Egg muffins are a savoury, protein-packed breakfast made by whisking eggs with milk, cheese, and your choice of fillings, then baking them in a muffin tin until set. They’re a popular make-ahead option in the UK because they’re portable, freezer-friendly, and endlessly customisable. Whether you need a quick grab-and-go breakfast on a busy weekday or a brunch centrepiece, these little frittata-style muffins deliver.
Ingredients
- 8 large eggs (about 400 ml / 1 ¾ cups)
- 60 ml (¼ cup) milk (whole or semi-skimmed)
- 100 g (1 cup) grated cheddar cheese, divided
- 1 small onion, finely chopped (about 80 g / ½ cup)
- 1 red bell pepper, finely diced (about 150 g / 1 cup)
- 100 g (3.5 oz) cooked ham or bacon, chopped (optional)
- 1 tbsp olive oil or butter for sautéing
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp chopped fresh chives or parsley (optional)
Instructions
- Preheat your oven to 180°C (350°F). Grease a 12-hole muffin tin with a little oil or butter, or line with paper muffin cases for easy removal.
- Heat the olive oil in a small frying pan over medium heat. Add the onion and bell pepper and sauté for 3–4 minutes until softened. If using ham or bacon, add it now and cook for another 2 minutes. Set aside to cool slightly.
- In a large bowl, whisk the eggs, milk, salt, and pepper together until well combined and slightly frothy.
- Stir in the cooled vegetable mixture, half of the grated cheese (about 50 g / ½ cup), and the fresh herbs if using.
- Pour the egg mixture evenly into the prepared muffin tin, filling each hole about three-quarters full. Sprinkle the remaining cheese on top.
- Bake for 20–25 minutes, until the muffins are puffed up and golden on top, and a knife inserted into the centre comes out clean. The internal temperature of the egg dish should reach 160°F (71°C) as the safe minimum per USDA FSIS guidelines—check with a food thermometer if you’re unsure.
- Let the muffins cool in the tin for 5 minutes, then run a knife around the edges and lift them out. Serve warm or at room temperature.
Tips
- Don’t overfill the muffin holes: Fill each hole about three-quarters full; the muffins will puff up during baking and then sink slightly as they cool.
- Use a non-stick tin or liners: Silicone muffin liners work brilliantly—they peel off easily and are reusable.
- Swap the fillings: Use whatever you have—cooked sausage, mushrooms, spinach, or leftover roasted vegetables. Just make sure wet ingredients like tomatoes or mushrooms are sautéed first to release excess moisture, so the muffins don’t become soggy.
- Make them dairy-free: Use unsweetened plant milk (like oat or almond) and omit the cheese or use a dairy-free alternative. The texture will be slightly less fluffy but still delicious.
Serving Suggestions
Serve egg muffins warm with a side of toast or a simple green salad for a light lunch. For a heartier breakfast, pair them with roasted potatoes, grilled tomatoes, or a bowl of fruit. They’re also perfect for brunch buffets—arrange them on a platter with yoghurt, pastries, and fresh juice.
Variations
- Mediterranean: Add chopped sun-dried tomatoes, olives, and feta cheese instead of cheddar and ham.
- Spicy: Stir in a chopped fresh chilli or a dash of hot sauce, and use pepper jack cheese.
- Veggie-loaded: Use a mix of spinach, courgette (zucchini), and sweetcorn—just squeeze the spinach dry after cooking.
- Herby: Add a teaspoon of dried mixed herbs or a handful of fresh basil or dill to the egg mixture.
Storage and Reheating
Store leftover egg muffins in an airtight container in the fridge for up to 4 days. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag—they’ll keep for up to 3 months. Reheat refrigerated muffins in the microwave for 30–40 seconds, or in a toaster oven at 180°C (350°F) for 5–7 minutes. From frozen, microwave for 1–2 minutes or reheat in the oven for 10–12 minutes. Always reheat leftovers to 165°F (74°C) before eating.
Frequently Asked Questions
Can I make egg muffins without a muffin tin? Yes, you can use a 12-hole silicone muffin tray or even ramekins placed on a baking tray. Adjust baking time slightly—ramekins may need a few extra minutes.
Why are my egg muffins rubbery? Overcooking or using too high a heat can make eggs rubbery. Bake at a moderate 180°C (350°F) and pull them out as soon as they’re just set—they’ll continue to cook from residual heat.
Can I use liquid egg whites instead of whole eggs? Absolutely. Use about 1 ½ cups (360 ml) of liquid egg whites for 8 large eggs. They’ll be lower in fat but slightly less rich.
Do I need to line the muffin tin? Not if it’s a good non-stick tin, but lining with paper cases or silicone liners makes removal and cleanup much easier. If you skip lining, grease the tin thoroughly.
Can I add raw meat directly to the mixture? No, always cook raw meat like sausage or bacon before adding, to ensure it reaches a safe temperature and to render excess fat.
How do I stop the muffins from sticking? Grease the tin generously with butter or oil, or use silicone liners. Let them cool for 5 minutes before removing—this helps them release cleanly.
Related
- Garlic Knots Recipe: Soft, Buttery & Easy
- M&S Whipped Feta Dip: Easy Copycat Recipe
- Whipped Feta Dip: Easy Mediterranean Recipe
More recipes to cook
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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