Easy Eggs in a Muffin Tin

This egg Muffin Recipe is easy to make. This egg muffin is loaded with bacon, cheese, and chives for a delicious and filling breakfast. Add your favorite omelet ingredients to make your own style of loaded egg muffin. You can even make them ahead, perfect for busy mornings.

Eggs in a Muffin Tin

I love it when the family can all sit around the table for breakfast. It’s rare, but I try to make it happen once a week. Over the years, I have found that it’s better to keep it simple and serving breakfast that is easy to throw together like these banana muffins, make-ahead french toast sticks, and refrigerated Cinnabon roll – waffles.

These muffin-tin eggs are right there at the top of the list for quick and easy. They are one of the favorite ways for my kids to eat eggs. They are like mini omelets without all of the work an omelet requires. There’s no fuss or mess. You can customize egg muffins and pop them in the oven to bake.

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Here’s What You’ll Love about these Muffin Tin Eggs

So Tasty: These egg muffin cups are always a hit. When my youngest took a bite of one, he asked me if I had gotten the Bacon and Gruyere Egg Bites from Starbucks. That is a huge compliment!

Easy: These eggs are so easy to make. Like scrambled eggs, mix them in a bowl, pour them into a muffin tin, and bake. It’s really that simple.

Make-Ahead: You can even make them ahead of time and pop them in a microwave for a quick breakfast.

Ingredients for Eggs in a muffin tin: 

• Eggs
• Milk
• salt and pepper to taste
• spray grease – butter-flavored
• crumbled bacon
• chives
• sharp cheddar cheese

Other Add-In Alternatives

• Add-ins like – pico de gallo, mushrooms, green peppers, ham, spinach, tomatoes, jalapeno, sausage, and any other typical omelet add-in

How to Bake Eggs in a Muffin Tin

• Preheat the oven to 350 degrees Fahrenheit
• Place eggs in a large bowl.
• Add milk and salt and pepper to taste

• Whisk until eggs are mixed well and frothy
• Fold in your add-ins. For my eggs, I folded in crumbled bacon, cheese, and chives

• Grease a muffin pan with sprayed butter.
• Fill the muffin tin cavities almost all of the way full leaving a little bit of room for the eggs to rise

• Bake them in the oven for around 15 – 20 minutes, checking them to make sure everything is cooked through
• When the eggs are done, they will be puffed up, and pulled away from the edges and the eggs should spring back when touched

Variations

Denver Omelet Flavored Eggs in a Muffin Tin: Fold in cubed ham, sharp cheddar cheese, onion, and bell pepper

Spanish Omelet Eggs in a Muffin Tin: Fold in thinly sliced fried potatoes and onions

Steak Omelet Eggs in a Muffin Tin: Fold in grilled steak tips, carmalized onions, green bell pepper, and cheddar cheese

Southwest Eggs in a Muffin Tin: Fold in sausage, fire roasted corn, black beans, and cheddar chcese

What to Serve With

FAQs

Make-Ahead and Storage

You can make these egg muffins up to four days in advance. Store in a zip tight bag in the refrigerator

Freezing: Let the muffins completely cool and flash freeze them on a baking sheet so they are separated. Once frozen, you can place them into a freezer bag for storage.

Reheating: Reheat egg muffins in the microwave until heated through

Serving Size

This recipe which includes six large eggs should make about nin egg muffins

You can double or triple the recipe to make more

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~Melissa – KidFriendlyThingsToDo.Com