Easy Egg Muffins

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!

adding ham and vegetables to muffin tin to make Make Ahead Egg Muffins

mixed egg mixture to make Make Ahead Egg Muffins

cooked Make Ahead Egg Muffins in the pan

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.

Perfect for meal prep, these make-ahead egg muffins are a lifesaver! Prepare a batch in advance, reheat them throughout the week, and enjoy a quick meal on the go—whether it's breakfast, lunch, or a speedy snack in under 1 minute. #eggmuffins #eggcups #eggbites #makeahead #spendwithpennies

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

Sausage Cheddar Breakfast Strata

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Breakfast Burritos (Freezer Friendly)

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Hashbrown Breakfast Casserole

Breakfast

Did your family love these Make-Ahead Egg Muffins? Be sure to leave a rating and a comment below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

4.97 from 178 votes

Author Holly Nilsson

Make Ahead Egg Muffins

Author Holly Nilsson

Servings 12 servings

Egg muffins are a delicious and tasty breakfast, naturally low carb, and easy to make ahead of time!

Save Rate Print

Servings 12 servings

Prep Time 10

Cook Time 22

Total Time 32

Equipment

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

Eggs: Muffin tins can vary in size slightly (and it can also depend on how much “add-ins” are added) so you may need a little bit more or less egg, fill the wells about ¾ full or a little bit more. I use 10 eggs to make 12 muffins. They will puff up as they bake and fall a bit after baking.

This recipe can also be made using 6 whole eggs and 1 cup of egg whites.

Additions: Add any kind of leftovers, potatoes, veggies, or meats. If you add extra add-ins, you may need a bit less egg.

If using sausage, cook in a large skillet over medium-high heat until no pink remains.

Reheating: Reheat cooked egg muffins in the microwave for 30-60 seconds or until heated through.

4.97 from 178 votes

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

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