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    Hungry Healthy Happy » Recipes » Eggs

    Breakfast Egg Muffins

    Published: May 7, 2019 · Modified: Mar 22, 2022 by Dannii · This post may contain affiliate links · 68 Comments

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    Jump to Recipe
    Diet: Gluten Free / Vegetarian

    These Breakfast Egg Muffins are the ideal time saving grab and go breakfast for a busy morning. You can make them ahead of time, and with endless flavour combinations, there is something for everyone. Light and fluffy egg muffins, with lots of flavour. A high protein, low carb and veggie packed breakfast that is hassle free too

    Egg Muffins in front of a pot of coffee with bagels and mashed avocado.

    If you like eggs for breakfast, but are a bit bored with the usual omelette or poached eggs on toast, then give these Breakfast Egg Muffins a try. A little bacon goes a long way in there and paired with some creamy feta, crunchy onions and some juicy tomatoes, you will want to get out of bed for these. They are a great way to use up vegetables too.

    You just chop up any kind of vegetable, cheese or meat, stir it in to whisked eggs and pour in to a greased muffin tin. What could be more simple than that?

    If you are looking for another easy breakfast to try, then our Breakfast Tray Bake, also fits the bill - so give that a go too!

    Jump to:
    • Why you will love them
    • Ingredients needed
    • Step by step
    • Variations
    • Healthy swap
    • What to serve with Breakfast Egg Muffins
    • Storage
    • FAQs
    • Extra tips
    • More egg recipes
    • Recipe
    • Feedback

    Why you will love them

    • Quick and easy - These breakfast egg muffins are ready in just 20 minutes and as easy as mixing everything together and putting it in a muffin tin.
    • Low carb and gluten free - A light breakfast option and gluten free too.
    • Naturally high in protein and vitamin D - These are bursting with goodness.
    • Great for food on the go - On busy mornings we grab a couple of these from the fridge and eat them on the go.

    Ingredients needed

    • Eggs - We used medium sized eggs, however large will work for this too. Try to use the best welfare eggs you can, as it is important.
    • Bacon - This adds lots of flavour, but it can be left out if you want to keep these vegetarian. You can use turkey bacon too if you prefer.
    • Cheese - We used feta, but cheddar, mozzarella or parmesan would work too.
    • Onion - A little bit of spring onion adds a nice crunch to these. You could swap it for diced shallots.
    • Tomatoes - These add colour and also help to keep the muffins moist.
    • Seasoning - A little salt and pepper.

    A full ingredients list with measurements is in the recipe card below.

    Step by step

    One: Whisk the eggs with a little salt and pepper.

    A blue bowl containing beaten egg and a whisk.

    Two: Chop up your cooked bacon, vegetables and crumble/grate the cheese.

    A plate with chopped red pepper, green onion, chopped bacon and crumbled feta cheese.

    Three: Add half of your fillings to the greased muffin tin.

    A six hole muffin tin with each hole containing dome red pepper, bacon, onion and cheese.

    Four: Divide the egg mixture between the muffin holes.

    A six hole muffin tin with each hole containing beaten egg, chopped vegetables and cheese.

    Five: Add the rest of the fillings, making sure the mixture doesn't go higher than ¾ of the holes.

    A six hole muffin tin with each hole containing beaten egg, vegetables and cheese.

    Six: Put in a preheated oven at 200°C/400°F/Gas 6 for 20 minutes, until the egg is cooked through and risen.

    A six hole muffin tin with each hole containing a cooked breakfast egg muffin.

    Variations

    Here is where you can get really creative with this recipe, as the flavour combinations are almost endless. We went with bacon, feta, tomatoes and onions, so these were pretty loaded. But you could keep it more simple with just bacon and cheddar.

    Broccoli or spinach and cheese is a really nice combination, and a good way to get a green vegetable boost first thing in the morning. If you want a real burst of tomato flavour, then use chopped up sun-dried tomatoes instead of cherry tomatoes. Mushrooms as a meaty texture without using meat too (and stilton goes well with those) and grated (and squeezed) courgette is an easy way to add some greens. You could add chopped spinach too.

