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.
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
I made the Make ahead Egg Muffins, i used the Great value from Walmart spicy hot sausage, diced green pepper, spinach, mozzarella cheese and i also, tried the sausage, cheddar cheese, green chilies and eggs combination and it all came out delicious. Will make it again. Thank you for the recipes and great ideas. My family loves it.
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!
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.
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!
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,
To receive emails with new recipes, you can click here to sign up to receive emails. Look forward to sending you recipes!
Love your food.
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.
How many calories per muffin?
Can these be made with egg beaters or all egg whites?