Baked Breakfast Egg Muffins

This morning, I decided to make some egg muffins for breakfast. I found a great recipe here, and used it as a jump-off point for two types of breakfast muffins.

The best thing about this kind of recipe is that you can customize easily and quickly. In the fridge, I had a lot of quick-melt cheese, which I keep on stock for easy snacks for my kids. I also had some cooked ham, which I chopped up into tiny cubes, and a nice selection of vegetables, including chopped spinach,  carrots, peas, and corn.

So far as long as you’ve got yourself a muffin tray, some cupcake liners, and whatever toppings you want, you’ve got yourself a breakfast muffin partay!


  • 7 eggs
  • Salt and pepper to taste
  • Optional: Frank’s Red Hot or any similar hot sauce
  •  Toppings
    • Ham
    • Grated cheese
    • Spinach
    • Corn
    • Carrots
    • Peas
    • Bell peppers


  1. Preheat your oven to about 200 degrees Celsius. Spray your muffin tray with nonstick oil, and line with double-layer cupcake liners.
  2. Scramble all the eggs in a large bowl. Add salt and pepper to taste. (I added a few splashes of Frank’s Red Hot.)
  3. In two separate bowls, combine your choice of ingredients. For me, one bowl had ham and cheese; the other had spinach, carrots, bells, corn, and more cheese.
  4. Once combined, scoop the mixture into the waiting cupcake liners, about two-thirds high.
  5. Bake for about 15 minutes or until a toothpick inserted into a muffin center comes out clean.


Child of God • Husband • Father • Author • Food Blogger & Vlogger ••• Canberra, AU Welcome to my food blog! Currently in Canberra, AU until 2022! More than just food, though, I write about family, fun, and faith. Come join the journey!