This post may contain affiliate links. For more information, read my disclosure policy.
This easy egg muffin recipe will be a lifesave in the morning – with endless variations, quick prep time, and loads of flavor, you’ll be ready to make these bite-sized beauties part of your AM routine.
Table of Contents
Easy Egg Muffins – Freezable!
Say goodbye to early morning tummy grumbles and carb-heavy breakfasts that just weigh you down. You’ll love these simple and healthy egg muffins for their convenience, nutrition, and delicious taste!
You can pop a homemade breakfast into the microwave and eat it with one hand as you make your way out of the door. Whether you’re on the go or just too lazy to whip something up, these muffins are sure to make your morning that much easier.
Why You’ll Love This Recipe
- With roughly 6 grams of protein and only 5 grams of carbs, you’ll be receiving the energy you need to start the morning off right.
- These can also be made dairy-free using a splash of Almond Breeze almond milk makes this egg muffin recipe even healthier.
- Prep a dozen of these bites and you’ll have breakfast for a week
Ingredients in Egg Muffins
- Eggs – I always buy large eggs
- Almond Milk – original unsweetened – or you can use nonfat milk or any other milk or nondairy milk.
- Flour – I use all-purpose but gluten-free flour can be substituted
- Baking soda – Helps the eggs be nice and fluffy
- Spices – Salt, pepper, Italian seasoning, Smoked Paprika, Onion Powder
- Green pepper – diced – and you can also use any color bell pepper and even add diced onions if you want.
- Bacon – I love turkey bacon but you can use any kind you like.
How to Make Egg Muffins
- Preheat oven: Preheat your oven to 350°F and prepare a twelve-cup muffin pan by greasing it with nonstick cooking spray.
- Create egg mixture: In a medium mixing bowl, whisk together eggs and Almond Breeze almond milk until smooth. Then mix in flour, baking soda, spices, and salt.
- Combine ingredients: Add green pepper and chopped bacon into your egg mixture, combining evenly.
- Bake: In your prepared muffin tray, pour the egg mixture into each cup equally. Bake for 10 to 15 minutes. Once done, allow the egg muffins to cool for five minutes before removal.
Recipe Swap
- Use sausage or make these vegetarian egg cups by omitting the bacon alltogether.
- Add onions or other vegetables, like mushrooms, asparagus, or broccoli.
FAQs
Yes, egg muffins can be made ahead of time and frozen or refrigerated.
Yes! These make for the perfect grab-and-go breakfast because they can be frozen in sandwich bags.
Reheat your egg muffins in the microwave on a microwave-safe plate. If you’re reheating the egg muffins from frozen, heat them for 2 minutes. If the egg muffins are thawed, heat them up for 1 minute.
If your egg muffins are sticking to the pan, you may have forgotten to use cooking oil to grease the cups of the pan.
Egg muffins sometimes deflate because they were not beaten well enough or have cooled down and lost their structure. To keep your egg muffins from deflating, add a bit of flour and baking soda to your mixture.
Adding wet ingredients like tomatoes or onions can create too much moisture in the egg and make them soggy. Cooking the add-ins first is a good way to prevent unwanted moisture.
Have You Made This Recipe?
Leave a rating by clicking the stars below!
Easy Egg Muffins
Recipe Video
Ingredients
- 6 large eggs
- ½ cup (118ml) unsweetened almond milk (or any type of milk)
- 1 tablespoon (8g) all-purpose flour
- ⅛ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ teaspoon onion powder
- ¼ teaspoon Italian seasoning
- ⅛ teaspoon smoked paprika
- ¼ cup green pepper , diced (about 1/4 of a regular sized pepper)
- ⅓ cup cooked bacon (diced)
Instructions
- Preheat oven to 350°F. Spray a 12-cavity muffin tin with nonstick cooking spray.
- Whisk eggs and almond breeze until smooth, then whisk in flour, baking soda, salt, and spices.
- Stir in green pepper and chopped bacon.
- Pour mixture evenly into muffin pan.
- Bake for 10-15 minutes, or until eggs are done to your liking.
- Cool a few minutes before removing from pan.
- Store in an airtight container for up to 2 days or freeze for up to one month.
Recipe Notes
- Use any kind of bacon you want – turkey or regular, or omit for veggie egg muffins
- Add other vegetables like mushrooms, onions, broccoli – this is a very customizable recipe. Great to use up leftovers too.
- Add sausage if you like!
- Use any kind of milk – regular or nondairy – but make sure to use plain (not vanilla or sweetened nondairy milk).
Recipe Nutrition
Other great egg recipes
Egg Muffins are a great easy breakfast that you can make ahead! Meal prep for the week or freeze these for a quick healthy breakfast.
Could I sub Almond flour or coconut flour for the regular flour
I could totally eat like 4 of these for breakfast on any given day, they look and sound so good! great recipe
OK so these look incredible. I love high protein breakfast items like this, they help me work through the morning without having HANGER pangs!
My teenager also likes to stay up too late, sleep in in the morning and now wants to skip breakfast. I think these muffins could make the difference!
Yum, these sound good.
Featured In
Rate This Recipe
Recipe Ratings without Comment