    Why stick to just cheddar when there are so many delicious cheeses out there! We always make these in the days between Christmas and New Year when we have had a cheese board and have lots of little bits of different cheeses that need using.

    Crumble in a mixture of cheddar, stilton and brie. YUM! Any cheese goes really.

    Baked egg muffins with crumbled feta.
    heart icon

    Healthy swap

    Want to make these lower in calories? Apart from swapping the fillings to less cheese and more veggie base, you can use 4 egg whites and 2 whole eggs, rather than 4 whole eggs that we have used in this recipe.

    What to serve with Breakfast Egg Muffins

    If I was to just eat these by themselves for breakfast, I would have 2 or 3 for it to be a filling meal. But, if you just want a little protein boosting snack, then one of these is fine as they are pretty big.

    We love making these when we are feeding a crowd for breakfast, as they can literally be thrown in the oven and forgotten about. So when we batch cook them, we serve them with Homemade Easy Bagels, and our Homemade Best Guacamole Recipe, and coffee of course.

    Egg Muffins on a wooden surface with tomatoes, coffee and milk.

    Storage

    Store: They will keep in the fridge for 3-4 days in an air tight container. However, these are so easy to make, you are always best making them from fresh if you can, and making use of leftover vegetables and cheese that need using.

    Freeze: Individually wrap them and keep them in the freezer until you are ready to eat them. They will keep in the freezer for about 2 months.

    Defrost: Defrost in the fridge overnight.

    Reheat: Once they are fully defrosted, you can put them in the microwave for about 30 seconds. Be careful not to overcook them, as they can become rubbery and quite tough.

    FAQs

    How do you keep egg muffins from getting soggy?

    These muffins do have some moisture to them. If you don't want that, then you can add a little flour and baking powder to them.

    Why are my egg muffins spongy?

    This comes from getting too much air in to the mixture. Try to mix it just enough so everything is combined.

    Why do egg muffins deflate?

    The whisked eggs have air bubbles in them that expand with heat while cooking. As the egg muffins cool, they will deflate, as the eggs themselves have no structure to hold them up. They are still nice and chunky though.

    Are breakfast egg muffins gluten free?

    As long as you make sure there is no cross contamination, then these can be gluten free.

    heart icon

    Extra tips

    • Make sure you have really greased your muffin tin before pouring the mixture in, as they can easily stick and you will end up leaving half the muffin in the tin when trying to get them out. Using a good non stick muffin tin helps too. If you don't want to use oil to grease the muff tin, then you could always use silicone cupcake moulds in the muffin turn and they will easily come out of those.
    • Leave them to cool for about 10 minutes before getting them out of the tin, and run a knife around the muffins to loosen them.
    • These egg muffins do puff up whilst cooking, so you don't want to pour the mixture all the way to the top of your tin. Just pour to about ¾ full and they will rise when cooking.
    • You can easily double or triple this recipe if you are feeding a crowd, or just want to make extra to keep in the freezer for easy weekday breakfasts.
    • If you are using spinach, I would recommend cooking it and squeezing out the excess water first. If you add raw spinach to these, the muffin itself might get quite liquid-y.

    More egg recipes

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      Huevos Rancheros
    • Feta and asparagus frittata in a round baking dish
      Feta and Asparagus Frittata
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      Shakshuka
    • Eggs Baked in Portobello Mushrooms sat on a red and white plate.
      Eggs Baked in Portobello Mushrooms

    If you’ve tried these breakfast muffins, let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    Breakfast Egg Muffins on a serving board in front of a pot of coffee

    Breakfast Egg Muffins

    By: Dannii
    These Feta, Bacon and Tomato Breakfast Egg Muffins are the ideal time saving breakfast. You can make them ahead of time, and with endless flavour combinations, there is something for everyone.
    A circular logo saying GF.
    Gluten Free
    An illustration of a v-shaped plant.
    Vegetarian
    4.93 from 52 votes
    Pin Print Save recipe Recipe saved!
    Course: Breakfast
    Cuisine: American, British
    Prep: 5 mins
    Cook: 20 mins
    Total: 25 mins
    Servings: 6 muffins
    Calories: 106kcal
    Allergens:
    An illustration of a carton of milk.
    Dairy
    An illustration of a cracked egg.
    Eggs
    An illustration of a cow's head.
    Meat
    Prevent your screen from going dark

