by Holly
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!
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.
- Grease your muffin tin well (or they’ll stick) and add in your favorite toppings and a bit of cheese.
- Next combine eggs and egg whites. Egg whites make the texture a bit lighter (I use store bought egg whites in a carton).
- 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).
- Bake and enjoy!
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.
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!
More Breakfast Recipes You’ll Love
- Easy Quiche Recipe
- French Toast Casserole
- Overnight Refrigerator Oatmeal
- Mexican Slow Cooker Breakfast
- Overnight Sausage Breakfast Casserole
- Pumpkin Pancakes
Make Ahead Egg Muffins
Ingredients
- 1 lb ground sausage or ham
- 12 large eggs
- 1/2 red pepper diced
- 3 tablespoons minced onion
- 1 cup cheddar cheese
- 1/2 cup mozzarella cheese
Follow Spend with Pennies on Pinterest
Instructions
- Preheat oven to 350 degrees 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.
Recipe Notes
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Looking for more quick and easy breakfast ideas?
Here are a few we love:
- Banana Breakfast Cookies
- Mango Berry Overnight Oats
- Overnight Breakfast Casserole with Sausage
- Overnight Breakfast Casserole with Bacon
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!
I hate to be dumb but here goes! Don’t see the egg whites in recipe???
Apologies for the confusion Dona. This recipe can be made with 12 eggs or 6 eggs and 1 cup of egg whites.
I made these for a work breakfast. They were super easy. I made them in a mini muffin tin and baked them for 10 mins. Hubby and son taste tested and said they were tasty!
That is great Alyce! So happy you enjoyed them.
Hello! I have been making the Make Ahead Egg Muffins for my husband and I for a few months now. I have mine when I get to work and my husband has his on his first break at work. Every Sunday I cook enough for each of us to have 2 Egg Muffins every morning for the work week. This is a great breakfast at work. We do enjoy them very much. My husband is happy with just breakfast sausage, salt and pepper. He puts a half of slice of cheese on each Egg Muffin when he heats them up. My go to recipe for me is breakfast sausage, salt, pepper and Italian season. What I love about these is there are so many different combinations to choose from. A couple times I made a Denver Egg Muffin, with ham, green pepper (sometimes red pepper), onion, salt, pepper and Italian seasoning. Thanks for sharing your recipe.
I am so glad your family has been enjoying the egg muffins Jean! I love the idea of making these Denver egg muffins!
I made the Make Ahead Egg Muffins this morning. I used precooked turkey crumbles and they were perfect. However, I did sauté the bellpepper and onions before adding them to the muffin pan. Don’t know if that was necessary, but I felt like it was. Looking forward to trying this with ham. They were delicious and very easy to make. I will now freeze what is left. TY for such an easy and fun recipe.
Great additions Darlene! So happy you enjoyed them.
If you just want to soften the vegetables (bell pepper, onion) chop them and put in a small microwave safe bowl. Cook about 30 seconds, stir and cook 30 more seconds. This saves time and washing a frying pan. I also cook a large batch of bacon in the oven, drain, cool and store in freezer as slices or crumbles. I always try to keep this in the freezer. It is so handy for adding to quiche, vegetables, salads, baked potatoes, etc.
Fabulous!! Was looking for a keto friendly solution for my “breakfasts.” I work 12 hr night shifts and have been supporting McD’s and or the frozen food breakfast aisle at the store. Planning for both a healthy dinner and also a breakfast each time for work just seemed overwhelming. These seem really simply to encourage me to move on to healthier.
I hope you love the muffins Cat!
Can I Use paper cupcake things instead of greasing a tin?
Yes, that would work fine Connie!
Simple and easy healthy recipes.
I hope you enjoy tem Gayatri!
Very Good! Can’t wait to see how they will re-heat from the freezer! Might try the next batch with different meats, cheeses, and veggies!
Let us know how it goes Sandra! That sounds delicious!
I want that recipe of breakfast muffins thank you
Hi Nancy, you can find the recipe at the bottom of the post!
