These breakfast Egg Muffins are delicious for morning meal prep!
Protein-packed and deliciously simple, egg muffins are little handheld egg bites filled with our favorite add-ins and cheese.
We make them in batches ahead of time and reheat them throughout the week.
This post may contain affiliate links. Please read our disclosure policy.
Make Ahead Egg Muffins
- They’re healthy, 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 and reheat them in the microwave throughout the week.
- 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
They’re 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 substitute. I season with salt & black pepper, feel free to add other seasonings, herbs, or parsley.
Vegetables – Bell peppers and diced onion add flavor. These muffins are versatile – try mushrooms, broccoli, chopped spinach, or diced tomatoes.
Meat – Ham, sausage, or bacon are great options in these egg muffins. You can use deli ham, leftover ham, or other leftover 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 would taste great, too!
How To Make Egg Muffins
These little egg cups are very simple to make and taste almost like mini frittatas.
- Grease the muffin tin well or use silicone liners.
- Add the add-ins to the muffin wells and top with beaten egg.
- Bake until set and enjoy!
Holly’s Quick Tips
- If adding watery veggies like mushrooms, quickly pre-cook them to remove excess moisture.
- Grease your muffin tin well or use silicone or parchment liners, the eggs tend to stick to paper liners.
- Fill the muffin cups about ¾ full. They will puff up and then fall as they cool.
- Run a butter knife along the edges to remove the eggs from the wells.
Storing, Freezing, & Reheating Egg Muffins
Refrigerator: Once baked, egg muffins can be kept in the fridge for up to 5 days.
Freezer: Egg bites can frozen for up to 3 months. Store them in an airtight container or freezer bag.
To Reheat: Microwave thawed egg muffins for 40 to 60 seconds, if heating more than one, you’ll need to increase the time. If reheating from 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!
Ingredients
- 10 large eggs *see note
- ½ teaspoon black pepper
- ¼ teaspoon salt
- ¼ teaspoon garlic powder optional
- 1 ½ cups 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 cup shredded cheddar cheese or your favorite blend of shredded cheese
- ½ cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, whisk eggs, salt, & pepper until well combined.
- Spray a muffin pan very well with cooking spray, or line with silicone or parchment liners. 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.
- Let rest 3 minutes. Run a butter knife along the edges to release the muffins and remove them from the muffin tin.
- 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, Snack
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.
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 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 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.