Recipe

Ultimate Egg Muffins Recipe

Healthy, wholesome egg muffins that bake up fluffy with crisp edges, loaded with veggies, and perfect for grab and go breakfasts all week.

By Matt Campbell

•

4.8

A muffin tin filled with golden egg muffins studded with spinach and red bell pepper on a wooden kitchen counter

Jump to Recipe

Egg muffins are my favorite kind of kitchen magic: you toss a few everyday ingredients into a bowl, give it a quick whisk, and suddenly you have breakfast handled for days. They are warm, protein-packed, and endlessly customizable, which is exactly what busy mornings need.

This is the ultimate version I keep coming back to. The texture is fluffy (not rubbery), the edges get a little crisp where they kiss the pan, and the filling is balanced with veggies, a little cheese, and seasoning that actually shows up. You can meal prep them on Sunday, freeze a stash for the future you, and still feel like you are eating something fresh and real.

Why It Works

Fluffy, not spongy: A small amount of dairy plus a hot oven helps the eggs set gently instead of turning bouncy.
No watery bottoms: Quick-sautéing the vegetables drives off excess moisture so the muffins bake up tender, not soggy.
Big flavor with basic ingredients: Garlic powder, smoked paprika, and a little Dijon make the eggs taste seasoned all the way through.
Meal prep friendly: They reheat fast and stay tasty for days, which is the whole point.

Pairs Well With

Storage Tips

How to Store Egg Muffins

Refrigerator

Let the egg muffins cool completely, then store in an airtight container in the fridge for up to 4 days. If you stack them, place a paper towel between layers to catch condensation.

Freezer

Freeze on a sheet pan until firm, then transfer to a freezer bag. They keep well for up to 2 months. (Yes, future you will be thrilled.)

Reheating

Microwave: 20 to 40 seconds from the fridge. From frozen, 60 to 90 seconds, flipping halfway.
Oven or toaster oven: 325°F for 8 to 12 minutes (best for bringing back those crisp edges).
Air fryer: 300°F for 4 to 6 minutes from the fridge.

Tip: If they look a little wet after microwaving, that is steam. Give them 1 minute to rest and they settle right down.

Common Questions

Why did my egg muffins deflate?

Totally normal. Eggs puff in the oven and settle as they cool. To minimize the collapse, avoid overbaking and let them cool for 5 minutes in the pan before moving to a rack.

How do I keep egg muffins from sticking?

Grease the pan like you mean it. Nonstick spray works, but I get the most reliable release with oil or softened butter rubbed into each cup. Silicone liners also work great.

Can I make these without dairy?

Yes. Swap the milk for unsweetened almond milk or oat milk, and skip the cheese or use a dairy-free shredded cheese. They will still be tasty, just slightly less rich.

Can I use egg whites?

Yep. Use 2 cups liquid egg whites in place of the whole eggs. The texture will be a bit firmer, so do not overbake.

What vegetables work best?

Anything that is not too watery, or anything watery that you cook first. Great options: spinach, bell pepper, onion, mushrooms, broccoli, shredded zucchini (squeeze it dry), and cherry tomatoes (use less, and scoop out some seeds if they are very juicy).

How many eggs per muffin?

This recipe uses 10 eggs for 12 muffins, so each muffin is a little under 1 egg plus the add-ins. That keeps them tender and gives room for fillings.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-cup standard muffin tin
Mixing bowl
Whisk or fork
Measuring cups and spoons
Skillet (for sautéing vegetables)
Cooling rack (helpful for preventing soggy bottoms)
Optional: silicone muffin liners

Egg muffins are the recipe I make when I want to feel like I have my life together, even if my kitchen is doing that “one cutting board too many” thing. The first time I tried them, I packed the cups with raw veggies and wondered why they came out watery and sad. After a few rounds of tinkering, I learned the trick: cook off the moisture, season the eggs like you are making a real omelet, and do not be shy with the grease on the pan. Now I keep a batch in the fridge for quick breakfasts, late-night snacks, and those mornings when coffee is the only plan.

Ultimate Egg Muffins Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Servings 12 egg muffins

Ingredients

1 tablespoon olive oil
1/2 cup yellow onion, finely diced
1 cup red bell pepper, diced
2 cups baby spinach, roughly chopped
10 large eggs
1/3 cup milk (any kind)
1 teaspoon Dijon mustard (optional but recommended)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 cup shredded sharp cheddar (or mozzarella, Monterey Jack, feta)
1/3 cup cooked turkey bacon or ham, chopped (optional)
2 tablespoons chopped chives or green onion (optional)

Optional add-ins (choose 1 to 2): 1/2 cup sautéed mushrooms, 1/2 cup roasted broccoli, 1/4 cup sun-dried tomatoes, a pinch of red pepper flakes.

Instructions

Preheat and prep. Heat oven to 375°F. Generously grease a 12-cup muffin tin with oil or softened butter (or use silicone liners).
Sauté the veggies. Heat olive oil in a skillet over medium heat. Add onion and bell pepper and cook 3 to 4 minutes until softened. Add spinach and cook 30 to 60 seconds just until wilted. Transfer to a plate and let cool for 2 minutes.
Whisk the egg base. In a large bowl, whisk eggs, milk, Dijon (if using), salt, pepper, garlic powder, and smoked paprika until fully combined and a little frothy.
Add the good stuff. Stir in the cooked vegetables, cheese, and any optional meat or chives.
Fill the cups. Divide the mixture evenly among the muffin cups, filling each about 3/4 full. (If the mix settles, give the bowl a quick stir between pours so every muffin gets equal veggie love.)
Bake. Bake for 16 to 20 minutes, until the centers are set and the tops look dry. A toothpick inserted in the center should come out mostly clean.
Cool, then remove. Rest in the pan for 5 minutes, then run a butter knife around the edges and lift them out onto a rack. Eat warm, or cool completely before storing.

Egg muffin being lifted from a muffin tin with a fork, showing a fluffy interior

Matt’s tiny chaos tip: If you want extra crisp edges, bake on the lower rack and let the muffins go 1 extra minute. Just do not overbake or they turn bouncy.

Nutrition information is estimated.

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