Muffin Pan Eggs: Easy Breakfast Recipe

My time is super limited in the mornings thanks to two small boys who still don’t always sleep through the night. We sleep when we can so I don’t generally roll out of bed until the very last second.  It’s also not an option for me to wait until I get to work to eat because I by then I’m hangry and that’s not good for anyone. Enter, muffin pan eggs to save the day.

Muffin Pan Eggs: Easy Breakfast Idea | Chaos & Love

They really are the perfect solution to the breakfast dilemma because I can make them ahead and toss in the microwave while my coffee is brewing and they’re ready in time for me to run out the door. They would be a great brunch idea or (as suggested in the comments) a fun, DIY breakfast bar for the family, too.

Muffin Pan Eggs: Easy Breakfast Recipe | Chaos & Love

I first stumbled on the the recipe for muffin pan eggs when I experimented with the South Beach Diet a few years back. It took some experimentation to figure out how to cook the eggs to my well-done tastes, but I eventually got there. I using real egg instead of egg substitute was the answer.

Muffin Pan Eggs: Easy Breakfast Idea | Chaos & Love

Muffin pan eggs are super easy to make and have endless variations.  For this version, I use turkey breakfast sausage, mushrooms, green onion and a 2% cheese blend. A chile relleno version with diced green chile, salsa and some creamy Mexican cheese would be good, too. Or how about a Denver omelet version with chopped ham, onions, bell peppers and a little sharp cheese?

Muffin Pan Eggs: Easy Breakfast Idea | Chaos & Love


Muffin Pan Eggs: Easy Breakfast Recipe
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Need quick, on-the-go breakfasts? This is a great option. Make ahead muffin tin eggs can be reheated in seconds.
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Serves: 4-6
What You Need
  • 12 eggs
  • 1 lb breakfast sausage
  • 8 oz sliced mushrooms
  • 3-4 green onions, sliced
  • 8 oz shredded cheddar cheese
  • salt, pepper and paprika to taste
What You Do
  1. Preheat oven to 350.
  2. Brown breakfast sausage in large pan. Drain.
  3. Saute mushrooms.
  4. Mix eggs, salt, pepper and paprika in stand mixer until just frothy.
  5. Divide sausage, mushrooms, green onions and cheese in non-stick muffin tin.
  6. Pour in egg mixture in cups to about ¾ full.
  7. Bake 20 minutes or until firm and just brown.
  8. Remove egg muffins from pan immediately.
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What’s your family’s go to breakfast plan? I’d love to hear about any variations you come up with for muffin pan eggs – we’re always looking for new ones to try.


    • Jessica says

      The sticking to the pan thing seems to be hit or miss. I think if you greased the pan it might work better, but I haven’t tried it that way yet.

  1. Allison says

    I have found that if you turn the pan on a cooling rack (like you would a cake to cool), it seems to keep them from sticking since the pan isn’t cooling and allowing them to restick! I did 2 small batches tonight (since I don’t have a 12 ct muffin tin). I did that with the 2nd batch and no sticking at all. I had LOTS of sticking with the first batch, though… I waited for them to cool first. That’s the only difference!

  2. Megan says

    I just made these this morning and they turned out great! I gathered all the ingredients and ‘toppings’ and let the kids fill their own parts of the muffin tins, and they loved them! I sprayed each muffin tin with a quick spritz of cooking spray and had minor sticking. Thanks so much for the recipe, will be making this again and again! :)

    • says

      I’m glad you liked them! Having a build-your-own bar is such a fun idea!
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  3. Jennifer says

    I was wondering how long they’d last in the fridge? Have you ever froze them and heated them up? Thanks so much.

    • Jessica Ferrara says

      They last about 5 days in the fridge based on my experience. I don’t freeze them, but I’m sure you could.

  4. stacia says

    I’ve been looking for something quick, easy and new to make. I’m trying this with chorizo slices, mushrooms and queso fresca.



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