Breakfast Egg Muffins
Portable baked egg cups with cheddar, bell pepper, and green onion for an easy make-ahead breakfast.
- Measurements grams + cups
Portable baked egg cups with cheddar, bell pepper, and green onion for an easy make-ahead breakfast.
Recipe
Breakfast Egg Muffins
Portable baked egg cups with cheddar, bell pepper, and green onion for an easy make-ahead breakfast.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Heat the oven to 180 C / 350 F. Grease a 12-cup muffin pan very well.
- Step 2. Whisk the eggs, milk, salt, and pepper.
- Step 3. Divide the bell pepper and green onion among the muffin cups.
- Step 4. Sprinkle the cheddar evenly into the cups.
- Step 5. Pour the egg mixture over the fillings, filling each cup about three-quarters full.
- Step 6. Bake 18 to 22 minutes, until the centres are set.
- Step 7. Cool in the pan 5 minutes.
- Step 8. Run a thin knife around the edges and remove the egg muffins. Serve warm or refrigerate.
Notes
- Grease the pan generously, especially around the upper edges, because baked egg sticks easily.
- They puff dramatically in the oven and settle as they cool. That is normal, not a fault.
Breakfast Egg Muffins — Simple Table Recipes · https://simpletablerecipes.com/recipes/breakfast-egg-muffins/
Equipment
- 12-cup muffin pan
- Thin knife
Substitutions
- Cheddar
- Feta, Swiss or goat cheese all work. Feta in particular holds its shape rather than melting away.
- Bell pepper and green onion
- Spinach, mushrooms, cooked sausage or bacon. Cook out anything watery first, or the muffins turn soggy.
- Milk
- Any plant milk works, or leave it out for a denser, more frittata-like texture.
Storage & Freezing
Storing: Refrigerate for up to 4 days. Reheat 30 to 45 seconds in the microwave.
Freezing: Freeze for up to 2 months.
Frequently Asked Questions
Why do my egg muffins stick to the pan?
Baked egg grips hard. Grease generously, particularly around the top edge where the muffin rises above the cup, and run a thin knife around each one before lifting. Silicone cups or liners remove the problem entirely.
Why did my egg muffins collapse?
They puff dramatically in the oven and settle as they cool — that is normal and happens to every batch. A significant collapse usually means they were slightly overbaked.
Why are my egg muffins watery?
Vegetables released their moisture during baking. Cook mushrooms, spinach or peppers first and drain them before they go into the cups.
How long do egg muffins keep?
Four days refrigerated, or two months frozen. Reheat for 30 to 45 seconds from the fridge, or about 90 seconds from frozen.
Can I make these dairy free?
Yes. Leave out the cheese and use a plant milk, or omit the milk entirely. The texture is denser but they hold together fine.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
Thanks — that helps.
