This post may contain affiliate links. Please read my disclosure policy.
Try making these Baked Egg Muffins for a quick and easy breakfast that can be customized with all of your favorite vegetables and plenty cheddar cheese.
For more baked egg muffin versions similar to this recipe, try making a batch of Pancake Egg Cups or Breakfast Egg Muffins.
I am certainly not big on breakfast and I've never really been. Most of the time for breakfast, I grab a granola bar or a slice of toast with peanut butter and hot tea and I'm off to begin my day.
The problem is that I'm not a morning person, so I would rather catch a few extra minutes of sleep than spend those minutes trying to figure out what I want to eat for breakfast. Basically, if I cannot grab something and go, then I'll probably save it for some other time, such as the weekend.
So in keeping with the 'grab and go' tradition of breakfast lately I've been making some baked egg muffins and putting a couple in a plastic storage bag in the refrigerator so that I have enough for the week.
These have also been a big hit with my family and the even cooler thing is that you can basically put whatever you want in them.
Let's get started!
Ingredients You'll Need
- Eggs - The main ingredient! Use whole large eggs or liquid egg whites for this recipe.
- Heavy Cream - Makes the eggs rich and creamy. If you prefer to use whole milk instead, then you may do that as well.
- Vegetables - Any mixture of your favorite fresh vegetables is perfectly fine. I chose to use baby spinach, bell pepper, and onion.
- Cheese - Shredded cheddar cheese helps to make these eggs cheesy and delicious.
- Salt - Adds flavor and keeps the eggs from tasting flat.
- Ground Black Pepper - Gives the eggs a bit of spice and pairs well with the rest of the ingredients in this recipe.
See the recipe card below for exact ingredients and quantities.
Step By Step Instructions
Begin the egg recipe by spraying a muffin pan with cooking spray or line each individual well with muffin liners. Preheat the oven to 350 degrees F. Add the shredded cheddar cheese evenly on the bottom of the prepared muffin pan.
Next, top the cheese with the vegetables. I prefer to use a mixture of baby spinach, chopped onion, and some chopped green bell pepper. Season with salt and ground black pepper.
Pour the egg mixture (eggs and heavy cream) evenly into each individual muffin well. In the photo below, I've prepared half with whole eggs and the other half with egg whites.
Place the muffin pan into the oven and cook for about 15 to 20 minutes. Carefully remove from the oven. The eggs will be puffy, but as they cool they will deflate.
Serve warm with a side of salsa and enjoy!
Store any leftover eggs in the refrigerator in an airtight container or plastic bag for up to 4 days. When ready to serve again, reheat in the microwave for about a minute.
Baked Egg Muffins
- 1 Muffin Pan
- ½ cup shredded cheddar cheese
- ½ cup fresh raw vegetables, chopped
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 6 large eggs (or 1 ½ cups liquid egg whites)
- 3 tablespoons heavy cream
- Begin the egg recipe by spraying a muffin pan with cooking spray or line each individual well with muffin liners. Preheat the oven to 350 degrees F. Add the ½ cup shredded cheddar cheese evenly spread on the bottom of the prepared muffin pan.
- Next, top the cheese with ½ cup of chopped raw fresh vegetables. I prefer to use a mixture of baby spinach, chopped onion, and some chopped green bell pepper. Season with ½ teaspoon salt and ½ teaspoon ground black pepper.
- In a medium bowl, whisk together the 6 eggs (or egg whites) and 3 tablespoons of heavy cream until combined. Pour the egg mixture evenly into each individual muffin well.
- Place the muffin pan into the oven and cook for about 15 to 20 minutes. Carefully remove from the oven. The eggs will be puffy, but as they cool they will deflate.
- Serve warm with a side of salsa and enjoy! Store any leftovers in the refrigerator in an airtight container or plastic bag for up to 4 days.
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Original post date 04/08/2013. Updated 11/04/2022.
More Recipes You'll Love
Have any comments, questions, or other delicious ideas and ways to enjoy this Egg Muffin Recipe? Please share them in the comments below!
What a GREAT idea. I have never thought to do this! Definitely simple, and I like the idea of putting them in the fridge to grab and go. (I love grab and go food.) Thanks for sharing.
You are welcome...thank you 🙂