Breakfast Egg Muffins (Frittata Muffins) – Sally’s Baking Addiction

If it’s healthy grab-and-go morning fuel you’re after, try these easy breakfast egg muffins. As delicious as a frittata but in hand-held form, these protein-packed breakfast bites are naturally gluten free and low-carb. The best part is you can make a batch at the beginning of the week, and reheat as needed.

Do you meal prep? I try to when I can, but life usually gets in the way. When I have time (and my act together!), I usually bake a batch of chicken meatballs, breakfast cookies, and today’s egg muffins. That way we have a lunch option, plus a couple healthy breakfast/snack options.

Today’s egg muffins keep really well, and just like when you make a breakfast casserole or frittata, you can customize the flavor by choosing different add-ins. Make the spinach and pepper version in the recipe card below, try the ham and cheese version detailed in the recipe Notes, or mix things up to discover your own favorite version!

You’ll Love These Egg Muffins Because:

• Quick & easy meal prep recipe that makes for quicker and easier breakfasts all week
• Protein-packed, healthy, gluten-free, and low-carb breakfast or snack
• Perfect for busy mornings
• Easier than quiche and mini quiche… no messing with pie crust!
• Baked in a standard 12-count muffin pan (no fancy kitchen tools required)
• These mighty muffins get your vegetables in first thing, a powerful start to the day!

How to Make the Best Egg Muffins (Trust Me, I Tested!)

• 8 Large Eggs: The foundation of these mini frittatas/muffins.
• 1/3 Cup Milk: Whole milk makes for the best texture, but it’s a small amount, so it’s not a big deal to use low-fat or nondairy milk instead. Use half-and-half for a creamier texture. In test batches without milk, the muffins tasted dry.
• Seasonings: Salt, pepper, onion powder, and garlic powder are the flavor enhancers!
• Add-Ins: I included bell peppers, tomatoes, and spinach in the recipe below, but you can choose whatever vegetables you like. I also have a ham and cheese version detailed in the recipe Notes.
• Cheese: Use whatever type of cheese you enjoy best with eggs. My favorite is crumbled feta, followed closely by shredded sharp cheddar cheese.

Start by whisking the eggs, milk, and seasonings together in a bowl. I like to use a mixing bowl with a pour spout. Whatever vegetables/cooked meats you’re using as add-ins, chop them up pretty finely.

Make sure you spray the muffin pan really well with nonstick spray. In an early round of testing, I brushed the muffin cups with olive oil, and the egg muffins stuck to the pan… what a nightmare to clean!

Divide the add-ins among the 12 muffin cups. It ends up being about 2–3 Tablespoons of add-ins in each. Sprinkle the cheese over each one. Then pour the egg mixture on top.

See below: spinach, pepper, tomato, + feta version on the left and ham + cheddar version on the right.

The egg muffins take about 20 minutes to bake. Expect them to rise up really tall while they bake, like a soufflé, and look kind of uneven and wonky. Embrace the wonkiness; I promise it’s ok. 😉 The egg muffins deflate as they cool.

Egg Muffin Flavors

1. Spinach, Tomato, Pepper, Feta: In the recipe card below.
2. Ham & Cheddar Egg Muffins: Replace the bell peppers, tomatoes, and spinach with 1 and 1/2 cups (225g or 6 oz.) of finely cubed cooked ham and 2 Tablespoons chopped fresh parsley or chives. Replace the feta cheese with shredded sharp cheddar cheese. All instructions remain the same.
3. Other Add-ins and Cheeses: Use about 1 and 1/2 cups (around 225g) add-ins + 3/4 cup cheese total. The version included in the recipe card uses about 2 cups, but I don’t really count spinach because it hardly takes up any room! Favorite add-ins include cooked meats like chopped/crumbled sausage, bacon, or chicken. Or try mushrooms, sun-dried tomatoes, cooked corn, cooked potato, and/or cooked broccoli. You can mix any of these together to total around 1 and 1/2 cups. Favorite cheeses include white cheddar, pepper jack, smoked gouda, and crumbled goat cheese.

Storage Tips

• Refrigerating: Once the egg muffins are completely cool, transfer them to a food storage container(s), cover tightly, and refrigerate. Egg muffins can be stored in the refrigerator for up to 5 days. These are the food storage containers I have, which are microwave-, oven-, dishwasher-, AND freezer-safe.
• Freezing: For longer storage, make sure your container is freezer-safe, and freeze the egg muffins for up to 3 months. Thaw in the refrigerator overnight, and follow the reheating instructions below. Or skip thawing and microwave for 1–2 minutes, or until warmed throughout.

Reheating Instructions:

• Microwave: Wrap or cover egg muffins with a damp paper towel and microwave for 20–30 seconds, or until warmed through. (Don’t overheat, or they will taste rubbery.)
• Oven: Bake, covered, in a 350°F (177°C) oven for 5–10 minutes, or until warmed through.
• Air Fryer: Air fry at 375°F (191°C) for 3–4 minutes, or until warmed throughout.

What to Serve With Egg Muffins

These breakfast bites are egg-cellent on their own, or alongside fresh fruit or a smoothie. I also love them served with salsa and avocado, or sprinkled with chopped parsley and chives, grated parmesan cheese, or a pinch of red pepper flakes.