    Ingredients

    • 4 Eggs - large
    • 2 rashers Bacon - grilled/broiled
    • 30 g (0.25 cups) Light Feta - crumbled
    • 2 Spring onion (Scallion) - chopped
    • 6 Cherry tomatoes - chopped
    • 1 pinch Sea salt and black pepper

    Instructions

    • Preheat your oven to 200°C/400°F/Gas 6.
    • Whisk 4 Eggs with 1 pinch Sea salt and black pepper.
    • Chop up 2 rashers Bacon (cooked), 2 Spring onion (Scallion) and 6 Cherry tomatoes and crumble 30 g Light Feta.
    • Add half of your fillings to the greased muffin tin.
    • Divide the egg mixture between the muffin holes.
    • Add the rest of the fillings, making sure the mixture doesn't go higher than ¾ of the holes.
    • Put into the oven for 20 minutes, until the egg is cooked through and risen.

    Notes

    • Make sure you have really greased your muffin tin before pouring the mixture in, as they can easily stick and you will end up leaving half the muffin in the tin when trying to get them out. Using a good non stick muffin tin helps too. If you don't want to use oil to grease the muff tin, then you could always use silicone cupcake moulds in the muffin turn and they will easily come out of those.
    • Leave them to cool for about 10 minutes before getting them out of the tin, and run a knife around the muffins to loosen them.
    • These egg muffins do puff up whilst cooking, so you don't want to pour the mixture all the way to the top of your tin. Just pour to about ¾ full and they will rise when cooking.
    • You can easily double or triple this recipe if you are feeding a crowd, or just want to make extra to keep in the freezer for easy weekday breakfasts.
    • If you are using spinach, I would recommend cooking it and squeezing out the excess water first. If you add raw spinach to these, the muffin itself might get quite liquidy.
    • Want to make these lower in calories? Apart from swapping the fillings to less cheese and more veggie base, you can use 4 egg whites and 2 whole eggs, rather than 4 whole eggs that we have used in this recipe.

    Nutritional Information

    Serving: 1muffin | Calories: 106kcal | Carbohydrates: 20g | Protein: 11g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 136mg | Sodium: 281mg | Potassium: 680mg | Fiber: 2g | Sugar: 7g | Vitamin A: 450IU | Vitamin C: 3.3mg | Calcium: 50mg | Iron: 1.1mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Traci

      August 20, 2019 at 7:25 pm

      5 stars
      These egg muffins are perfect for our grab and go breakfasts! Great recipe…easy and delicious. Thanks!

      Reply
    2. Kok aan huis

      May 15, 2019 at 1:37 pm

      5 stars
      This looks amazing! Thank you for sharing you`re creativity!

      Reply
    3. Eileen

      May 14, 2019 at 12:13 pm

      What a great recipe :)!!
      I was wondering, where do the carbs come from? As far as I've seen it the ingredients are carb-free (?).
      Best wishes to you

      Reply
      • Dannii

        May 15, 2019 at 9:32 am

        The carbs come from the tomatoes, but they are very minimal.

        Reply
    4. travel blog

      May 09, 2019 at 6:58 pm

      5 stars
      I make stuff like that often here — but I just can’t past the adorable-ness of that baby!

      Reply
    5. Robert

      December 09, 2017 at 6:50 pm

      5 stars
      I really enjoy reading your recipes. My wife and I have been focusing on many of the things you mention on your site like trying to eliminate the sugar from the diets because of the way it makes you feel an hour or so later. Excellent articles, thank you.

      Reply
    6. Lisa | Garlic & Zest

      September 22, 2017 at 4:09 pm

      5 stars
      I'm sure those muffins are great -- I make stuff like that often here -- but I just can't past the adorable-ness of that baby!

      Reply
    7. Rachel

      April 26, 2017 at 6:22 am

      Very light and healthy. Easy to prepare so that I can make it to my work on time. Thanks Dave.

      Reply
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