Love this recipe! My only variations were to use low-fat cheese to help keep the fat content down, and I used red, yellow, and green bell peppers (probably in a higher quantity than the recipe calls for). Also, I used Eggbeaters in place of egg whites. They turned out great!
Thank you for sharing Dee! So happy you love these egg muffins!
Please give me some recipe
Tammy
Hi Tammy, I hope you find many to try!
Liked the look of the egg muffins
Thanks Jane! They look as good as they taste! Mmmmm!!
Thank you for sharing the recipe. Gotta make this egg muffin very soon.
You’re welcome Emily. They’re easy and you’ll enjoy them I’m sure!
Can you leave in the yolks? I’m thinking about leaving them in, but want to make sure.
Sure you can!
Can I use ground chicken in place of sausage.
Absolutely!
I’m not able to print this recipe by clicking the button. It takes me to a page and doesn’t bring up the receipe. I’ve not had this issue before on your website.
Thanks!
Dina, thank you so much for letting me know! I have updated the recipe and it should print for you now. Enjoy!
I’m having a problem printing the recipe. Nothing happens when I select print. I posted to Pinterest but got only the list of ingredients, no instructions. Any suggestions? I am eager to make several batches to have ready for enjoying with visiting family over the upcoming holidays. Thank you for the perfect suggestion!
Oh no Bernadette! I just checked it on my desktop computer and my phone and it seems to be working for me. What device are you using?
Did you use the print button located right above the recipe? That should open it in a new page for printing. If it opens in a new page and still doesn’t print you should be able to go to the very top left of your computer browser and choose “file” and then “print”. I hope that helps!
Thanks you for the delicious recipe.i been learn from this a lot .
You’re welcome Ayu! Enjoy!
Thanks! These were amazing. I would prefer to make into a casserole. Is the cook time the same?
I usually cook an egg casserole 30-35 min at 400°F. A knife inserted in the center should come out clean.
Thank you!! DELICIOUS recipe! I just chopped up those frozen, pre-cooked turkey sausage patties so I didn’t even have to get out a skillet! Done! So simple!
Great idea to use pre-cooked turkey sausage! Thanks for sharing.
I use Mac nut mylk and a little nutmeg and cinnamon and turmeric, bulk pepper and salt
Soooo good
Sounds delicious Kate!
Do these require any milk?
No milk required.
I used 1/2 cup milk per 12 eggs but that was my choice.
Made these yesterday and are delicious!!
Thank you Nancy!
I’m actually going to make something like these soon! This would be easy breakfast, I like to use more veggies and saute first, don’t bake as long cuz when u reheat they will cook room
Amazing, so easy and very yummy.
I made these andvwithin 24 hours they had all been devoured!
I am no cook but even I could make these :)
It’s so great to hear you loved these Pam!
Very tasty!!
Thanks Amy! Enjoy!
I made them this morning they came out great :) I made them with eggs, cheese onions and tomatoes.
Oops forgot I put breakfast sausage in them too! Definitely making these again!
So glad you enjoyed them Angela!
I just made these. They turned out fantastic! I used chopped yellow onion, spicy pork sausage, orange bell pepper, and sharp cheddar cheese. I didn’t have egg whites on hand, so I used 12 eggs. I topped with siracha mayo. So yummy! The best part, they leave the house smelling amazing in the morning. I’ll be making these again.
So glad you loved them Alison!
I heard about this from a neighbor and tried it with 12 brown eggs, and regular sausage, as I didn’t have Turkey Sausage in the house.
It turned out awesome and has a great taste!
Thanks for posting to Facebook, which is where she saw it.
:)
Okay I actually read though your comments so I could make sure it hadn’t been answered. Clearly a lot of people don’t do that. I made this but with whole eggs and froze them individually. When I reheated them in the microwave they had a LOT of excess water. How can I fix this?
This is normal (even more so depending on what veggies you’ve added in). I generally defrost and then just dab off the water with a napkin.
I wrap them in a paper towel before I put them in the microwave. Then turn them halfway through. The towel will soak up all the extra water.
