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.
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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.
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 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 :)
How long will these last in freezer?
These will last a couple of months in the freezer.
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.
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.
What’s the macro nutritional counts please?
Looks yummy and I tend to overeat so trying to keep my descipline
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…