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    Home / Breakfast and Brunch Recipes / Muffin Tin Eggs

    Aug 26, 2019 · Last Updated: Sep 14, 2021

    Muffin Tin Eggs

    Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Disclosure Policy for more information.

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    Muffin Tin Egg Recipe | The Worktop

    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.

    Baked Egg Muffins - breakfast recipe | The Worktop

    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!

    Breakfast Egg Muffins in Pan | The Worktop

    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
    • Eggs
    • Milk
    • Cheese
    • Seasoning: salt, pepper, and garlic (optional)

    Equipment you need:

    • Frying pan and spatula
    • Bowl
    • 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.

    Muffin Tin Eggs | The Worktop

    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.

    Baked Egg in Muffin Tin | The Worktop

    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 a Muffin Pan | The Worktop

    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.

    Breakfast Egg Muffins Recipe | The Worktop
    Baked Egg in Muffin Tin | The Worktop

    Muffin Tin Eggs

    4.86 from 7 votes
    Print Recipe Save RecipeSaved!
    Serves: 12 egg muffins
    Prep: 10 mins
    Cook: 20 mins
    Total: 30 mins
    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.

    Ingredients

    • 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
    US Customary - Metric

    Instructions

    • 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.

    Notes

    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.
    Course: Breakfast, Brunch
    Cuisine: American
    Keyword: Muffin Tin Eggs
    Special Diet: Gluten Free, Vegetarian
    Author: The Worktop
    Cal : 95kcal
    Note: Nutrition information is a rough estimate.
    Love this?I would appreciate a star review! Snap a picture and share it with me on Instagram using #theworktop and tagging me @theworktop.
    « Milk Toast (Bread and Milk)
    Best 15+ Weekday Breakfast Ideas and Recipes »

    By Tina Jui
    Filed Under: Breakfast and Brunch Recipes, Breakfast for a Crowd, Breakfast Recipes with Eggs, Brunch Recipes for Mother's Day, Christmas Morning Breakfast Recipes, Easter Breakfast Recipes, Fall Breakfast Recipes, Father's Day Brunch Recipes, Gluten Free, Kid Friendly, Make Ahead, On The Go, Oven, Quick and Easy Breakfast Ideas, Quick and Easy Brunches, Savory Breakfast Ideas, VegetarianTags: egg, muffins

    About Tina Jui

    A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Read more about Tina Jui or drop an email to say hi.

    Reader Interactions

    Comments

    1. Teresa says

      September 10, 2021 at 9:54 pm

      5 stars
      It’s good to pan fry the vegetables first. I love it good breakfast.

      Reply
    2. Maryanne says

      November 21, 2020 at 5:56 am

      5 stars
      I bring in breakfast for my co workers on Sunday mornings. Muffin tin eggs are super delicious and nutritious. I think this treat is why everybody shows up for work and on time

      Reply
    3. Debbie K Woolsey says

      December 28, 2019 at 2:25 pm

      Do you still need to spray if you use silicone muffin liners?
      Instead of sauteeing, could I microwave the veggies? I will be using frozen broccoli and will microwave them to thaw them. I need this to be superfast.
      Thank you,
      Debbie

      Reply
      • Carol Vilevac says

        June 24, 2020 at 7:43 pm

        5 stars
        So quick and easy, plus wonerfully customizable. Silicon muffin cups don't need spraying. The eggs pop right out.

        Reply
        • Souad says

          October 17, 2022 at 10:12 am

          5 stars
          Thank you , we love it ❤️

          Reply

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    Hi, I'm Tina and a lover of breakfast! The Worktop is where I share my everyday breakfast recipes. You can find lots of breakfasts and brunch ideas on my site. Many of the recipes are easy to make and healthy, but of course, you'll also find big brunch indulgences.

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