Egg Muffins are the perfect breakfast option for busy mornings. Loaded with all your breakfast favorites, like bacon, eggs, milk, and cheese, these muffins are simple, savory, and delicious.
They come together quickly with a handful of fresh ingredients and bake up in just 20 minutes. Our family enjoys them as is….but you can also feel free to personalize them by adding your favorite meats, veggies, or cheeses.
Make a big batch that will last all week or make them as a special addition to your weekend brunch menu. Either way, these egg muffins are sure to become a new favorite!
I partnered with Pick ‘n Save to bring you this recipe. Thank you for supporting the brands that make Lemon Tree Dwelling possible!
I’ve never really been much of a morning person. Which, as a mom, is an interesting place to be. Because my kids, like most kids, are early risers. Meaning I’m regularly trying to convince them to give me just a little more time in bed.
And believe it or not, up to this point my convincing has actually worked. But this year? It’s all different. Because this year I have a middle schooler, who’s up every morning before 6 am. And even though she’s fairly self sufficient, she is only eleven. And so she’s been waking me up….daily….to help her pack a lunch.
The good news? Ever since I started making these Breakfast Egg Muffins, she’s been taking care of everything besides her lunch….including breakfast. Clearly these muffins are the BEST decision I’ve made in a long time. I can make a batch or two on Sunday night and they’ll last us the whole week. They’re the perfect grab & go breakfast….and a breakfast I feel GREAT about feeding my kids.
Not only are they super delicious and protein-packed, but when they’re made with Simple Truth products from Pick ‘n Save, I know my kids are getting all the good stuff without any of the bad.
I’ve fallen in love with the Simple Truth line, and once you try it, I’m sure you will too. Just like these easy egg muffins. Once you try them, there’s no way to NOT love them!
WHAT INGREDIENTS ARE IN THIS RECIPE?
- Eggs
- Milk
- Shredded cheese
- Bacon
- Chives
- Salt
- Pepper
HOW DO YOU MAKE EGG MUFFINS?
- Combine eggs and milk; whisk well.
- Stir in cooked bacon, shredded cheese, salt, and pepper.
- Divide evenly among greased muffin cups.
- Sprinkle with additional cheese and chives.
- Bake and enjoy!
CAN YOU MAKE THEM IN ADVANCE?
Yes. Egg Muffins are easy to make in advance and store well in the refrigerator. Just bake them according to recipe instructions, store them in an airtight container in the refrigerator, then reheat them in the microwave or oven just before serving. They’re the perfect grab ‘n go breakfast for busy back-to-school mornings!
HOW TO MAKE EGG MUFFINS WITH EGG WHITES:
To make this recipe with egg whites only, you will need to use two egg whites for every whole egg the recipe calls for. Eliminating the yolk will change the flavor a bit, and you may find you need to increase the amount of salt and pepper you use.
WHAT ARE SOME OTHER VARIATIONS ON THIS RECIPE?
- Use Canadian bacon, ham, turkey, or grilled chicken in place of the bacon
- Substitute any kind of cheese for the shredded cheddar
- Add red peppers, mushrooms, spinach, tomatoes, or any of your favorite veggies
- Add fresh herbs or an extra punch of flavor
- Make mini muffins (you will need to adjust the baking time accordingly)
HOW DO YOU SERVE EGG MUFFINS?
We especially love making them as part of a special brunch. Here are some of our other favorite brunch recipes to round out your menu:
- Lemon Berry French Toast Casserole
- Banana Blueberry Muffins
- Fresh Strawberry Bread
- Peach Cobbler Coffee Cake
- Cinnamon Roll Casserole
- Lemon Basil Berry Salad
- Tropical Mimosas
Looking for more delicious egg recipes? Here are some of our favorites:
- Ham & Cheese Croissant Egg Bake
- Overnight Sausage Egg Casserole
- Caprese Quiche
- Quiche Lorraine
- Bacon, Swiss & Asparagus Egg Bake
- Mediterranean Pasta Frittata
- Cheesy Zucchini Bake
Breakfast Egg Muffins
These Breakfast Egg Muffins are loaded with all your breakfast favorites! Perfect for busy mornings, weekend brunch, or even holidays....these egg muffins come together quickly and are sure to be a hit!
