A grab-and-go breakfast that's healthy, delicious, and totally customizable? Yes, please! These Egg Muffins are packed with protein & veggies, and come together in under 30 minutes. Plus, they store and freeze beautifully, making them the perfect meal-prep solution for busy mornings.
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| Yield: | Prep time: | Cook time: |
|---|---|---|
| 12 | 15 minutes | 15 minutes |
Breakfast egg muffins (also known as egg cups or frittata muffins) are a fantastic way to start the day. They’re light, fluffy, and packed with flavor from sun-dried tomatoes, spinach, and creamy feta. Unlike many egg muffins that tend to deflate after baking, these hold their shape perfectly thanks to a simple water bath technique. The best part? They’re easy to make ahead and totally customizable with your favorite mix-ins.
Looking for more make-ahead breakfast ideas? Try pairing these egg muffins with our Baked Steel Cut Oats with Apples & Cinnamon or a batch of these Banana Spinach Protein Smoothies!
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What Makes These Breakfast Egg Muffins Unique?
✔︎ Extra Protein Boost – Blending cottage cheese into the eggs adds creaminess and an extra dose of protein.
✔︎ No More Deflating! – A simple water bath in the oven ensures the muffins cook slowly and evenly, preventing that dreaded sinking middle. Bonus: a silky, smooth texture!
✔︎ Quick & Easy – Ready in under 30 minutes with minimal prep.
✔︎ Completely Customizable – Swap out the spinach and sun-dried tomatoes for your favorite veggies, cheeses, or even cooked sausage.
Ingredients & Substitutions
Eggs: The base of these muffins. Large eggs work best.
Cottage cheese: Adds creaminess and protein. Use 4% or 2% for the best flavor.
Italian seasoning: Adds a subtle herby flavor. You can also use dried oregano or basil.
Spinach: Adds color and nutrients. Feel free to use kale or bell peppers instead.
Sun-dried tomatoes: Use the oil-packed tomatoes; the dry versions do not have as much flavor. You can also substitute roasted red peppers.
Feta cheese: Gives a salty, creamy contrast. Goat cheese or shredded cheddar work well, too.
Instructions
These meal-prep egg muffins come together in minutes!
Blend the Egg Mixture – Combine eggs, cottage cheese, Italian seasoning, salt, and pepper in a blender and blend until smooth. (Or whisk by hand.)
Assemble – Evenly distribute the spinach, sun-dried tomatoes, and feta cheese into the muffin wells.
Fill & Bake – Pour the egg mixture into each well, filling them about ¾ full. Place a rimmed baking sheet in the oven, add ¼-inch of water to the pan, and place the muffin tin in the water bath. Bake until cooked through, about 15 minutes.
FAQs
Yes! Once cooled, place them in an airtight container and freeze for up to 3 months. Reheat in the microwave for 30-60 seconds.
Nope! Blending creates a smoother texture, but whisking everything in a bowl works just fine.
The water bath helps the muffins cook evenly and prevents them from sinking in the middle. It makes them soft and silky inside!
Tips for the best Egg Muffins
✘ Grease the Pan Well – Eggs love to stick, so use a good amount of cooking spray or silicone muffin liners.
✘ Don’t Overfill – Keep the wells about ¾ full to prevent spills.
✘ Cool Before Removing – Letting the muffins sit for a few minutes helps them firm up and come out cleanly.
✘ Experiment with Add-Ins – Try adding cooked sausage, diced bell peppers, or fresh herbs for a fun twist!
Storage and Make-Ahead Tips
➤ If you have extra beaten egg mixture, refrigerate it for up to 1 day and use it to make fresh muffins.
➤ Store cooked egg muffins in the refrigerator for up to 4 days. To reheat, wrap in a damp paper towel and microwave for 20–30 seconds, watching carefully to prevent overcooking.
➤ For longer storage, freeze fully cooled egg muffins in an airtight container for up to 3 months. Reheat straight from the freezer in the microwave for 30–60 seconds.
Scaling the Recipe
Want to make fewer servings? This recipe is easy to scale down! Simply halve the ingredients to make 6 muffins or reduce everything by a third to make 4 muffins. If you're making a smaller batch, check for doneness a couple of minutes earlier since fewer muffins may cook slightly faster.
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Recipe
Breakfast Egg Muffins
Equipment
Ingredients
- 8 large eggs
- ½ cup cottage cheese (use 4% or 2% for best flavor)
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup fresh spinach, roughly chopped
- ⅔ cup oil-packed sun-dried tomatoes, drained and chopped
- ½ cup crumbled feta cheese
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Instructions
- Preheat the oven to 350°F. Coat a 12-well muffin pan with cooking spray.
- Crack eggs into the jar of a blender. Add the cottage cheese, Italian seasoning, salt and pepper to the jar and process until smooth. (You can also whisk this together in a bowl if you don't want to use a blender though it will not be as smooth.)8 large eggs, ½ cup cottage cheese, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Evenly divide spinach, tomatoes and feta cheese in prepared muffin pan wells. Pour the egg mixture into the muffins wells about ¾ full.1 cup fresh spinach,, ⅔ cup oil-packed sun-dried tomatoes,, ½ cup crumbled feta cheese
- Place a rimmed sheet pan in the oven. Pour about ¼” water into the pan. Place the muffin pan in the sheet pan water bath. Bake for about 15 minutes or until toothpick inserted in the center of the muffins comes out nearly clean. Allow to cool for 5-10 minutes before removing from the pan and serving.
Notes
- Grease the Pan Well – Eggs love to stick, so use a good amount of cooking spray or use silicone muffin liners instead.
- Don’t Overfill – Keep the wells about ¾ full to prevent spills.
- Cool Before Removing – Let the muffins sit for a few minutes. The bit of rest helps them firm up and come out cleanly.
- Experiment with Add-Ins – Try adding cooked sausage, diced bell peppers, or fresh herbs for a tasty twist!
- Scale the recipe - Want to make fewer servings? This recipe is easy to scale down. Simply halve the ingredients to make 6 muffins or reduce everything by a third to make 4 muffins. If you're making a smaller batch, check for doneness a couple of minutes earlier since fewer muffins may cook slightly faster.
- If you have extra beaten egg mixture, refrigerate it for up to 1 day and use it to make fresh egg muffins.
- Store cooked egg muffins in the refrigerator for up to 4 days. To reheat, wrap in a damp paper towel and microwave for 20–30 seconds, watching carefully to prevent overcooking.
- For longer storage, freeze fully cooled egg muffins in an airtight container for up to 3 months. Reheat straight from the freezer in the microwave for 30–60 seconds.
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Nutrition
Nutrition info not guaranteed to be accurate.
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