Egg Muffins

Egg Muffins are an easy-to-make breakfast recipe.  They’re delicious too!  Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can make it at home.

Egg Muffins

Hey, it’s weekend breakfast time!  By now, I’ve explained extensively how I feel about weekend breakfasts.  Shove the cereal aside and make something special!  Saturday and Sunday are your two days not to be stressed-out and tired.  Sleep in, put together some sort of tasty breakfast, and get on with your relaxing day, right?!

I have such a variety of breakfast recipes to make here on RecipeGirl.  My favorites to make on the weekend are muffins and pancakes.  But during the week, I’m looking for something a bit more healthy.  I like to make a double batch of Egg Muffins on Sundays so I have them around for a few days during the week.  They’re so easy to grab and go!

Make Ahead Egg Muffins:

Can you make these egg muffins ahead of time so you have egg muffins to eat all week long?  Absolutely!  You can keep them in the fridge for 4 to 5 days and just briefly re-heat them in the microwave when ready to eat.

Some people have mentioned freezing them.  The best way to handle frozen egg muffins is to pop a frozen muffin in the refrigerator the night before eating so it can defrost overnight.  Then pop it in the microwave for 30 seconds the next morning.  If you didn’t have time to think ahead, you can certainly heat them in the oven to warm them up again– or use the microwave in short bursts until they defrost.

making Egg Muffins

How do you make Egg Muffins?

These little egg muffins aren’t any kind of chore to make at all.  They’re just eggs scrambled with a little milk and adding in your desired fixings.  I clean out my fridge for these guys and use sausage, spinach and the last of my shredded cheese.

30 minutes in the oven… while you make the coffee, flip on the TV to watch Netflix or recorded episodes of Shark Tank  or The Walking Dead (favorites in our house!)  Then your egg muffins are ready to eat.

We serve ours with a scoop of chunky salsa.  They’d also be good with some sour cream and/or (GASP!) ketchup.  That all depends how you like to adorn your eggs.

Egg Muffins

If you’re not into spinach, you can certainly throw some broccoli pieces in there or bell pepper.  Crumbled, cooked bacon would be awesome too.  Use whatever cheese is your favorite.  There are so many ways you can make them!

If you want to lighten up on the eggs, it’s okay to use half egg whites and half whole eggs.  I have a small family, so we just made 6, but you can certainly double the recipe and make an entire dozen.

What if my Egg Muffins are sticking to the muffin pan?

If you have a nonstick muffin pan in which things tend to stick to, my best advice is to either line them with Parchment Liners (they are wonderful), or buy a Silicone Muffin Pan.  The silicone muffin pans are great.  You just set the silicone muffin pan on a baking sheet and bake as directed.  But the egg muffins pop out super easily.  There are never any sticking problems with that sort of pan.  The silicone muffin pan works so well that there are actually egg muffins shown in the advertising photo for this pan on Amazon!

Egg Muffins

Can you make egg muffins with egg whites?

Yes, you can make egg muffins with egg whites.  If I’m using egg whites, I actually like to use half egg whites and half whole eggs.  There is a good amount of protein in the whole egg, so I don’t like to miss out on that!

Enjoy these healthy Egg Muffins, and kick-off the weekend in a delicious way!

I got my original inspiration for these egg muffins by taking a peek at The Lemon Bowl’s Ham and Cheese Baked Egg Cups.

5 from 11 votes

Egg Muffins

These healthy egg muffins are an easy make-ahead breakfast recipe.

Course Breakfast
Cuisine American
Keyword egg muffins, egg muffins recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 muffins
Calories 123 kcal


  • 1 cup (packed) fresh spinach, chopped
  • 3/4 cup cooked and crumbled turkey sausage
  • 6 large eggs
  • 1/4 cup nonfat milk
  • 1/3 cup reduced-fat shredded cheese
  • salt and freshly ground black pepper, to taste
  • salsa, for serving (optional)


  1. Preheat the oven to 350 degrees F. Spray 6 or 7 muffin cups with nonstick spray.
  2. Spray a nonstick skillet with nonstick spray, and quickly cook the spinach- just until wilted. Let it cool, then squeeze any excess moisture out of it.
  3. In a medium bowl, whisk together the sausage and spinach with the eggs and milk. Scoop into the prepared muffin tins (I find it easiest to use a 1/3 cup measuring cup) almost to the top. Sprinkle cheese on top. Then give each one a good dose of salt and pepper.
  4. Bake 25 to 30 minutes, or until the egg is cooked through. Easy way to check the egg: touch the middle of the muffins... if they are still wet and gooey, they'll need a little more time in the oven. They should feel cooked through.

