Breakfast Egg Muffins Recipe

If you’re searching for the perfect way to start your morning, Breakfast Egg Muffins are about to become your new obsession. These cheerful little bites are loaded with fluffy eggs, savory sausage or bacon, gooey cheddar cheese, and golden baked biscuits — all in one tidy muffin form. Not only are they a cinch to whip up, but they’re also endlessly customizable and totally portable for busy days. Whether you’re meal prepping for the week, hosting a brunch with friends, or just want to shake up your morning routine, these Breakfast Egg Muffins will quickly earn a spot in your recipe hall of fame.

Ingredients You’ll Need

The beauty of these Breakfast Egg Muffins is their simplicity, but each ingredient brings its own delightful touch to the final result. From rich eggs to melty cheese and hearty sausage, every component pulls its weight in flavor, texture, or color.

• Refrigerated biscuits: These give the muffins their buttery, tender base and ensure every bite is pillowy and satisfying.
• Cheddar cheese (shredded): Adds melty richness and a crave-worthy sharpness that pairs perfectly with breakfast meats and eggs.
• Breakfast sausage roll (or bacon): Choose your favorite for a boost of smoky, savory flavor that defines classic breakfast fare.
• Eggs: The star ingredient, eggs turn fluffy and light and bind everything together inside each muffin.
• Milk: A splash of milk makes the eggs especially soft and custardy once baked.
• Salt & pepper: Don’t forget these essentials! They wake up all the other flavors and keep your muffins from tasting flat.
• Cooking spray: Ensures you can easily remove each muffin from the tin with no frustrating sticking.

How to Make Breakfast Egg Muffins

Step 1: Preheat the Oven

Before getting hands-on, set your oven to 375°F. This gives it time to fully heat up, ensuring the biscuits rise beautifully and the eggs set to perfection. Trust me, a properly preheated oven makes all the difference in getting those golden tops on your Breakfast Egg Muffins.

Step 2: Prep Your Muffin Tin

Generously spray every cup in your muffin tin with cooking spray. This is your insurance policy for easy muffin removal later — no one wants to lose a bite to stubborn sticking! A thorough coating also helps with even browning around the edges.

Step 3: Biscuit Base Magic

Cut each biscuit in half and gently press the pieces into the bottom of the muffin cups. Don’t worry if they don’t look perfect — as they bake, they’ll puff up and fill out the tins, creating a dreamy base for the rest of your mix-ins. This step turns classic breakfast flavors into handy, grab-and-go form.

Step 4: Prepare and Add the Meat

If using sausage, crumble and brown it in a skillet over medium heat until fully cooked with no pink showing. Or, if you prefer bacon, crisp up a few strips, then crumble them. Sprinkle the meat evenly over the biscuit-lined cups, layering on that irresistible savory goodness.

Step 5: Sprinkle with Cheese

Spread a generous pinch of shredded cheddar cheese over each muffin cup. As the Breakfast Egg Muffins bake, this cheese will melt into gooey pockets and every bite will have a lovely sharp tang.

Step 6: Whisk the Eggs

In a mixing bowl, whisk together the eggs, milk, and a good pinch of salt and pepper. The milk is a simple trick that ensures your egg mixture stays soft and moist — no dry muffins here!

Step 7: Pour and Fill

Carefully pour a small amount of the egg mixture into each muffin cup, just enough to evenly cover the fillings. Don’t overfill — the eggs will puff as they bake, and you want to avoid any spills in the oven.

Step 8: Prep for Baking

Set the filled muffin tin on a baking sheet. This helps catch any possible overflow and makes moving the hot tin safer and easier when it’s time to take your Breakfast Egg Muffins out of the oven.

Step 9: Bake to Perfection

Slide the baking sheet into your preheated oven and bake for 20–25 minutes. You’ll know they’re ready when the tops are a rich golden brown, the eggs are puffed, and the biscuits are cooked through. Stand back and let that mouthwatering aroma fill your kitchen.

How to Serve Breakfast Egg Muffins

Garnishes

Add a final flourish to your Breakfast Egg Muffins with bright, fresh toppings. A sprinkle of chopped herbs like chives or parsley gives a pop of color and a burst of freshness. For some zing, a dot of hot sauce or a spoonful of salsa always wakes up the flavors.

Side Dishes

You can make these muffins the star of your table by pairing them with a simple fruit salad, crispy hashbrowns, or a green salad with a citrusy vinaigrette. Not only does this round out your meal, but it also allows for plenty of variety in both flavor and nutrition.

Creative Ways to Present

Serve Breakfast Egg Muffins stacked tall on a cake stand for a fun brunch centerpiece, or nestle them in lunchboxes for an energizing midday treat. They’re fantastic for breakfast-on-the-go, picnic baskets, or even as part of a breakfast-for-dinner spread!

Make Ahead and Storage

Storing Leftovers

Once they’ve cooled, tuck your leftover Breakfast Egg Muffins into an airtight container and refrigerate for up to 4 days. They’re fantastic for quick grab-and-go breakfasts all week — just reheat and enjoy.

Freezing

If you want to plan ahead, these muffins freeze like a dream. Pop them into freezer bags or wrap individually in plastic wrap, then freeze for up to 2 months. To keep them fresh, try to squeeze out as much air as possible before sealing.

Reheating

Reheating is a breeze: just microwave refrigerated muffins for about 30–40 seconds, or frozen ones for about 1–2 minutes until warmed through. For the crispiest edges, reheat in a toaster oven or regular oven at 350°F for 5–10 minutes.

FAQs

Can I make Breakfast Egg Muffins vegetarian?

Absolutely! Simply leave out the sausage or bacon, and add vegetables like spinach, bell peppers, or mushrooms instead. The muffins will still be flavorful and packed with protein and color.

How do I prevent the muffins from sticking to the pan?

Be generous with the cooking spray, making sure every nook and cranny is coated. A nonstick muffin tin also helps, and if you want extra insurance, you can use silicone muffin liners for truly effortless release.

Can I use a different type of cheese?

Definitely! Feel free to swap the cheddar for mozzarella, pepper jack, Swiss, or a blend. Each cheese brings its own personality, so play around with the flavors to keep things exciting.

How do I know when the muffins are done?

The tops will look golden and slightly puffed, and a toothpick inserted into the center should come out with no wet egg. If you’re ever unsure, a few extra minutes in the oven won’t hurt — just keep an eye on them.

Can I double the recipe for a crowd?

No problem! You can easily double or triple the ingredients for a bigger batch. Just bake in multiple muffin tins and rotate them halfway through for even baking. Breakfast Egg Muffins are always a hit at potlucks and family gatherings!

Final Thoughts

Once you try these Breakfast Egg Muffins, it’s impossible not to fall in love with their cozy flavor, versatility, and sheer convenience. I hope your mornings are a little brighter, tastier, and easier from here on out. Give this recipe a try — you’ll quickly see why so many folks rave about these savory little breakfast wonders!

Print