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5.0 from 39 votes

Quick Breakfast Egg Muffins

These egg muffins are perfect for breakfast. Change them up with different cheeses, vegetables, and seasonings.

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

Ingredients

  • Avocado oil spray
  • 6 large eggs
  • 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 tomatoes 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

  • It's best to bake these muffins in a lightly greased silicone muffin pan. That's the only type of pan they reliably won't stick to. Another safe option is to use small ceramic ramekins and grease them well.
  • I don't add salt because the parmesan adds plenty. However, you can add a small amount of salt if you prefer (the nutritional information will obviously change).
  • The muffins puff up in the oven, then deflate when you take them out. This is normal and expected.
  • You can experiment with different seasonings and cheeses. I've made these muffins with shredded sharp cheddar and seeded sliced jalapenos. I've also made them with crumbled feta, dried oregano, and black olives or sun-dried tomatoes. Both versions were delicious. Another tasty addition is cooked and crumbled bacon.
  • This recipe scales easily. You can double it to make 12 muffins. Keep them in an airtight container in the fridge for up to 4 days. Reheat them gently in the microwave at 50% power or enjoy them cold.

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: 6muffins

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.