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Quick 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

Scale
  • 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

  1. 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.
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy.
  3. Stir in the shredded cheddar cheese, diced bell peppers, ham, green onion, and chopped spinach until evenly distributed.
  4. Divide the mixture evenly among the 12 muffin cups, filling each about two-thirds full.
  5. Bake for 18-20 minutes, or until puffed, set in the center, and lightly golden on top.
  6. Let cool in the tin for 5 minutes before running a knife around the edges and popping the muffins out.
  7. 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.

  • Author: Ella Whitley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Method: Baking
  • Cuisine: American