I am not a “cook” in fact the oven never get used. I wanted something very easy to make and yes “tasty”.
This was a one-two-three “project” for me…No major clean up. My family was one surprised and two there was no muffin left!!! it’s a winning recipe!!!
YAY! So glad it worked out for you Steffaney!
Great, quick and easy. Love the taste and will make again
I am so glad you enjoyed this recipe!
Do you cook veggies before adding to eggs and cooked sausage?
Or Michele. Haha
I don’t cook them. If they were veggies with a really high water content (mushrooms or zucchini) then I would cook them first but for things like spinach, broccoli, onion etc I don’t bother.
Made this recipe last night and they were a hit. Heated them up this morning and they are wonderful. I used my Pampered Chef brownie pan and they did not stick. These will be great on my commute to work!!
I am so glad you enjoyed this recipe!
Delicious. I kept them vegetarian. Added shredded zucchini too. And sub feta cheese for the cheese in recipe. Thank you!
Vegetarian with eggs??
Vegetarians eat eggs, dairy and fish. Vegans don’t eat eggs.
I made the recipe, but had a problem with the muffins sticking to the muffin pan. Do you have a solution for this? I sprayed the cups befor loading with ingredients.
I do grease them well with butter or spray. Allow them to cool slightly and I run a butter knife along the edges to loosen them before taking them out.
Love these egg muffins! They are so good others have asked for the recipe! I send them to your site over and over. Thank you for such a great and easy meal!
They turned out ok.. the texture was sorta foamy. Going to try making again. hopefully they will turn out better.
Maybe they were over beaten? That’s all I can think of.
Made these with sausage, cheddar cheese and spinach. The family loves them!
Sounds delicious!
Just made these for Sunday morning breakfast. Everyone loved them. They were fast and easy to make. Will definitely be checking out the Spend with Pennies website for more recipes.
Hi there! I am hosting a bridal shower brunch and would like to make these the day before. Do you think they would reheat well in a large roaster? Has anyone done this before? If so, temp on roaster and for how long? I would hate to serve cold or soggy egg muffins to guests!
I haven’t tried reheating these in a roaster so I can’t say for sure how it would work out. If you do try it, please let us know how it goes!
Gonna try these oulr annual camping trip. Bake and freeze. No microwave so I’ll have to warm them over the fire in foil or in the camp oven. Do you think that will work?
I think that would work perfectly! You’ll probably want to use indirect heat so they heat throughout the middle.
I might be confused here, but here goes. Do you use 6 whole eggs, plus another bunch for the egg whites? So altogether you need about 12 eggs. ?
That’s correct Dorothy! You’ll need 6 whole eggs AND enough egg whites to make 1 cup. I normally buy egg whites in a carton, they’re inexpensive and freeze well. :) If you’d prefer you can use 12 whole eggs and no egg white but they don’t puff up quite as much.
Thank you Holly. I appreciate your reply. I am going to make these this weekend. Just need the sausage. Will let you know what I think. Happy 4th
I think I may give the egg whites in the container a try also
Egg whites , do I use the egg whites from the 6,eggs or additional eggs separated?
You will need 6 whole eggs AND 1 cup of egg whites.
Are these mini muffin tins or regular sized?
I use regular sized muffin tins.
What kind turkey sausage do you use?
You can use any type of sausage you’d like. I use the small ones found at my local grocery store and remove the casings. Enjoy!
Can you give me an idea of how many carbs would be in this.
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your calories.
How do you keep them from going flat. Each time.i have made recipes like these they sink after taking them out of the oven…
The do sink a little bit but these are full of veggies and meat so they have quite a bit of bulk. :)
I make these with egg beaters and just whatever veggies I have around, spinach, broccoli, mushrooms, peppers etc instead of the sausage. Love them for something quick in the morning. Thanks for the fun
recipes.
Great substitute suggestions, thank you! Glad you love them!
Any idea how many calories are in these. We love them, so I’m just curious.
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your calories.
why would I use just egg whites and not the whole egg? or can the egg whites be substituted for something else. That is a wasteful thing for probably 6-8 eggs.
