These Easy Egg Muffins are an absolute game-changer for busy mornings! They’re packed with protein-rich eggs, creamy cottage cheese for extra protein and moisture, and loaded with your favorite shredded cheese and mix-ins. I seriously love making a batch of these Egg Muffins on the weekend – they’re the best grab-and-go breakfast, totally delicious, nutritious, and perfect for meal prep. It makes those hectic weekday mornings, especially during this busy spring season, so much easier!
Why You’ll Love These Egg Muffins
- Perfect for Meal Prep: Bake a batch on Sunday and have healthy breakfasts ready all week.
- Protein-Packed: Eggs and cottage cheese provide a great protein boost to start your day.
- Super Customizable: Easily change up the cheese and mix-ins based on your preferences or what you have on hand.
- Easy to Make: Simple mixing and baking in a standard muffin tin.
- Healthy & Low-Carb: A fantastic low-carb, high-protein breakfast or snack option.
Ingredients for Egg Muffins
Here’s what you’ll need to make these versatile breakfast muffins. The full list with measurements is in the recipe card below.
Base Ingredients
- Large eggs (Protein)
- Salt (Seasoning)
- Pepper (Spice)
- Full fat cottage cheese (Dairy/Protein)
Cheese & Mix-Ins
- Shredded cheese (See Variations below!) (Dairy)
- Mix-ins of choice (Vegetables/Meat/Etc.) (See Variations below!)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
The best part about these Egg Muffins is how versatile they are! You can customize the cheese and mix-ins endlessly. Aim for about 1 cup of shredded cheese and 1 cup total of chopped mix-ins. Here are some of my favorite combinations:
- Spinach & Feta: Use crumbled feta cheese and chopped fresh or frozen (thawed and squeezed dry) spinach. Maybe add some sun-dried tomatoes!
- Denver Omelet: Use shredded cheddar cheese, diced ham, chopped green bell peppers, and diced onions.
- Bacon & Cheddar: Use shredded cheddar cheese and crumbled cooked bacon. Add some chopped chives too!
- Mushroom & Swiss: Use shredded Swiss cheese and sautéed chopped mushrooms.
- Broccoli & Cheddar: Use shredded cheddar cheese and finely chopped steamed or leftover roasted broccoli florets.
- Sausage & Pepper Jack: Use cooked and crumbled breakfast sausage and shredded pepper jack cheese for a little kick.
- Mediterranean: Use crumbled feta cheese, chopped Kalamata olives, sun-dried tomatoes, and spinach.
- Tex-Mex: Use a Mexican cheese blend, black beans (rinsed), corn, and maybe a little taco seasoning.
How to Make Egg Muffins
Let me show you how incredibly simple it is to make these Easy Egg Muffins:
Prep Oven and Muffin Tin
- First, I preheat my oven to 350 degrees F (175°C).
- I generously grease a standard non-stick 12-slot muffin tin with cooking spray. This is important, even with non-stick pans, to ensure the egg muffins release easily. Alternatively, silicone muffin liners work great too. I set the prepared tin aside.
Mix the Egg Batter
- In a medium-sized bowl, I whisk together the large eggs, salt, pepper, and cottage cheese until well combined.
- Next, I stir in my chosen shredded cheese and my desired mix-ins (like cooked bacon, veggies, etc.).
Bake
- I carefully pour the egg mixture evenly into the prepared muffin tin slots, filling each about ¾ full.
- I bake in the preheated oven for about 20 minutes. The exact time can vary slightly depending on the mix-ins used. The Egg Muffins are done when the eggs have puffed up and are cooked through (a knife inserted into the center should come out clean).
Cool and Serve
- I remove the pan from the oven and let the muffins cool in the tin for about 5 minutes.
- Then, I carefully run a thin knife or small offset spatula around the outside of each muffin to loosen them from the pan.
- Serve!
Tips and Tricks for the BEST Egg Muffins
Here are my secrets for making perfect Egg Muffins every time:
- Grease the Pan Well: Even non-stick pans benefit from a good greasing with cooking spray or butter to prevent sticking. Silicone liners are foolproof.
- Use Full-Fat Cottage Cheese: Full-fat cottage cheese provides the best creamy texture and moisture. Low-fat can sometimes be more watery.
- Don’t Overfill: Fill the muffin cups only about ¾ full, as the eggs will puff up during baking.
- Pre-Cook Meats & Hard Veggies: If using mix-ins like sausage, bacon, or firmer vegetables (like raw peppers or onions, unless you like them crunchy), make sure they are pre-cooked before adding to the egg mixture.
