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This easy egg muffin recipe will be a lifesave in the morning – with endless variations, quick prep time, and loads of flavor, you’ll be ready to make these bite-sized beauties part of your AM routine. 

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stacked egg bites with bacon and greens baked in

Easy Egg Muffins – Freezable!

Say goodbye to early morning tummy grumbles and carb-heavy breakfasts that just weigh you down. You’ll love these simple and healthy egg muffins for their convenience, nutrition, and delicious taste!

You can pop a homemade breakfast into the microwave and eat it with one hand as you make your way out of the door. Whether you’re on the go or just too lazy to whip something up, these muffins are sure to make your morning that much easier. 

Why You’ll Love This Recipe

  • With roughly 6 grams of protein and only 5 grams of carbs, you’ll be receiving the energy you need to start the morning off right.
  • These can also be made dairy-free using a splash of Almond Breeze almond milk makes this egg muffin recipe even healthier.
  • Prep a dozen of these bites and you’ll have breakfast for a week

Ingredients in Egg Muffins

  • Eggs – I always buy large eggs
  • Almond Milk – original unsweetened – or you can use nonfat milk or any other milk or nondairy milk.
  • Flour – I use all-purpose but gluten-free flour can be substituted
  • Baking soda – Helps the eggs be nice and fluffy
  • Spices – Salt, pepper, Italian seasoning, Smoked Paprika, Onion Powder
  • Green pepper – diced – and you can also use any color bell pepper and even add diced onions if you want.
  • Bacon – I love turkey bacon but you can use any kind you like.

How to Make Egg Muffins

  • Preheat oven: Preheat your oven to 350°F and prepare a twelve-cup muffin pan by greasing it with nonstick cooking spray. 
  • Create egg mixture: In a medium mixing bowl, whisk together eggs and Almond Breeze almond milk until smooth. Then mix in flour, baking soda, spices, and salt. 
  • Combine ingredients: Add green pepper and chopped bacon into your egg mixture, combining evenly. 
  • Bake: In your prepared muffin tray, pour the egg mixture into each cup equally. Bake for 10 to 15 minutes. Once done, allow the egg muffins to cool for five minutes before removal.

Recipe Swap

  • Use sausage or make these vegetarian egg cups by omitting the bacon alltogether.
  • Add onions or other vegetables, like mushrooms, asparagus, or broccoli.
stacked egg bites with bacon and greens baked in


  • You’ll want to check on your egg muffins frequently the first time you make them so that you know how long to cook them. If you prefer firm eggs, you’ll likely want to bake them for the full 15 minutes. If you like runnier eggs, check on them at the 11-minute mark to see if they’re to your liking. 


Can I make egg muffins ahead of time?

Yes, egg muffins can be made ahead of time and frozen or refrigerated.

Can I freeze egg muffins?

Yes! These make for the perfect grab-and-go breakfast because they can be frozen in sandwich bags.

How do you reheat egg muffins?

Reheat your egg muffins in the microwave on a microwave-safe plate. If you’re reheating the egg muffins from frozen, heat them for 2 minutes. If the egg muffins are thawed, heat them up for 1 minute.

Why do egg muffins stick to the pan?

If your egg muffins are sticking to the pan, you may have forgotten to use cooking oil to grease the cups of the pan. 

How can I keep egg muffins fluffy?

Egg muffins sometimes deflate because they were not beaten well enough or have cooled down and lost their structure. To keep your egg muffins from deflating, add a bit of flour and baking soda to your mixture. 

Why are my egg muffins soggy?

Adding wet ingredients like tomatoes or onions can create too much moisture in the egg and make them soggy. Cooking the add-ins first is a good way to prevent unwanted moisture.

Have You Made This Recipe?

Leave a rating by clicking the stars below!

stack of egg muffins

Easy Egg Muffins

4.82 from 11 votes
Easy Egg Muffins are the perfect breakfast recipe! These are dairy free and full of bacon and peppers. They freeze easy too for fast morning breakfasts.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 12 muffins
Serving Size 1 muffin


  • 6 large eggs
  • ½ cup (118ml) unsweetened almond milk (or any type of milk)
  • 1 tablespoon (8g) all-purpose flour
  • teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon Italian seasoning
  • teaspoon smoked paprika
  • ¼ cup green pepper , diced (about 1/4 of a regular sized pepper)
  • cup cooked bacon (diced)
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  • Preheat oven to 350°F. Spray a 12-cavity muffin tin with nonstick cooking spray.
  • Whisk eggs and almond breeze until smooth, then whisk in flour, baking soda, salt, and spices.
  • Stir in green pepper and chopped bacon.
  • Pour mixture evenly into muffin pan.
  • Bake for 10-15 minutes, or until eggs are done to your liking.
  • Cool a few minutes before removing from pan.
  • Store in an airtight container for up to 2 days or freeze for up to one month.

Recipe Video

Recipe Notes

  • Use any kind of bacon you want – turkey or regular, or omit for veggie egg muffins
  • Add other vegetables like mushrooms, onions, broccoli – this is a very customizable recipe. Great to use up leftovers too.
  • Add sausage if you like!
  • Use any kind of milk – regular or nondairy – but make sure to use plain (not vanilla or sweetened nondairy milk).

Recipe Nutrition

Serving: 1muffin | Calories: 58kcal | Carbohydrates: 1g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 98mg | Sodium: 1782mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American

Other great egg recipes

Egg Muffins are a great easy breakfast that you can make ahead! Meal prep for the week or freeze these for a quick healthy breakfast.

Last Updated on January 18, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. They taste good but adding the flour, milk and baking soda didn’t keep mine from deflating at all. I was really hoping it would work since they looked amazing when I pulled them out only to find them barely reaching the top of the tin within a minute. So far I haven’t found one recipe out there that keeps the puffy shape. I also found that they needed much longer to cook solid. 10-15 min was still totally wet egg. For me to get the right consistency it was closer to 20-22 min.

  2. I love to try these I have a busy friend that might like these. Are they healthy for diabetics? Glad there isn’t any cheese or sugar in them.

    1. I am not versed in diabetic cooking, but since there is no sugar I think they might be okay, but you’d have to check with a doctor to be sure.