This recipe for Muffin Tin Eggs is easy to follow. We love this breakfast because breakfast egg muffins are easy to make, can be made ahead of time, and will keep you feeling full.
Start the day with breakfast egg muffins
Breakfast Egg Muffins are just as they sound. You bake eggs mixed with your favorite ingredients in a muffin tin. Nothing too fancy, but I'll share some technique and tips to help you make the best egg muffins.
When you make this recipe, you end up with an individual omelette that's shaped like a muffin. But even better than an omelette, baked egg muffins are fluffy and a bit crispy on the edges. Oh, so delicious!
Muffin tin eggs are easy to make, customizable, and can be made ahead of time
We love making muffin tin eggs because:
- baking eggs in a muffin tin is super easy
- you can fill each baked egg muffin with your favorite toppings
- this recipe teaches you how to make this breakfast ahead of time, and
- very importantly, muffin tin eggs make a delicious breakfast.
How to bake eggs in a muffin tin
Ingredients you need:
- Vegetables: onion, bell pepper, and mushrooms
- Seasoning: salt, pepper, and garlic (optional)
Equipment you need:
- Frying pan and spatula
- Whisk or fork for mixing
- Muffin tin
TIP: The most important tip I can leave you with is to use a very non stick muffin pan so your egg muffins don't stick. Personally, I always use a silicone muffin tin for this recipe.
While many silicone muffin tins are flimsy, I love this one because it has a steel structure around the muffin cups, so you can put the pan directly in the oven without worrying about spilling.
Easy to follow directions
The full instructions on how to make these baked egg muffins is below, but here's a quick run down:
First, sauté the fillings (I use onion, bell peppers, mushrooms). This step is important because not only does it soften the vegetables and starts the cooking process, it removes some of the water content from them. By doing so, you don't end up with soggy muffin tin eggs.
Second, beat together the eggs, milk, and spices. I always add some salt and black pepper to the eggs. Sometimes, I also add a bit of minced garlic. It gives this breakfast a more savory taste, but it's completely up to you whether or not you include it.
Third, divide the fillings into the egg cups, sprinkle on some cheese, and pour the egg mixture over it. I normally pour in as much egg mixture as I can, while still leaving enough wiggle room so I don't spill any of the egg out of the muffin tin when I transfer it to the oven.
Easy, right? Then you simply bake the eggs until they are puffy and done. And it's time to enjoy!
If you love big egg breakfasts, but don't want to take the time to make them into individual muffins, I think you'll love this Sausage and Egg Breakfast Casserole.
Can you freeze baked egg muffins?
So maybe you don't need to eat all 12 breakfast egg muffins at once. Can you store them? Absolutely! This recipe makes for great leftovers.
To keep the egg muffins in the fridge, transfer them into an airtight container. They should keep for several days.
To store them in the freezer, you can freeze each muffin individually on a tray (so they don't stick), then transfer them into a freezer ziplock bag.
TIP: If you often freeze foods, these reusable gallon-sized freezer bags are super handy to use.
How to customize these breakfast egg muffins?
I wrote this recipe with my favorite basic fillings. But feel free to customize it with other vegetables or meats that you like. Some topping suggestions you may want to try:
- chopped ham, turkey or other deli meat
- crumbled bacon (cooked)
- crumbled sausage meat (cooked)
- diced tomatoes (make sure to sauté them along with the other vegetables to get out some water content)
- diced asparagus (also sauté along with the other vegetables)
Other fillings also work, but as a general rule, make sure they are cooked. Use cooked meats, and sauté whatever vegetable to help soften and remove any water content first.
Baked eggs in muffin pan make a great back to school breakfast
As it's back to school time, I just want to give a shout out that these muffin tin eggs are here to help you sort out weekday breakfasts! This is a quick and easy breakfast that kids will love.
And even better, they can be made ahead of time, refrigerated or frozen, and packed into lunch boxes.
If you are looking for other back to school breakfasts that you can make ahead of time, don't miss: healthy apple muffins, almond butter energy balls, spelt and buckwheat banana bread, easy fruit salad with yogurt, and many more recipes!
Enjoy these muffin tin eggs!
I really hope this recipe makes it onto your breakfast table soon. It's definitely a breakfast we make over and over again. Any questions? Feel free to ask below.
Muffin Tin EggsPrint Recipe
- 1 medium onion - chopped
- 1 small green bell pepper - chopped
- 1 cup mushrooms - chopped
- 10 large eggs
- 2 tablespoons whole milk
- 1 clove garlic (optional)
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup grated cheddar cheese
- Preheat oven to 350°F / 175°C. Grease a silicone muffin tin with oil (see notes).
- In a medium pan, sauté onion, green bell peppers and mushrooms together until everything has softened. Cook until the mushrooms have released their own water.
- In a large bowl, beat the eggs together. Beat in the milk, garlic (optional), salt and black pepper.
- Evenly divide the vegetable mixture into the egg cups. Top each muffin cup with a bit of grated cheddar cheese. Gently pour on the egg mixture into each muffin cup. You want to pour in enough egg mixture so each muffin cup is just about full, but leaving room so you can still transfer the pan to the oven without spilling. Depending on the how accurate I measure the vegetable filling and the exact size of the eggs I use, sometimes I have about 2 tablespoons leftover egg mixture.
- Bake in the preheated oven for 20-25 minutes, until the tops are golden and the muffin tin eggs are puffy and cooked through.
- Enjoy immediately, or allow to cool then store in an airtight container in the refrigerator. To freeze, freeze each egg muffin individually on a tray, then transfer them to a freezer bag.