egg muffins

Amazing breakfast egg muffins stuffed with cheese and veggies

Eggs and oats are the most commonly used ingredients for breakfast. If you like sweet, fruity breakfast you will probably go for oatmeal or a smoothie bowl. Those who like savory breakfast rather choose scrambled eggs. These egg muffins are like scrambled eggs in a muffin tin. Full of delicious veggies and extra creamy thanks to cream cheese and sour cream.

If you don’t have much time in the morning, you will love this egg muffins recipe. It is perfect as a meal prep, make it ahead and refrigerate it for up to 4 days. You can also freeze the muffins and defrost them when you need. However, egg muffins taste the best when you eat them fresh or in the next two days. I prefer to eat cold egg muffins rather than to eat them straight from the oven.

Baked egg muffins – Broccoli and red pepper, Mushrooms and red pepper

My simple egg muffins recipe calls for a muffin tin with 12 cups but you can also use smaller tins and bake the muffins in baches. 

What I like about these muffins is that you don’t need 12 eggs for 12 muffins. Eight eggs are enough because you will add some cream cheese and sour cream. The muffins will be creamy and fluffy. 

Even though these egg muffins are made with broccoli, red pepper and mushrooms respectively, you can add other veggies as well or anything you find in the fridge. 

egg muffins

How to make egg muffins 

Making egg muffins is easier than scrambled eggs. Yes, that’s right, you need the right technique to make scrambled eggs. On the other hand, things cannot go wrong with egg muffins. Even if they deflate, they will still be tasty. It all comes down to these steps:

Beat the eggs. If you have enough time, you can beat the egg whites first and add the egg yolks and stir with spatula. The foam from egg whites will make the muffins extra fluffy. For 12 muffins you will need 8 whole eggs, but you can also reduce the number of egg yolks to 7 instead of 8.

Add the cream cheese. Eggs can have pretty strong taste and you need something that will soothe that flavor. Add any type of cream cheese, or two different types. I sometimes even add some sour cream, feta or cottage cheese. 

Spice it up. Like any other dish, you need to season it well. However, don’t put too much salt. The amount of salt depends on the ingredients you will put in the egg muffins. If you add some bacon and feta cheese instead of cream cheese, you need less salt. Pepper and paprika are also the top spices to use and don’t forget some herbs. Basil, parsley or oregano are the safest choice. 

Pour the eggs and cream in a muffin tin, leaving room for the veggies. If you add the vegetables later, you can make different combinations of muffins. Play with the ingredients you find in your fridge and make two or three different combos. Or, if you are in a hurry, just add all the ingredients in one bowl and pour the mixture into muffin tins. 

Add veggies. Mushrooms and red bell pepper are a good combo. Also, broccoli and red pepper, spinach and mushrooms. These are the combinations that everyone will like. If you like tomatoes, you can also add some to the egg muffins with spinach or broccoli. 

Cured meat. Bacon and eggs, ham and eggs – that’s classic. So if you like those old school egg dishes, you can make egg muffins with any type of cured meat, hash brown, sausage or ham. 

Seeds. Add some flaxseed or chia seed for extra healthy breakfast. 

Bake egg muffins for about 20 minutes at 350F (175C). Don’t leave the muffins too long in the oven or they will become rubbery. If you can, use a non stick pan or a non stick oil spray. Let the muffins cool down a bit before taking them out from the tin. 

How to serve egg muffins 

These egg muffins to go can be eaten on foot, while you are heading out to the office. They are perfect for a lunch box for your youngest ones. 

If you eat egg muffins at home, you can serve them with yogurt, warm pita bread or any type of bread. Put some hummus on top of the muffin, an olive or cherry tomato. Fresh rocket salad also goes well with egg muffins. 

How to store egg muffins 

Muffins in general are the best choice of food for a meal prep. You can make them ahead of time and refrigerate them for up to 4 days. Egg muffins are also freezer friendly, in case you have leftovers. When you need to defrost the muffins, leave them in the fridge overnight and then reheat them. Don’t microwave them longer than a minute. 

Can you reheat egg muffins

These egg muffins are baked in the oven, and can be reheated in a microwave. However, don’t reheat them for too long, no more than 30 seconds at medium temperature. 

Can egg muffins be eaten cold

I prefer to eat cold egg muffins than warm ones. Straight from the fridge or cooled off at room temperature after baking. That’s the only time the eggs taste good when they are cold. 

Baked egg muffins with cream cheese and vegetables

Cheesx egg muffins with broccoli, mushrooms and red pepper . Freezer friendly, keto and low carb.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Breakfast
Cuisine: American
Keyword: egg muffins, eggs, keto, low carb, muffins
Servings: 4 people
Calories: 250kcal


  • 8 eggs
  • 200 g cream cheese
  • 1 tbsp sour cream
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika
  • 1/2 cup red pepper
  • 1/3 cup mushrooms
  • 1/3 cup broccoli


  • Beat the egg whites first and add the egg yolks and stir with spatula.
  • Add any type of cream cheese, or two different types.
  • Season egg muffins with salt, pepper and paprika.
  • Pour the egg mixture in muffin tins leaving room for the veggies.
  • Add broccoli and pepper to several muffin tins and mushrooms and pepper to the rest of muffin tins.
  • Bake egg muffins for 20 minutes at at 350F (175C)


Check the post above for more ideas on what to put in egg muffins.
You can stir fry mushrooms before adding them to the egg mixture, that’s optional.

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