Egg Muffins are a healthy, filling and tasty grab-and-go breakfast that the whole family will love!  Just combine ham, cheese, and veggies, pour an egg mixture over top, bake, and serve in perfect portions.

Perfect to serve with Cracker Barrel Copycat Hashbrown Casserole when staying home, or to grab along with a No Bake Chocolate Chip Granola Bar while headed out the door!

Egg muffins on a white plate

Egg Muffins


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Easy Grab-and-Go Breakfast

Also called ‘muffin tin eggs’ or egg bites, this egg muffin recipe is great because you can mix and match ingredients and personalize breakfast for even the pickiest of eaters! Use their favorite meat, cheese, and veggies to have them asking for seconds!

You can also make them the night before or meal prep a week in advance and keep them in the fridge. What a quick and easy way to get healthy breakfast into everyone on a busy weekday!

Don’t think you’ll finish them this week, don’t worry they freeze great too!

Ingredients & Variations

EGGS For this recipe we used a dozen eggs. You can also use a carton of liquid egg whites for a high-protein muffin or an egg substitute if you’re watching your cholesterol.

HAM This is the perfect time to use up any leftover ham! You can also swap the ham out for bacon, shredded chicken or ground beef. Just be sure it is precooked before adding to the egg bites.

VEGGIES Use your favorite veggies for this recipe! Add in some broccoli, spinach, bell peppers, onions, or toss in some frozen veggies in a pinch.

CHEESE Mozzarella, cheddar cheese, Havarti, or Monterey Jack are all great options. Add in shredded pepper jack for some extra spice, or feta cheese for a creamy texture. The possibilities are endless!

How to Make Egg Muffins

These baked egg muffins just take a few basic ingredients and a few basic steps.

  1. Divide ham and veggies into muffin tins and top with cheese.
  2. Combine remaining ingredients and pour over top.
  3. Bake until fully cooked through (per recipe below).

Allow them to set about 5 minutes before serving. These aren’t the ‘fast food, drive-through’ kind of breakfast egg muffins, they’re healthy and homemade fast food!

Ingredients for egg muffins in a muffin tin

How Long to Bake Egg Muffins

Egg bites are best if they are not overbaked!  They tend to get rubbery when overcooked and won’t taste as good when they are reheated.

To avoid this, test one after about 18-20 minutes and then check every minute or so after that.

To check, insert a toothpick in the center of one muffin and if it comes out clean, go ahead and remove them from the oven. They will continue to cook and set a bit even as they are cooling.

How to Store Egg Muffins

Your egg muffin cups will hold up very nicely in the refrigerator and can be easily frozen as well!

  • Refrigerate: Cooked egg muffins tend to absorb the flavors and odors of the fridge, so keep them in a tightly sealed container or a zippered bag. They should last for about 3 to 4 days.
  • Freeze: Just like storing in the refrigerator, when freezing egg muffins make sure they are wrapped tightly. They should last about 2 months this way.
  • Thaw: Allow them to thaw in the fridge, or the microwave on a plate with a cup of hot water so the steam can fluff them up a little!

Egg muffins in a muffin tin

Breakfast is served…and in no time at all!

More Grab-and-Go Breakfast Ideas

Peanut Butter Breakfast Bars Recipe – only 4 ingredients!

Cinnamon Roll Breakfast Bake recipe – a sweet treat to grab and go!

Sausage, Egg and Cheese Breakfast Sandwich – hearty and filling

Cranberry Orange Muffins – a family favorite!

Cinnamon Sugar French Toast Sticks – ready in 20 mins

Egg muffins on a white plate
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Egg Muffins

This healthy veggie packed breakfast is perfect for busy mornings!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings
Author Holly


  • 12 eggs
  • ¼ cup milk
  • ½ teaspoon Louisiana hot sauce optional
  • 1 cup ham diced
  • 1 cup mixed vegetables onions, peppers, spinach etc
  • 1 cup mozzarella or cheddar cheese, shredded
  • salt & pepper to taste


  • Preheat oven to 350°F.
  • Combine eggs, milk and hot sauce if using. Whisk and set aside.
  • Generously grease a muffin tin. Divide ham and veggies over the wells.
  • Top with cheese and pour egg mixture overtop.
  • Baked 20-22 minutes or until cooked through.
5 from 8 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Serving: 1egg muffin | Calories: 132kcal | Carbohydrates: 3g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 179mg | Sodium: 273mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1080IU | Vitamin C: 1.7mg | Calcium: 81mg | Iron: 1.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American

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  1. I’d like to prepare these the day before and put in a heated crockpot to transport to our destination 45 minutes away the next morning….would this work?

    1. Hi Susie, we have never tried storing these muffins that way but would love to hear how they turn out! I think that heating them for 45 minutes in a crockpot could cause them to be a bit on the rubbery side. You might have better results if you transport them there and then reheat them when you arrive.