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Quick Breakfast Egg Muffins
5 from 39 votes

Quick Breakfast Egg Muffins

Quick Breakfast Egg Muffins are single-serving baked egg cups flavored with black pepper, garlic, and red pepper flakes, enriched with parmesan and chopped scallions, and topped with cherry tomatoes. These muffins have a light, fluffy texture with savory and slightly spicy notes. They are convenient for making ahead and provide a protein-rich breakfast option.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6 muffins
Calories: 94 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • Avocado oil spray
  • 6 egg large
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes
  • 6 tablespoons parmesan grated
  • ¼ cup scallions chopped, green part
  • ¼ cup cherry tomato halved

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F. Line six muffin pan cavities with silicone cups and spray them with oil.
  2. In a large spouted measuring cup, whisk together the eggs, black pepper, garlic powder, and red pepper flakes. Using a rubber spatula, mix in the parmesan and scallions.
  3. Fill the prepared muffin cups almost to the edge. The egg mixture is liquid, so I like to use a measuring cup with a spout when pouring.
  4. Top the muffins with the sliced tomatoes, dividing them evenly.
  5. Place the muffin pan on a large baking sheet to catch any spills. Bake until the muffins are set, puffed, and lightly browned, and a toothpick inserted in their center comes out clean, about 20-25 minutes.
  6. Allow the muffins to cool in the pan for a couple of minutes until they are easier to handle, then release them from the silicone cups. Enjoy them immediately, or place them on a cooling rack for 10-15 more minutes before refrigerating them in an airtight container.

Notes

  • Bake the muffins in a well-greased silicone pan or use small ceramic ramekins to prevent sticking.
  • Parmesan cheese provides saltiness; additional salt is optional based on preference.
  • The muffins will puff during baking and deflate upon cooling, which is normal.
  • Experiment with different cheeses, herbs, and add-ins like bacon or olives for variety.
  • These muffins keep well in an airtight container in the refrigerator for up to 4 days and reheat gently in the microwave at 50% power.

Nutrition Information

Serving 1muffin Calories 94kcal (5%) Carbohydrates 2g (1%) Protein 7g (14%) Fat 6g (9%) Saturated Fat 2g (10%) Sodium 153mg (6%)

Nutrition Facts

Serving: 6 muffins

Amount Per Serving

Calories 94

% Daily Value*

Serving 1muffin
Calories 94kcal 5%
Carbohydrates 2g 1%
Protein 7g 14%
Fat 6g 9%
Saturated Fat 2g 10%
Sodium 153mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.