Egg muffins are a delicious savory breakfast idea to start the day off on the right foot. Akin to a handheld frittata, egg muffins are creamy, slightly spongy, and packed with delicious vegetables. A generous sprinkle of feta cheese adds tang and just a hint of richness.
Frittata muffins are an excellent option for meal prep because they keep for several days in the refrigerator, and freeze well for a few months! I often make two or three batches at a time, using different add-ins to keep things interesting and freeze them for when I need a quick, healthy breakfast. If you need another easy breakfast recipe, then try my frittata recipe, breakfast casserole, and shakshuka recipe.
What You Need to Make this Recipe
Eggs — you need 10 whole eggs for these egg frittata muffins. Choose large eggs to make enough filling for all 12 muffins.
Half and half — you could swap this for heavy cream or whole milk if you like. Don’t leave it out, though, as you may end up with dry frittata muffins.
Vegetables — I used chopped fresh spinach, diced red bell pepper, and diced onion (yellow or red onion). See the Pro Tips section below for loads of ideas for different add-ins you could try.
Cheese — feta cheese adds savory flavor to this egg muffin recipe.
How to Make Egg Muffins
1. Add eggs, half and half, salt, and black pepper to a medium bowl.
2. Whisk until all of the ingredients are well combined.
3. Stir in the chopped spinach, diced bell pepper, and diced onion.
4. Add half the crumbled feta cheese.
5. Divide the egg mixture evenly among a 12-cup muffin pan greased with butter or baking spray.
6. Sprinkle the tops with the remaining feta cheese. Bake them at 350°F for 25 minutes or until the eggs are set. Serve immediately.
Pro Tips for Making this Recipe
- Crumble your own feta: Block feta melts better than the pre-crumbled kind and will end up having a better texture once baked.
- Use different cheese: Egg muffins are endlessly customizable! For a different flavor, use a different cheese like your favorite shredded cheddar cheese, smoked gouda, or crumbled goat cheese.
- Add meat: Feel free to add ½ cup of cooked meat to the egg mixture. Some ideas are sausage, diced ham, and crumbled bacon. If you add meat, decrease the number of eggs to 8.
- Change up the vegetables: These breakfast muffins are a great way to increase your veggie intake, so use different ones in each batch to eat the rainbow! Green and yellow bell peppers, sun-dried tomatoes, sauteed mushrooms, chopped broccoli, and sliced green onions are all delicious additions.
- Add herbs and seasonings: Fresh herbs like parsley and chives, or seasonings like garlic powder, onion powder, and red pepper flakes (for my spicy food lovers) are all easy add-ins for even more flavorful egg cups.
- Use nonstick spray: These egg muffin cups are prone to sticking to the muffin tin if not greased beforehand, so be sure to coat the pan very well with butter, baking spray, or olive oil!
- The cups will be almost completely full with the egg mixture. But don’t worry, they will not overflow. They do, however, puff up quite a bit in the oven — like a soufflé! — and will fall quickly once removed.
Frequently asked questions
At 350°F, they take around 25 minutes to cook. They are ready when the eggs are set in the center.
Yes, and this makes breakfast egg muffins a convenient meal-prep option. They will keep well for up to 5 days in the fridge for several months in the freezer.
If stored in an airtight container, they will last for up to 5 days. Reheat them for about 20 seconds in the microwave (if microwaved for too long, they become rubbery), or in the oven at 350°F for 5 minutes.
If you like, you can make a big batch and freeze them for quick and easy breakfasts! Once they cool completely, freeze in a freezer bag or freezer-safe container for up to 3 months. Thaw them overnight in the refrigerator and then reheat them in the microwave or the oven at 350°F.
If you love this recipe try these out!
If you’ve tried this egg muffins recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Egg Muffins
Ingredients
- 10 large eggs
- ⅓ cup half and half (79mL)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup baby spinach chopped (20g)
- ½ cup diced red bell pepper (74g)
- ¼ cup diced onion (37g)
- 4 oz feta crumbled (112g)
Instructions
- Preheat the oven to 350°F. Grease a 12-cup muffin pan with butter or baking spray.
- In a medium bowl, whisk together the eggs, half and half, salt, and black pepper. Stir in the spinach, bell pepper, onion, and half of the cheese.
- Divide the mixture evenly among the muffin cups. Sprinkle tops with the remaining cheese.
- Bake for 25 minutes or until the eggs are set. Serve immediately or let cool completely and refrigerate in an air-tight container for up to 5 days.
Notes
- Crumble your own feta: Block feta melts better than the pre-crumbled kind and will end up having a better texture once baked.
- Use different cheese: Egg muffins are endlessly customizable! For a different flavor, use a different cheese like your favorite shredded cheddar cheese, smoked gouda, or crumbled goat cheese.
- Add meat: Feel free to add ½ cup of cooked meat to the egg mixture. Some ideas are sausage, diced ham, and crumbled bacon. If you add meat, decrease the number of eggs to 8.
- Change up the vegetables: These breakfast muffins are a great way to increase your veggie intake, so use different ones in each batch to eat the rainbow! Green and yellow bell peppers, sun-dried tomatoes, sauteed mushrooms, chopped broccoli, and sliced green onions are all delicious additions.
- Add herbs and seasonings: Fresh herbs like parsley and chives, or seasonings like garlic powder, onion powder, and red pepper flakes (for my spicy food lovers) are all easy add-ins for even more flavorful egg cups.
- Use nonstick spray: These egg muffin cups are prone to sticking to the muffin tin if not greased beforehand, so be sure to coat the pan very well with butter, baking spray, or olive oil!
- The cups will be almost completely full with the egg mixture. But don’t worry, they will not overflow. They do, however, puff up quite a bit in the oven — like a soufflé! — and will fall quickly once removed.
