Design a site like this with
Get started

Egg Muffins

Egg Muffins

When I’m trying to be classy, I call them “Mini Frittatas”. When I’m telling the kids what’s for breakfast, it’s “Egg Muffins”. They’ve been “Mini Quiches”, “Egg Things” and all manner of other names too.

The concept, however, is always the same: a mixture of eggs, cheese, meat (or not), veggies (or not), cooked in a muffin tin to create a breakfast item that is super easy to grab-and-go, freeze-and-heat, and make ahead in large quantities. This is a constant go-to in my life for making mornings easier.

Time: 15 minutes prep, 15 minutes cook.

Yield: 24 regular muffins or a metric butt-ton of mini muffins

Serving Size: 2 (normal grown-ups), 1 (toddlers), 3 mini muffins = 1 regular


  • 17-18 Eggs
  • 10 tbsp. Milk or “milk” of your choice (I use heavy cream when I’m doing the Keto Diet, or nut milk when I’m not)
  • 2-4 tbsp. chives, chopped
  • 1 1/2 tsp. black pepper, ground
  • 1 1/2 tsp. onion powder
  • 1 tsp. celery seed
  • 1 1/2 tsp. salt
  • Dash cayenne pepper (optional, though a dash doesn’t make these spicy)
  • Breakfast meat of choice
  • Vegetables of choice (my favorites are spinach, bell peppers, mushrooms, onions and garlic)
  • 1 cup or so cheese of choice, shredded
  • 1 tbsp. of favorite sautéing fat, if needed


  1. Preheat oven 375° F.
  2. Pre-cook your meat, if necessary (ham will just need to be diced). Remove from pan.
  3. Chop up vegetables (I mince them when I am adding them to toddler muffins to sneak in veggies, and it generally works pretty well) and sauté them in the fat from your meat, or in butter. Start with the onions, if you’re using them, and let them start to turn translucent before you add the rest, mindful of the cook time of each specific vegetable you’re adding. Garlic always gets added last if you’re using fresh rather than powdered/granulated, as it burns easily. Mix your meat back into your vegetables.
  4. In a bowl or pitcher, add eggs, milk product of choice, black pepper, chives, onion powder, celery seed, salt, and cayenne pepper.
  5. Spray your muffin tins (silicone are truly the best for this dish, because no matter how well I spray, I always end up with some stickage) with your preferred oil. Spoon a bit of your meat and veggie mixture into each muffin cup, sprinkle with a bit of your cheese, and then top with the egg mixture, filled almost to the top. Sprinkle with a bit more cheese.
  6. Bake for 12-15 minutes until the muffins are all poofed up and start to get the slightest bit brown at the edges.


  • Your beautiful soufflé-style muffins will fall as they start to cool. Expected and fine.
  • If you like, you can cut bacon into half strips and line your cups at the bottom or sides. Bake them in the same 375° F oven for 15 minutes (to crisp up the bacon) before adding your veggies, cheese, and egg mixture, and you get little bacon cups around the outside.
  • For the girls, I heat one of these up in the morning and just serve with fruit. My picky monsters absolutely love them.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Website Powered by

Up ↑

Cooking Without Limits

Food Photography & Recipes

The Feminist Farmwife

...just a hippie southern girl living in a southern world...

The Daily Post

The Art and Craft of Blogging

%d bloggers like this: