This post may contain affiliate links. Please read our disclosure policy.
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.
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!
Make Ahead Egg Muffins
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 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 used milk instead of egg whites and they came out perfect
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.
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!