • Ham, Peppers, Green Onions, Parsley (this recipe)
  • Spinach, Mushrooms, Tomatoes, Feta
  • Bacon, Cheddar, Chive
  • Broccoli, Ham, Cheddar
• Ham, Bacon, Sausage, Spinach, Mushrooms, Broccoli, and Potatoes should be cooked before using. If using spinach or mushrooms, cook them first squeeze/dab away excess moisture.
• Using Egg Whites: I wouldn't recommend using all egg whites for this, but you can use a combination of whites a yolks. I would use 3-4 whole eggs and 6-7 egg whites.

---

Storage

• Store in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
• To Freeze: Flash freeze on a plate for 1 hour. Remove and stack them up in a freezer bag. Remove as much air as possible. Label and freeze.
• To Reheat: Thaw overnight. Then follow instructions below.
  • Microwave: Place a damp paper towel over the egg muffins and reheat in 15 second increments until heated through. Overheating will create a rubbery consistency. Doing this over lower power is even better.
  • Oven: Cover with foil and bake at 350° for 5-8 minutes, or until heated through.

---

Nutritional information is an estimate and is per egg muffin. This recipe makes 12 egg muffins.

Nutrition

Calories: 100kcal, Carbohydrates: 2g, Protein: 8g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 149mg, Sodium: 274mg, Potassium: 120mg, Fiber: 0.3g, Sugar: 1g, Vitamin A: 653IU, Vitamin C: 13mg, Calcium: 76mg, Iron: 1mg

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Course: Breakfast

Cuisine: American

Author: Stephanie