Name: Egg Breakfast Muffins Recipe
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Cuisine: American
Ingredients: 10 large eggs; 1/3 cup half and half; 1/4 tsp salt, or to taste; 1/2 tsp black pepper; 1 cup heaping small diced cooked ham; 3/4 cup finely chopped red bell pepper; 2/3 cup shredded sharp cheddar cheese; 1/4 cup chopped green onions (thinly slice white portion); 2 Tbsp chopped fresh parsley; Non-stick cooking spray for muffin pan

There’s something so satisfying about a simple, savory bite that wakes up your whole morning—these hearty, flavorful egg bites really hit the spot. This Egg Breakfast Muffins Recipe is one of my go-to make-ahead breakfasts that’s packed with ham, veggies, and cheese, and always gets rave reviews from friends and family when I bring them over.

A white round plate holds a stack of small egg muffins, about twelve in total, arranged in a casual pile. Each muffin is a single layer of soft, yellow baked egg mixed with visible bits of red bell pepper, green herbs, and small chunks of light green spring onions, giving them a speckled, colorful look. The muffins have a smooth, slightly shiny surface, with some herbs and vegetables lightly embedded inside. Around the edge of the plate are a few sprigs of fresh parsley. The plate sits on a white marbled surface with a dark green cloth partially underneath it. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Egg Breakfast Muffins Recipe
Top Tip
How to Serve Egg Breakfast Muffins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Egg Breakfast Muffins Recipe

Why You'll Love This Recipe

I’ve made these egg muffins more times than I can count, and they’ve never failed me. What really makes this Egg Breakfast Muffins Recipe winner in my book is how easy it is to throw together, plus how adaptable it is to whatever you have in your fridge. Plus, they freeze beautifully for those busy mornings when you just want to pop something in the microwave and go.

Super Convenient: Make a dozen at once and have breakfast ready for the whole week.
Flexible Ingredients: Swap in your favorite meats, veggies, or cheeses to customize every batch.
Perfect Portion Control: These muffins are just the right size to keep you fueled without feeling heavy.
Tasty & Nutritious: Loaded with protein and fresh ingredients to start your day right.

Ingredients & Why They Work

Each ingredient in this Egg Breakfast Muffins Recipe pulls its weight — the eggs and half and half provide a silky base, while the ham and veggies add bursts of flavor and texture. I always recommend using fresh, quality produce and good sharp cheddar for that perfect balance of creamy and savory.

Flat lay of ten whole brown eggs with clean shells, a small white ceramic bowl of creamy half and half, a small mound of small diced cooked ham, finely chopped vibrant red bell pepper pieces, a neat pile of shredded sharp cheddar cheese, thinly sliced white portions of green onions arranged beside chopped fresh parsley sprigs, a small white bowl containing fine salt, and another small white bowl filled with ground black pepper, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggs: The star ingredient that binds everything together and provides protein.
Half and Half: Adds creaminess without making the mixture too heavy.
Cooked Ham: Small diced ham brings a lovely savory, salty bite throughout.
Red Bell Pepper: Adds a subtle sweetness and fresh crunch.
Sharp Cheddar Cheese: For that tangy, melty goodness that oozes in every bite.
Green Onions: Thinly sliced for a mild onion flavor without overpowering.
Fresh Parsley: Brightens the flavor with its herbal freshness.
Salt & Black Pepper: Essential for seasoning and rounding out flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Egg Breakfast Muffins Recipe is how easily you can swap out ingredients to match your mood or stash. I like to switch between ham and bacon or throw in some sautéed spinach when I want a veggie boost. The possibilities are endless, which makes it feel fresh every time!

Variation: I’ve added cooked chorizo for a spicy kick, and it turned out amazing—so smoky and flavorful!
Vegetarian Option: Simply omit the meat and load up on mushrooms, tomatoes, and goat cheese.
Herb Swaps: Try fresh basil or dill instead of parsley for a totally different flavor profile.
Cheese Choices: Feel free to use Swiss, feta, or even mozzarella—the melting power is what counts.

Step-by-Step: How I Make Egg Breakfast Muffins Recipe

The dish shows two golden brown pancakes stacked on the left side of a white plate with detailed edge designs, topped with thick swirls of white cream and dark purple berry sauce spread unevenly on top. On the right side of the plate, there are three small round egg muffins with visible red, green, and yellow bits mixed in, one of which is cut in half to show the inside filled with small cubes of pink ham and colorful vegetables. The plate sits on a dark green cloth over a wooden surface, all set against a white marbled texture background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Eggs and Cream

First, I crack all the eggs into a large bowl and add the half and half. Use a fork to pierce the yolks and whisk everything together until just combined—no need to overdo it here. You want a uniform mixture but don’t want to whisk in too much air, which can make the muffins spongy.

