Cheesy Egg Muffins: Breakfast That Makes Itself

Mornings are hard. Breakfast shouldn’t be. These cheesy egg muffins are the answer: grab, reheat, and go.

They’re fluffy, cheesy, and packed with whatever add-ins you have lurking in the fridge. Make a batch on Sunday. Thank yourself all week.

Ingredients

Makes 12 muffins.

• 8 large eggs
• ½ cup milk (any kind works)
• 1 cup shredded cheddar cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional add-ins (pick 1-2):
  – ½ cup cooked bacon or sausage, crumbled
  – ¼ cup diced bell peppers
  – ¼ cup chopped spinach
  – ¼ cup diced onion

Step-by-Step Instructions

Step 1: Prep the Pan

1. Preheat oven to 375°F (190°C).
2. Grease a 12-cup muffin tin generously with nonstick spray or butter (don’t skimp or they’ll stick).

Step 2: Whisk the Eggs

1. In a large bowl, whisk eggs, milk, salt, and pepper until frothy and well combined.

Step 3: Add Cheese and Mix-ins

1. Stir in shredded cheese and your chosen add-ins.

Step 4: Fill and Bake

1. Pour egg mixture evenly into muffin cups (about ¾ full).
2. Bake for 18-20 minutes until puffed and golden on top.
3. A toothpick inserted in the center should come out clean.

Step 5: Cool and Pop Out

1. Let cool in the pan for 5 minutes. Run a knife around the edges and pop them out. They will deflate slightly—that’s normal.

Summary

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Yield: 12 muffins

Difficulty: Easy

Storage Notes

Fridge:

Store in an airtight container for up to 5 days. Reheat in the microwave for 20-30 seconds.

Freezer (Best for Meal Prep):

Cool completely. Freeze in a single layer on a tray, then transfer to a freezer bag. Store for up to 3 months. Reheat from frozen for 45-60 seconds.

Pro Tip:

Reheat in an air fryer at 300°F for 3-4 minutes for slightly crispy edges instead of soft ones.