Eggcellent Bites

Easy Egg Muffins

These egg muffins are flavorful and incredibly nutritious, essentially individual mini frittatas. Packed with ingredients like hash brown potatoes, savory ham, and melty cheese, they’re not only delicious but also satisfying, with just 231 calories per two muffins. These are a great way to start your day.

Breakfast to go. Egg muffins are designed for convenience. They’re mess-free and perfect for eating on the move. Prepare a batch to last the entire week, eliminating the need for those rushed drive-thru breakfasts. I often pack them in a cooler when we travel, alongside homemade breakfast cookies. (Don’t forget to try my make-ahead breakfast sandwich recipe, too!)

Fun to eat. Kids and adults alike will love these egg muffins, as they’re easy to pick up and enjoy with your fingers. (I like to serve them with silver dollar pancakes!) Even my teenage daughter, who usually avoids scrambled eggs, loves these fun egg muffins. They’re so simple to make, she can whip up a batch all on her own.

Gluten-free breakfast. Serve egg muffins with oat flour pancakes and homemade breakfast sausage patties for a complete and enjoyable breakfast that everyone will love. Enhance your pancakes with blueberry sauce or apple compote for an extra special treat.

Ingredient Notes

• Eggs: You’ll need 8 large eggs. This recipe typically yields around 2 muffins per serving, which equates to approximately 1 ½ eggs per serving.
• Hash browns: Opt for frozen hash brown potatoes, either diced or shredded, to save time. There’s no need to thaw them beforehand. Keep a bag in your freezer for this recipe or for quick air fryer hash browns.
• Ham: Choose any type of ham you prefer. Sliced deli ham is the easiest option; simply chop it up and add it to the muffins. Cooked sausage or bacon are also excellent alternatives.
• Cheese: Similarly, select your favorite shredded cheese or whatever you have on hand. Sharp cheddar cheese adds a bold flavor, but Swiss cheese or crumbled feta are also fantastic choices.
• Milk: While I’ve made these egg muffins with lowfat and 2% milk with good results, whole milk is preferred for the best texture and richness.

How To Make Egg Muffins

Here’s how to whip up a batch of delicious and easy egg muffins:

Prep. Begin by preheating your oven. Baking the egg muffins in a preheated oven is important for even cooking. Generously spray a 12-well muffin tin with nonstick cooking spray. Don’t skip this step, as the nonstick spray is crucial to prevent the muffins from sticking and making cleanup difficult.

Add fillings. Distribute the frozen hash brown potatoes evenly into each muffin cup. Then, add the ham and shredded cheese to each cup.

Mix eggs. In a medium-sized bowl (a bowl with a pouring spout is ideal), whisk the eggs and milk until they are completely combined. Make sure there are no visible separate egg yolks or egg whites. Season the egg mixture with salt and pepper.

Pour eggs into pan. Carefully pour the egg mixture into each muffin cup, over the fillings. Fill each cup about two-thirds to three-fourths full. The eggs will puff up as they bake.

Bake. Place the muffin tin in the middle rack of the oven. Bake for approximately 20 minutes, or until the muffins are firm and their tops are golden brown. To test for doneness, insert a table knife into the center of one of the muffins; it should come out clean, without any uncooked egg mixture.

Serve. Let the egg muffins cool for about 5 minutes. This allows them to firm up slightly and makes them easier to handle. Remove them from the muffin tins and serve as desired.

Possible Recipe Variations

• Meat: Experiment with cooked sausage or crumbled bacon. For a meat-free alternative, finely chopped mushrooms are excellent. Sauté them before adding to the egg muffins to prevent them from making the muffins watery.
• Add veggies: Try finely diced bell peppers and onions. Broccoli, chopped grape tomatoes, sliced green onions, or mushrooms are also great choices. For a southwestern flavor, consider corn with pepper jack cheese.
• Try different cheese: If you’re out of cheddar, easily substitute any shredded cheese you like. Crumbled feta or grated parmesan are also good options.
• Mix and match: Customize each muffin by adding or omitting filling ingredients in the muffin pan to cater to individual preferences within your family.
• Prefer a casserole? Check out my hash brown breakfast casserole. It’s a popular choice for a family-style breakfast or brunch.

Make ahead: To save time, I often make a double batch of these egg muffins. This way, I have plenty to freeze for a quick breakfast, snack, or even lunch.

Refrigerate/freeze: Allow the egg muffins to cool completely before storing them in a covered container in the refrigerator for up to 5 days. To freeze, place the muffins in a freezer-safe container or a resealable bag. They can be frozen for up to 3 months. Thaw them overnight in the refrigerator; they can also be reheated from frozen.

Reheat: To reheat, wrap one or two frittatas in a damp paper towel and microwave in 30-second intervals until warmed through. Be careful not to overheat them. They can also be enjoyed at room temperature.