Ingredients
- 10 large Simple Truth eggs
- 1/3 c. Simple Truth milk
- 1 c. Simple Truth White Cheddar Cheese
- 6 oz. cooked Simple Truth bacon
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. fresh minced chives
Instructions
- Preheat oven to 375 degrees.
- In a large glass mixing bowl, combine eggs and milk and whisk well.
- Stir in 3/4 c. cheese, cooked bacon, salt, and pepper.
- Divide mixture evenly among 12 greased muffin cups.
- Sprinkle with remaining 1/4 c. cheese and fresh chives.
- Bake at 375 degrees for 20 minutes or until centers are set and muffins are beginning to brown.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 171Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 180mgSodium: 417mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 13g
These Breakfast Egg Muffins are loaded with all your breakfast favorites! Perfect for busy mornings, weekend brunch, or even holidays….these egg muffins come together quickly and are sure to be a hit!
Nancy says
I assume you’re supposed to spray the muffin cups with Pam, etc. before pouring in the mixture? Thanks for letting me know. I tried these once about a year ago. I’m making them again on Sunday, as they were delicious!
Arti Gupta says
I tried this Egg Muffin recipe for my family and they like it very much. So please keep sharing this type of blog.
Cathy Trochelman says
Glad to hear!
Lisa says
Those look quick, easy, and delicious!
Karen Kelsey says
Can you use almond or soy milk?
Cathy Trochelman says
I’ve never tried it with almond or soy milk, but I would imagine either would work.
Sharon says
Do you know if you can bake this in an 8×8 pan and just cut into squares? th@nks
Cathy Trochelman says
I’ve never tried that, but I’m sure it would work. It might need some adjustments to baking time.
Linda says
Could you just use egg whites?
Jane Walkinshaw says
These look great going to make some on Friday night for tea as thats our easy night. My 11 yr old grandson wants to help me Might add some Hamm or chicken pieces, do you think that would work. I’m not very good at thinking outside the square, always scared to make a mistake. Sad at my age is’ent it to be scared to try new things.
Anyway many thanks and will let you know how we get on.
Cathy Trochelman says
Hi Jane, yes….that sounds delicious! Hope you enjoyed them!
LS says
(Great tip given to me was to use bacon grease to coat muffin tins).
Well…I’m nervous. I chopped the bacon up and over cooked it. So I chopped it finer hoping that that will hide it along with lots of cheese on top. Cross fingers cuz this is going out of comfort zone.
Cathy Trochelman says
Hope they turned out great! I like my bacon crispy, so it sounds delicious to me 🙂
deb hall says
how do you reheat in the oven
we are doing large quanities for our club house
Cathy Trochelman says
To reheat: Heat oven to 350°. Place muffins in a shallow baking dish, cover with foil, and heat for 15-20 minutes. I would recommend adding a small amount of water to the bottom to the pan to replace any lost moisture. This will result in egg muffins that are as close to fresh as possible!
goody says
I put all the cooked veggies in each muffin cup, then mix the milk, eggs and spices, pour milk mixture over the veggies, then add cheese on top, this works a lot better;you get more even veggies in each muffin. 🙂
Robyn says
Great idea
Tracy says
Can the be frozen?
Cathy Trochelman says
Yes, they freeze great!
beth says
These are so delicious! My family loves them for breakfast! Cant wait to make these again!
Robyn says
Substituted the bacon with diced ham and added chopped Ortega chilies…delicious!
marian witt says
i made these and wrapped in saran paper, place in freezer. when i want a couple i unwrap and place in micro for minute and half to 2mins and ready to eat. also i have added walnuts or any other nuts i have available ( if allergic do not use). really great and different taste. sometimes i use only one along with oatmeat. a great winter time breakfast or snack.
Angela Schmidt says
do they freeze well ?
Cathy Trochelman says
Yes, they hold up great in the freezer!