These egg muffins are the perfect breakfast! They are tasty and portable, and you can change them with different cheeses and veggies.
They keep well in the fridge, so you can make a big batch and enjoy them for several days. They also freeze well, and you can microwave them frozen when ready to eat them.
These delicious egg muffins make an easy breakfast or a filling snack. I make a batch of them every few days, refrigerate them, and briefly reheat them in the microwave before enjoying them.
I love having eggs for breakfast. I enjoy baked goods such as keto blueberry muffins or keto French toast, but a savory egg-based breakfast is more satiating. So I often opt for keto breakfast casserole, egg white muffins, shakshuka, or these delicious muffins.
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Ingredients
Here's an overview of the ingredients needed to make this recipe. The exact measurements are listed in the recipe card below.
- Oil: For greasing the muffin cups.
- Eggs: I use large eggs in most of my recipes, this one included.
- To season: I use black pepper, garlic powder, and red pepper flakes.
- Grated Parmesan: It's best to use finely grated parmesan and not coarsely shredded.
- Chopped scallions: I use the green part only.
- Cherry tomatoes: Choose small, firm tomatoes and slice them in half.
Variations
- You can experiment with different seasonings and cheeses. I've made these muffins with shredded sharp cheddar and seeded sliced jalapenos.
- I've also made them with crumbled feta, dried oregano, and black olives or sun-dried tomatoes. Both versions were excellent.
- Another tasty addition is to add cooked and crumbled bacon to the mixture.
- I don't add salt to the mix. The parmesan (or feta) takes care of that. But if you use a less salty cheese, add a pinch of salt.
- If you have extra egg whites, these egg-white muffins are also very good.
- Make them in different shapes! In the photos below, I made them in heart-shaped molds for Valentine's Day breakfast. 🙂
Instructions
Just like salami egg cups, a big advantage of this recipe is that it's so easy to make. The detailed instructions for making these egg muffins are included in the recipe card below. Here are the basic steps:
You start by mixing the eggs and spices in a measuring cup. The spout will make the mixture easier to pour into the muffin cups.
Next, use a rubber spatula to mix in the cheese and scallions.
Pour the mixture into six greased silicone muffin cups. Divide the tomatoes evenly among the cups, placing them on top of the muffins.
Bake the muffins until set and puffed, for about 20-25 minutes in a 375°F oven.
Expert Tips
- It's best to bake these muffins in a lightly greased silicone muffin pan. That's the only type of pan that they reliably won't stick to. Another safe option is to use small ceramic ramekins and grease them well.
- I don't add any salt because the parmesan adds plenty. But you can add a small amount of salt if you'd like (the nutrition info will obviously change).
- As shown in the short video clip below, the muffins emerge from the oven puffed, and then slowly deflate. That's normal and expected.
Recipe FAQs
They do deflate, much like a souffle. Adding cheese helps to stabilize them and minimize the deflating. But they will always deflate to some extent. That's expected and normal.
They might. That's why I recommend using well-greased silicone molds when making them. If you opt for paper liners, make sure to grease them well.
No. There's no need to add flour to the mixture. The muffins are perfect without it!
Serving Suggestions
When I eat them as a snack, I simply grab one or two muffins and eat them - often straight out of the fridge.
When I serve them for breakfast, I like to add a small bowl of fresh berries. They also pair well with oven bacon, and it's convenient that both can be baked in a 375°F oven.
My husband, who enjoys spicy food, likes to drizzle them with hot sauce. And our youngest, The Picky Eater, tops hers with ketchup. We sigh and avert our eyes. 🙂
Storing Leftovers
This recipe scales easily. You can double it to make 12 muffins. Keep them in the fridge, in an airtight container, for up to 4 days. Reheat them gently in the microwave at 50% power. Or simply enjoy them cold!
You can also freeze these muffins in a single layer in freezer bags for up to three months.
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Recipe Card
Breakfast Egg Muffins
Ingredients
- Avocado oil spray
- 6 large eggs
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- 6 tablespoons parmesan - grated
- ¼ cup scallions - chopped, green part
- ¼ cup cherry tomatoes - halved
Instructions
- Preheat your oven to 375°F. Line six muffin pan cavities with silicone cups and spray them with oil.
- In a large spouted measuring cup, whisk together the eggs, black pepper, garlic powder, and red pepper flakes. Using a rubber spatula, mix in the parmesan and scallions.
- Fill the prepared muffin cups almost to the edge. The mixture will be liquid (obviously), so I like to use a measuring cup with a spout when pouring.
- Top the muffins with the sliced tomatoes, dividing them evenly.
- Place the muffin pan on a large baking sheet to catch any spills. Bake until the muffins are set, puffed, and lightly browned, and a toothpick inserted in their center comes out clean, about 20-25 minutes.
- Allow the muffins to cool in the pan for a couple of minutes until they are easier to handle, then release them from the silicone cups. Enjoy them immediately, or place them on a cooling rack for 10-15 more minutes before refrigerating them in an airtight container.
Video
Notes
- It's best to bake these muffins in a lightly greased silicone muffin pan. That's the only type of pan that they reliably won't stick to. Another safe option is to use small ceramic ramekins and grease them well.
- I don't add any salt because the parmesan adds plenty. But you can add a small amount of salt if you'd like (the nutrition info will obviously change).
- The muffins puff up in the oven, then deflate when you take them out. This is normal and expected.
- This recipe scales easily. You can double it to make 12 muffins. Keep them in the fridge, in an airtight container, for up to 4 days. Reheat them gently in the microwave at 50% power. Or enjoy them cold!
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
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