Whipping up a delicious breakfast for two has never been easier with these easy egg muffins! Whether you’re looking for a cozy morning treat or a quick grab-and-go meal, these perfectly portioned delights are sure to satisfy.

Why I Love This Recipe

This egg muffins recipe is a lifesaver for cooking for just two people – no more leftovers going to waste, make only what you need or batch cook and freeze for future breakfasts! Plus, it’s incredibly versatile, allowing you to customize the fillings to suit your taste buds perfectly.

Ingredients

eggs
milk
salt and pepper
your favorite fillings (e.g., diced vegetables, cooked bacon or sausage, shredded cheese)

Step by Step

Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with cooking spray or olive oil.
In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Divide your chosen fillings evenly among the muffin cups, then pour the egg mixture over the top, filling each cup about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and slightly golden on top.
Allow the muffins to cool for a few minutes before carefully removing them from the tin. Serve warm and enjoy!

Tips for Best Results

Feel free to get creative with your fillings – anything goes! Try combinations like spinach and feta, ham and cheese, or even salsa and avocado.
To prevent sticking, make sure to grease your muffin tin well before adding the egg mixture.
If you’re planning to reheat the egg muffins later, slightly undercook them to avoid them becoming rubbery when reheated.

Storage and Reheating

Store any leftover egg muffins in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the microwave for 30-60 seconds until warmed through.

Freeze muffins in a freezer bag. Reheat from frozen by microwaving for 90 seconds.