Egg muffins bread is a savory baked dish that combines fluffy eggs with bread cubes, cheese, and your favorite mix-ins, all baked in a muffin tin for perfect individual portions. It’s a cross between a frittata and a strata, making it a versatile breakfast, brunch, or on-the-go snack. The bread soaks up the egg mixture, creating a soft, custardy interior with a lightly crisp top, and it’s endlessly customizable to suit your taste.
Ingredients
- 6 large eggs
- 1 cup (240 ml) milk (any kind works)
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups (about 150 g) cubed bread (stale or day-old is best)
- 1 cup (100 g) shredded cheddar cheese, divided
- 1/2 cup (75 g) cooked and crumbled bacon or sausage (optional)
- 1/4 cup (25 g) chopped green onions or chives
- Nonstick cooking spray or oil for the muffin tin
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with nonstick spray or oil, or line with paper liners if you prefer.
- In a large bowl, whisk together the eggs, milk, Dijon mustard (if using), salt, and pepper until well combined.
- Add the bread cubes, 3/4 cup (75 g) of the shredded cheese, the cooked bacon or sausage (if using), and the green onions to the egg mixture. Stir gently to coat everything evenly. Let the mixture sit for about 5 minutes so the bread can absorb some of the egg.
- Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the remaining 1/4 cup (25 g) of cheese on top of each muffin.
- Bake for 20–25 minutes, until the muffins are puffed and golden, and a knife inserted into the center comes out clean. The internal temperature of the egg mixture should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes.
- Let the muffins cool in the pan for 5 minutes, then run a knife around the edges to loosen them. Carefully remove and serve warm.
Tips
- Bread choice: Stale or day-old bread works best because it soaks up the egg without turning mushy. You can use white, whole wheat, sourdough, or even croissants for a richer flavor.
- Don’t overfill: Fill the muffin cups only about 3/4 full. The muffins will puff up as they bake, and overfilling can cause them to overflow and stick to the pan.
- Check for doneness: Ovens vary, so start checking at 20 minutes. The muffins are done when they’re golden brown and a toothpick inserted in the center comes out clean. If you’re using a thermometer, the center should read 160°F (71°C).
- Make it your own: This recipe is a base. Add sautéed vegetables, different cheeses, or herbs to change the flavor. Just make sure any add-ins are cooked and drained of excess moisture before mixing.
Serving Suggestions
Serve these egg muffins bread warm with a side of fresh fruit or a simple green salad for a complete meal. They’re also great for breakfast on the run—just grab one and go. For brunch, arrange them on a platter with yogurt, granola, and a pot of coffee or tea. They pair well with a dollop of hot sauce or a spoonful of salsa for extra kick.
Variations
- Vegetarian: Omit the meat and add 1 cup (150 g) of sautéed mushrooms, spinach, or bell peppers. Squeeze excess liquid from cooked vegetables before adding.
- Mediterranean: Use feta cheese, chopped Kalamata olives, sun-dried tomatoes, and fresh oregano instead of cheddar and green onions.
- Southwestern: Add black beans, corn, diced green chiles, and pepper jack cheese. Serve with a dollop of sour cream.
- Herb & cheese: Swap the cheddar for Gruyère or Swiss and add 1 tablespoon of fresh chopped thyme or rosemary.
Storage and Reheating
Store leftover egg muffins bread in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each muffin individually in plastic wrap and place in a freezer-safe bag for up to 2 months. To reheat, thaw overnight in the fridge (if frozen), then microwave for 30–45 seconds, or warm in a 350°F (175°C) oven for 5–10 minutes until heated through. The muffins can also be enjoyed cold, but they’re best warm.
Frequently Asked Questions
Can I make these ahead of time? Yes, these egg muffins bread are perfect for meal prep. Bake them, let them cool, and store in the fridge for up to 3 days. Reheat as needed.
Can I use liquid egg substitute instead of whole eggs? Absolutely. Use 1 1/2 cups (360 ml) of liquid egg substitute to replace the 6 large eggs. The cooking time may be slightly shorter, so check for doneness at 18 minutes.
Why did my muffins stick to the pan? This can happen if the pan wasn’t greased well or if the muffins were overfilled. Use a generous amount of nonstick spray, or use silicone muffin liners for easy release. Letting them cool for 5 minutes before removing also helps.
Can I make this in a regular loaf pan instead of a muffin tin? Yes, you can pour the mixture into a greased 9×5-inch loaf pan and bake at 350°F (175°C) for 35–40 minutes, or until set. The internal temperature should still reach 160°F (71°C). Let it rest for 10 minutes before slicing.
Can I add raw vegetables directly to the mixture? It’s best to sauté or roast vegetables first to remove excess moisture. Raw vegetables can release water during baking, making the muffins soggy.
How do I know when they’re fully cooked? The muffins are done when they’re golden brown, puffed, and a knife inserted in the center comes out clean. For food safety, the center should reach 160°F (71°C) as per USDA FSIS guidelines.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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