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–+ servings
Egg Muffins on a white plate with parsley.
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Egg Muffins

These easy Egg Muffins are a delicious, protein-packed way to start your day! They're also freezer and make-ahead friendly as well as low carb/keto friendly! The filling options are endless.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Breakfast
Cuisine: American
Servings: 12 Egg Muffins
Calories: 100kcal
Author: Stephanie

Ingredients

Egg Mixture

  • 10 large eggs
  • 1/3 cup half and half
  • ¼ teaspoon EACH: salt pepper, garlic powder

Filling

  • 1 cup cooked ham diced.
  • ¾ cup finely chopped bell pepper red or green
  • 2/3 cup sharp cheddar cheese shredded
  • ¼ Parmesan cheese shredded
  • ¼ cup green onions finely diced
  • 2 tablespoons parsley roughly chopped
US Customary - Metric

Instructions

  • Preheat oven to 375° F. Generously spray muffin tins with nonstick cooking spray.
  • Use paper towels to remove excess moisture from the filling ingredients. (Namely the ham/peppers.)
  • Crack the eggs in a large bowl (preferably one with a spout) and pierce the yolks. Add the half and half, salt, pepper, and garlic powder. Whisk until just combined, but don’t overmix.
  • Toss together the fillings you’ll be using and spoon them into each muffin tin (about 2 tbsp. per tin). Pour or ladle the egg mixture on top so that each is nearly full, but with a little space at the top.
  • Bake for 18-20 minutes, the middle should be just slightly jiggly as it will continue to set when removed from the oven. (Mine takes about 18 ½ minutes.)
  • Remove and let them cool in the muffin tins for 5 minutes. (They’ll deflate on top, that’s okay!) Use a butter knife to trace around the edge of the tin and gently lift out the eggs. Serve warm!

Notes

Pro Tips
  • Grease the muffin pans generously so that they're easy to get out. It also makes cleanup easier.
  • Remove excess moisture from your filling ingredients for the best consistency.
  • You want about 1 cup of cheese and 1 + 3/4 cups of filling for 10 eggs.
  • Filling Options:
    • Cheese: Cheddar, Parmesan, Feta, Mozzarella, Colby, Gruyere, Cheddar Jack.
    • Veggies: Bell Peppers, Spinach, Broccoli,  Tomatoes, Onions, Green Onions, Chives.
    • Meat: Ham, Bacon, Sausage, Turkey/Chicken Sausage.
    • Herbs: Parsley, Oregano, Basil, Italian Seasoning
  • Filling Combinations:
    • Ham, Peppers, Green Onions, Parsley (this recipe)
    • Spinach, Mushrooms, Tomatoes, Feta
    • Bacon, Cheddar, Chive
    • Broccoli, Ham, Cheddar
  • Ham, Bacon, Sausage, Spinach, Mushrooms, Broccoli, and Potatoes should be cooked before using. If using spinach or mushrooms, cook them first squeeze/dab away excess moisture.
  • Using Egg Whites: I wouldn't recommend using all egg whites for this, but you can use a combination of whites a yolks. I would use 3-4 whole eggs and 6-7 egg whites.
Storage
  • Store in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
  • To Freeze: Flash freeze on a plate for 1 hour. Remove and stack them up in a freezer bag. Remove as much air as possible. Label and freeze.
  • To Reheat: Thaw overnight. Then follow instructions below.
    • Microwave: Place a damp paper towel over the egg muffins and reheat in 15 second increments until heated through. Overheating will create a rubbery consistency. Doing this over lower power is even better.
    • Oven: Cover with foil and bake at 350° for 5-8 minutes, or until heated through.
Nutritional information is an estimate and is per egg muffin. This recipe makes 12 egg muffins.

Nutrition

Calories: 100kcal | Carbohydrates: 2g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 149mg | Sodium: 274mg | Potassium: 120mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 653IU | Vitamin C: 13mg | Calcium: 76mg | Iron: 1mg