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Breakfast Egg Muffins

Quick, easy, healthy breakfast for busy school mornings. Added bonus: These Breakfast Egg Muffins can be prepared ahead so your kids can just reheat and eat! #highfive
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast, Lunch, Snack
Cuisine American
Servings 8 muffins
Calories 323 kcal


  • Muffin filling bacon, potatoes, sausage, veggies, apples, etc!
  • 8-9 eggs scrambled
  • Dash of milk about 2-3 tablespoons (regular, almond, coconut will work)
  • Sea salt and pepper to taste


  • Preheat oven to 375 degrees.
  • Prepare muffin tin with parchment liners (I have better luck with liners than oil spray)
  • Fill muffin cups about halfway with fillings of choice. (If using meat or potatoes, make sure they are cooked first!)
  • Scramble eggs in a measuring cup. Add milk and scramble well.
  • Pour egg mixture into muffin cups until they are about 2/3 full.
  • Bake at 375 degrees for about 20 minutes, until eggs are set and just starting to brown.
  • Season with sea salt and pepper if desired.


Calories: 323kcalCarbohydrates: 13.7gProtein: 19.2gFat: 21.3gSaturated Fat: 6.8gCholesterol: 232mgSodium: 517mgPotassium: 602mgFiber: 2.5gSugar: 3.5gCalcium: 63mgIron: 2mg
Keyword breakfast recipes, egg recipes, Muffins
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