Breakfast Egg Muffins For Groups

Name: Breakfast Egg Muffins For Groups
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 12 large eggs; 1 cup diced bell peppers; 1 cup chopped spinach; 1 cup diced cooked ham or bacon; 1 cup shredded cheese (cheddar, mozzarella, or your choice); Salt and pepper to taste; Optional: chopped onions or mushrooms

Highlighted under: Simple & Tasty

I love the ease and deliciousness of making Breakfast Egg Muffins for Groups! This recipe is perfect for feeding a crowd without spending hours in the kitchen. By baking these muffins in a muffin tin, I can customize them with various ingredients like vegetables, meats, and cheeses. Plus, they’re great for meal prep—just bake a batch and store them in the fridge for quick breakfasts throughout the week. I can’t resist how satisfying and portable they are, making my mornings hassle-free and tasty.

Created by

Mia Jefferson

Last updated on 2026-02-10T19:17:36.878Z

When I first attempted to make breakfast egg muffins, I was amazed at how simple yet fun they were to create. I started with eggs as a base and then added all sorts of mix-ins. The beauty lies in their versatility; I can use whatever leftovers I have in the fridge. One of my favorite combinations includes diced bell peppers and spinach, giving the muffins a burst of color and flavor.

Another tip I learned is to grease the muffin tin well, preventing any sticking when it’s time to serve. I love popping these muffins in the oven—while they bake, my kitchen fills with the mouth-watering scent of breakfast. They come out fluffy and satisfying, perfect for our busy mornings!

Why You'll Love These Muffins
Perfectly portable for on-the-go breakfast or brunch gatherings
Endless customization options to suit every palate
Freezer-friendly, making them a great make-ahead option

Understanding the Ingredients

The backbone of these Breakfast Egg Muffins is, of course, the eggs. They provide not only protein but also structure and moisture to each muffin. It’s important to whisk them thoroughly before combining with other ingredients to ensure a uniform texture. I recommend using large eggs for the best volume; if you prefer a lighter muffin, you can substitute two eggs with four egg whites without significantly affecting the flavor.

Incorporating vegetables like bell peppers and spinach not only enhances the flavor but also increases the nutritional value. Fresh vegetables should be chopped finely to ensure they cook evenly and blend seamlessly into the egg mixture. You can experiment with vegetables based on what's in season or available in your refrigerator—zucchini, kale, or even roasted red peppers are excellent options.

Baking Technique Tips

When filling the muffin tin, be careful not to overfill each cup. Leaving about a quarter inch at the top allows for puffing without overflow, which can create a messy oven. If you find that your muffins are overflowing, reduce the filling next time or use a larger muffin tin for taller muffins that can accommodate extra fluffiness.

After removing the muffins from the oven, the cooling period is essential. Allow them to cool in the muffin tin for about 5 minutes; this helps them set properly and reduces the risk of sticking. If they do stick, gently running a silicone spatula around the edges can help release them without breaking apart.

Ingredients

Gather these ingredients to make your Breakfast Egg Muffins:

Egg Muffin Ingredients

12 large eggs
1 cup diced bell peppers
1 cup chopped spinach
1 cup diced cooked ham or bacon
1 cup shredded cheese (cheddar, mozzarella, or your choice)
Salt and pepper to taste
Optional: chopped onions or mushrooms

Feel free to modify the ingredients based on your taste preferences!

Instructions

Follow these simple steps to prepare your muffins:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a standard muffin tin thoroughly.

Mix the Ingredients

In a large bowl, whisk together the eggs, salt, and pepper. Stir in the diced bell peppers, spinach, ham (or bacon), and cheese until well combined.

Fill Muffin Tin

Pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters full.

Bake the Muffins

Place the muffin tin in the preheated oven and bake for 20 minutes or until the muffins are puffed and set in the center.

Cool and Serve

Allow the muffins to cool in the tin for a few minutes before carefully removing them. Serve warm or store for later.

Enjoy your delicious Breakfast Egg Muffins!

Pro Tips

You can experiment with different meats and vegetables each time you make these muffins to keep things interesting.

Storage and Freezing

These Breakfast Egg Muffins are perfect for meal prep and can be stored in the refrigerator for up to one week. Just place cooled muffins in an airtight container. For even longer storage, consider freezing them. Wrap each muffin individually in plastic wrap and place them in a resealable freezer bag. They can be frozen for up to three months.

When you’re ready to enjoy your frozen muffins, simply reheat them in the microwave for about 1-2 minutes. You can also bake them in a 350°F (175°C) oven for about 10-15 minutes to refresh their texture. They’ll taste just as delicious as when they were first made!

Creative Variations

Feel free to customize these muffins based on your cravings or dietary needs. Want to make them vegetarian? Skip the meat and load up on additional vegetables or even beans for added protein. If you’re going gluten-free, just ensure that the cheese you use is certified gluten-free, or you can omit it altogether for a lighter option.

For a southwestern twist, consider adding black beans, diced tomatoes, and a sprinkle of chili powder. You can also experiment with different cheeses like feta for a tangy flavor or pepper jack for some heat. The possibilities are endless, and that's part of the fun!

Questions About Recipes

→ Can I freeze these egg muffins?

Yes! After baking, let them cool completely, then freeze in a single layer. Once frozen, transfer to a freezer bag for up to 3 months.

→ How long can I store the muffins in the refrigerator?

Stored in an airtight container, these muffins can last up to a week in the fridge.

→ Can I make these muffins without meat?

Absolutely! You can easily omit the meat and add more vegetables or additional cheese instead.

→ What can I serve with these muffins?

These muffins pair well with a fresh fruit salad, yogurt, or a side of your favorite hot sauce for an extra kick!