Breakfast Egg Muffins

Fluffy and flavorful, these veggie and egg muffins are a delicious, protein-packed breakfast. Make them ahead for a quick and easy morning meal!

Egg muffins

Savory breakfast people, these egg muffins are for you! Fluffy, flavorful, and studded with veggies and cheese, they’re essentially little frittatas that you bake in a muffin pan. I love them because they’re a) adorable, b) delicious, and c) perfect for meal prep! If you feel like your make-ahead breakfast rotation leans too far to the sweet side (with overnight oats, breakfast cookies, granola bars, etc.), then you’ll love having these egg muffins in the mix.

Egg muffin recipe ingredients

Egg Muffins Recipe Ingredients

Here’s what you’ll need to make this egg muffins recipe:

  • Eggs, of course! 9 large eggs yield the perfect amount of “batter” for a 12-cup muffin tin.
  • Red bell peppers – For a veggie punch! I love using bell peppers in this recipe because they add color, crunch, and natural sweetness to the muffins without releasing too much moisture.
  • Scallions – They give the muffins a fresh, oniony kick.
  • Garlic – For a savory bite.
  • All-purpose flour and baking powder – The secret ingredients! They help the egg muffins create a light and puffy–yet stable–structure as they bake. Without them, the egg muffins will collapse inside the muffin cups.
  • Feta cheese – For rich, salty, tangy flavor.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Finely chopped peppers and scallions in muffin cups

How to Make Egg Muffins

These breakfast egg muffins are so easy to make! Here’s what you need to do:

First, prep your pan. Grease a 12-cup muffin tin with olive oil or spray it with cooking spray.

Next, dice the bell pepper and scallions. Make sure to chop them finely! The small pieces will disperse nicely throughout the muffins, allowing you to get a little veggie in every bite. When all the veggies are chopped, evenly divide them among the muffin cups.

Pouring egg mixture into muffin cups filled with peppers and scallions

Then, whisk the eggs in a large bowl. Add the garlic, salt, and several grinds of pepper, and sprinkle the flour and baking powder on top. Whisk well to combine, trying to incorporate as much of the flour into the egg as you can. A few lumps will likely remain. That’s ok! They’ll meld into the muffins as they bake.

Evenly divide the egg mixture among the muffin cups, pouring it over the veggies. You’ll need about a scant 1/4 cup in each one!

Sprinkle with the feta, and bake! Carefully slide the egg muffins into a 350°F oven and bake until the eggs are puffed and set, 22 to 24 minutes. Let the muffins cool in the pan. Then, enjoy!

Hand sprinkling crumbed feta over egg muffin cups

Meal Prep Egg Muffin Cups

These breakfast egg muffins are fantastic on the day they’re made, so if you have the time to make AND eat them for breakfast in a single morning, by all means, do! They’re also a fun addition to a brunch menu. Pair them with something sweet, like pancakes or coffee cake, or with avocado toast and fresh fruit!

But if you’d rather make these egg muffins ahead, that works too! They’re a great grab-and-go breakfast option to keep on hand. Store them for up to 3 days in an airtight container in the fridge, or, for longer storage, freeze them. Allow them to cool completely before transferring them to freezer-safe bags or airtight containers and storing them in the freezer for up to 3 months. Pop them in the microwave to reheat!

Egg Muffin Recipe Variations

I love this egg muffins recipe as written, but if you like, you can feel free to change up the veggies and cheese. Before you do, here are a few tips:

  • Keep the quantity constant. Don’t add more than 2 1/2 cups diced veggies to the muffin cups.
  • Chop it all small so that the veggies disperse throughout the muffins.
  • Avoid adding too much moisture. Steer clear of raw tomato! It’s too wet to use in these egg muffins, and it makes them soggy (I learned the hard way). Instead, experiment with pre-cooked vegetables. Chopped sautéed spinach would be a nice addition, provided you squeeze the excess moisture out first. Caramelized onions or my vegan mushroom “bacon” would also be delicious!
  • Changing the cheese is simpler. Don’t love feta? Top off these egg muffins with shredded cheddar cheese, Parmesan cheese, or pepper jack instead!

Let me know what variations you try!

Breakfast egg muffins

More Favorite Egg Recipes

If you love these egg muffin cups, try one of these yummy egg recipes next:

Want more healthy breakfast ideas? Check out this post!

Breakfast Egg Muffins

rate this recipe:
5 from 33 votes
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Serves 12
This egg muffins recipe is healthy and delicious! It's a great easy breakfast recipe for meal prep--see the post above for my tips on how to store and reheat the muffins.



