I whipped up five ridiculous Oven Baked Eggs in muffin tins that turn sad weekday breakfasts into something I actually look forward to.
I’m obsessed with Meal Prep Egg Muffins. I love how simple stuff becomes exciting when I stick 12 large eggs into muffin tins with little pockets of flavor.
Ham and asparagus? Yes, I’m all in, especially when I toss in 1 cup diced cooked ham and some sharp cheese.
And the idea of an Egg Baked In Muffin Tin that reheats like a charm? I’m sold.
I slice them, pop them out clean, and stash them for messy mornings. I crave that salty ham, the slightly runny center, the browned edges.
Breakfast that looks fancy but saves my life daily.
Ingredients
- Eggs: protein-packed base, keeps muffins fluffy and filling.
- Milk or cream: basically makes them creamier and less rubbery.
- Salt: brings out everything, don’t skip it if you want flavor.
- Pepper: a little kick that wakes up every bite.
- Oil or butter: Plus, prevents sticking and adds a light, toasty edge.
- Ham and asparagus: savory meat and green crunch, hearty but fresh.
- Broccoli and cheddar: cheesy comfort with sneaky veg—kid-friendly and filling.
- Mushroom and spinach: earthy, silky greens that keep it light.
- Tomato, basil and feta: bright, tangy and herbaceous—summer in a bite.
- Bell pepper and pepperoni: colorful, spicy, pizza vibes every morning.
- Garlic powder or red pepper flakes: optional punch if you want heat.
- Parsley, chives or dill: fresh finish that makes them taste homemade.
Ingredient Quantities
- Base for 12 muffins: 12 large eggs
- Base for 12 muffins: 1/2 cup milk or heavy cream (120 ml)
- Base for 12 muffins: 1/2 teaspoon kosher salt
- Base for 12 muffins: 1/4 teaspoon black pepper
- Base for 12 muffins: 1 tablespoon olive oil or melted butter for greasing
- Ham and asparagus (makes 12): 1 cup diced cooked ham (about 6 oz / 170 g)
- Ham and asparagus: 1 cup asparagus tips, blanched and chopped (about 6 oz / 170 g)
- Ham and asparagus: 1/2 cup shredded Swiss or Gruyere cheese (about 2 oz / 55 g)
- Broccoli cheddar (makes 12): 1 cup cooked broccoli florets, chopped (about 6 oz / 170 g)
- Broccoli cheddar: 3/4 cup shredded sharp cheddar (about 3 oz / 85 g)
- Broccoli cheddar: 1/4 cup finely chopped onion or green onion (optional)
- Mushroom spinach (makes 12): 1 cup sliced mushrooms, sautéed (about 5 oz / 140 g)
- Mushroom spinach: 1 cup packed fresh spinach, wilted and squeezed dry
- Mushroom spinach: 1/2 cup crumbled feta or 1/2 cup shredded mozzarella
- Tomato basil feta (makes 12): 1 cup cherry tomatoes, quartered
- Tomato basil feta: 1/3 cup fresh basil leaves, chopped
- Tomato basil feta: 1/2 cup crumbled feta cheese
- Bell pepper pepperoni (makes 12): 1 cup diced bell pepper (mixed colors)
- Bell pepper pepperoni: 3/4 cup mini pepperoni or chopped pepperoni (about 3 oz / 85 g)
- Bell pepper pepperoni: 1/2 cup shredded mozzarella
- Optional add ins for any flavor: 1/4 teaspoon garlic powder, pinch red pepper flakes
- Optional fresh herbs: chopped parsley, chives or dill to taste
- Optional nonstick: paper liners or extra oil for muffin tin if not using nonstick
How to Make this
1. Preheat oven to 350F (175C). Grease a 12 cup muffin tin really well with olive oil or melted butter or use paper liners if your tin is not nonstick.
2. Prepare add ins: blanch asparagus tips 1 minute then chop; steam or microwave broccoli until just tender and chop; sauté mushrooms until browned and squeeze wilted spinach dry; quarter cherry tomatoes and chop basil; dice cooked ham and bell peppers; have pepperoni chopped or mini slices ready. Crumble feta and shred cheeses.
3. In a large bowl whisk together 12 large eggs, 1/2 cup milk or heavy cream, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and optional 1/4 teaspoon garlic powder or pinch red pepper flakes. Whisk until mostly smooth but not perfectly foamy.
4. Divide fillings into 12 portions by flavor: for ham and asparagus put about 2 tablespoons diced ham, 2 tablespoons chopped asparagus and a sprinkle of 1/2 cup Swiss or Gruyere across the 12 cups; for broccoli cheddar add chopped broccoli, a little onion if using and shredded sharp cheddar; for mushroom spinach add sautéed mushrooms, squeezed spinach and feta or mozzarella; for tomato basil feta add tomatoes, basil and feta; for bell pepper pepperoni add diced peppers, pepperoni and shredded mozzarella. Adjust amounts so each cup gets a good mix.
