Egg Muffins are a delicious and tasty breakfast, naturally low carb and easy to make ahead of time. We prepare these little egg cups with our favorite veggies or sausage or bacon (often using leftovers).

We make these easy egg muffins ahead of time and reheat them throughout the week for a perfect meal on the go!

make ahead egg muffins shown with a title

We love having breakfast ready to go like our favorite Mango Berry Overnight Oats or Blueberry Baked Oatmeal. And these Egg Muffins are definitely one of my favorite breakfast items!

Egg Muffins

Egg muffins are naturally low carb, keto friendly and easy to make! Just like Overnight Oats, they’re great to have in the fridge for a quick breakfast or lunch!

We prepare them on the weekend and heat them in the microwave for a minute. They’re perfect on their own if you’re looking for a low carb breakfast or tucked between a couple of pieces of toast or an english muffin.

How To Make Egg Muffins

These little egg cups are very simple to make. Breakfast egg muffins consist of meats, cheeses and veggies with eggs.

  1. Grease your muffin tin well (or they’ll stick) and add in your favorite toppings and a bit of cheese.
  2. Next combine eggs and egg whites. Egg whites make the texture a bit lighter (I use store bought egg whites in a carton).
  3. If you’d prefer to use whole eggs, replace the 1 cup of egg whites in the recipe and use 12 eggs total. (1 egg per cup).
  4. Bake and enjoy!

pouring eggs in a muffin tin for make ahead egg muffins

A Make-Ahead Breakfast Made Your Way

While these egg muffins contain turkey sausage and cheese, you can use any combination of ingredients you like!  A few of my favorites include:

  • ham & broccoli
  • bacon or sausage, peppers and mushrooms
  • spinach egg muffins with feta
  • bacon, cheddar and green onion
  • asparagus & brie

If you prefer a veggie egg muffin, skip the meat and add extra cooked veggies. We often use leftovers from the weekend to put in them and change up the cheeses depending on what we have on hand.

make ahead egg muffins baked in a muffin tin

How Do you Store Egg Muffins?

Refrigerator: These egg muffins will keep in the fridge for up to 5 days for a quick and easy make-ahead breakfast on the go!

Freezer: If you’d like to keep them longer, I would suggest freezing your egg muffins. We place them in a freezer bag and lay it flat until frozen.

To Reheat Egg Muffins

To reheat egg muffins, simply microwave them for about 20 seconds or so from the refrigerator. If they’re frozen, they’ll need a bit longer about 60-90 seconds.

You can also reheat these in a toaster oven for about 10 minutes at 350°F.

As for these delicious egg cups, I prefer to eat them as is and my husband loves to put them on English muffins to make a sandwich.  Either way, these little egg muffins are the perfect way to start your day! 

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Make ahead breakfast egg muffins with sausage and chees
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Make Ahead Egg Muffins

Egg muffins are a delicious and tasty breakfast, naturally low carb and easy to make ahead of time.
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12 servings


  • 1 pound ground sausage or ham
  • 12 large eggs
  • ½ red pepper diced
  • 3 tablespoons onion minced
  • 1 cup cheddar cheese
  • ½ cup mozzarella cheese


  • Preheat oven to 350°F.
  • Brown turkey sausage over medium high until no pink remains.
  • Spray a muffin tin with cooking spray. Divide the red pepper, onion, cooked sausage and cheeses over 12 wells.
  • In a large bowl combine eggs, and salt & pepper to taste. Pour egg mixture over the sausage in each well.
  • Bake 22-25 minutes or until set.
  • Remove from cups and serve warm or let cool completely and refrigerate or freeze.



Microwaves can vary greatly, time may need to be adjusted.
This recipe can also be made using 6 whole eggs and 1 cup of egg whites. 
4.91 from 70 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 155 | Carbohydrates: 1g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 123mg | Sodium: 377mg | Potassium: 189mg | Vitamin A: 430IU | Vitamin C: 7.4mg | Calcium: 112mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American

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Make Ahead Egg Muffins on a plate and in a muffin pan
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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I have an oversized silicone muffin pan by Trudeau, and this was my first attempt at these bad boys. I used both a small red and an anaheim pepper and seasoned the turkey sausage and onion in a skillet with salt, garlic powder, and paprika. Then mixed the peppers and meat/onion with a handful of cheese and added some thick Tillamook slices on top at the end. Also, I used the whole eggs option. Absolutely delicious for now, and I hope they’re just as good when reheated in the morning! This site has been my go-to for the best chili ever and now I have another fave so thank you!!5 stars

  2. This recipe is sooooo good and easy to do. I loved it and so my family. I will make it again and again. Thank you so much!5 stars

  3. Great recipe! With my old muffin tins, a recipe makes closer to 18 muffins. I always make it exactly by the recipe the first time, and I enjoyed it very much. I did use some leftover green bell pepper, so mine look like Christmas treats!

