Whether you are meal-prepping or looking for a quick and easy on-the-go breakfast, these light and fluffy breakfast egg muffins are the perfect option and can easily be prepped, reheated, and eaten on the go.
What Are Breakfast Egg Muffins
Essentially, breakfast egg muffins also known as frittatas are delicious egg cups cooked in the oven. They can contain vegetables such as bell pepper and onion, meats like ham or bacon, as well as a healthy portion of cheese.
You can also go for the plain version and just enjoy these delicious egg muffins on their own or feature them in your breakfast lineup.
I opted not to cook the vegetable, bacon, or ham to make things easier. However, you can saute your bacon until crispy, then saute the bell peppers, onions, ham, and tomatoes in some of the rendered bacon fat.
Eggs: Eggs are the base for these breakfast muffins. I used large eggs for this recipe, but you can use extra-large or jumbo eggs as well.
Bell Peppers: bell pepper adds a touch of sweetness to the egg cups.
Cherry Tomatoes: Cherry tomatoes add a slightly sweet, tart, tangy flavor to the breakfast muffins. There’s nothing like the contrast between the juicy cherry tomatoes and the creamy texture of the eggs.
Mexican Cheese: The cheese helps to create a creamy texture. You can also use cheddar, parmesan, or another cheese if you desire.
Red Onion: Red onions add a mild but sweet flavor to the breakfast muffins.
Bacon: The salty taste of bacon is what flavors these breakfast muffins. For this reason, I chose to omit salt from the recipe.
Ham: Ham brings a salty, slightly sweet, and light smoky flavor.
Parsely and Chives: Herbs brighten up these colorful egg cups.
Other Filling Ideas
Whether you want to make healthy protein-rich egg muffins or add a variety of flavors, these breakfast egg muffins are the ideal blank slate to explore your culinary skills. Why not try some of these filling ideas for your next breakfast?
- feta cheese
- roasted red pepper
- Dijon mustard
Tips & Tricks
How To Prevent Egg Muffins From Sticking
These egg muffins are like a piece of gum; they love to stick to the muffin pan. You must use a quality non-stick pan and spray it really well with non-stick cooking spray to prevent the egg muffins from sticking to the pan.
Alternatively, you can also use a silicone muffin pan and spray it with non-stick cooking spray. You can also pour the egg muffin batter into a cupcake-lined muffin pan to prevent them from sticking.
How To Store Breakfast Egg Muffins
You can store these breakfast muffins in the refrigerator or freezer. To store these egg muffins, let them cool completely before placing them into an airtight container and storing them in the refrigerator.
You can arrange the breakfast muffins in a single layer in a large container or divide them into single-serving portions before storing them in the fridge. Stored in the fridge, these egg muffins will last for 3 days.
To freeze these breakfast muffins, allow them to cool completely, then wrap each egg muffin in plastic wrap. Place the egg muffins into a freezer-safe resealable Ziploc bag and freeze them. These egg cups have a shelf life of 3 months when stored in the freezer.
How To Reheat Breakfast Egg Muffins
One of the most amazing things about egg muffins is they can easily be reheated. The reheating time may differ depending on the power of your microwave.
To reheat these breakfast muffins, remove the plastic wrap and set them on a microwave-safe plate. If you are reheating frozen egg muffins, heat them in the microwave for 1-2 minutes. If you are reheating thawed egg cups, heat them for 30 seconds in the microwave.
More Breakfast Recipes
Breakfast Egg Muffins
- 8 large eggs
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- ½ yellow bell pepper, chopped
- ½ cup cherry tomatoes, halved
- 1 cup shredded Mexican cheese
- 1 small red onion, diced
- 4 slices bacon, chopped
- 3 slices ham, chopped
- 2 tbsp freshly chopped parsley
- 1 tbsp reshly chopped chives for garnish
- Heat your oven to 350°F / 175°C, then spray a muffin pan with non-stick cooking spray.
- Next, add a tablespoon of red bell peppers, green bell peppers, yellow bell peppers, and 4 cherry tomatoes to each muffin cup.
- Add a tablespoon of onions, 2 tablespoons of Mexican cheese, 1 tablespoon of bacon, and 2 tablespoons of ham and parsley to each muffin cup.
- Whisk the eggs in a pyrex liquid measuring cup until combined, then pour it over the vegetable bacon mixture and bake the breakfast muffins for 20 minutes until the eggs are set.
- Garnish the breakfast muffins with chives.
- Serve and enjoy!