Step 2: Mix in Your Goodies

Next, toss in the diced ham, finely chopped red pepper, sharp cheddar, green onions, fresh parsley, salt, and pepper. I like to stir gently with the fork, ensuring the ingredients are evenly distributed without breaking them down too much.

Step 3: Fill Your Muffin Tin

Make sure you spray your muffin pan generously with non-stick spray so your muffins pop out easily after baking. Use a ⅓ cup measuring cup to scoop the mixture—tip is to scoop from the bottom of the bowl to catch lots of those tasty mix-ins in every muffin. Fill each cup nearly to the top.

Step 4: Bake to Perfection

Bake your egg muffins in a preheated 375°F oven for 19 to 23 minutes until they're just set—don’t overbake or they’ll get rubbery. A toothpick inserted near the center should come out clean when they’re done.

Step 5: Cool and Enjoy or Store

Let them rest in the pan for about 5 minutes, then either enjoy while warm or cool completely on a wire rack before storing. They keep nicely in the fridge or freezer, which makes mornings so much easier.

Top Tip

Making these Egg Breakfast Muffins for the first time, I learned a few tricks that really elevated the outcome and saved me headaches. Here are the top tips that always help my batch turn out perfect every single time.

Don’t Over-whisk the Eggs: Mix just until combined to avoid a dense or rubbery texture.
Spray Generously: Non-stick spray is your best friend—without it, muffins might stick and break apart.
Fill Near the Top: Fill muffin cups almost to the edge for a nice tall muffin rather than a flat patty.
Watch Your Baking Time: Start checking at 19 minutes because ovens vary and overbaking dries the muffins out.

How to Serve Egg Breakfast Muffins Recipe

Egg Breakfast Muffins - Serving Suggestion

Garnishes

I often top mine with a sprinkle of fresh chives or a little extra parsley right before serving—it adds a pop of color and that fresh herb flavor that brightens up each bite. Sometimes a tiny dollop of hot sauce or salsa really wakes things up if I want a little spice.

Side Dishes

These muffins go great with a side of fresh fruit or a simple green salad for a light but satisfying breakfast. On weekends, I love pairing them with roasted potatoes or avocado slices for a hearty brunch spread.

Creative Ways to Present

For special mornings, I’ve arranged these muffins on a platter nestled in lettuce leaves with colorful sliced veggies and mini bowls of condiments on the side. They also make excellent finger foods for brunch parties—just pop a toothpick in each muffin for easy grabbing.

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container in the fridge and they’re perfectly good for 4 to 5 days. I love having them ready to warm up for a quick grab-and-go breakfast during hectic weekdays.

Freezing

They freeze amazingly well! I let the muffins cool completely, then freeze individually on a baking sheet before transferring to a freezer bag. This way, you can pull out just what you need without thawing the whole batch.

Reheating

To reheat, I either microwave a muffin for 45-60 seconds or pop them in a toaster oven at 350°F for about 10 minutes to bring back a bit of that freshly baked texture. Just avoid overheating or they can dry out.

Frequently Asked Questions:

Can I make this Egg Breakfast Muffins Recipe dairy-free?

Absolutely! Simply swap the half and half for a dairy-free milk like almond or oat milk, and omit the cheese or use a plant-based alternative.

How long do egg muffins keep in the fridge?

Egg breakfast muffins will stay fresh in an airtight container in the refrigerator for 4 to 5 days.

Can I prepare the egg muffins ahead of time?

Definitely! You can prepare these in advance, either bake and refrigerate them, or freeze them for longer storage. They're great for meal prep and busy mornings.

What’s the best way to reheat egg muffins?

Microwaving for about 45-60 seconds or warming in a toaster oven at 350°F for about 10 minutes works best to retain moisture and texture. Avoid overheating to prevent dryness.

Final Thoughts

This Egg Breakfast Muffins Recipe feels like that little morning gift you give yourself—warm, comforting, and flexible enough to make your own. Whether you’re feeding a crowd or just want something quick and satisfying to start your day, these muffins won’t disappoint. I hope you enjoy making them as much as I do—they really have become one of my favorite kitchen staples, and I’m confident they’ll do the same for you.