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Breakfast Recipes

Mini Egg Muffins

Start your morning off right by serving these make-ahead Mini Egg Muffins to your breakfast crowd! They’re rich and fluffy thanks to a combination of eggs, veggies and cheese. But, feel free to use egg whites to lighten up these savory bites!


10 servings

Total Time

Prep Time


  • 1 Tbs. olive oil
  • 1 red pepper, seeded, chopped
  • 2 cups mushrooms, chopped
  • 2 scallions, sliced
  • ⅔ cup shredded sharp white cheddar cheese
  • 8 eggs
  • Sour cream and thyme (optional)


Heat oven to 350°F. Line 30 mini muffin cups with liners; coat with cooking spray.

In nonstick skillet, heat oil over medium-high heat. Add pepper; cook, stirring, 5 min. Add mushrooms; cook, stirring, 4-5 min. Stir in scallions. Divide veggies and cheese evenly among cups. Beat eggs with 1⁄4 tsp. salt and 1⁄4 tsp. pepper; pour into cups. Bake 10-12 min. Let cool. Cover; chill overnight. Before serving, heat oven to 250°F. Bake egg muffins until hot, 15 min. If desired, top with sour cream and thyme.


  • Calories: 110
  • Fat: 8 gram
  • Saturated Fat: 3 gram
  • Protein: 8 gram
  • Carbohydrate: 3 gram
  • Cholesterol: 155 mg
  • Sugar: 1 gram
  • Sodium: 250 mg
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