    I like a little spice in my muffins, so I’ll start experimenting with spices the next go-round. All of that said — this is a great recipe for someone on the go who needs something they can wrap in foil and eat on the way to somewhere! They were easy to make, nutritious and tasty, too!5 stars

  4. I made these with the 12 whole eggs. Turned out really good. The only thing is there was too much for the cups.5 stars

  5. I don’t see 1 cup of egg whites in the recipe. How many whole eggs would you use if you included the egg whites please.

    1. Hi Camille, we use 12 whole eggs for this recipe (yolk and whites). Hope that helps!

  6. These were so easy and delicious! My husband loves them and wants me to make more. The first batch, I didn’t grease the muffin pans enough and overfilled so they stuck a bit but not much. The second batch I over greased the pan and didn’t fill as much and they turned out perfect! Highly recommend and can’t wait to try out different filings.5 stars

  7. Could these be made in a mini muffin pan? My bridal shower is in 2 weeks and it’s a tea theme song I’m looking for one bite options!

    1. Definitely! You will want to reduce the cooking time so they don’t end up rubbery but I think that sounds like such a fun idea! Congratulations on your upcoming wedding Megan ♥️

  8. Can you make the crustless egg cups in a pie pan like a quiche? I’m preparing for a bridal brunch and thought this would be excellent for those who are gluten free.5 stars

  9. So…my eggs cups ran all over the place and sunk in the middle and stuck to the muffin tin to the point I will throw it out. I did a few in silicone molds without the cheese and those ones worked perfectly. Not sure what happened with the others?!2 stars

    1. I’d think that you didn’t grease the muffin tin well enough and also overfilled them.

  10. Super easy to make and very tasty….. I served mine up between a toasted English muffin…….. perfect start to a new day 5 stars

    1. I prefer greasing my muffin tin but you can use cupcake papers. The egg mixture will stick a little to the wrapper but it will stick work :)

  11. After making these several times, this weekend’s batch was the 1st time I had extra. I found that the ones in the fridge were soggy the next day.
    Has anyone else encountered this? Any suggestions?5 stars

    1. Sorry to hear that happened. I have not had that problem when storing leftovers. Before placing them in the fridge make sure they are completely cooled and store them in an airtight container. Hope that helps!

  12. This is a fantastic recipe as written. It is so quick and easy and from reading the reviews it’s obvious you can customize it to your taste. There are no out of the ordinary ingredients.
    I’ve been making these for three weeks they freeze perfectly, they are wonderful.
    If someone in your world some sort of carb, I suspect it would be equally as good between to English muffin halves.5 stars

  13. I do lots of cooking and am constantly on the alert for simple, tasty recipes. However, most recipes call for ingredients not normally on hand at home or overly complex. It’s a real boon to find simple, delicious recipes that can easily be made from products that you routinely have on hand. I particularly like to avoid recipes that call for pre-prepared ingredients, since they are typically high in sodium, fat and sugar. These recipes and simple, tasty and amazing. This will become my new GO TO recipe source for a quick, healthy, hearty meal.

    1. I don’t’ have any experience with a baby cakes machine so I can’t say for sure. I would suggest you consult the product manual. Let us know how it goes!

      1. Made these for my husband for the morning protein. He loved them and he is pretty picky. I used left over taco meat. He is also trying to lose weight and kick the fast food eating on the run.5 stars

  14. I used Jimmy Dean Sage sausage. I lightly sauteed the onions/peppers with the meat. I only did half the recipe and had 4 eggs so used 1 c milk & 1 slice wholegrain sourdough for additional filler. Also used grease from sausage to moisten the tins. Not a fan of cooking spray. Worked perfectly!5 stars