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A photo of five baked egg muffins on a white plate. The muffins are slightly golden with visible flecks of cheese and veggies. There is a sprinkle of chopped herbs on top. A side of sliced avocado and toast is placed nearby on a marble surface. The background is clean and simple.

Cheesy Baked Egg Muffins

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Cheesy baked egg muffins are an easy, protein-packed breakfast that’s great for meal prep or quick grab-and-go meals. Made with eggs, shredded cheese, and your choice of veggies or meat, they bake up fluffy, savory, and totally customizable.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 muffins
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • ¼ cup milk or half-and-half
  • ½ cup shredded cheddar cheese or any cheese you prefer
  • ⅓ cup diced vegetables like bell peppers, spinach, or onion
  • salt to taste
  • black pepper to taste
  • ¼ cup cooked bacon or sausage optional
  • 1 tablespoon chopped fresh herbs optional

Equipment

  • Muffin Tin For baking the egg muffins
  • Whisk To beat the eggs and mix ingredients
  • Mixing Bowl For combining the egg base

Method
 

  1. Preheat oven to 350°F (175°C) and grease a muffin tin or use silicone liners.
  2. In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
  3. Stir in shredded cheese, diced vegetables, meat if using, and herbs.
  4. Evenly distribute the mixture among the muffin cups, filling each about ¾ full.
  5. Bake for 18–22 minutes until the eggs are set and the tops are golden.
  6. 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.

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