Easy Egg Muffins (Muffin Tin Eggs)
These easy muffin tin eggs are the ultimate make-ahead breakfast — soft, fluffy egg muffins baked in a regular muffin pan and loaded with spinach, peppers, tomatoes, and salty feta. They come together in one bowl, bake in about 20 minutes, and keep all week for grab-and-go mornings.
Naturally gluten-free and high in protein, these baked eggs are endlessly customizable — swap in whatever veggies or cheese you have on hand. Make a batch on Sunday and you’ve got breakfast, brunch, or a protein-packed snack ready whenever you need it.
Table of contents
Why You’ll Love This Recipe
- Easy make-ahead breakfast for busy mornings
- Packed with spinach, peppers, tomatoes, and feta
- Naturally gluten-free and high in protein
- Bakes in a muffin pan with simple ingredients
- Easy to reheat for breakfast, brunch, or snacks
Ingredients
Egg Base
- 6 large eggs
- 4 large egg whites
- 1/4 teaspoon kosher salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Pinch ground black pepper, or cayenne pepper if you like a little kick
- 1 cup lightly packed baby spinach, chopped (about 30 g)
- 3/4 cup finely diced red bell pepper, about 1 small pepper (about 110 g)
- 3/4 cup finely diced green bell pepper, about 1 small pepper (about 110 g)
- 3/4 cup quartered cherry tomatoes or grape tomatoes, about 1 cup whole tomatoes (about 115 g)
Cheese & Toppings
- 1/4 cup crumbled feta cheese, plus additional to sprinkle on top (about 38 g)
- Avocado
- Salsa
- Hot sauce
- Freshly chopped parsley
Ingredient Notes & Substitutions
- Eggs and egg whites: The mix of whole eggs and egg whites keeps the muffins light while still giving them a tender texture. You can use all whole eggs if you prefer a richer result.
- Baby spinach: Chop the spinach so it mixes evenly into each cup. Baby spinach works well because it wilts quickly as the muffins bake.
- Bell peppers: Red and green bell peppers add color, crunch, and mild sweetness. Yellow or orange bell pepper can be used too.
- Cherry tomatoes: Quartering the tomatoes helps them fit neatly into the muffin cups. If your tomatoes are very juicy, pat them lightly with a paper towel before adding.
- Feta cheese: Feta adds a salty, creamy bite. Goat cheese, shredded cheddar, mozzarella, or Monterey Jack can be used instead.
- Herbs: Dried basil and oregano give the muffins a simple Mediterranean-style flavor. Italian seasoning also works as an easy swap.
How to Make Egg Muffins in a Muffin Tin
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan well with cooking spray or brush lightly with oil.
- In a large bowl, whisk together the eggs, egg whites, kosher salt, dried basil, dried oregano, and black pepper or cayenne.
- Add the chopped spinach, diced red bell pepper, diced green bell pepper, and quartered cherry tomatoes evenly into the muffin cups.
- Pour the egg mixture over the vegetables, filling each cup about 3/4 full.
- Sprinkle crumbled feta cheese over each muffin cup. Add a little extra feta on top if desired.
- Bake for 18 to 22 minutes, or until the centers are set and the tops are lightly golden.
- Let the muffins cool in the pan for 5 minutes before loosening the edges with a small knife or silicone spatula.
- Serve warm with avocado, salsa, hot sauce, or freshly chopped parsley.
Expert Tips
- Grease the muffin pan very well so the egg cups release cleanly.
- Do not overfill the cups. The eggs puff as they bake, then settle slightly as they cool.
- Dice the vegetables small so each bite has a little of everything.
- Pat juicy tomatoes dry to help prevent watery egg muffins.
- Let the muffins rest for a few minutes before removing them from the pan.
- Use a silicone muffin pan if you want the easiest release.
- Reheat gently so the eggs stay tender instead of rubbery.
- Check the center before removing from the oven; it should look set, not wet.
Storage & Freezing
- Fridge: Let the egg muffins cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
- Freezer: Place cooled muffins on a cookie sheet and freeze until firm. Transfer to a freezer-safe bag or container and freeze for up to 2 months.
- Thawing: Thaw overnight in the refrigerator, or reheat from frozen in short microwave intervals.
- Reheating: Warm in the microwave for 20 to 40 seconds from the fridge, or longer from frozen. You can also reheat in a 300°F oven until warmed through.
Variations
- Cheddar veggie egg muffins: Swap the feta for shredded cheddar.
- Spicy egg muffins: Use cayenne pepper and add diced jalapeños.
- Turkey sausage version: Add cooked crumbled turkey sausage before pouring in the eggs.
- Mushroom spinach muffins: Add sautéed mushrooms with the spinach.
- Mediterranean style: Add chopped olives, sun-dried tomatoes, and extra feta.
Egg Muffins
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan well with cooking spray or oil.
- In a large mixing bowl, whisk together the eggs, egg whites, kosher salt, dried basil, dried oregano, and black pepper or cayenne.
- Divide the chopped spinach, diced red bell pepper, diced green bell pepper, and quartered cherry tomatoes evenly between the muffin cups.
- Pour the egg mixture over the vegetables, filling each cup about 3/4 full.
- Sprinkle crumbled feta cheese over the top of each cup. Add a little extra feta if desired.
- Bake for 18 to 22 minutes, or until the egg muffins are puffed, set in the center, and lightly golden on top.
- Let cool in the pan for 5 minutes.
- Run a small knife or silicone spatula around the edges, then remove the muffins from the pan.
- Serve warm with avocado, salsa, hot sauce, or freshly chopped parsley.
Nutrition
Video
Notes
- Grease the muffin pan well to prevent sticking.
- A silicone muffin pan or silicone liners make removal easier.
- Pat juicy tomatoes dry before adding them to the cups.
- Do not overfill the muffin cups because the eggs puff as they bake.
- Use all whole eggs if preferred; replace the egg whites with about 2 additional whole eggs.
- Store in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat gently in the microwave or oven until warmed through.
Tried this recipe?
Let us know how it was!FAQs
Yes. They are great for meal prep and keep well in the fridge for up to 4 days. Reheat only what you need.
Watery muffins usually come from juicy vegetables. Pat the tomatoes dry and avoid adding too many wet ingredients.
Yes. You can replace the 4 egg whites with about 2 additional whole eggs. The texture will be a little richer.
Yes. Cool them completely, freeze on a cookie sheet, then transfer to a freezer-safe container. Reheat from frozen or thaw overnight first.
Grease the muffin pan well, use silicone liners, or bake them in a silicone muffin pan. Let them cool for a few minutes before removing.
They can be eaten cold, but they taste best warm. Reheat gently so the texture stays soft and tender.
Each muffin in this recipe has about 78 calories and 7 grams of protein, which makes them a light, filling breakfast or snack. The exact count changes with your add-ins and cheese.
Bake them at 350°F for 18 to 22 minutes, until the centers are set and the tops are lightly golden. The exact time depends on your oven and how full the cups are.
Yes. Cottage cheese makes egg muffins extra light and fluffy while adding protein. Stir about 1/2 cup into the egg mixture, or swap it for the feta. Use small-curd cottage cheese for the smoothest texture.
Key Takeaways
- These muffin tin eggs are a make-ahead breakfast, fluffy and loaded with veggies and feta.
- They are high in protein, gluten-free, and customizable using any veggies or cheese.
- The recipe involves baking in a muffin pan and can be prepared in about 20 minutes.
- You can store them in the fridge for up to 4 days or freeze for later use.
- Reheat easily for a quick snack or meal, making them ideal for busy mornings.
More Recipes You Will Like :
Estimated reading time: 7 minutes
