Breakfast

Egg Muffins

Name: Egg Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Ingredients: 10 large eggs; 1/4 cup heavy cream or whole milk; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 2 cups fresh spinach, roughly chopped; 1 cup shredded cheddar cheese; 3/4 cup diced ham (about 5 oz)

These savory baked egg muffins are packed with spinach, cheddar cheese, and diced ham, then baked until golden. Perfect for meal prepping—grab one or two in the morning for a high-protein breakfast or snack.

129calper serving 10gprotein 1gcarbs 9gfat 15min prep 20min cook 12serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Egg Muffins — common questions

How long do egg muffins keep in the refrigerator?

Stored in an airtight container, egg muffins stay fresh for 4–5 days in the refrigerator. You can also freeze them for up to 1 month—thaw overnight in the fridge or reheat directly from frozen.

How do I reheat frozen egg muffins?

Thaw overnight in the refrigerator and microwave for 30–45 seconds, or reheat directly from frozen at 350°F in a toaster oven for 12–15 minutes until heated through. Do not microwave on high, as they may become tough.

Can I substitute the ham and cheese?

Yes, use any diced cooked meat (bacon, sausage, turkey), vegetables (bell peppers, mushrooms, tomatoes), or cheese (feta, mozzarella, Swiss). Keep the ratio of fillings to egg roughly the same—about 2 tablespoons of mix-ins per cup.

What's the most common mistake when baking egg muffins?

Overfilling the cups or not removing excess moisture from spinach, which causes eggs to overflow and cook unevenly. Fill cups to 3/4 full, squeeze spinach dry, and drain any excess liquid from other moist ingredients.

Can I make a large batch and freeze them all at once?

Yes, bake the full batch, cool completely, then freeze in a single layer on a sheet pan for 2 hours before transferring to a freezer bag. This prevents them from sticking together and makes portion control easy.

Can I make these without cream or milk?

Yes, use water or broth in place of cream (1/4 cup), though the muffins will be slightly less custardy and more firm. The texture will still be good—eggs alone will hold together fine.