The Ultimate Breakfast Egg Muffins

Trust me when I say this, these ultimate breakfast egg muffins are all you need in your life right now. They can be made in advance and reheated in the microwave whenever you feel like having something pre-prepped for breakfast or even as a snack for those irresistible midday cravings. Making them fresh doesn’t take too long anyway.

These cheese and parsley topped ultimate breakfast egg muffins are the fluffiest

These breakfast egg muffins are little baked ‘egg with anything really’ parcels. They are very versatile and are also quick and easy to make. You can add anything to them, really! A wide variety of cheeses, various veggies, fruits like creamy avocados, tomatoes, meats, etc.

Some other breakfast recipes to try out:

This ultimate breakfast egg muffins can be eaten on their own or even as a part of a larger brunch or breakfast. You can even serve it as a side with some avocado toast or desi-masala french toast or maybe even some chorizo pancakes. Serve them with some cherry tomatoes and a lightly buttered toast. Perfect start to the morning, isn’t it?

The Ultimate Breakfast Egg Muffins


  • Make sure to use a non-stick muffin tray with some oil or butter brushed liberally or sprayed in each cavity properly as these muffins love to get stuck at the bottom and sides.
  • You can also use a silicone muffin tray or maybe even some muffin baking liners or parchment paper liners.
  • Fill in the muffin tray ⅔rd only, as these muffins tend to rise while baking.
  • Run a knife or spatula around the muffins to let them come out without any hassle. Let the muffins cool for sometime before attempting to remove them out from the tray.
  • If you’ll be storing them for later use, simply wrap them individually and place them in the freezer for even up to 2 months. These can be either stored in an air-tight container or maybe even in a freezer-safe, zip-lock bag.
  • Reheat once frozen or thawed, with a light brushing of some butter, in the microwave until properly reheated entirely. Should take anywhere between 40secs to 1.5min but this totally depends on your microwave.
  • Reheat in the microwave at 20 secs intervals. Check as you go. As a baker, I’d say it is just like melting chocolate in the microwave, you’d do it for a lesser time interval (15-20secs) so that the chocolate doesn’t burn. It’s the same with this. 
  • This recipe is very versatile to make and you can add whatever ingredients you prefer and DIY it for your preference.
  • I’ve slightly sautéed the veggies before use but you can also just use them freshly chopped.
  • Use some cheese if preferred either in the beaten egg mixture or as a topping.
  • I’ve used about 4 whole eggs for a batch of 6 muffins but you can increase the proportions according to your preference.
Bacon and scallion egg muffins & Mixed veg egg muffins


The Ultimate Breakfast Egg Muffins

Vania Cotta
These breakfast egg muffins are fluffy and filled with the goodness of sautéed veggies, chorizo, cheese and some dried parsley.
Prep Time 10 mins
Cook Time 10 mins
Bake Time 20 mins
Total Time 40 mins
Course Baked, Breakfast, Brunch
Cuisine British, World over
Servings 6 muffins


  • 4 nos Eggs Medium sized
  • 2 inch Chorizo replace with any meat of choice or mushrooms, finely chopped
  • ½ nos Onion finely minced
  • ½ nos Bell Pepper used an orange one, finely chopped
  • 2 cloves Garlic minced
  • Oil for frying
  • Ground Black Pepper Powder to taste
  • Salt to taste
  • Dried Parsley for garnish, use fresh if possible
  • Cheddar cheese grated, as topping


  • Preheat the oven to 180°C. Spray a 6 mould muffin tray with some nonstick oil or brush on some melted butter. Set aside.
  • Heat a pan on a medium flame. Sauté some garlic in oil and add the chorizo. Once the chorizo is slightly fried add the veggies of your choice. I sautéed in some onion and bell pepper. Once done, set aside to cool slightly.
  • In a bowl, beat the eggs. Season with some salt and pepper.
  • Add the sautéed mixture in the eggs and mix well.
  • Pour the mixture about ⅔rd full in the muffin mould and top with some cheddar cheese and a sprinkle of dried or fresh parsley.
  • Bake for about 15-20mins until set.
  • Once slightly cooled remove them out gently by passing a knife or spatula to separate the edges from the tin.
  • Serve hot with a side of lightly butter toast or maybe even some fresh cherry tomatoes.


  • You can add any veggies, meats, fruits, cheeses, herbs, etc of your choice while making these super fluffy muffins. 
  • Make these in advance and store them properly in an air-tight container or a zip-lock bag in the freezer for up to 2 months or maybe even 3, if they remain and aren’t eaten. 
  • They can be reheated in the microwave by lightly brushing on some oil or butter.
  • Either thawed or frozen, the muffins should be reheated at 20 sec intervals so that they are well heated and not too soggy and rubbery. Check as you go. 
  • I sautéed the vegetables and meat before adding it to the egg mixture but you can always use fresh produce.
  • Various combinations to try in the breakfast egg muffins: grilled mushrooms and caramelised onions, ham and cheese, baby spinach and feta, scallions and pepperoni, etc. 
Keyword Breakfast Egg Muffins, breakfast recipes, Egg recipes

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Have a lovely weekend xx

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