These breakfast Egg Muffins are healthy, protein-packed, loaded with delicious goodies, and easily customizable. Perfect for meal-prep and mornings on the go! Gluten free, low carb, and keto friendly.
Enjoying these for a brunch? Serve them with our delicious fruit salad.
Muffin Tin Eggs – Breakfast On The Go
This past week I let my kids sleep an extra 20 minutes. This definitely helped them feel more rested…but definitely more rushed, too. This Mama bear was slightly frantic getting them to school on time. Breakfast in the car, it is!
I rank these Egg Muffins up there with my Sheet Pan Pancakes and quick and easy Banana Muffins for taste, ease, and portability – they all get eaten in the car a lot on the way to school. Bonus, these egg muffins are healthy and filling. They’re perfect for on the go during the week or early sports on the weekends. And so easily customizable, so everyone can get what they want.
Egg Muffin Recipe
There are many versions available for Breakfast Egg Muffins. Here’s what you’ll need for our keto-friendly recipe:
(Scroll below to the printable recipe card for details and measurements.)
- Eggs: Can’t make egg muffins without eggs! You’ll use the entire egg, not just the whites.
- Bacon: Crispy cooked bacon, diced small. If you’re in a pinch, you could use packaged real crumbled bacon.
- Broccoli: Cooked broccoli, finely chopped. If using frozen, make sure it’s completely thawed and any excess moisture is removed.
- Cheese: We love the flavor combination of Gruyere and Parmesan.
- Milk: Stick with whole milk or at least 2% milk for best results.
- Seasonings: Kosher salt, black pepper, garlic powder, and ground mustard add perfect seasoning and round out the others flavors.
Recipe Variations
There are numerous ways to customize these egg muffins! Make them protein rich, packed with vegetables, super cheesy, or a combination of all three. You can mix and match, creating new flavors every time. Here are some ideas:
- Protein: cooked bacon, ham, sausage, or spicy chorizo.
- Vegetable: chopped broccoli, bell pepper, mushrooms, spinach, or sautéed onions.
- Cheesy goodness: Fontina, Gruyere, Parmesan, Cheddar, Monterey Jack, Swiss, or Pepperjack.
How to Make Egg Muffins
Are you ready for how easy these are to make? You simply combine all the ingredients in a large bowl, then divide the mixture evenly among 12 muffin tin slots (that have been coated with nonstick spray), about three-quarters of the way full. Sprinkle Parmesan over the top and bake. That’s it!
How long to cook egg muffins? These bake at 375 degrees F until the eggs are set and golden around the edges, for about 15-17 minutes.
To make this egg muffin recipe, watch the video below and follow the steps included in the printable recipe card at the end of the article. Make sure to refer back to the article for more information and variations.
How to Store, Freeze, and Reheat Egg Muffins
How long do egg muffins last? Allow any leftovers to cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
Can you freeze egg muffins? Yes! Individually wrap them in plastic wrap. Store in a freezer-safe ziploc bag for up to 2 months. Thaw overnight in the refrigerator.
Can you reheat egg muffins? Yep! Remove plastic wrap (if used.) Straight from the fridge, just microwave them for about 25 seconds or 60-90 seconds if frozen.
More Egg Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Egg Muffins
Ingredients
- 10 large eggs
- 1/4 cup whole milk
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground mustard
- 3/4 cup shredded Gruyere cheese
- 5 slices cooked bacon , diced small
- 1 1/4 cups cooked finely chopped broccoli
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees F. Coat a 12-slot muffin tin with nonstick cooking spray.
- In a large bowl, whisk together the eggs, milk, and all the seasonings until well blended. Stir in the Gruyere cheese, bacon, and broccoli.
- Divide mixture evenly among the muffins cups, filling about 3/4 way full. Sprinkle the Parmesan cheese over the tops.
- Bake until the eggs are set in the middle and golden around the edges, about 15-17 minutes.
- Remove egg muffins from the slots, serve warm or let cool completely and store for later.
Video
Nutrition
Other Notes
Thank you. My family loves this recipe. I think it tastes like quiche without the pie crust. I par boil the broccoli and lay it on the bottom so the fillings don’t stick to the pan; then cheese and onion. Then I use a stick blender to fluff the eggs and pour it in the muffin tins. For toppings, I add bacon bits and sliced green onions.
No additional salt. Between the cheeses and bacon there’s plenty.
I am so eager to try this! It looks absolutely delicious.
Really enjoyed these. We served them with salsa.
I make these in advance and then reheat in the microwave. There’s only two of us, so I need to freeze them.
I’ve made these so many times now altering the meat, cheese, and veggies to keep it different. Sometimes I’ll pre-cook shredded potatoes on the bottom of the muffin tin before adding the egg filling. My kids love them that way.
This were fantastic!