Breakfast Egg Muffins

These Breakfast Egg Muffins are perfect for busy days! Make them ahead and reheat in the microwave for a fuss-free meal the whole family will love!

Breakfast Egg Muffins

These breakfast egg muffins (a.k.a. omelet cups) are simple to put together and perfect for busy days! They’re a great breakfast, snack, or even dinner idea! Make them ahead of time and reheat in the microwave for a fuss-free meal the whole family will love.

So … I have a confession … these are not really muffins!! ? They’re actually omelets in a muffin shape that you make in a muffin pan. Cute, right? And they’re super portable for when you (or the kiddos) want to take them to work/school! They reheat well in the microwave, too, which makes them doubly amazing.

In my family, our schedules tend to get a little out of whack with numerous birthdays, football games, holidays, time changes … and probably a dozen more things I would like to lay blame on. Truthfully, it’s just life. It happens! That’s when a recipe like this one comes in very handy. An easy homemade meal? Perfect! An easy homemade snack or breakfast? Double perfect!

Recipe for Breakfast Egg Muffins

• eggs
• milk
• hot sauce, optional
• salt
• pepper
• zucchini or fresh spinach
• roasted red peppers
• red onion
• Cheddar cheese

How To Make Breakfast Egg Muffins

1. Preheat oven to 350°F. Grease a muffin pan (or spray it with cooking spray) and set aside.
2. In a medium bowl, beat the eggs, milk, hot sauce (if using), salt and pepper until well combined. Stir in the zucchini or spinach, roasted red peppers, red onion, and cheese.
3. Divide the mixture evenly between the muffin pan cups. (The cups will be close to full.)
4. Bake for 20-22 minutes or until the eggs are completely set.
5. Allow the muffins to cool for 3-5 minutes in the pan.
6. Carefully run a butter knife around the edge of each muffin cup to loosen for removal. Serve warm.

Breakfast Egg Muffins: Questions & Answers

If you have questions about these omelet cups, I have answers! Take a look at this section before leaving a comment if you run into trouble.

• Can you substitute the vegetables out?

Oh yes! You can switch them out for 1 to 1 ½ cups of … well, anything you love! Here’s a list of inspiration for substitutions:

• Tomatoes
• Chard
• Mushrooms
• Kale
• Olives
• Basil
• Green peppers
• Broccoli
• Cauliflower

You could also use meats if you wanted, like ham, bacon, or sausage! Chicken sausage is especially delicious. Experiment with substitutions, y’all! Make a few different kinds in one muffin tin so you have a variety of flavors going on.

• What about the cheddar cheese?

Mozzarella cheese, swiss cheese, and goat cheese all taste really amazing in this recipe!

• Can you use egg whites instead?

I haven’t tried it, but I heard you can and it tastes fantastic.

• Can you freeze these breakfast egg muffins?

They’ll stay in the freezer for about 3 months in a Ziploc bag or something similar. They’ll also keep in the fridge for about a week—again, just use a Ziploc!

• Mine turned out spongy/deflated when I took them out of the oven!

I would add a bit more milk to the recipe, or use a little bit less cooking spray! That should help keep the muffins’ consistency and texture. If all else fails, I have read that using egg whites only will ensure the muffins keep their shape.

How did you like this recipe for omelet cups?

I love this recipe so much because I always love recipes that are new twists on an old classic. If you’re a big fan of eggs, you’ll want to try these “muffins” ASAP! And when you do…let me know how it turned out! Did you love it? Did your family love it? Or was it off for you? Leave a comment down below and I’d be happy to respond!!

Other recipes you may enjoy

• Italian Muffins
• Peanut Butter Banana Breakfast Muffin
• Strawberry Chocolate Chip Streusel Muffins
• Jalapeño Cheddar Corn Muffins
• Omelet in a Bag

4.62 from 31 votes

Servings: 6 servings

Breakfast Egg Muffins

By Jamie Sherman

These Breakfast Egg Muffins are perfect for busy days! Make them ahead and reheat in the microwave for a fuss-free meal the whole family will love!

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

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Equipment

• knife
• cutting board
• mixing bowl
• 12-cup muffin pan

Ingredients 

1x2x3x

• ▢ 6 large eggs
• ▢ ½ cup milk
• ▢ 2 drops hot sauce, optional (or more to taste)
• ▢ ¼ teaspoon salt
• ▢ ⅛ teaspoon pepper
• ▢ 1 cup zucchini or fresh spinach, finely chopped
• ▢ ¼ cup roasted red peppers, finely chopped (from a 12 oz jar)
• ▢ 2 tablespoons red onion, finely chopped
• ▢ 1 cup Cheddar cheese, shredded, 4 ounces

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Instructions 

• Preheat oven to 350°F. Grease a muffin pan (or spray it with cooking spray) and set aside.
• In a medium bowl, beat the eggs, milk, hot sauce (if using), salt and pepper until well combined. Stir in the zucchini or spinach, roasted red peppers, red onion, and cheese. Divide the mixture evenly between the cups. (The cups will be close to full)
• Bake for 20-22 minutes or until the eggs are completely set.
• Allow the egg muffins to cool for 3-5 minutes in the pan. Carefully run a butter knife around the edge of each muffin cup to loosen for removal.
• Serve warm.

Notes

• These can be made ahead for a quick and easy breakfast or snack idea! Just pop them in the microwave to reheat them!
• Switch things up by substituting 1 to 1-1/2 cups of your favorite fillings in place of the zucchini, roasted red peppers, and onion! Below, I’ve listed a few ideas, but there are soooo many more – use whatever your family loves! You can also make a few different kinds in one muffin tin so you have a variety of flavors going on. ?

Other veggies you might enjoy:

• Tomatoes, Chard, Mushrooms, Kale, Olives, Basil, Green peppers, Broccoli, Cauliflower, etc …

You could also use pre-cooked meats if you wanted:

• ham, bacon, sausage (chicken sausage is especially delicious!), leftover taco meat, chorizo, etc …

Other cheese ideas:

• Swiss, Mozzarella, Monterey Jack, Goat, Colby-Jack, Mexican blend, etc ….

Nutrition

Serving: 2muffins, Calories: 167kcal, Carbohydrates: 3g, Protein: 12g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 207mg, Sodium: 389mg, Potassium: 182mg, Fiber: 0.3g, Sugar: 2g, Vitamin A: 564IU, Vitamin C: 7mg, Calcium: 193mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

 Originally published on September 27, 2014. Updated on May 28, 2020.