Breakfast Egg Muffins For A Crowd

Name: Breakfast Egg Muffins For A Crowd
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 12 large eggs; 1 cup milk; Salt and pepper to taste; 1 cup cooked and crumbled sausage; 1 cup chopped spinach; 1 cup diced bell peppers; 1 cup shredded cheese (cheddar or your choice); 1/2 cup chopped onions

Highlighted under: Simple Favorites

I love making these Breakfast Egg Muffins for gatherings because they are easy to prepare and always a hit! The beauty of these muffins is their versatility; you can customize them with your favorite ingredients. Whether you like the hearty flavor of sausage or the freshness of spinach, each muffin is packed with protein and keeps everyone satisfied. Plus, they are perfect for meal prep, allowing you to enjoy a nutritious breakfast even on the busiest of mornings. Let's dive into making this crowd-pleasing dish!

Created by

Arabelle Finch

Last updated on 2026-02-01T23:29:35.508Z

One weekend, I decided to host a brunch for friends, and these Breakfast Egg Muffins were the star of the show. I experimented with different fillings like cheese, bell peppers, and mushrooms, finding the perfect blend that would appeal to everyone. Each bite offers a delightful taste that can adapt to personal preferences, making them incredibly popular.

What I love most about this recipe is how simple it is to scale up for a crowd. By using a muffin tin, these muffins bake evenly and are easy to serve. I recommend making a double batch to ensure there are plenty for leftovers throughout the week.

        Why You'll Love These Muffins
        Versatile ingredients allow for endless flavor combinations
Perfect for meal prep and busy mornings
Easy to make and bake in bulk
Delicious straight from the oven or reheated

      

Crafting the Perfect Egg Muffin

To achieve that fluffy, light texture in your Breakfast Egg Muffins, it’s crucial to thoroughly whisk the eggs and milk together until they form a homogenous mixture. This aeration helps trap air pockets, which expand during baking, giving your muffins a delightful rise. Avoid over-mixing once you add in your add-ins, as this can lead to dense muffins that lack that airy quality.

The egg mixture is quite forgiving when it comes to add-ins. While the recipe suggests using cooked sausage or fresh spinach, consider using sautéed mushrooms or even cooked bacon for a different flavor profile. Just be mindful of the moisture content; ingredients with high water content, like tomatoes, should be used sparingly to prevent the muffins from becoming soggy.

Baking and Storage Tips

When baking your muffins, keep an eye on the time but also trust your senses. The muffins are ready when they are set in the center and have a golden hue on top, typically around 20-25 minutes. If you notice that the edges are browning too quickly, you can loosely cover the tin with aluminum foil for the last few minutes of baking, which will allow them to cook through without drying out.

These muffins are a fantastic make-ahead option! After they've cooled completely, store them in an airtight container in the fridge for up to five days. For longer storage, you can wrap them individually in plastic wrap and freeze them for up to three months. When you’re ready to enjoy, simply reheat in the microwave for about 30-60 seconds, or bake them in the oven at 350°F (175°C) for 10-15 minutes until warm.

Ingredients

Gather all the necessary ingredients for these delightful muffins:

Base Ingredients

12 large eggs
1 cup milk
Salt and pepper to taste

Add-Ins (Choose Your Favorites)

1 cup cooked and crumbled sausage
1 cup chopped spinach
1 cup diced bell peppers
1 cup shredded cheese (cheddar or your choice)
1/2 cup chopped onions

Mix and match these ingredients to suit your taste!

Instructions

Follow these steps to create your egg muffins:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a muffin tin.

Mix the Base

In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Add Your Favorites

Stir in your chosen add-ins, such as sausage, spinach, and cheese.

Fill the Muffin Tin

Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

Bake

Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.

Cool and Serve

Once done, allow the muffins to cool for a few minutes before removing them from the tin.

Enjoy these muffins warm, or let them cool completely before storing them for later!

Pro Tips

You can store leftover muffins in the refrigerator for up to a week or freeze them for up to 3 months. Reheat in the microwave for a quick breakfast!

Gluten-Free Alternatives

If you're looking to make these breakfast muffins gluten-free, a simple swap is to use gluten-free flour in place of regular flour if you're adding any flour-based add-ins. Alternatively, sticking to pure protein-based add-ins like eggs, cheese, spinach, and meats inherently keeps these muffins gluten-free. Always verify that your ingredients, especially processed ones like sausage, are labeled gluten-free.

In addition to flour swaps, also ensure your cheese and other dairy products are free from cross-contamination. This will maintain the integrity of your gluten-free muffins while still delivering loads of flavor in every bite.

Serving Suggestions for Gatherings

For a brunch gathering, I love serving these muffins alongside a fresh fruit salad or yogurt for a balanced spread. Their compact size means they can be enjoyed as finger food, allowing guests to mingle and snack. Consider providing various dips like salsa or hot sauce for an added kick.

Another fun serving idea is to create a breakfast sandwich bar where guests can layer their muffins with avocado, salsa, or additional cheese. This not only makes for a delightful meal but also encourages a bit of customization, perfect for accommodating different tastes among your crowd.

Questions About Recipes

→ Can I use egg substitutes instead of real eggs?

Yes! You can use an egg substitute like flaxseed meal or a store-bought egg replacer.

→ How long do these muffins last in the fridge?

They can be stored in the fridge in an airtight container for up to 1 week.

→ Can I make these muffins dairy-free?

Absolutely! Just replace the milk with a non-dairy alternative such as almond or soy milk.

→ What other ingredients can I add?

Feel free to get creative! Consider adding cooked bacon, mushrooms, or different types of cheese.