Breakfast Egg Muffins For A Crowd

Name: Breakfast Egg Muffins For A Crowd
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 12 large eggs; 1 cup diced bell peppers; 1 cup chopped spinach; 1/2 cup shredded cheese (cheddar or your choice); 1 cup diced cooked bacon or sausage (optional); Salt and pepper to taste; Cooking spray or oil for greasing

Highlighted under: Cozy Comfort Meals Inspiration

I love making Breakfast Egg Muffins for a Crowd whenever I have family or friends over. These muffins are not only easy to whip up, but they also pack a punch of flavor and nutrition that satisfies everyone at the table. I enjoy customizing each muffin with different veggies and cheese, making them both versatile and a great way to use up leftovers. Plus, they can be prepared ahead of time and frozen, making busy mornings a breeze without sacrificing a hearty breakfast.

Created by

Nicola Fairchild

Last updated on 2026-02-01T23:21:35.582Z

When I hosted a weekend brunch, I decided to test out these Breakfast Egg Muffins, and they were a hit! I mixed in chopped spinach, tomatoes, and crispy bacon, but I also tried a batch with feta and bell peppers. The key is to whisk the eggs thoroughly to ensure a fluffy texture. I learned that baking them in a silicone muffin tray makes cleanup a breeze.

Another tip I discovered is to let them cool completely before freezing. This way, I can pop one in the microwave for a quick breakfast whenever I need one. They are perfect for busy mornings and can easily be personalized to suit everyone’s taste.

Why You'll Love These Muffins
Packed with protein and veggies for a nourishing start to the day
Customizable to suit any taste preference or dietary need
Conveniently portable for on-the-go breakfasts

Customizing Your Egg Muffins

One of the best aspects of Breakfast Egg Muffins is their versatility. You can customize the fillings to suit your personal preferences or to utilize what you have on hand. For a Mediterranean twist, consider adding sun-dried tomatoes, feta cheese, and black olives. If you’re aiming for a Southwestern flavor, diced jalapeños and pepper jack cheese can liven things up. This adaptability allows you to create a different batch each time, ensuring there’s something for everyone.

When selecting your vegetables, aim for a colorful mix to not only enhance the visual appeal but also increase the nutrient profile. Veggies like zucchini, mushrooms, or kale work excellently in these muffins. Avoid using too much watery vegetables such as cucumbers, as they can cause the muffins to become soggy. Instead, opt for those that will hold up well when cooked, contributing texture instead of excess moisture.

Making and Storing Egg Muffins

These muffins can easily be prepared in advance, making them a fantastic option for busy mornings. Once baked, allow them to cool completely before transferring them to an airtight container. They can be refrigerated for up to five days or frozen for up to three months. When freezing, I recommend individually wrapping each muffin in cling film for easy reheating. To reheat, simply pop them in the microwave for about 30-60 seconds or warm them in the oven at 350°F (175°C) for about 10-15 minutes until heated through.

An important technique while baking these muffins is keeping an eye on the baking time. Since oven temperatures can vary, start checking for doneness around the 20-minute mark. The muffins should be puffed and spring back when lightly touched. If there’s any uncertainty, inserting a toothpick into the center should come out clean. This method ensures your muffins are cooked perfectly without becoming dry.

Ingredients

Gather these ingredients to start your delicious muffins.

Egg Muffin Ingredients

12 large eggs
1 cup diced bell peppers
1 cup chopped spinach
1/2 cup shredded cheese (cheddar or your choice)
1 cup diced cooked bacon or sausage (optional)
Salt and pepper to taste
Cooking spray or oil for greasing

Mix and match your favorite ingredients for a unique touch!

Instructions

Follow these simple steps to create your egg muffins.

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or oil.

Whisk the Eggs

In a large bowl, whisk together the eggs, salt, and pepper until well combined.

Add Fillings

Stir in your choice of diced bell peppers, spinach, cooked bacon or sausage, and cheese.

Pour into Muffin Tin

Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.

Bake

Bake in the preheated oven for 20-25 minutes, or until the muffins are puffed and set.

Cool and Serve

Allow the muffins to cool for a few minutes before gently removing them from the tin. Enjoy warm or let cool completely and freeze for later.

These muffins are great fresh or stored for later!

Pro Tips

Feel free to get creative with your mix-ins! Use different cheeses, veggies, or even spices to change up the flavor.

Ingredient Substitutions

If you're looking for a lower calorie or healthier option, substitute whole eggs with egg whites or a mix of eggs and egg substitutes. This will still provide protein without as much fat. Additionally, for dairy-free options, use plant-based cheese alternatives or omit the cheese altogether without sacrificing the muffin's fluffy texture. Just remember that the flavor profile may change slightly, so season your mixtures accordingly.

For a gluten-free alternative, simply ensure that the sausage or bacon used is gluten-free if you're incorporating those proteins. Also, you might want to add in gluten-free grains like quinoa or brown rice for added texture and nutrition if you prefer a heartier muffin.

Serving Ideas

These Breakfast Egg Muffins are perfect for a buffet-style breakfast or brunch. They pair wonderfully with sides like fresh fruit, yogurt, or a light salad to balance the meal. For a fun twist, serve them with different condiments, like salsa, hot sauce, or avocado spread, allowing guests to customize their muffin experience.

If you’re preparing for a gathering, consider serving these alongside a big stack of pancakes or waffles for a full breakfast spread. Alternatively, they make a convenient grab-and-go option for busy weekday mornings, providing a nutritious, satisfying start to the day without any fuss.

Questions About Recipes

→ Can I make these muffins dairy-free?

Absolutely! Simply omit the cheese or use a dairy-free alternative.

→ How long can I store these muffins?

These muffins can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.

→ Can I reheat the muffins?

Yes! You can microwave them for about 30-60 seconds or reheat them in the oven at 350°F (175°C) for 10 minutes.

→ Are there any good vegetarian options?

Definitely! You can omit the meat and add more vegetables or include ingredients like black beans or tofu.