These egg muffins are the perfect breakfast! They are tasty and portable, and you can change them up with different cheeses and veggies.
They keep well in the fridge, so you can make a big batch, then enjoy them over several days. They also freeze well, and you can microwave them frozen when you're ready to eat them.
I really like having eggs for breakfast. I do enjoy baked goods such as these keto blueberry muffins. But I find that the most satiating breakfast is a savory one based on eggs.
These tasty 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.
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Ingredients
Here's an overview of the ingredients you'll need to make these breakfast muffins. 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: Make sure to choose small, firm tomatoes, and slice them in half.
Instructions
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 spouted measuring cup. The spout will make the mixture easier to pour into the muffin cups.
Next, use a rubber spatula to add the cheese and then the scallions.
Pour the mixture into six greased silicone muffin cups. Divide the tomatoes evenly among the cups.
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).
Frequently asked questions
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.
Here's a photo of them in the oven - very puffy! But as soon as you take them out of the oven, they will start deflating. 
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!
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.
- As mentioned above, I don't add salt to the mix. The parmesan (or feta) takes care of that. But if you use cheese that's not as salty, you might want to add a pinch of salt.
- If you happen to have extra egg whites, these egg-white muffins are also very good.
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 on the side. They are also good with some oven bacon, and it's convenient that both can be baked in a 375°F oven.
My husband, who likes his food spicy, likes to drizzle them with hot sauce. And our youngest, The Picky Eater, tops hers with ketchup. We simply 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 on 50% power. Or simply enjoy them cold!
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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 grated Parmesan
- ¼ cup chopped scallions green part
- ¼ cup cherry tomatoes halved
INSTRUCTIONS
- Preheat your oven to 375 degrees F. Line six muffin pan cavities with silicone cups and spray them with oil.
- In a large spouted measuring cup, whisk together the eggs, salt if using, black pepper, red pepper flakes, and garlic powder. Using a rubber spatula, mix in the cheese 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.
- Divide the sliced tomatoes between the muffin cups.
- 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 for a couple of minutes in the pan until 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.
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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.
ADD YOUR OWN NOTES
NUTRITION PER SERVING
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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. 