Breakfast egg and cheese muffins bring cozy Sunday morning comfort into your busiest weekdays, with fluffy eggs, melty cheddar, and colorful peppers in every golden bite. This easy make ahead recipe starts by whisking eggs with a splash of milk, then folding in vibrant veggies and turkey sausage or spinach for a simple, satisfying boost. Baked in a muffin tin until puffed and perfectly set, breakfast egg and cheese muffins are portable, protein rich, and endlessly customizable. Keep them in the fridge for quick mornings, warm them up in seconds, and enjoy a stress free start that still feels like a little sunshine.
Table of Contents
Why You’ll Love This breakfast egg and cheese muffins
- Perfect for busy mornings—grab and go!
- Customizable with your favorite veggies and cheeses.
- Freezer-friendly for easy meal prep.
- Protein-packed to keep you energized all day.
- Deliciously satisfying and oh-so-simple to make!
breakfast egg and cheese muffins
Ingredients
Equipment
Method
- Step 1: Preheat the Oven – Preheat the oven to 350°F (175°C). Grease a 6-cup muffin tin or line it with muffin liners.
- Step 2: Whisk the Ingredients – In a medium bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until smooth and well combined.
- Step 3: Add Cheese – Stir in the shredded cheddar cheese, mixing it evenly into the egg mixture.
- Step 4: Fill the Muffin Cups – Divide the egg mixture evenly among the muffin cups, filling each about three-quarters full.
- Step 5: Bake – Bake for 18–22 minutes, or until the muffins are set and lightly golden on top.
- Step 6: Cool and Serve – Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm or store in the refrigerator for up to 4 days. Reheat before serving for a delightful breakfast!
Notes
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 |
| Fat | 10g |
| Protein | 9g |
| Carbohydrates | 2g |
Ingredients
Gather these simple ingredients for your delicious breakfast egg and cheese muffins!
- 6 large eggs – fresh and organic if possible
- 1/4 cup milk – any type you prefer, dairy or plant-based
- 1 cup shredded cheddar cheese – or your favorite cheese variety
- 1/2 teaspoon salt – enhances flavor
- 1/4 teaspoon black pepper – for a mild kick
- 1/4 teaspoon garlic powder – optional, for extra flavor
- Cooking spray or muffin liners – for easy removal
How to Make breakfast egg and cheese muffins
These delightful breakfast egg and cheese muffins are perfect for busy mornings. With a preparation time of just 10 minutes and a cooking time of 18–22 minutes, you can have a delicious meal ready in no time. Allow a few minutes for cooling before enjoying or storing them in the fridge for up to 4 days. Reheat before serving for a warm treat!
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C). Grease a 6-cup muffin tin or line it with muffin liners.
Step 2: Whisk the Ingredients
In a medium bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until smooth and well combined.
Step 3: Add Cheese
Stir in the shredded cheddar cheese, mixing it evenly into the egg mixture.
Step 4: Fill the Muffin Cups
Divide the egg mixture evenly among the muffin cups, filling each about three-quarters full.
Step 5: Bake
Bake for 18–22 minutes, or until the muffins are set and lightly golden on top.
Step 6: Cool and Serve
Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm or store in the refrigerator for up to 4 days. Reheat before serving for a delightful breakfast!
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Breakfast |
| Cuisine | American |
| Prep Time | 10 minutes |
| Cook Time | 22 minutes |
| Extra Time | 0 minutes |
| Total Time | 32 minutes |
| Dietary | Vegetarian |
| Serves | 6 |
| Best Served | Warm or reheated |
Pro Tips for Making breakfast egg and cheese muffins
- Use fresh eggs for the best flavor and texture.
- Experiment with different cheeses for unique tastes.
- Pre-chop veggies to save time in the morning.
- Store muffins in an airtight container for freshness.
- Reheat in the oven for a crispy finish.
How to Serve this breakfast egg and cheese muffins
- Pair with fresh fruit for a refreshing contrast.
- Serve with a dollop of salsa for a zesty kick.
- Enjoy alongside a side of avocado slices for creaminess.
- Top with hot sauce for those who love a little heat.
- Accompany with a smoothie for a balanced breakfast.
- Wrap in a tortilla for a breakfast burrito twist.
- Serve with a side of yogurt for added protein.
Make Ahead and Storage
Here’s how to store your breakfast egg and cheese muffins for later enjoyment:
Storing Leftovers
- Allow muffins to cool completely before storing.
- Place them in an airtight container.
- Refrigerate for up to 4 days.
- Label the container with the date for easy tracking.
Freezing
- Wrap each muffin individually in plastic wrap.
- Place wrapped muffins in a freezer-safe bag or container.
- Label with the date and freeze for up to 3 months.
- For best quality, avoid stacking them too tightly.
Reheating
- For refrigerated muffins, microwave for 30-60 seconds.
- For frozen muffins, thaw overnight in the fridge before reheating.
- Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Check for warmth throughout to ensure even heating.
Explore more easy breakfast recipes, quick lunch ideas, cozy dinner meals, tasty snacks, and delightful dessert.
FAQs
Here’s a helpful FAQ about this recipe:
1. What ingredients are needed to make breakfast egg and cheese muffins?
To make breakfast egg and cheese muffins, you will need eggs, shredded cheese (like cheddar or mozzarella), milk, salt, pepper, and your choice of vegetables such as bell peppers, spinach, or onions. You can also add cooked sausage or turkey bacon for extra protein, but feel free to keep it vegetarian if you prefer!
2. How do I prepare and bake breakfast egg and cheese muffins?
To prepare breakfast egg and cheese muffins, start by preheating your oven to 350°F (175°C). Whisk together the eggs, milk, salt, and pepper in a bowl. Grease a muffin tin and pour the egg mixture into each cup, filling them about 2/3 full. Add your cheese and any additional ingredients you like. Bake for 20-25 minutes or until the muffins are set and lightly golden. Let them cool slightly before removing from the tin!
3. Can I make breakfast egg and cheese muffins ahead of time and freeze them?
Absolutely! Breakfast egg and cheese muffins are perfect for meal prep. After baking, let them cool completely, then wrap each muffin in plastic wrap or aluminum foil and place them in a freezer-safe bag. They can be frozen for up to 2 months. When you’re ready to eat, simply reheat them in the microwave or oven until warmed through!
4. What variations can I add to breakfast egg and cheese muffins for extra flavor?
There are so many delicious variations you can try! Consider adding cooked vegetables like zucchini, mushrooms, or tomatoes for added nutrition. You can also mix in herbs like chives or parsley for a fresh taste. For a spicy kick, add jalapeños or a dash of hot sauce. Experiment with different cheeses or even add a layer of avocado on top after baking for a creamy finish!
Final Thoughts
These breakfast egg and cheese muffins are not just easy to make; they’re a delightful way to start your day! Picture the warm, cheesy goodness that greets you each morning. So, gather your ingredients, whip up a batch, and savor the simple joy of a homemade breakfast. You’ll be glad you did!