Here is a basic, foolproof recipe for Egg Muffins (sometimes called egg bites or frittata muffins). They are perfect for meal prep, grab-and-go breakfasts, or a high-protein snack.
Basic Ratio (Makes 12 muffins)
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6 large eggs
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1/4 cup milk (dairy or unsweetened non-dairy)
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 – 1.5 cups total mix-ins (meat, veggies, cheese)
The “Any-Filling-You-Have” Recipe
1. Prep
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Preheat oven to 375°F (190°C).
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Generously grease a 12-cup muffin tin with cooking spray, butter, or oil. (Non-stick silicone muffin pans work best; if using paper liners, grease them too, or they will stick).
2. Choose your mix-ins (Pick ~1.5 cups total)
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Meat: Cooked bacon bits, diced ham, cooked breakfast sausage, or leftover shredded chicken.
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Veggies: Chopped spinach, diced bell peppers, onions, mushrooms, broccoli florets, or sun-dried tomatoes. (Tip: Sauté watery veggies like mushrooms, onions, and peppers in a pan for 3–4 minutes first to release moisture, so your muffins aren’t soggy).
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Cheese: Shredded cheddar, mozzarella, feta, or parmesan.
3. Assemble
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Divide your chosen mix-ins evenly among the 12 muffin cups (fill each about ¾ full).
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In a large bowl, whisk together the eggs, milk, salt, and pepper until frothy.
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Pour the egg mixture over the mix-ins, filling each cup almost to the top.
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Gently stir each cup with a fork to distribute the fillings.
4. Bake
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Bake for 18–22 minutes, until the muffins are puffed up and a toothpick inserted in the center comes out clean.
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Let cool in the pan for 5 minutes. Run a butter knife around the edges to loosen, then remove.
3 Flavor Combinations to Try
| Style | Mix-ins |
|---|---|
| Bacon & Cheddar | ½ cup cooked crumbled bacon + ¾ cup shredded cheddar + ¼ cup chopped green onion |
| Mediterranean | ½ cup crumbled feta + ½ cup chopped spinach + ½ cup sun-dried tomatoes |
| Southwest | ½ cup cooked chorizo + ½ cup bell peppers + ½ cup pepper jack cheese |
Pro Tips
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Don’t overbake – they continue cooking as they cool. Take them out when they are just set in the center.
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Storage: Keep in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 30–45 seconds.
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Freeze: Wrap individually in plastic wrap and freeze for up to 3 months. Reheat from frozen for 1.5–2 minutes in the microwave.