5. Spoon the chosen filling into each muffin cup, filling no more than halfway because egg liquid will cover and rise a bit. Tap the tin gently so fillings settle.
6. Pour the egg mixture evenly over the fillings, filling each cup about 3/4 full. Leave a little room so they dont overflow. Sprinkle a bit more cheese or herbs on top if you like.
7. Bake in the preheated oven 18 to 22 minutes, until edges are set and centers just barely jiggle. A toothpick inserted near center should come out mostly clean.
8. Let the baked eggs cool in the tin 5 minutes, then run a butter knife around each cup and remove to a wire rack to cool completely if meal prepping. They will set more as they cool.
9. Store in an airtight container in the fridge up to 5 days or freeze separated by parchment in a freezer bag up to 3 months. Reheat from fridge in microwave 45 to 60 seconds, from frozen about 90 seconds to 2 minutes, flipping halfway if you want even heating.
10. Tips and hacks: use pre-shredded cheese to save time, chop fillings small so eggs cook evenly, dont overcook or they get rubbery, and mix different flavors in one tin for variety. Add fresh chopped parsley, chives or dill after reheating for brightness.
Equipment Needed
1. 12-cup muffin tin (or a couple of silicone muffin cups and paper liners if your tin sticks)
2. Large mixing bowl for whisking the eggs and cream
3. Whisk and measuring cups + spoons (for eggs, milk, salt, pepper)
4. Chef knife and cutting board for chopping fillings (and a small paring knife)
5. Sauté pan or skillet for mushrooms, asparagus blanching pan or small pot for blanching
6. Spatula or tongs to move cooked veggies and press fillings down
7. Cheese grater or pre-shredded cheese container and a small bowl for crumbled feta
8. Wire rack and a butter knife or thin spatula to loosen muffins from the tin
FAQ
Meal Prep Baked Eggs Recipe Substitutions and Variations
- 12 large eggs: swap with 12 large egg whites for a lighter, lower-fat bake or 2 cups (480 ml) silken tofu blended smooth for a vegan, custardy texture. If using tofu, add 1/2 teaspoon kala namak or extra salt for an “eggy” taste.
- 1/2 cup milk or heavy cream: use 1/2 cup dairy-free milk (soy or oat) for lactose-free, or 1/3 cup plain Greek yogurt thinned with 2 tablespoons water for extra protein and tang.
- 1 cup diced cooked ham: replace with 1 cup cooked, crumbled turkey bacon for lower sodium, or 1 cup cooked black beans for a vegetarian protein option (pat beans dry so they don’t water down the muffins).
- 1/2 cup shredded Swiss or Gruyere cheese: swap with 1/2 cup shredded mozzarella for milder melt, or 1/2 cup shredded feta for a saltier tang. For dairy-free use 1/2 cup plant-based shredded cheese.
Pro Tips
– Chop fillings small and dry them well. Big chunks or wet veggies like spinach or steamed broccoli make the muffins soggy and uneven. Pat things with a paper towel, squeeze wilted spinach, and cut pieces about 1/4 inch so they cook with the eggs.
– Portion fillings first, then pour eggs. Spoon equal amounts of mix into each cup before adding egg so every muffin has a balanced flavor. If one cup gets all the cheese it will puff differently and cook faster than the rest.
– Don’t overbake. Pull them when the edges are set and the centers still jiggle a little. They’ll keep cooking after you take them out and if you bake until totally firm they get rubbery.
– Use liners or oil liberally and let cool slightly before removing. If you want perfect tops, let the muffins sit in the tin 4 to 6 minutes so they finish setting, then run a knife around the sides. For easiest cleanup and transport, use paper liners or silicone cups.
– For meal prep and reheating: cool completely before storing, freeze flat on a tray then bag, and reheat covered a bit longer so the middle warms without drying the edges. Add fresh herbs or a squeeze of lemon after reheating to brighten the flavor.
Meal Prep Baked Eggs Recipe
I whipped up five ridiculous Oven Baked Eggs in muffin tins that turn sad weekday breakfasts into something I actually look forward to.