You could use the whole egg, but using the white only makes the muffins much lighter.
I buy a carton of egg whites
Love ur recipes looks good .
This is a great recipe! Thanks! I made it both ways-12 whole eggs and then the second time with a cup of egg whites. I liked both, but preferred the egg whites. Like you said they were lighter!
Any idea with the calorie breakdown of these egg muffins are?
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your information.
Do you have the nutritional information? Do you know how many Weight Watchers smart points these have?
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your information.
You would not need to count any points for the eggs or any of the veggies. Just enter the points for the meat and cheese you use using information available on Weight Watchers site. Spray on muffin tin also zero points!
Thanks for the pointers Karen!
They look fantastic and I will make them for my family
Let us know when you do! ;)
Is there a way to get your recipes sent directly to me email? Thanks. I really like a lot of your recipes. Especially for the slow cooker.
Hi Gena,
You can sign up for our weekly email recipe newsletter!
https://madmimi.com/signups/subscribe/116503
Love your food.
Do u know the nutrition values on this?
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your information.
i just made these tonight and my picky son just loves them
Are the egg whites part of the 6 eggs or in addition to ?
They are in addition to… you will need a total of 6 whole eggs AND 1 cup of egg whites from a carton.
Do you have nutritional info on these?
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your information.
How many calories per muffin?
Can these be made with egg beaters or all egg whites?
If I wanted to use eggwhites only how much would I use
You would need 24 egg whites (about 2 cups) to fill 12 wells.
Is it possible to get the nutritional facts please? Thanks a bunch!!
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your information.
Looks interesting, check it out
How many WW points plus is one?
You can enter the information into your ww calculator in the dashboard to get your PP. :)
Any idea about calorie count?
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your information.
What are smart points
You can calculate it in your WW dashboard. Hope that helps.
Made for the 1st time. So yummy.& easy. Anyone have calorie content in 1 muffin?
Will definitely make again.
Thank you!!
I am thrilled that you enjoyed the recipe!
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your calories.
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your calories.
OMG the best thing I’ve seen since the Knock off White Castles. Have to try.
I hope you enjoy it Randy!
What is the calorie and fat content of each one?
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your calories.
Do you know the total carbs, calories and protein these have?
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your calories.
Any idea on calories per muffin ?
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your calories.
I have made something similar for brunch. I used precooked bacon pieces and various veggies. Sometimes breakfast sausage. I use whole fresh eggs. They are great warm. Also cold is a quick snack.
Made this quiche lorraine style. Steamed asparagus (bout 1& half spears per muffin & seasoned with bit of butter & garlic salt) baby Swiss cheese & put bout 1 & halt TBS of bacon bits into egg mixture per muffin. Only made 2 to try for starts & did put a little water in four of empty ones for humidity, as I’ve made many a quiche & cheesecakes. Will make again.
Delicious idea! Thank you for sharing!
How many muffins in a serving?
Do you mean how many muffins can you make with these ingredients?
Just took a batch out of the oven. They smell delicious! My coworkers will be jealous at break tomorrow! Made them with onion, red pepper, green pepper, tomato, & mozzarella cheese.
That sounds awesome! Thanks for trying these.
How many calories each?
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your information.
WHAT TEMP DO I BAKE THEM AT ?
350 degrees.
what is the point of having whole eggs and egg whites? what does the egg white do or add?
Have you tried without cheese? I can’t eat dairy so wondering how recipe would taste if left out cheese.
You can leave the cheese off if you’re prefer.
Please e-mail me your recipes they all sound good and easy to make
You can sign up for emails here: https://madmimi.com/signups/116503/join
How many Weight Watchers smart points would one of these be ?
You can enter the ingredients into your Weight Watchers App or website to get the smart points.
When I posted this, I made the comment that as a teacher, I highly recommend this as breakfast for students, especially during testing time.
Thank you for stopping by to comment Jackie. A good breakfast for the kids can make a world of difference at testing times!
Can you post the nutrition information for this recipe
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your information.
Substitute already cooked Jimmy Dean sausage to save time!
