This recipe started as a way to use up leftover eggs and veggies, but it quickly became one of my go-to breakfast prep options.
Baked in muffin tins, these little egg cups are portable, easy to reheat, and packed with protein. The best part? You can change up the mix-ins based on what you’ve got—cheese, greens, peppers, or even bits of ham.
They’re light, full of flavor, and work well straight from the oven or cold from the fridge. Great for busy mornings or weekend brunch tables, these cheesy baked egg muffins are the kind of thing you make once and start keeping around all the time.
Why You’ll Keep Coming Back to This
They’re quick to prep, simple to bake, and hold up well in the fridge—perfect for busy mornings.
- Great for meal prep or on-the-go breakfast
- Fully customizable with whatever’s in the fridge
- Cheesy, fluffy texture in each bite
- No utensils needed—just grab and eat
What Goes In Them
These muffins only need a few basics. Once you have the base, you can swap in whatever extras you want.
- Eggs – The main ingredient; six eggs make about 6–8 muffins depending on mix-ins
- Cheese – Shredded cheddar, mozzarella, or feta work well
- Milk or Half-and-Half – Helps make the eggs fluffier as they bake
- Salt and Black Pepper – Season the eggs so they aren’t bland
- Diced Vegetables – Bell peppers, onions, spinach, or tomatoes are common favorites
- Optional: Cooked Bacon, Sausage, or Ham – Adds protein and extra flavor
- Optional: Fresh Herbs – Parsley or chives for a fresh finish
Stick with a simple mix or load them up—either way, they’re easy to pull together.
Step-by-Step Guide to Making Cheesy Baked Egg Muffins
These come together fast and bake in less than 25 minutes. Just whisk, pour, and bake.
- Prep the Oven and Pan – Preheat your oven to 350°F (175°C). Grease a muffin tin with oil or line it with silicone cups to prevent sticking.
- Whisk the Egg Mixture – In a bowl, whisk the eggs with milk, salt, and pepper. Stir in shredded cheese and any herbs or chopped meat you’re using.
- Add Veggies to Muffin Cups – Place a small amount of chopped vegetables into each muffin cup so they’re evenly distributed.
- Pour in the Egg Base – Fill each cup about three-quarters full with the egg mixture, allowing space for them to puff up.
- Bake Until Set – Place the tin in the oven and bake for 18–22 minutes, or until the tops are golden and the centers are set.
Once they cool slightly, you can pop them right out and serve—or pack them away for later.
What to Serve with Egg Muffins
They’re easy to eat solo, but if you want to round out your plate, add a few light extras.
| Side | Why It Works |
|---|---|
| Fresh Fruit | Juicy and sweet next to the savory muffins |
| Avocado Slices | Adds creaminess and good fats |
| Greek Yogurt | Balances the warm, cheesy eggs with a cool side |
| Toast or English Muffin | Sturdy base if you want something more filling |
| Green Salad | A light and crisp contrast |
They work just as well as part of a brunch board or packed into lunchboxes.
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How to Store and Reheat
Egg muffins are perfect for making ahead and reheating throughout the week.
Store them in a sealed container in the fridge for up to 4 days. To reheat, place one or two in the microwave and warm for 30–40 seconds. You can also reheat them in the oven at 300°F (150°C) for 5–7 minutes.
They hold their shape and taste great even when made ahead.
Frequently Asked Questions
1. Can I freeze egg muffins?
Yes. Let them cool completely, then freeze in a single layer before transferring to a container. Thaw overnight or reheat from frozen.
2. What’s the best cheese to use?
Shredded cheddar melts well and gives a good flavor, but mozzarella or crumbled feta also work.
3. Can I skip the milk?
You can, though the muffins will be a bit firmer. Add a splash of water if needed.
4. Do I need a muffin liner?
Not if your pan is well-greased or nonstick. Silicone liners work best if you’re concerned about sticking.
5. Can I make these without meat or cheese?
Definitely. Just load them up with vegetables and herbs for a simple, veggie-friendly version.
These cheesy baked egg muffins are easy to prep, easy to store, and always a hit. Make a batch today, and you’ve got breakfast handled all week.
Cheesy Baked Egg Muffins
Equipment
- Muffin Tin For baking the egg muffins
- Whisk To beat the eggs and mix ingredients
- Mixing Bowl For combining the egg base
Ingredients
- 6 large eggs
- 1/4 cup milk or half-and-half
- 1/2 cup shredded cheddar cheese or any cheese you prefer
- 1/3 cup diced vegetables like bell peppers, spinach, or onion
- salt to taste
- black pepper to taste
- 1/4 cup cooked bacon or sausage optional
- 1 tablespoon chopped fresh herbs optional
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin or use silicone liners.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
- Stir in shredded cheese, diced vegetables, meat if using, and herbs.
- Evenly distribute the mixture among the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes until the eggs are set and the tops are golden.
- Let cool slightly before removing from the tin. Serve warm or store for later.
Notes
- Use any combination of veggies, meat, or cheese to fit your taste.
- Reheat in the microwave or oven for quick meals throughout the week.
- Great for freezing—just thaw overnight or microwave straight from frozen.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!