Are you tired of those hectic mornings when all you want is a tasty start to your day but have little to no time for cooking? Well, guess what? I've got the ultimate solution for you—breakfast egg muffins! These little egg bites are all about simplicity, and they're about to become your new BFF on busy mornings.
Jump to:
- Simplicity at Its Finest: Ingredients and Prep
- Let's Talk Prep
- Storage and Meal Prep
- How To Make This Breakfast Egg Muffin Recipe: A Complete How-To Guide
- Other Breakfast Recipes To Try Now
- How to make a mind blowing sandwich with cheese and eggs
- How to make the ultimate eggs benedict fry egg sandwich
- The perfect breakfast to try now: egg muffin tin bake
- How to cook eggs in toast: eggs in a hole with a twist
- Your New Favorite Breakfast Egg Muffin Recipe
Simplicity at Its Finest: Ingredients and Prep
First up, we're keeping things super simple with the ingredients. All you need are eggs, a dash of salt, a sprinkle of pepper, and whatever floats your boat in terms of add-ins. Seriously, you can go wild here—vegetables, cheese, bacon, you name it!
I love changing this egg muffin recipe up to fit my cravings, but my favorite add-in combo is pesto, arugula, bacon, and cheese!
Let's Talk Prep
The actual prep of the egg muffins is a step that can be done in one of two ways. If you are running short on time, you can start by cracking those eggs into a bowl. Mix in the add-ins of your choice & measure into the muffin tins.
Or, if you have some more time on your hands, you can crack an egg & add the add-ins into each well of the muffin tin & mix once everything is added to the wells. I prefer to do this method because it is easier for me.
Storage and Meal Prep
Let's talk about making your mornings even easier with these muffins. Once they've cooled down, store them in an airtight container in the fridge for up to five days. That's right, you can make these on a lazy Sunday and have breakfast sorted for the entire workweek. Just grab one (or more) on your way out, and you're good to go.
How To Make This Breakfast Egg Muffin Recipe: A Complete How-To Guide
ingredients:
Measurements in the recipe card.
- Eggs
- Milk
- Arugula
- Bacon
- Mozzarella cheese
- Pesto
- Salt & pepper
- Red chili flakes
Preheat the oven to 375°F. Prep the muffin tin by spraying it with a nonstick oil of your choice. Using my microwave bacon recipe, cook the bacon.
In each muffin tin, add a small bunch of the arugula, then crack an egg in each muffin tin. If you would prefer to mix all of the ingredients in a bowl beforehand and then pour them into the tins until they are full, please do so. Skip to step 5.
Next, season with salt, pepper, and red chili flakes; add in the milk, 1 teaspoon to each well at a time; and whisk.
Top with a sprinkle of cheese, a few bacon crumbles, and a teaspoon of pesto in each muffin tin and whisk.
Bake in the oven for 19 minutes, or until the eggs are set. Once the egg muffins are cool, using a knife, cut around the sides of the egg muffins to remove them from the muffin tin.
Other Breakfast Recipes To Try Now
How to make a mind blowing sandwich with cheese and eggs
Imagine sinking your teeth into a sandwich masterpiece starring the timeless combination of cheese and eggs.
How to make the ultimate eggs benedict fry egg sandwich
This delectable sandwich combines all the classic components of an Eggs Benedict dish - a runny egg, Canadian bacon, and hollandaise sauce - into a delicious sandwich that is perfect for any meal!
The perfect breakfast to try now: egg muffin tin bake
This convenient and customizable breakfast option is not only filling and nutritious, but it can also be prepared ahead of time and stored in the fridge or freezer for a quick morning bite.
How to cook eggs in toast: eggs in a hole with a twist
Get ready for a breakfast adventure like no other. We're about to take eggs in toast & give it a seriously tasty twist.
If you’ve given my Breakfast Egg Muffin Recipe a try, I would be so grateful if you would rate the recipe with a star rating and let me know what you think in the comments below!
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Your New Favorite Breakfast Egg Muffin Recipe
These little egg bites are all about simplicity, and they're about to become your new best friend on busy mornings.
Ingredients
- 12 eggs
- 4 tbsp milk
- 4 tbsp pesto
- ⅓ cup shredded mozzarella cheese
- 1 cup arugula
- 2 cooked pieces of thick cut bacon
- Salt & pepper
- Red chili flakes
Instructions
- Preheat the oven to 375°F. Prep the muffin tin by spraying it with a nonstick oil of your choice. Using my microwave bacon recipe, cook the bacon.
- In each muffin tin, add a small bunch of the arugula, then crack an egg in each muffin tin. If you would prefer to mix all of the ingredients in a bowl beforehand and then pour them into the tins until they are full, please do so. Skip to step 5.
- Next, season with salt, pepper, and red chili flakes; add in the milk, 1 teaspoon to each well at a time; and whisk.
- Top with a sprinkle of cheese, a few bacon crumbles, and a teaspoon of pesto in each muffin tin and whisk.
- Bake in the oven for 19 minutes, or until the eggs are set. Once the egg muffins are cool, using a knife, cut around the sides of the egg muffins to remove them from the muffin tin.
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