  5. Serve the egg muffins immediately- with salsa, if desired.

Recipe Video

Recipe Notes

  • 1 WEIGHT WATCHERS Freestyle SmartPoint per muffin.
  • Jimmy Dean already-cooked turkey sausage crumbles are perfect for this recipe.
  • Egg muffins are pretty versatile- sub in other ingredients for the sausage and spinach, if you prefer.
Nutrition Facts
Egg Muffins
Amount Per Serving (1 muffin)
Calories 123 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 200mg 67%
Sodium 238mg 10%
Potassium 341mg 10%
Total Carbohydrates 2g 1%
Protein 11g 22%
Vitamin A 80.7%
Vitamin C 13.8%
Calcium 15.3%
Iron 11.7%
* Percent Daily Values are based on a 2000 calorie diet.
More Egg Dishes...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • Brenda wrote:

    I love to keep egg muffins in my freezer for quick breakfasts. Great recipe!

  • Joanne wrote:

    I LOVE these little egg muffins. Healthy and delicious!

  • Barbara Schieving wrote:

    We love making these egg muffins on the weekend.

  • Carrie wrote:

    These look amazing , I can’t wait to try them

  • Aysegul Sanford wrote:

    Such great tips. I feel the same about weekend breakfasts and egg muffins. Thanks for sharing.

  • Cathy Pollak wrote:

    This makes breakfast so much easier!

  • Katerina @ diethood .com wrote:

    Wow!! These are incredible!! The perfect breakfast!

  • Anna wrote:

    I love making a bunch of these muffins ahead of time! They are a perfect quick breakfast idea!

  • Liz wrote:

    Working from home, I struggle to take the time to make myself breakfast! I love how easy these egg muffins are and they can be made ahead too!

  • Alli wrote:

    Omg these are THE BEST. We are gonna whip them up this weekend!

  • Spencer wrote:

    What is the best way to reheat them in the oven and at what temperature?

    • Lori Lange wrote:

      I’d just heat them in a microwave for 20 second bursts until warmed up.

  • Anna wrote:

    Great flavor! I used finely chopped sweet bell peppers, crumbled turkey bacon, wilted spinach and Monterey cheese. Fun way to change up typical egg breakfasts. I’ve tried other egg muffin recipes but this version by came out on top with shape and flavor. Surprisingly simple with a great taste. 

    I also experienced the same issue as many cooks above – egg muffins majorly stick to muffin tin even with a thorough amount of oil sprayed. One person suggested silicone cups or parchment paper. Sounds like a good investment. Thanks for the recipe!

  • Lynn wrote:

    These are so handy. They do freeze really well, or keep in the fridge for a few days. I use Parchment muffin liners (best invention ever!) or a silicone muffin pan (set on a cookie sheet) and they pop right out. Thanks!

  • Nicole wrote:

    Love your recipes Lori..

    • Lori Lange wrote:

      Thank you!

  • Theresa wrote:

    I found your site while looking for how to keep my eggs from falling. I’m using six eggs for 12 muffins. Perhaps I need to use more eggs.  I just use eggs, spinach, onions and bell peppers and find them so yummy.  I had problems with them falling apart the first time so I now use paper cupcake liners.  They work just fine and come off super easy when reheating them throughout the week.  

  • Ashley wrote:

    Can you use muffin cups in the pan as well, to keep them from sticking, seems like it might be easier to remove and take to go that way?

    • Lori Lange wrote:

      I’m afraid the egg would stick to paper liners- unless they were really waxy ones.

  • Carroll Larremore wrote:

    These were delicious, but they didn’t come out as whole muffins…they came out in pieces.  But the taste was outstanding. I will prepare the muffin tins in a much better way next time, because I am making these again.  

  • Penn wrote:

    Delicious! Eating them now! Followed the recipe exactly- which I never can do, lol… YUM! Made a dozen so I can have easy breakfasts this week. Next time I will spray the muffin pan WAY more and only fill cups to about half. Had a little spillage, but nothing the pup can’t clean up 😉

  • Christy Coughlin wrote:

    Hi Lori 
    I am writing “Weight Loss Hacks that Work” for Make it Better magazine and website. I may link to your Egg Muffin recipe in the hack about eating a bigger breakfast. Hope to drive some traffic your way.



    • Lori Lange wrote:

      Hi- a link is totally fine. thanks for asking.

  • Claire wrote:

    Eggsellent! Love this recipe! So simple and utterly YUM!