- Finely Chop Mix-Ins: Keep mix-ins relatively small so they distribute evenly and the muffins cook through properly.
- Let Cool Slightly: Allowing the egg muffins to cool for 5 minutes in the pan helps them set and makes them easier to remove.
How to Serve
These Egg Muffins are a fantastic grab-and-go breakfast or snack! Serve them:
- Warm: Fresh from the oven or reheated.
- Cold: They are surprisingly delicious cold too!
- As Is: Perfect on their own.
- With Toppings: Add a dollop of salsa, guacamole, avocado, or hot sauce.
- As part of a Brunch: Include them in a larger brunch spread.
Make Ahead and Storage
These Egg Muffins are ideal for meal prep!
- Storage: Once completely cooled, store the muffins in an airtight container in the refrigerator for up to 4-5 days.
- Reheating: Reheat individual muffins in the microwave for about 20-30 seconds, or until warmed through. You can also reheat them in a toaster oven or air fryer for a few minutes.
- Freezing: Freeze cooled egg muffins in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator or reheat directly from frozen in the microwave (add extra time) or oven/air fryer.
FAQs about Egg Muffins
- Can I use liquid egg whites instead of whole eggs?
- Yes, you can substitute liquid egg whites, but the muffins might be slightly less rich and tender. Follow the carton’s equivalency for whole eggs.
- Why are my egg muffins rubbery?
- Overbaking is the most common cause of rubbery egg muffins. Bake just until the centers are set.
- Can I make these without cottage cheese?
- Yes, you can omit the cottage cheese. The muffins will be slightly less creamy and have a bit less protein. You could add a splash of milk or cream instead if desired.
Enjoy these versatile, healthy, and incredibly easy Egg Muffins! They are a fantastic solution for busy mornings.
Print
Easy Egg Muffins
- Prep Time: 15 minutes
- Cook Time: 20minutes
- Total Time: 35 minutes
- Yield: 12 1x
- Category: Breakfast, Brunch, Snack, Meal Prep
- Cuisine: American
Description
These Egg Muffins are packed with protein-rich eggs, creamy cottage cheese, and your choice of mix-ins, making them the best grab-and-go breakfast that’s delicious, nutritious, and meal prep-friendly.
Ingredients
Scale
- 8 large eggs
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 1 cup full-fat cottage cheese
- 1 cup shredded cheese (Cheddar, Monterey Jack, Swiss, Feta, etc. – see notes)
- 1 cup mix-ins of choice (see notes for ideas)
- Cooking spray (for greasing muffin tin)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat oven to 350°F (175°C). Generously grease a standard 12-cup non-stick muffin tin with cooking spray. Thorough greasing is important to prevent sticking.
- Whisk Egg Mixture: In a medium-sized bowl, whisk together the eggs, salt, pepper, and cottage cheese until well combined.
- Stir in Cheese and Mix-Ins: Stir the shredded cheese and your chosen mix-ins into the egg mixture.
- Fill Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin cups, filling each about 2/3 to 3/4 full.
- Bake: Bake in the preheated oven for about 20 minutes (adjust time slightly based on mix-ins used), or until the eggs are set and cooked through (a toothpick inserted into the center should come out clean, and the muffins should not be jiggly).
- Cool and Serve: Remove the pan from the oven and let the egg muffins cool in the pan for about 5 minutes. Carefully run a thin knife or spatula around the outside of each muffin to loosen it from the pan before removing. Serve warm or let cool completely for meal prep.
Notes
- Greasing Pan: Don’t skip generously greasing the muffin tin, even if it’s non-stick, to prevent the eggs from sticking. Silicone liners can also be used.
- Cottage Cheese: Full-fat cottage cheese adds creaminess and protein.
- Cheese Variations: Use your favorite shredded cheese like cheddar, Monterey Jack, Swiss, Colby Jack, Feta, or Gruyère.
- Mix-In Ideas (Choose about 1 cup total):
- Vegetables: Cooked spinach (squeezed dry), diced bell peppers, chopped broccoli florets, sautéed mushrooms, diced onions.
- Meats: Cooked and crumbled bacon, cooked and diced ham, cooked breakfast sausage.
- Herbs: Fresh chives, parsley, or dill.
- Ensure any vegetables or meats are pre-cooked before adding to the egg mixture.
- Doneness: Cook until the centers are fully set. Baking time might vary slightly depending on your oven and the mix-ins used.
- Storage: Store cooled egg muffins in an airtight container in the refrigerator for up to 4-5 days.
- Reheating: Reheat gently in the microwave or toaster oven.