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Easy Baked Eggs in Muffin Tins Recipe for Perfect Meal Prep Breakfast

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A quick, customizable, and portable baked egg muffin recipe perfect for meal prep breakfasts. These egg cups are fluffy, flavorful, and easy to make in bulk.

Ingredients

Scale
  • 6–8 large eggs (room temperature)
  • 1/4 cup (60 ml) milk or cream (whole milk or half-and-half recommended)
  • 1/2 cup (50 g) shredded cheese (cheddar, mozzarella, or pepper jack)
  • 1 cup (150 g) diced vegetables (bell peppers, spinach, cherry tomatoes, mushrooms; fresh or frozen, drained)
  • 1/2 cup (75 g) cooked bacon or sausage (optional)
  • Salt and pepper to taste (kosher salt and freshly cracked black pepper recommended)
  • 1–2 tablespoons fresh herbs (optional; parsley, chives, basil)
  • Olive oil or non-stick spray for greasing muffin tin

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease the muffin tin thoroughly with olive oil or non-stick spray.
  3. Crack 6 large eggs into a mixing bowl (use 8 eggs for fuller muffins).
  4. Add 1/4 cup (60 ml) milk or cream and season with salt and pepper. Whisk vigorously until uniform and slightly frothy.
  5. Chop vegetables into small pieces and precook any meats if using. Drain excess moisture from veggies.
  6. Distribute add-ins evenly into each muffin cup, layering cheese first, then veggies, then cooked bacon or sausage.
  7. Pour the egg mixture slowly over the add-ins in each muffin cup, filling about 3/4 full.
  8. Sprinkle extra cheese or herbs on top for a golden finish.
  9. Bake for 18-22 minutes, checking at 18 minutes by gently shaking the pan; eggs should be set but slightly jiggly in the center.
  10. Remove from oven and let cool for 5 minutes before running a knife around each cup to loosen.
  11. Transfer to a cooling rack or plate. Serve warm or cool completely before storing.

Notes

Use room temperature eggs for even cooking. Grease muffin tin well to prevent sticking. Avoid overbaking to prevent rubbery texture. Drain watery vegetables to avoid sogginess. Rotate muffin tin halfway through baking if oven has hot spots. Customize add-ins to taste. Can be stored in fridge up to 5 days or frozen up to 3 months. Reheat in microwave or oven with foil to retain moisture.

Nutrition

Keywords: baked eggs, muffin tin eggs, meal prep breakfast, easy breakfast, egg muffins, portable breakfast, low carb breakfast, keto breakfast, gluten free breakfast

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