What are the fat and carb counts of these egg cups?
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your information.
Could you just use the egg whites in these and leave the yolks out?
Absolutely Vicki!
I don’t often comment on these things but just want to thank you for your post! I have tried these a few times now and love them! We don’t like too many additions to our eggs so have been making them with just crumbled breakfast sausage and a little grated cheese. They are wonderful for a quick and healthy breakfast! As a diabetic, a quick bowl of cereal just doesn’t do for me, so I REALLY appreciate them! They freeze and reheat like a dream. I plan to make them with a bit of bacon as well and some with just cheese for a meatless option as well. After reading the other comments, I dug out some silicone muffin cups I had squirrelled away in the cupboard never used, and they work like a charm!! Thank you again!
Thank you so much for sharing! We’re glad to hear that these egg muffins worked out very well for you!
Hello, can you tell me how you reheat and for how long?
Thank you
To reheat egg muffins, simply microwave them for about 20 seconds or so.
I wanted to thank you for the recipe and let you know I used a mini muffin pan for mine and they came out great. To make 40 I had to increase my eggs to 8 and the egg whites proportionally. Cooked them at the same temperature for 20 minutes. Thanks for sharing!!
I considered making these mini sized, but they are so good, I knew I would just eat twice as many! I am so glad you liked the recipe, Karen!
Does anyone have the nutrition info? I need to keep track of calories and carbs and would like the rest of nutrition info too. Thanks.
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your information.
They are really great. Thanks for the recipe.
Thank you for making them! Glad you liked them :)
For easier way to get out of pan: Freeze them while in pan. When frozen solid, place pan in hot water long enough for the muffins to be released. Should come out without any problems??? This method works great for mini meatloaves.
What a great kitchen trick Joann! Thanks for sharing!
Thanks for sharing! I just made these tonight! I am a newbie blogger, so glad I found your page! It’s great.
Thank you Cassandra! Congratulations on your new blog!
Do we know roughly the macros in these little wonders? Calories, protein, etc…
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your information.
Do I need to cook the peppers and onions before putting in the oven or no?
No need to cook them first! I hope you like the recipe Sara!
What about adding a handful of frozen hash browns?
That would be delicious! I would suggest defrosting them or maybe adding a minute or two to the cook time.
I make these with one Tater Tot in each mini muffin section. I warm the Tots in the microwave. Let cool. Place one in each section and press it down . I put the rest of my ingredients in and pour egg mixture in.
This gives a great Hash brown base crust.
A recipe without those awful egg substitutes, thank you !
Haha! Glad you like it :)
Do you know how many calories are in the egg muffins?
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your calories.
How long will these last in freezer?
These will last a couple of months in the freezer.
Do you know any of the nutritional values of these recipes?
I’m sorry. I am unable to provide nutritional information. You can enter your ingredients here to calculate your information.
So, let me see if I have this right ….
I put shredded cheese and maybe broccoli tips a little ground turkey evenly in the muffin tin and then I can pour egg beaters in each cup, not quite to the top and bake 25 minutes at 350 and boom breakfast ???
You got it! ;)
Can I make this in a casserole pan instead of a muffi pan? If so, should I change the temp/ cook time?
I haven’t tried this in a casserole dish so I can’t say for sure however the cook time would need to be increased.
I love you!!!! Mine just came out of the oven. Prep day for me as I’m off. Delicious!!! Thank you!!
:) You’re so welcome Laurette.
What is the nutrition info?
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your information.
Couldn’t wait to make these. They are in the oven right now. So excited to have some in the morning for my breakfast!!!! Thanks so much for sharing!!!
Is there a specific reason for the extra egg whites instead of whole eggs through out? Just curious if doing whole eggs throughout will affect the texture or anything.
You can certainly use whole eggs. I find them a little bit lighter and fluffier using egg whites.
Just made them and they came out amazing thanks. I did not use any spray and they did not stick. Wish I could post a picture so you could see the result.
Woohoo! Happy to hear that they were a success!
