Have you ever tried making egg muffin cups and wondered why they shriveled after baking? This is usually caused by baking eggs at a high temperature, like 350ºF. If you’re like me, and love this temperature for how fast it cooks eggs, there’s an easy solution– cook the egg muffin tin in a water bath! I learned this method when developing my Copycat Starbucks Egg Bites. Placing a muffin tin in a rimmed baking dish of water will prevent the muffins from rising too high as they bake. This prevents them from collapsing and shriveling later. The difference is quite noticeable, and all you have to do is add an extra pan of water to the equation when you bake these. Note: Adding a pan of water to an oven shelf below the muffin tin will not have the same effect. The bottom of the muffin pan must be submerged in water for the best results.
Ingredients You’ll Need
Breakfast egg muffins, also known as mini frittatas, are easy to customize with any ingredients you have on hand. For this recipe, I’ve included red bell peppers, spinach, and green onion, because you don’t need to cook them ahead of time. But you can find more flavor ideas below! This recipe includes whole eggs, but if you prefer to make them with egg whites just keep in mind you’ll need a 1/4 cup of egg whites per egg you want to replace. Or, use the whites from 2 eggs for every whole egg you plan to swap. Feta cheese adds a tangy, salty flavor to these egg muffins, but you can omit it if you need a dairy-free recipe. Or use any other cheese you love!
How to Make Egg Muffins
Preheat the oven to 350ºF and grease a non-stick muffin pan (affiliate link). Alternatively, you can use paper liners or silicone liners to prevent sticking. You’ll also need a rimmed baking sheet that the muffin pan fits into. (This is important! You’ll be lifting this pan to place the egg muffins in the oven.) Divide the diced red bell pepper, spinach, green onion, and feta evenly among the 12 cups, filling them roughly 2/3 to 3/4 of the way full. In a large bowl or measuring cup (something with a spout makes it easier to pour later) add the eggs, salt, and black pepper. Whisk well until the egg mixture looks uniform. Pour the beaten eggs into the muffin cups, dividing the mixture as evenly as possible. The muffin cups should look nearly full. Fill the rimmed baking sheet with 1/4-inch of water, or roughly 1 1/2 cups of water depending on the size of your pan. Place the muffin tin directly in the water, making sure the water isn’t so high that it will slosh out when you lift the pan. (You don’t want to burn yourself later when the water is hot and you need to remove the pan from the oven.) Lift the set of pans by holding the lower one filled with water and place it in the oven to bake at 350ºF for 20 to 25 minutes. When the eggs feel firm to the touch in the center, they are done. Let the muffins cool in the pan for at least 10 minutes, then they are ready to serve. Run a butter knife around the edges to help remove them, if needed. According to the FDA, cooked egg dishes can be safely stored in an airtight container in the fridge for 3 to 4 days. You can also store them in the freezer for up to 3 months. Thaw overnight in the fridge before reheating again.
Flavor Variations
If you want to try some other add-ins, here are a few flavor combinations that are delicious with the egg mixture for this recipe.
Broccoli Cheddar. You’ll need roughly 2 cups of very finely chopped broccoli. No need to cook it ahead of time as long as it’s finely chopped. Pair with 3/4 cup of shredded cheddar cheese, or about 1 tablespoon of cheese per muffin cup.
Sun-Dried Tomato & Spinach. You’ll need roughly 3/4 cup sun-dried tomatoes (drained and rinsed, if they were packed in oil) and 1 cup of freshly chopped spinach to fill the muffin pan. Pair these vegetables with 1/2 cup crumbled goat cheese, if desired.
Denver Omelet. Use a large green bell pepper, 3 chopped green onions, and 1 cup of cubed ham to fill the muffin cups. Add shredded cheddar cheese, if desired.
Southwest Egg Muffins. Sauté half of a red onion and 1 diced bell pepper in olive oil until tender, about 5 minutes. Add in 1 can of drained black beans along with 1/2 teaspoon of cumin, chili powder, and salt. Stir for 1 more minute, then divide the cooked mixture among the 12 muffin cups. Add cheese, if desired.
Mushrooms & Gorgonzola. Finely dice 2 cups of mushrooms and divide them among the muffin cups. Add a pinch of freshly chopped thyme leaves to each cup, then finish with a sprinkle of gorgonzola crumbles (about 1/2 cup total).
Check out my Starbucks Egg Bites for a bacon & gruyere variation, too. Looking for more make-ahead breakfast ideas? Try Sweet Potato Toast, Flourless Peanut Butter Banana Muffins, Overnight Oats, Chia Seed Pudding, or Protein Waffles for more options. Disclosure Note: I was gifted the non-stick Caraway Home muffin pan used in these photos and have become an affiliate partner. I’ve been testing it for the past 3 months and am impressed with how easily the egg muffins release! When you use my link, I may earn a small commission. If you try this egg muffin recipe, please leave a comment and star rating below letting me know how you like it.
