10 Egg Muffin Recipes for Easy, Protein-Packed Breakfasts
Egg muffins are like mini portable frittatas — high in protein, customizable, and freezer-friendly. You can whip up a dozen in under 30 minutes, store them in the fridge or freezer, and reheat on busy mornings. Here are 10 egg muffin variations you’ll want to keep in your breakfast rotation.
1. Classic Veggie Egg Muffins
Ingredients
- 8 large eggs
- ½ cup spinach, chopped
- ½ cup bell peppers, diced
- ¼ cup onion, diced
- ½ cup shredded cheddar
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F and grease a muffin tin.
- Whisk eggs with salt and pepper.
- Stir in spinach, peppers, onion, and cheddar.
- Pour evenly into muffin cups and bake 18–20 minutes until set.
2. Bacon & Cheddar Egg Muffins
Ingredients
- 8 large eggs
- ½ cup cooked bacon, crumbled
- ½ cup shredded cheddar
- 2 tbsp chives, chopped
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F. Grease muffin tin.
- Whisk eggs, salt, and pepper.
- Add bacon, cheddar, and chives.
- Bake 18–20 minutes until golden.
3. Sausage & Mushroom Egg Muffins
Ingredients
- 8 large eggs
- ½ cup cooked sausage, crumbled
- ½ cup mushrooms, diced
- ½ cup mozzarella cheese
- Salt & pepper to taste
Instructions
- Whisk eggs with seasoning.
- Fold in sausage, mushrooms, and cheese.
- Divide into muffin cups and bake 18–20 minutes.
4. Greek Style Egg Muffins
Ingredients
- 8 large eggs
- ½ cup spinach, chopped
- ¼ cup sun-dried tomatoes, chopped
- ¼ cup crumbled feta
- 1 tsp dried oregano
Instructions
- Preheat oven and grease muffin tin.
- Mix eggs with oregano.
- Add spinach, sun-dried tomatoes, and feta.
- Bake 18–20 minutes.
5. Ham & Swiss Egg Muffins
Ingredients
- 8 large eggs
- ½ cup diced ham
- ½ cup shredded Swiss cheese
- ¼ cup green onions, sliced
Instructions
- Whisk eggs with seasoning.
- Stir in ham, Swiss, and green onions.
- Bake 18–20 minutes until puffed.
6. Broccoli Cheddar Egg Muffins
Ingredients
- 8 large eggs
- ½ cup cooked broccoli, chopped
- ½ cup shredded cheddar
- 2 tbsp Parmesan
Instructions
- Mix eggs, salt, and pepper.
- Add broccoli and cheeses.
- Divide into muffin cups and bake 18–20 minutes.
7. Jalapeño Popper Egg Muffins
Ingredients
- 8 large eggs
- 2 jalapeños, seeded and diced
- ¼ cup cream cheese, cubed
- ½ cup shredded cheddar
Instructions
- Whisk eggs with seasoning.
- Stir in jalapeños, cream cheese cubes, and cheddar.
- Bake 18–20 minutes until golden.
8. Zucchini Parmesan Egg Muffins
Ingredients
- 8 large eggs
- ½ cup zucchini, grated and squeezed dry
- ½ cup shredded Parmesan
- 1 tsp Italian seasoning
Instructions
- Whisk eggs with Italian seasoning.
- Fold in zucchini and Parmesan.
- Pour into muffin tin and bake 18–20 minutes.
9. Smoked Turkey & Pepper Jack Egg Muffins
Ingredients
- 8 large eggs
- ½ cup smoked turkey, diced
- ½ cup shredded pepper jack cheese
- 2 tbsp cilantro, chopped
Instructions
- Preheat oven to 375°F.
- Whisk eggs, turkey, cheese, and cilantro.
- Bake 18–20 minutes until cooked through.
10. Southwest Egg Muffins
Ingredients
- 8 large eggs
- ½ cup black beans, rinsed
- ½ cup corn kernels
- ½ cup shredded Monterey Jack
- ¼ cup salsa
Instructions
- Whisk eggs with salsa.
- Add beans, corn, and cheese.
- Bake 18–20 minutes until firm.
Closing Note
Egg muffins are meal-prep gold. Mix, bake, and you’ve got a grab-and-go breakfast ready for the whole week. They’re freezer-friendly, so double the batch and always have a healthy option on hand.
