Mornings before school don't have to be chaos. These Quick Egg Muffins are the ultimate back to school breakfast because you can bake a batch on Sunday night and have grab-and-go protein ready for the entire week.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
PrintQuick Egg Muffins: The Best Back to School Breakfast
Fluffy, cheesy egg muffins loaded with veggies and ham, baked in a muffin tin for the easiest grab-and-go breakfast.
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced bell peppers
- 1/3 cup diced ham or cooked crumbled bacon
- 2 tablespoons chopped green onion
- 1/2 cup baby spinach, finely chopped
- Cooking spray or butter, for greasing
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 12-cup muffin tin with cooking spray or butter, coating the sides well so the muffins release easily.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy.
- Stir in the shredded cheddar cheese, diced bell peppers, ham, green onion, and chopped spinach until evenly distributed.
- Divide the mixture evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until puffed, set in the center, and lightly golden on top.
- Let cool in the tin for 5 minutes before running a knife around the edges and popping the muffins out.
- Serve warm, or cool completely before storing for meal prep.
Notes
Store cooled egg muffins in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. Reheat in the microwave for 20-30 seconds from the fridge or 60-90 seconds from frozen. For the best make-ahead back to school breakfast, cool completely before freezing and layer with parchment paper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: American
Frequently Asked Questions
Are egg muffins a good back to school breakfast?
Yes, egg muffins are one of the best back to school breakfast options because they're high in protein, portion-controlled, and can be made entirely ahead of time, so kids just grab one and go on busy mornings.
Can I make this back to school breakfast ahead of time?
Absolutely. Bake a batch on the weekend, store them in the fridge for up to 5 days or freeze for up to 2 months, then reheat in the microwave for a fast, ready-made breakfast all week.
Can I customize the mix-ins?
Yes, this recipe is very flexible. Swap in different cheeses, vegetables, or proteins like turkey sausage or diced tomatoes to suit your family's taste.
Why did my egg muffins deflate after baking?
Egg muffins naturally puff up in the oven and settle slightly as they cool, this is normal and doesn't affect the taste or texture.
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