Fluffy Egg Muffins

The morning I discovered egg muffins was entirely by accident. I had planned to make a full frittata but was running late for a brunch gathering, so I portioned the mixture into a muffin tin instead. My friends could not stop talking about how grabable and adorable they were. Now they are my go to whenever I need breakfast that works as hard as I do.

Last summer I made these for my niece who claimed she hated vegetables but devoured three muffins without noticing the spinach and peppers. Sometimes the secret to getting people to eat well is just making it cute and portable. I have since kept a batch in the fridge for those chaotic mornings when sitting down for breakfast feels like a luxury.

Ingredients

• 8 large eggs: The backbone of these muffins, room temperature eggs whisk up fluffier and incorporate better with the milk
• 1/3 cup whole milk: Creates that tender custard like texture we want, though cream makes them even richer
• 1 cup shredded cheddar cheese: Sharp cheddar brings the savory punch that holds everything together
• 1/3 cup grated Parmesan cheese: Adds that salty umami depth that makes people ask what your secret ingredient is
• 1 cup baby spinach chopped: Wilts down beautifully and pairs perfectly with eggs without making them soggy
• 1/2 cup red bell pepper diced: Brings sweetness and crunch that contrasts with the soft eggs
• 1/2 cup cherry tomatoes quartered: Burst with juice when baked creating little pockets of brightness
• 1/3 cup red onion finely chopped: Sautéing first removes the harsh bite leaving just mellow sweetness
• 1/4 teaspoon salt: Enhances all the flavors without overwhelming the delicate eggs
• 1/4 teaspoon freshly ground black pepper: Adds just enough warmth to wake up your palate
• 1/2 teaspoon dried Italian herbs optional: Oregano and basil make these feel like an Italian breakfast café experience
• 1 tablespoon olive oil: For sautéing vegetables and ensuring none of these beauties stick to the tin

Instructions

Get your oven ready:

Preheat to 375°F and give your muffin tin a quick swipe of olive oil, taking extra care to coat every nook and cranny so nothing sticks

Soften the vegetables:

Warm olive oil in a skillet over medium heat, cook the onion and bell pepper for 3 to 4 minutes until fragrant, then toss in spinach for just a minute until it wilts

Whisk the base:

In a large bowl, beat eggs with milk, salt, pepper, and Italian herbs until the mixture is uniform and slightly frothy

Bring it all together:

Fold in both cheeses, the sautéed vegetables, and those sweet cherry tomatoes until everything is evenly distributed

Fill the muffin cups:

Divide the egg mixture among the 12 cups, filling each about three quarters full to leave room for rising

Bake until puffed:

Slide into the oven for 18 to 20 minutes until the muffins are golden on top and set in the center

Rest before serving:

Let them cool for 5 minutes in the tin so they set properly, then gently run a knife around the edges to release them

Save

These became a staple in my meal prep routine after I realized how much time they saved me during the week. There is something deeply satisfying about opening the fridge and seeing a row of ready to eat breakfast waiting for you. It feels like a gift from past me to present me.

Make Them Yours

I have swapped in mushrooms zucchini and broccoli depending on what was wilting in my crisper drawer. The method stays the same even when the vegetables change. Just remember to cook moisture heavy veggies like mushrooms longer so they do not make the muffins wet.

Protein Packed Variations

When my brother stays over I add crumbled cooked bacon or diced ham because he claims breakfast without meat is just a snack. The salty pork plays so well with the eggs and cheese. You could also use leftover roasted chicken or even chorizo for a spicy kick.

Storage and Reheating

These keep beautifully in the refrigerator for up to four days and freeze for a month if you wrap them individually. I reheat mine in the microwave for 30 seconds wrapped in a paper towel to prevent sogginess. The texture comes back remarkably close to fresh.

• Freeze them on a baking sheet first before transferring to a bag so they do not stick together
• Reheat in a 350°F oven for 10 minutes if you want that just baked crispiness back
• Let frozen muffins thaw overnight in the fridge for the most even reheating

Save

There is a quiet joy in pulling these from the oven and watching them puff up like little edible clouds. Hope they become as much a part of your mornings as they have mine.

Recipe FAQs

→ Can I substitute the vegetables used in these muffins?

Yes, you can replace the vegetables with options like mushrooms, zucchini, or broccoli to suit your taste or what you have on hand.

→ How should these muffins be stored?

Store them in the refrigerator for up to 4 days or freeze for up to 1 month. Reheat gently before eating.

→ Is it possible to add meat to these egg muffins?

Absolutely! Adding crumbled cooked bacon or diced ham works well for a non-vegetarian variation.

→ What type of cheese works best in this dish?

Shredded cheddar and grated Parmesan provide a nice combination of creamy and sharp flavors, but feel free to experiment with other cheeses.

→ What is the best way to cook the vegetables before baking?

Sauté the red onion and bell pepper in olive oil until softened, then stir in spinach briefly to wilt before mixing with the egg base.