Fluffy Baked Egg Muffins (Printable Version)

Fluffy muffins packed with vegetables and cheese, ideal for a healthy breakfast or grab-and-go snack.

# List of Ingredients:

→ Eggs

01 - 8 large eggs
02 - 0.25 cup milk (dairy or non-dairy)
03 - 0.5 teaspoon salt
04 - 0.25 teaspoon black pepper

→ Vegetables

05 - 0.5 cup diced bell peppers (red, yellow, or green)
06 - 0.5 cup chopped spinach
07 - 0.25 cup diced red onion
08 - 0.5 cup halved cherry tomatoes

→ Cheese

09 - 0.75 cup shredded cheddar cheese (or feta, mozzarella, or Swiss)

→ Optional Mix-Ins

10 - 0.25 cup cooked crumbled bacon or sausage (omit for vegetarian)
11 - 2 tablespoons chopped fresh herbs (parsley, chives, or basil)
12 - 0.25 teaspoon red pepper flakes

# How to Make It:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin with nonstick spray or line with silicone liners.
02 - In a large bowl, whisk eggs, milk, salt, and black pepper until well combined and slightly frothy.
03 - Add diced vegetables, shredded cheese, and any optional mix-ins to egg mixture. Stir to combine evenly.
04 - Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
05 - Bake for 18 to 22 minutes, until muffins are set in the center and lightly golden on top.
06 - Allow muffins to cool in the tin for 5 minutes before removing. Serve warm or cool completely for storage.

# Expert Advice:

01 -
  • They're done in 35 minutes flat, which means you can make a week's worth of breakfasts on a lazy Sunday afternoon.
  • Each muffin is basically a balanced meal with protein, vegetables, and cheese, so mornings feel intentional instead of rushed.
  • They freeze beautifully and reheat in the microwave without turning rubbery, which is a small miracle in the breakfast world.
02 -
  • Don't use wet vegetables straight from a rinse—the extra moisture turns them into little egg cups of regret, so pat everything dry or squeeze out spinach aggressively.
  • Room temperature eggs whisk more smoothly and cook more evenly than cold ones, so take them out of the fridge while you're prepping the rest.
  • Fill each cup the same amount so they cook at the same rate; if some are 3/4 full and others are barely half, you'll have an inconsistent batch.
03 -
  • Invest in silicone muffin liners—they make removal foolproof and cleanup is genuinely effortless.
  • Mix your batter the night before in a mason jar and bake in the morning for the absolute fastest weekday breakfast.
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