Egg muffins are a quick and easy way to meal prep breakfast on-the-go throughout the week. Loaded with cheddar cheese, salami or bacon bits, and green onions, these breakfast egg bites are delicious, flavourful, and provide enough energy to keep you going all morning. The best part? It only takes 30 minutes to make 12 of them. They are perfect for meal prep and are completely customizable so you can switch up the flavors based on what you have on hand.
Why You'll Love Egg Muffins
- Quick and easy meal prep. These egg muffins are one of the easiest breakfast meal preps you'll ever make. Made with a dozen eggs and a few other simple ingredients (that are totally customizable!), you can make breakfast or snacks for the whole week in just thirty minutes. If you love this, you will also love our Tex Mex Egg Muffins.
- Eggs are a nutritious and healthy. The opinions on eggs are varied, but the bottom line is that eggs are good in moderation - and moderation is less than three a day (which might seem like a lot). With tons of protein and essential vitamins, these crustless mini quiches will keep you feeling full and energized well past the morning. Plus, they are keto and gluten-free too. You can also leave out the salami to make it vegetarian.
- Bacon and cheese makes everything better. The bacon and cheese bring a lot of delicious, savory, and salty flavor to these egg bites. Just be careful not to oversalt them though.
Ingredients and Substitutions
To make easy egg muffins, you will need the following ingredients (full quantities in the recipe card below):
- eggs
- cheddar cheese - can substitute with your favorite cheese. Try Parmesan, gouda, guyere, Monterey Jack, or mozzarella.
- salami - can substitute with cooked bacon bits or chopped ham. Or you can leave it out or add in more vegetables for a vegetarian version.
- green onions
- salt and pepper
You will also need a 12-cup silicone muffin pan and mixing bowl.
How To Make the Best Egg Muffins
- Prep. Prepare a 12-cup silicone muffin pan by spraying generously with cooking spray oil. Add and divide cheddar cheese, salami, and green onion evenly into each cup.
- Add egg mixture. In a large measuring cup or mixing bowl, whisk together eggs, salt, and pepper until smooth. Pour egg mixture ¾ full into each cup and gently stir the mixture with a spoon to help disperse the cheese and salami evenly.
- Bake. Bake in a 350F preheated oven for 20 minutes until fully set.
- Serve. Serve immediately. You can store the egg muffins in an airtight container in the refrigerator for up to 5 days.
Recipe Tips and Tricks
- Easy cleanup tip: Use a 12-cup silicone muffin pan or paper cupcake liners (or reusable silicone liners) for easy cleanup and takeout.
- How to store: Store leftover egg muffins in the fridge for up to 4-5 days. Allow them to cool to room temperature before storing in an airtight container or wrapping individually in plastic cling wrap.
- How to freeze: Allow these egg muffins to cool completely, then wrap individually in plastic wrap and store in an airtight container or freezer bag. Freeze for up to 3 months. To eat, allow them to thaw in the fridge or at room temperature for a few hours. They're a super easy breakfast to meal prep for the next few months!
- How to reheat: You can eat these egg bites warm or cold (no need to reheat!). To reheat, pop them into a 350F preheated oven for 10 minutes, or air fryer for 5 minutes. You can also reheat in the microwave, covered, on a low heat setting for 15-second intervals.
More Egg Recipes
- Tex Mex Egg Muffins
- Spring Vegetable Frittata
- Shakshuka
- Poached Eggs
- Egg and Potato Breakfast Casserole
- Caprese Frittata
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Recipe
Egg Muffins
- Total Time: 30 minutes
- Yield: 12 egg muffins
- Diet: Gluten Free
Description
Egg muffins are a quick and easy way to meal prep breakfast on-the-go, loaded with cheddar cheese, bacon bits, and green onions. Make 12 in 30 minutes.
Ingredients
- 1 cup cheddar cheese, shredded
- ¼ cup salami or cooked bacon, finely chopped
- ¼ cup green onions, finely chopped
- 12 large eggs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 350 F. Prepare a 12-cup silicone muffin pan by spraying generously with cooking spray oil.
- Add and divide cheddar cheese, salami and green onion evenly into each muffin cup.
- In a large measuring cup or mixing bowl, whisk together eggs, salt, and pepper until smooth. Pour egg mixture ¾ full into each cup and gently stir the mixture with a spoon to help disperse the cheese and salami evenly.
- Bake for 20 minutes until fully set. Serve immediately or store for up to 5 days in an airtight container in the refrigerator..
Notes
Easy cleanup tip: Use a 12-cup silicone muffin pan or paper cupcake liners (or reusable silicone liners) for easy cleanup and takeout.
How to store: Store leftover egg muffins in the fridge for up to 4-5 days. Allow them to cool to room temperature before storing in an airtight container or wrapping individually in plastic cling wrap.
How to freeze: Allow these egg muffins to cool completely, then wrap individually in plastic wrap and store in an airtight container or freezer bag. Freeze for up to 3 months. To eat, allow them to thaw in the fridge or at room temperature for a few hours. They're a super easy breakfast to meal prep for the next few months!
How to reheat: You can eat these egg bites warm or cold (no need to reheat!). To reheat, pop them into a 350F preheated oven for 10 minutes, or air fryer for 5 minutes. You can also reheat in the microwave, covered, on a low heat setting for 15-second intervals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
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