Breakfast Egg Muffins For A Crowd

Name: Breakfast Egg Muffins For A Crowd
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 12 large eggs; 1 cup diced bell peppers (red, green, or yellow); 1 cup fresh spinach, chopped; 1/2 cup shredded cheese (cheddar or mozzarella); 1/2 cup diced onion; Salt and pepper to taste; Optional: cooked bacon or sausage, chopped

Highlighted under: Everyday World Food Inspiration

When I set out to create a breakfast dish that could easily feed a crowd, I turned to these simple yet satisfying Breakfast Egg Muffins. Packed with protein and veggies, they are a versatile option that everyone will love. Preparing them in muffin tins not only makes for a quick assembly but also ensures that each portion is perfectly sized. Whether you're hosting a brunch or meal-prepping for the week, these muffins are a delicious solution that keeps well and warms up easily!

Created by

Pippa Lawson

Last updated on 2026-02-01T23:05:35.926Z

To make these Breakfast Egg Muffins truly stand out, I experimented with various combinations of vegetables and cheeses. I discovered that adding a hint of smoked paprika elevates the flavor profile without requiring extra effort. Using fresh spinach and bell peppers not only brings vibrant color but also a nutritional boost, creating a dish that is as beautiful as it is tasty.

What surprised me was how well the muffins held their shape, even with the added moisture from the veggies. Ensuring they are fully cooked through has been key for the perfect texture, and I love that they can be made ahead of time and stored for busy mornings. A quick reheating makes them a fantastic grab-and-go option!

Why You'll Love These Breakfast Egg Muffins
Loaded with healthy ingredients that you can customize to your liking
Perfectly portioned, making breakfast effortless for large groups
Great for meal prep or freezing for those busy mornings

Ingredient Insights

Each ingredient in these Breakfast Egg Muffins contributes not only to flavor but also to nutrition. For instance, the bell peppers add a sweet crunch and are rich in vitamins A and C. You can easily interchange them with zucchini or cherry tomatoes based on availability. Fresh spinach brings a nutritious punch, boosting iron content and helping the muffins stay moist. Keep the spinach chopped finely so it blends seamlessly into the batter, and if you're looking for a stronger flavor, consider adding sautéed mushrooms.

Cheese is an essential ingredient that enhances the richness of the muffins. Opting for sharp cheddar will provide a bolder flavor, while mozzarella offers a milder taste with a gooey texture. If you're following a dairy-free diet, a plant-based cheese can be substituted without sacrificing texture. Additionally, you've got the option to add herbs like chives or parsley for an extra layer of freshness and color.

Perfecting the Baking Process

When filling the muffin cups with the egg mixture, avoid overfilling them, as the muffins will rise during baking. Aim for about 3/4 full, which allows enough space for expansion without overflowing. I personally find that using a ladle makes filling the cups much easier, ensuring an even distribution among them. Start checking for doneness at the 20-minute mark; you're looking for a firm texture and a slight golden tint on top.

If your muffins are sticking to the pan despite greasing, consider using silicone muffin liners instead. They make it easier to pop the muffins out without damage. Alternatively, letting them cool slightly before attempting to remove them will also help release them from the pan. This cooling period lets the muffins set, enhancing their texture and making them less likely to crumble.

Ingredients

Gather the following ingredients to create your Breakfast Egg Muffins:

Main Ingredients

12 large eggs
1 cup diced bell peppers (red, green, or yellow)
1 cup fresh spinach, chopped
1/2 cup shredded cheese (cheddar or mozzarella)
1/2 cup diced onion
Salt and pepper to taste
Optional: cooked bacon or sausage, chopped

Feel free to mix and match your favorite vegetables and proteins!

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners.

Whisk the Eggs

In a large bowl, whisk together the eggs, salt, and pepper until well combined.

Combine Ingredients

Stir in the diced bell peppers, chopped spinach, onions, and shredded cheese. If using, add the cooked bacon or sausage.

Fill the Muffin Tin

Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.

Bake

Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.

Cool and Serve

Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack. Serve warm or store for later.

These muffins can be stored in the refrigerator for up to a week or frozen for longer storage.

Pro Tips

Feel free to experiment with different fillings such as mushrooms, zucchini, or cherry tomatoes for added variety. For a spicier kick, consider adding jalapeños or hot sauce to the egg mixture.

Storage and Reheating

These Breakfast Egg Muffins are fantastic for meal prep, and they can last in the fridge for up to five days when stored in an airtight container. If you wish to extend their shelf life, consider freezing them. To freeze, let the muffins cool completely, then wrap each one tightly in plastic wrap and place them in a freezer-safe bag. They can be stored for up to three months, making them an ideal option for busy weekday mornings.

When you’re ready to enjoy a muffin from the freezer, simply remove it and let it thaw in the refrigerator overnight. You can reheat it in the microwave for about 30-60 seconds or in a preheated oven at 350°F (175°C) for about 10-15 minutes. Reheating in the oven will help maintain the muffins' texture, ensuring they come out warm and slightly crispy rather than soggy.

Serving Suggestions

These egg muffins can be served alone as a quick breakfast or paired with a side of fresh fruit for a filling meal. Consider adding a dollop of salsa or a sprinkle of hot sauce for a flavor boost; the acidity complements the richness of the eggs. If you're hosting a brunch, slice the muffins in half and serve them on a platter, alongside a variety of spreads like avocado or hummus to cater to different tastes.

To elevate them further, you can create a breakfast sandwich by placing a muffin half on a slice of whole-grain toast with avocado or a smear of cream cheese. For a vegetarian option, pile on some sliced tomatoes and arugula. You can also switch up the proteins by adding tofu scramble or your favorite deli meats for additional flavor variations!

Questions About Recipes

→ Can I make these muffins ahead of time?

Absolutely! You can prepare these muffins the day before and simply reheat them in the microwave or oven.

→ Can I freeze these breakfast muffins?

Yes! Allow them to cool completely, then store them in an airtight container or freezer bag for up to 3 months.

→ What are some good add-ins for these muffins?

You can add any vegetables you like, as well as cooked meats such as ham or turkey. Herbs like basil or parsley also work well.

→ How do I reheat leftover muffins?

Reheat in the microwave for about 30-60 seconds or in the oven at 350°F (175°C) for about 10 minutes.