12
servings
120
kcal
Equipment: 1. 12-cup muffin tin (or a couple of silicone muffin cups and paper liners if your tin sticks)
2. Large mixing bowl for whisking the eggs and cream
3. Whisk and measuring cups + spoons (for eggs, milk, salt, pepper)
4. Chef knife and cutting board for chopping fillings (and a small paring knife)
5. Sauté pan or skillet for mushrooms, asparagus blanching pan or small pot for blanching
6. Spatula or tongs to move cooked veggies and press fillings down
7. Cheese grater or pre-shredded cheese container and a small bowl for crumbled feta
8. Wire rack and a butter knife or thin spatula to loosen muffins from the tin
Ingredients
-
Base for 12 muffins: 12 large eggs
-
Base for 12 muffins: 1/2 cup milk or heavy cream (120 ml)
-
Base for 12 muffins: 1/2 teaspoon kosher salt
-
Base for 12 muffins: 1/4 teaspoon black pepper
-
Base for 12 muffins: 1 tablespoon olive oil or melted butter for greasing
-
Ham and asparagus (makes 12): 1 cup diced cooked ham (about 6 oz / 170 g)
-
Ham and asparagus: 1 cup asparagus tips, blanched and chopped (about 6 oz / 170 g)
-
Ham and asparagus: 1/2 cup shredded Swiss or Gruyere cheese (about 2 oz / 55 g)
-
Broccoli cheddar (makes 12): 1 cup cooked broccoli florets, chopped (about 6 oz / 170 g)
-
Broccoli cheddar: 3/4 cup shredded sharp cheddar (about 3 oz / 85 g)
-
Broccoli cheddar: 1/4 cup finely chopped onion or green onion (optional)
-
Mushroom spinach (makes 12): 1 cup sliced mushrooms, sautéed (about 5 oz / 140 g)
-
Mushroom spinach: 1 cup packed fresh spinach, wilted and squeezed dry
-
Mushroom spinach: 1/2 cup crumbled feta or 1/2 cup shredded mozzarella
-
Tomato basil feta (makes 12): 1 cup cherry tomatoes, quartered
-
Tomato basil feta: 1/3 cup fresh basil leaves, chopped
-
Tomato basil feta: 1/2 cup crumbled feta cheese
-
Bell pepper pepperoni (makes 12): 1 cup diced bell pepper (mixed colors)
-
Bell pepper pepperoni: 3/4 cup mini pepperoni or chopped pepperoni (about 3 oz / 85 g)
-
Bell pepper pepperoni: 1/2 cup shredded mozzarella
-
Optional add ins for any flavor: 1/4 teaspoon garlic powder, pinch red pepper flakes
-
Optional fresh herbs: chopped parsley, chives or dill to taste
-
Optional nonstick: paper liners or extra oil for muffin tin if not using nonstick
Directions
- Preheat oven to 350F (175C). Grease a 12 cup muffin tin really well with olive oil or melted butter or use paper liners if your tin is not nonstick.
- Prepare add ins: blanch asparagus tips 1 minute then chop; steam or microwave broccoli until just tender and chop; sauté mushrooms until browned and squeeze wilted spinach dry; quarter cherry tomatoes and chop basil; dice cooked ham and bell peppers; have pepperoni chopped or mini slices ready. Crumble feta and shred cheeses.
- In a large bowl whisk together 12 large eggs, 1/2 cup milk or heavy cream, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and optional 1/4 teaspoon garlic powder or pinch red pepper flakes. Whisk until mostly smooth but not perfectly foamy.
- Divide fillings into 12 portions by flavor: for ham and asparagus put about 2 tablespoons diced ham, 2 tablespoons chopped asparagus and a sprinkle of 1/2 cup Swiss or Gruyere across the 12 cups; for broccoli cheddar add chopped broccoli, a little onion if using and shredded sharp cheddar; for mushroom spinach add sautéed mushrooms, squeezed spinach and feta or mozzarella; for tomato basil feta add tomatoes, basil and feta; for bell pepper pepperoni add diced peppers, pepperoni and shredded mozzarella. Adjust amounts so each cup gets a good mix.
- Spoon the chosen filling into each muffin cup, filling no more than halfway because egg liquid will cover and rise a bit. Tap the tin gently so fillings settle.
- Pour the egg mixture evenly over the fillings, filling each cup about 3/4 full. Leave a little room so they dont overflow. Sprinkle a bit more cheese or herbs on top if you like.
- Bake in the preheated oven 18 to 22 minutes, until edges are set and centers just barely jiggle. A toothpick inserted near center should come out mostly clean.
- Let the baked eggs cool in the tin 5 minutes, then run a butter knife around each cup and remove to a wire rack to cool completely if meal prepping. They will set more as they cool.
- Store in an airtight container in the fridge up to 5 days or freeze separated by parchment in a freezer bag up to 3 months. Reheat from fridge in microwave 45 to 60 seconds, from frozen about 90 seconds to 2 minutes, flipping halfway if you want even heating.
- Tips and hacks: use pre-shredded cheese to save time, chop fillings small so eggs cook evenly, dont overcook or they get rubbery, and mix different flavors in one tin for variety. Add fresh chopped parsley, chives or dill after reheating for brightness.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 60g
- Total number of serves: 12
- Calories: 120kcal
- Fat: 8.8g
- Saturated Fat: 3g
- Trans Fat: 0.2g
- Polyunsaturated: 0.9g
- Monounsaturated: 3.5g
- Cholesterol: 194mg
- Sodium: 220mg
- Potassium: 220mg
- Carbohydrates: 3.6g
- Fiber: 0.8g
- Sugar: 1.5g
- Protein: 8.6g
- Vitamin A: 370IU
- Vitamin C: 6mg
- Calcium: 80mg
- Iron: 1.3mg