  • Preheat the oven to 350°F.
  • Grease a nonstick muffin tin with olive oil and evenly divide the peppers and scallions among the muffin cups.
  • In a large bowl, whisk the eggs. Add the garlic, salt, and several grinds of pepper, then sprinkle the flour and baking powder on top. Whisk well to combine. It’s ok if a few clumps of flour remain in the mixture.
  • Divide the egg mixture evenly into the muffin cups (you’ll use about a scant ¼ cup in each one). Sprinkle the feta on top.
  • Bake for 22 to 24 minutes, or until the eggs are set. Let cool before removing from the pan.


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Rate this recipe (after making it)

  1. ava

    I made them and I am making them again this morning. Thanks for sharing. Appreciated.

    • Jeanine Donofrio

      I’m so glad you loved them!

  2. kathy

    I am going to make these. Can I use almond flour instead for someone who is gluten free?

    • Jeanine Donofrio

      We haven’t tested these to be gluten free so I’m not sure about the almond flour (I think it might make them gritty)… I suggest making one of our frittata variations (no flour) instead:

  3. Kirsten

    5 stars
    These turned out perfectly! I’ll definitely make them again with different veggie/cheese combos. Thanks so much xo

    • Phoebe Moore (L&L Recipe Developer)

      Hi Kirsten, I’m so glad you loved them!

  4. Bessie Maggiano

    Great recipe ! I will be making a Vegan version using chickpea flour and black salt..a fourth cup per egg and double water…also 1 Tablespoon nutritional yeast per vegan egg.

    • Phoebe Moore (L&L Recipe Developer)

      Sounds delicious! Let us know if it turns out for you.

  5. n

    Nutrition info would be most welcomed. Thanks.

    • Jessica

      I came up with 88 calories per egg bite.

  6. shelley

    can I bake these in cute muffin cups?

  7. Robin

    5 stars
    Yum! Love these. I couldn’t find nutrition value on it though.

  8. Beverly Cressey

    How long can these be refrigerated? Can they be frozen?

    • Janet

      3 days in fridge, in airtight container. Information is provided in the information before the recipe.

  9. Cathy

    Could you sub Just Egg?

    Thank you!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Cathy, it might work, but we haven’t tried it, so I can’t say for sure. We’ll update you if we try it out, and if you try it, let us know!

    • Rhona

      I was thinking the same, I’m going to try is, also will add tofu scramble.

  10. Corsica holidays

    5 stars
    I just discover your blog, and I want to try this so exquisite looking recipe! Very nice recipe with a beautiful pictures! thank you

    • Jeanine Donofrio

      welcome! I hope you enjoy the recipes.

  11. Sabrina from

    oh my. brilliant, could save me a lot of time in the morning, just heat one of these up after freezing or refrigerating a batch, thank you!

  12. Emma Murphy

    5 stars
    Thank you for the article, Jeanine. The recipe is really gonna help me to make muffins because my dog loves them!

  13. citytripbd

    I’m learning to make some dishes gluten free for a loved one. Do you know what I could sub for the flour? (forgive me if there is an obvious answer, I’m really new to this!) I’m going to try it as written for my family, and also with some veggie subs like asparagus and sweet onion (will note your alert to moisture), and I’ll let you know

  14. Kris Hansen

    5 stars
    I like diced onion, bell pepper and mushrooms with oregano and provolone or chopped broccoli with tarragon and cheddar. I make mine with those silicone muffin cups. So easy, and so good!

    • Jeanine Donofrio

      Yum, I love tarragon!

  15. Jill Edwards

    5 stars
    I have already made these & love it!! I didn’t have any Feta cheese so I used sharp cheddar. My family & I loved it. I fix it at least once a week. It is quick & convenient for my busy schedule.

    • Jeanine Donofrio

      Hi Jill, I’m so glad you all loved them!

  16. Shelley

    I’m learning to make some dishes gluten free for a loved one. Do you know what I could sub for the flour? (forgive me if there is an obvious answer, I’m really new to this!) I’m going to try it as written for my family, and also with some veggie subs like asparagus and sweet onion (will note your alert to moisture), and I’ll let you know.

    • Jill

      I have put asparagus, broccoli, zucchini & many other veggies in the muffins. I have also changed the cheese to sharp cheddar, Gouda, & Monterey Jack

    • Phoebe Moore (L&L Recipe Developer)

      Hi Shelley, we haven’t tested a gluten-free version of these, but here are two options I think might work. First, you could try replacing the flour with a 1-to-1 gluten-free flour blend, such as Bob’s Red Mill’s. Second, you could skip the flour. The muffins won’t hold their shape as well, but they should still taste great. Hope this helps!

    • Stacey

      5 stars
      I’m GF and adapt all of my old recipes to cup for cup gf flour like King Arthur’s or even Pamela’s bread or scone flours. Turns out well, hope this helps!

  17. andie

    How many days are your egg muffins safe to store in the fridge before eating? And how can they be reheated?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Andie, I store them for up to 3 days in the fridge and reheat them in the microwave.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.