If you’re planning to serve these egg muffins as part of a bigger meal like a brunch, they pair nicely with ham and potato casserole, baked cream cheese French toast casserole, whole wheat waffles or whole wheat pancakes, and cinnamon rolls. (Well, I can make a case for cinnamon rolls to go with pretty much anything.)

Print

Breakfast Egg Muffins (Frittata Muffins)

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  Author: Sally
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  Prep Time: 15 minutes
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  Cook Time: 20 minutes
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  Total Time: 35 minutes
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  Yield: 12
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  Category: Breakfast
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  Method: Baking
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  Cuisine: American

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Description

If it’s healthy grab-and-go morning fuel you’re after, try these easy breakfast egg muffins. Have fun using different add-ins and cheeses, and see recipe Notes for make-ahead, freezing, and reheating details.

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Instructions

1. Preheat oven to 375°F (191°C). Spray a 12-count muffin pan generously with nonstick spray. I don’t recommend using muffin liners, but if you’d like to, spray them generously with nonstick spray.
2. In a medium bowl, preferably one with a pour spout, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder just until combined. Try not to over-mix, or too much air will be incorporated. You will have about 2 cups.
3. Spoon the chopped bell pepper, spinach, and/or other add-ins into each greased muffin cup—about 2 Tablespoons in each. Spoon 1 Tablespoon of cheese on top of each. 
4. Pour the egg mixture into each muffin cup, filling about 3/4 full (just over the top of the add-ins and cheese).
5. Bake for 18–20 minutes or until puffy and golden brown around the edges. The muffins rise up tall while baking, and don’t be alarmed if they are rising unevenly—that’s ok.
6. Remove from the oven and cool in the pan for 5 minutes. The muffins deflate as they cool.
7. Remove the egg muffins from the pan, and either serve immediately, or cool completely and store in the refrigerator or freezer (see Notes). Add optional garnishes when serving, if desired.

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Notes

1. Make Ahead Instructions: You can prepare the egg mixture (step 2), cover, and refrigerate it for up to 2 days before using. You can also assemble the egg muffins through step 4, loosely cover and refrigerate overnight, and then bake in the morning. Though I will say that you have best results (texture and taste) if you prepare the mixture and bake the muffins right away.
2. Storage & Reheating Instructions: Cover leftover egg muffins and store in the refrigerator for up to 5 days. Microwave: Wrap or cover egg muffins with a damp paper towel and microwave for 20–30 seconds, or until warmed through. (Don’t overheat, or they will taste rubbery.) Oven: Bake, covered, in a 350°F (177°C) oven for 5–10 minutes, or until warmed through. Air Fryer: Air fry at 375°F (191°C) for 3–4 minutes, or until warmed throughout.
3. Freezing Instructions: Cool baked egg muffins completely, transfer to a freezer-safe container, and cover tightly. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator, and follow the reheating instructions in the Note above. Or skip thawing and microwave for 1–2 minutes, or until warmed throughout.
4. Special Tools (affiliate links): Mixing Bowls With Pour Spout | Whisk | Muffin Pan | Storage Container Set
5. Egg Whites Only? I don’t recommend using only egg whites because you will lose a lot of richness and flavor that the yolks provide. If you’d like to try it, I suggest using 2 whole eggs and 6 egg whites.
6. Milk: Whole milk or half-and-half provide the best taste and texture, but you can substitute lower-fat or nondairy milk in a pinch. Using heavy cream makes for a creamier texture.
7. Ham & Cheddar Egg Muffins: Replace the bell peppers, tomatoes, and spinach with 1 and 1/2 cups (225g or 6 oz.) of finely cubed cooked ham and 2 Tablespoons chopped parsley or chives (or you can skip the parsley/chives if desired). Replace the feta cheese with shredded sharp cheddar cheese. All instructions remain the same.
8. Other Add-ins and Cheeses: Use about 1 and 1/2 cups (around 225g) add-ins + 3/4 cup cheese total. The version above uses about 2 cups, but I don’t really count spinach because it hardly takes up any room! Favorite add-ins include cooked meats like chopped/crumbled sausage, bacon, or chicken. Or try mushrooms, sun-dried tomatoes, cooked corn, cooked potato, and/or cooked broccoli. You can mix any of these together to total around 1 and 1/2 cups. Favorite cheeses include white cheddar, pepper jack, smoked gouda, and crumbled goat cheese.
9. Mini Egg Muffins: For mini egg muffins, chop your vegetables/add-ins even finer and use a generously greased mini muffin pan. Use the same oven temperature, but reduce the bake time to about 10 minutes.
10. Can I use this as a frittata or bake in a casserole dish? You certainly can, but I’m unsure of the best bake time. For best results, I recommend trying my frittata recipe.

Nutrition

• Serving Size: 2 muffins
• Calories: 159
• Sugar: 2.8 g
• Sodium: 372.7 mg
• Fat: 10.4 g
• Carbohydrates: 3.9 g
• Protein: 11.9 g
• Cholesterol: 265 mg