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Cheesy Egg Muffins

Cheesy egg muffins bake up fluffy and savory, with tender eggs, sharp cheddar pockets, and bright bell pepper and green onion throughout. This quick muffin-pan method makes easy breakfast bites that are ideal for meal prep and reheating.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

eggs
  • 10 large eggs
whole milk
  • 0.25 cup whole milk
kosher salt
  • 0.5 tsp kosher salt
black pepper
  • 0.25 tsp black pepper
garlic powder
  • 0.25 tsp garlic powder
sharp cheddar cheese
  • 1 cup shredded sharp cheddar cheese
red bell pepper
  • 0.5 cup red bell pepper, finely diced
green bell pepper
  • 0.5 cup green bell pepper, finely diced
green onions
  • 0.25 cup green onions, thinly sliced

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and generously grease a 12-cup muffin pan with nonstick cooking spray.
  2. Whisk the eggs and whole milk until smooth and evenly combined, with no streaks remaining.
  3. Season with kosher salt, black pepper, and garlic powder, then whisk again until fully incorporated.
  4. Fold in ¾ cup shredded sharp cheddar cheese, red bell pepper, green bell pepper, and green onions until evenly distributed.
Bake the muffins
  1. Divide the egg mixture evenly among the 12 muffin cups, filling each about three-quarters full.
  2. Sprinkle the remaining ¼ cup shredded sharp cheddar cheese evenly over the tops.
  3. Bake at 350°F for 18–22 minutes until the egg muffins are puffed, set in the centers, and lightly golden around the edges.
Cool and serve
  1. Cool in the pan for 5 minutes so the muffins set further and release more cleanly.
  2. Loosen the edges carefully and remove the Cheesy Egg Muffins while warm.

Notes

For clean unmolding, cool for the full 5 minutes before loosening the edges; if any muffins stick, run a thin spatula around the perimeter. Refrigerate in an airtight container for up to 4 days and reheat in the microwave for 30–45 seconds. Freeze leftovers for up to 2 months; thaw in the fridge overnight and rewarm. For a dairy swap, use shredded mozzarella or a dairy-free cheddar-style shreds to keep the melty texture.