I made these and used the silicone muffin cups and it worked beautifully. They popped right out and I didn’t have to clean a muffin tin. They are delicious.
Could you share the net carb per egg muffin? Thank you
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your calories.
What’s the macro nutritional counts please?
Looks yummy and I tend to overeat so trying to keep my descipline
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your information.
I may be a little dense but…the 1 cup of egg whites…is that in addition to the egg whites that are already with the 6 eggs that you just cracked?
Yes, you will have 6 whole eggs plus one cup of egg whites (I buy them in a carton).
Love this recipe
Like quiche without pie crust
Love the individual portions
Love options of make ahead & freeze or refrigerate.
Thank you for what you do
Thank you for the help
Thanks so much! Glad you like it!
Can I use whole eggs rather than just egg whites?
Yes.
Love this recipe. I use the the bag of prepared Turkey sausage crumbles. Great grab and go low carb breakfast. It also works for my weight watcher points. Thanks so much
Thank you! We’re happy to hear that you love this recipe!
Jamie, you can check out Holly’s Easy Low Carb website for more low carb recipes!
How long do they keep if frozen? And, can you pull some from the freezer the night before, leave then in the refrigerator to thaw, so that they don’t take as long to reheat? Thanks!
They will last a couple of months in the freezer. Yes, they can be thawed in the refrigerator over night.
After overnight thaw , Do you think I could serve in a roaster to keep 50+ warm?
They should reheat fine in a roaster. I’ve never done it this way, so let me know how it goes.
thanks…delicioso…easy to make…easy morning…
I Love seeing your Easy to Make Dishes..I’ll try them on my Family..You have Somrthing for SUPER BOWL SUNDAY?? SNACKS, SNACKS!!!
Check out our game day chilli joes here!
How much protein is in 1 muffin,calories and carbs
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your calories.
What is the calorie / fat content for these?
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your information.
How long can they be kept in the freezer?
They can be kept for a couple of months in the freezer.
I have used large parchment paper cupcake cups successfully. No sticking at all! Kroger typically stocks these. I love the idea of pouring the egg mixture on top of meat mixture! I have been making these for awhile but have been mixing everything together than scooping into the muffin cup. A little messy! I freeze these, perfect for a quick breakfast.
They are so easy to make and perfect for a busy week. Glad you liked them!
In efforts to keep my cholesterol levels low, I don’t eat egg yolks. How can I make this with just whites?
You can make it exactly as written using just egg whites.
If I am just using egg whites do I use 6 egg whites or 12 egg whites, I am confused?
If you are not including any whole eggs, you would need about 12 egg whites or enough to fill each muffin tin most of the way.
3 egg whites its the equivalent off 1 egg if this can help you
This is going to revolutionize our omelette making!! Make-ahead mini omelettes!! I whipped these up last night using diced green pepper, mushrooms and a bit of pre-cooked sausage.along with TJoe’s 21 Seasoning Salute (I’m a big fan of flavor : ). Served topped with a dollop of our favorite salsa (Mateo’s) and some avocado slices – DIVINE!!! Definitely making this for friends who have had a baby as they need a quick/healthy breakfast/snack! Thanks so much!
I love the addition of a dollop of salsa and some avocado!
Had this for breakfast this morning .
I substituted spinach for the meat (I didnt have on hand)
I put one in a whole wheat English muffin, tsp of mayo and a slice of tomato, delicious!!
Great idea!
This would be perfect in an English muffin!
would I be able to use egg substitute in place of eggs?
Egg substitute works well in this recipe. Enjoy!
What would happen if I used all eggs instead of eggs and egg whites? How many eggs would replace the egg whites?
I think it would work perfectly!
Everything looks so good. I’m a diabetic. Do you have any recipes for diabetics.
I’m sorry, I don’t follow a diabetic lifestyle so I don’t have specifically diabetic recipes.
This recipe has, eggs, cheese, pepper, onion, and sausage. Carb intake should be minimal. If you add bread, well, it all goes out the window.
Perfect for diabetic, bariatric patient they have no crust no dough, or bread. I am both I’ve bought the Jimmy Dean Lean Egg Frittata, the same recipe. I am gonna say heck yes. Green chili’s would be great here also.
