American
Breakfast Egg Muffins
Eggs, milk, chopped vegetables, and cheese bake in a muffin tin until the centers are set. The batch is meant to be made ahead and reheated on another morning.
- Prep
- 15 min
- Cook
- 22 min
- Total
- 37 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- A muffin tin portions the eggs so they bake through in about 20 minutes.
- Milk keeps the texture tender instead of rubbery at the edges.
- The vegetables are chopped small so they cook at the same rate as the eggs.
- They hold in the fridge, which is the point of making a dozen at once.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 375°F. Brush a 12-cup muffin tin with the oil, or use paper liners if you prefer an easier release.
- 2
Whisk the eggs, milk, salt, and pepper until the yolks are fully blended.
- 3
Stir in the bell pepper, spinach, and cheddar.
- 4
Divide the mixture among the 12 cups. They should be about three-quarters full.
- 5
Bake until the centers are set and a toothpick comes out clean, 18 to 22 minutes. The tops will puff and then settle as they cool.
- 6
Cool in the pan 5 minutes, then lift the muffins out. This batch is 12 muffins, 2 per serving, and it is built to be eaten over the next few mornings.
Pro tips
- Make them on a Sunday and refrigerate the batch. Reheat two at a time on a weekday.
- Do not fill the cups to the rim. Eggs expand in the oven and will spill.
- If the edges brown before the centers set, your oven runs hot. Check at 16 minutes next time.
Easy substitutions
- cheddar
- feta or Swiss
- bell pepper and spinach
- 1/2 cup chopped cooked broccoli
- milk
- half-and-half for a richer set
Storage and reheating
Storage
Refrigerate in a covered container for up to 4 days. Freeze for up to 1 month.
Reheating
Microwave two muffins for 30 to 45 seconds, until hot in the center. From frozen, microwave about 90 seconds. They can also warm in a 325°F oven for 10 minutes.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 190
- Protein
- 15 g
- Carbs
- 3 g
- Fat
- 13 g
- Fiber
- 1 g
Budget friendly · Oven
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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