Egg Muffins are a delicious and tasty grab-and-go breakfast.
Protien packed and deliciously simple, egg muffins are little handheld egg bites filled with our favorite add ins and cheese.
We make these easy egg muffins ahead of time and reheat them throughout the week for a perfect meal on the go!
Egg Muffins Are An Easy Make Ahead Breakfast
- They’re healthy and naturally gluten-free and low in carbs.
- Egg muffins are a great way to use up any kind of leftovers, including veggies or meats.
- They’re great for meal prep. Make them ahead of time (on the weekend) and reheat them in the microwave on busy weekday mornings.
- Egg muffin cups are perfect on their own or tucked between a couple of pieces of toast for a quick breakfast sandwich.
Ingredients in Egg Muffins
This recipe is so versatile; you can add almost anything to them and try new flavors every time!
Eggs – Use large whole eggs. You can also use half egg whites (from a carton) or egg substitutes. I add salt & pepper but you can add other seasonings, herbs, or parsley.
Vegetables – Bell peppers and diced onion add flavor. You can also try adding mushrooms, broccoli, spinach, or diced tomatoes.
Meat – Use ham, sausage, or bacon are yummy options in these egg muffins. You can use deli ham, leftover ham, or other leftover meats (like taco meat).
Cheese – Sharp cheddar is a great choice for these muffins but you can use almost any kind of cheese. Pepper jack or Monterey jack are other good options.
How To Make Egg Muffins
These little egg cups are very simple to make and taste almost like mini frittatas. Breakfast egg muffins consist of meats, cheeses, and veggies with eggs.
- Grease the muffin tin well.
- Add the add-ins to the muffin tin and top with beaten egg.
- Bake until set, and enjoy!
How to Store Egg Muffins
Refrigerator: Once baked, this egg muffin recipe 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 them flat until frozen.
To Reheat Egg Muffins
To reheat egg muffins, simply microwave them for about 30-60 seconds or so from the fridge. If they’re frozen, they’ll need a bit longer, about 60-90 seconds.
More Make-Ahead Breakfast Recipes
Did your family love these Make-Ahead Egg Muffins? Be sure to leave a rating and a comment below!
Make Ahead Egg Muffins
Equipment
Ingredients
- 10 large eggs *see note
- ½ teaspoon pepper
- ¼ teaspoon salt
- ¼ teaspoon garlic powder optional
- 1 ½ cup diced ham or 8 slices bacon, cooked & crumbled or ½ lb sausage, browned
- ½ red bell pepper diced
- 3 tablespoons white onion minced, or 2 green onions, thinly sliced
- 1 cups shredded cheddar cheese or your favorite blend of shredded cheese
- ½ cup mozzarella cheese
Instructions
- Preheat the oven to 350°F.
- Combine eggs, salt, & pepper in a medium bowl. Whisk to combine.
- Spray a muffin pan very well with cooking spray or grease with butter. Divide the red pepper, onion, ham/bacon/sausage, and cheese over 12 wells.
- Pour the egg mixture over the cheese mixture.
- Bake for 22-25 minutes or until set.
- Remove from cups and serve warm or let cool completely and refrigerate or freeze.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Like our recipes?
Follow us on Pinterest!
In the past, I had a kitchen only because my home came with one. :) But after seeing your recipes and making a couple easy dishes I am more confident. I was intimidated by spices and which ones to use, timing on the oven etc. You’ve made it so easy that now I’m looking for something to make almost every weekend for the next work week. The Egg Muffins are so good. Tomorrow I’m doing the Greek Dressing (in my Blendjet) for my Tortellini salad. I can’t believe I am excited to be in the kitchen. :) You’re the best and thank you Holly.
Kind Regards,
Anne
You just made my day Anne! Thank you for sharing your kind words and I am so glad I can help you enjoy being in the kitchen!
These were good right out of the oven, but I didnt care for them the next day- rewarmed.
I’m single / live alone but love to cook & bake. Congratulations on Spend w/ Pennies. I have a gut strong feeling I’m going to enjoy this site …. looking forward to start my “Make Ahead Egg Muffins” … they look delicious not to mention for me, cooking is therapeutic and fun. Once again; Kudos!
I also will be the only one eating my egg muffins, Eddie. I made them for the first time today and they were delicious, minus the cheese……….because I forgot to add it. However there appeared a little concave in the center after cooked and I just added it then and it melted nicely while they were cooling. I hope you had a chance to make them. they are so good with bacon bits added in the mix.