These turned out amazing. I had to make a second batch for my daughter. And in hers I put a pickled jalapeño slice in each cup. Also if you don’t want turkey sausage I picked up a bag of already cooked sausage crumbles and it saved even more time. Thank you for a great recipe.
Great idea on the crumbles! Thank you for sharing!
HOW DO YOU KEEP THE MUFFINS FROM STICKING? IVE USED OLIVE OIL AND COOKING SPRAY AND THEY STILL STICK. PLEASE HELP
I grease them very very well with cooking spray or olive oil. Once done, I run a butter knife along the edges to loosen them before lifting out.
Why not use paper cupcake cups, sprayed with olive or other oil? Protects the pan, at least!
I made them using paper cupcake cups sprayed with original PAM. They stick to the paper cups but not to the pan. I was able to peel off the paper leaving a minimal amount stuck to the cup. I substituted extra large eggs for the large eggs, and 8 oz. of Kroger Fiesta Blend (Mexican style) shredded cheese for the all cheese called for, and about 3/4 lb. of sausage instead of a whole pound (all I had left after using some in spaghetti sauce). Also 1/4 of a large sweet onion instead of just 3 tbsp. Also, I added all the dry ingredients to the cups first, and poured the beaten eggs over it all last. I felt it would be easier than trying to fish out the shredded cheese with the eggs. Also spiced lightly with no-salt (potassium chloride), regular salt, pepper, and Jane’s crazy mixed up salt. Delicious!
Mine stuck to the pan also, even though I sprayed it Next time I make them I am going to use parchment paper cupcake liners. Love this recipe, though!
Use silicone baking cups or pan. Works like a charm.
Have you made them using 12 whole eggs?
I haven’t however I think it would work out just fine.
Wow so simple but yummy my grandchildren like it and asking for it again and again thanks
I’m glad they love them!!
Made these and love’em. Easy in the morning and very filling.
So glad you loved them Kathy! :)
Can you tell me if the recipe is 6 eggs plus egg whites or 6 seperated eggs?? Thank you.
This recipe needs 6 large eggs plus whites.
Can you just use 12 eggs?
You sure can! That would work perfectly!
Looks good!
You have just saved my mornings with this recipe!
How many calories would you say it hasj
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your calories.
I used reduced fat cheeses and figured calories at 95 for each one. Not bad, you could use egg substitute to make it even less.
I figured it first without sausage 95 calories each. With sausage, 158 each.
Thank you for sharing Denise!
If I substitute the 12 eggs for the egg whites will I still need the 6 large eggs?
You would need a total of 12 eggs.
How long will they last in the fridge?
I keep them up to 4 days in the fridge. They can be frozen as well.
To freeze them, do you just bake them, freeze them, and then reheat? How long do you cook them after freezing? (Microwave?)
I bake them, cool them and then freeze them in a freezer bag. I microwave mine about 80 seconds for two but microwaves can vary so you may need to adjust slightly.
MooKeep in mind that microwaves remove nutrients and can turn some foods toxic….use a toaster oven in place of a microwave whenever possible…
@Elizabeth Bruder that’s not exactly true… http://www.cnn.com/2014/01/21/health/upwave-microwaving-food/
After they cool, you can put them on a cookie sheet, freeze like that and then put in freezer bags. Then you can take out just what you need and they won’t be stuck together.
Can I make these the night before, refrigerate and bake in the morning?
Yes, that would definitely work.
I just made these for my breakfast this week. I tried one when they were done and oh my goodness they are so yummy. I changed mine and used Italian sausage, mushrooms and green onions. Will be keeping this in my breakfast
That sounds awesome!! I’m doing that with spinach too! Thanks for the idea. I wonder if I can make with just egg whites. I don’t like yolk. I always take it out of anything that’s an egg dish like this. I don’t even like them scrambled with yolk.
Recipe calls for egg whites, not the yolk!
The recipe calls for both
It called for six whole eggs. And egg whites.