Egg Muffin Recipe

Have a hankering for a fast, easy, delicious, and healthy breakfast you can either enjoy at home or take on the go? Well, you have come to the right place! Because along with Mashed, Maren Epstein, a professional chef and healthy eating advocate at Eating Works, has formulated an egg muffin recipe that only requires a few ingredients, and, even better, a few minutes in the kitchen.

What we love about these egg muffins is that they look super impressive for a crowd, but you can totally store them for later for a breakfast for one. As Epstein told Mashed, "I like serving these for breakfast or brunch with a side salad and roasted veggies." But she added, "It's the perfect easy breakfast meal." This breakfast scores big with those who are eating consciously, with Epstein noting, "These are keto-friendly, since they have almost zero carbs." She also told us, "Most of the calories come from protein and a bit of fat from the yolk. You can use egg whites to make this recipe to lower the calorie content."

Pull your ingredients for this egg muffin recipe together

Everyone loves a recipe that may not even require a trip to the store, and this egg muffin recipe is one of them. Simply gather non-stick cooking spray, eggs — you will need almost a full carton for this recipe — as well as cherry tomatoes, shredded cheddar cheese, feta cheese, spinach, parsley, sea salt, and pepper. That is seriously it! Of course, egg muffins will necessitate a muffin tin as well.

If you are a heat fan, Epstein also suggests including a few extra ingredients in your arsenal for this quick and yummy dish. "To add some spice, you can add some paprika to the spinach portion and some chili powder to the cheddar tomato muffins," she told Mashed. Meanwhile, as you will see, this recipe is super versatile. For instance, if you don't have a certain kind of cheese on hand, feel free to substitute another. Same goes for the veggies. 

Prep your produce for the egg muffin recipe

Before doing anything else, go ahead and preheat your broiler to 500 degrees Fahrenheit for this egg muffin recipe. Then, spray a 12-piece muffin tin with non-stick spray. Set it aside. Next, prepare your produce for this super-easy recipe. You will only have to quarter the cherry tomatoes and then chop up your spinach and parsley. If your cheese isn't pre-shredded, do this too, and crumble up your feta if necessary as well. Don't have one of the ingredients? No worries!

As Epstein told us, "You could really put anything in an egg muffin." She encourages home cooks to "get creative with different types of vegetables, cheese, and protein." And don't worry — as she assured Mashed, "It's hard to mess these up." A few examples of how you can experiment with your egg muffins include adding goat cheese, which Epstein says pairs well with tomatoes, or broccoli with some sautéed onions. But really, the sky's the limit with what you could try.

Fill your muffin tins for this egg muffin recipe

After your produce for this egg muffin recipe is prepped, grab a medium bowl, where you will combine and then whisk the eggs until they are scrambled. Then, spoon some egg mixture into each muffin cup until it's about halfway full — stop there! You will still be adding in your veggies and cheese, so you don't want to overfill the cups. That will equal a big mess in the oven — and turn this simple recipe into a headache.

Once you have filled all 12 muffin tins, you will be dividing up the toppings you place in six of each. In the first six cups, you will carefully place the quartered cherry tomatoes and cheddar cheese. Do this until the cup is filled to about a quarter inch below the rim of the cup. Again, you do not want to end up dealing with a muffin tin overflow situation! For the next six cups, you are going to mix it up with the other toppings.

Fill the rest of your muffin tins for this egg muffin recipe

Now move on to the second half of your egg-filled muffin cups, dividing up the crumbled feta cheese, chopped spinach, and parsley equally among the cups. Remember not to overfill them — a quarter-inch below the rim works perfectly, according to Epstein. Once all 12 of your cups are filled with flavorful toppings, go back and season the egg cups with salt and pepper. 

Then, it is time to pop the tin in the preheated oven. The egg muffin recipe only requires a short time in the oven before it is ready to serve and enjoy, so in the meantime, you can brew some coffee, pour some orange juice, set the table if you are serving a group, toss together a quick salad as an accompaniment, or simply hang out and enjoy a moment of quiet as a delicious smell fills your kitchen. 

Bake your egg muffin recipe

To bake this egg muffin recipe to perfection, place the tin in the oven on the middle rack for about five minutes. Keep an eye on the time because you will transfer the tin to the top rack for another few minutes after that to brown the tops of the egg muffins. You will know the muffins are done when the eggs are set in the middle, according to Epstein.

Meanwhile, she notes, "If you don't want your egg muffins to brown, bake them at 350 degrees on the middle rack of the oven for 15 minutes instead of broiling them." This latter baking technique works well if you are not planning to serve the egg muffins right away. Because, that's right — these breakfast treats actually store pretty well for use throughout a busy work or school week, for example. 

But if you want to dig in now, go right ahead!

Serve or store this egg muffin recipe

Planning to store your egg muffins for future enjoyment? Epstein told Mashed, "This recipe freezes well." She suggested a particular approach to keeping the muffins fresh in the freezer and then reheating them for a quick, grab-and-go breakfast, explaining, "I like wrapping them in cling wrap individually, and then putting them in a Ziplock bag." Freeze the egg muffins until you are ready to eat them, either all at once or one or two at a time each morning — or hey, even for a healthy, protein-packed snack! 

"You can pop one in the toaster oven or microwave to reheat for an easy breakfast," Epstein advises home cooks. Yup, this is a lot better than grabbing a sugary breakfast pastry or running out of time and feeling hungry all morning. Indeed, thanks to Epstein and this egg muffin recipe, your mornings are about to get a lot healthier and tastier. 

Egg Muffin Recipe
4.9 from 27 ratings
Have a hankering for a fast, easy, delicious, and healthy breakfast you can either enjoy at home or take on the go? Well, you have come to the right place!
Prep Time
Cook Time
egg muffins
egg muffin recipe ready to eat
Total time: 17 minutes
  • non-stick spray
  • 10 eggs
  • 1 cup cherry tomatoes, quartered
  • 1 cup cheddar cheese, shredded
  • 1 cup feta cheese
  • 1 cup spinach
  • ½ cup parsley
  • sea salt
  • pepper
  1. Preheat the broiler to 500 degrees Fahrenheit. Spray a 12-piece muffin tin with non-stick spray.
  2. In a medium bowl, combine and whisk the eggs. Spoon egg mixture into each muffin cup until it's about halfway full.
  3. In the first six cups, place the cherry tomatoes and cheddar cheese. Keep filling each muffin tin until the egg is about a quarter of an inch below the rim.
  4. For the last six muffins, place the feta, spinach, and parsley until the tins are ¼ inch from the top. Season with salt and pepper.
  5. Place in the oven on the middle rack for five minutes. Transfer to the top rack for another few minutes to brown the tops. When the eggs are set in the middle, they are done!
Calories per Serving 127
Total Fat 9.3 g
Saturated Fat 4.8 g
Trans Fat 0.1 g
Cholesterol 154.0 mg
Total Carbohydrates 1.9 g
Dietary Fiber 0.4 g
Total Sugars 1.1 g
Sodium 230.3 mg
Protein 8.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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