Egg Muffins are a delicious and tasty grab-and-go breakfast.

Protien packed and deliciously simple, egg muffins are little handheld egg bites filled with our favorite add ins and cheese.

We make these easy egg muffins ahead of time and reheat them throughout the week for a perfect meal on the go!

cooked Make Ahead Egg Muffins on a plate

Egg Muffins Are An Easy Make Ahead Breakfast

  • They’re healthy and 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 (on the weekend) and reheat them in the microwave on busy weekday mornings.
  • Egg muffin cups are perfect on their own or tucked between a couple of pieces of toast for a quick breakfast sandwich.
ham , onion , pepper , eggs , cheese and salt and pepper with labels to make Make Ahead Egg Muffins

Ingredients in Egg Muffins

This recipe is 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 substitutes. I add salt & pepper but you can add other seasonings, herbs, or parsley.

Vegetables – Bell peppers and diced onion add flavor. You can also try adding mushrooms, broccoli, spinach, or diced tomatoes.

Meat – Use ham, sausage, or bacon are yummy options in these egg muffins. You can use deli ham, leftover ham, or other leftover meats (like taco 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 are other good options.

How To Make Egg Muffins

These little egg cups are very simple to make and taste almost like mini frittatas. Breakfast egg muffins consist of meats, cheeses, and veggies with eggs.

  1. Grease the muffin tin well.
  2. Add the add-ins to the muffin tin and top with beaten egg.
  3. Bake until set, and enjoy!

How to Store Egg Muffins

Refrigerator: Once baked, this egg muffin recipe will keep in the fridge for up to 5 days for a quick and easy make-ahead breakfast on the go!

Freezer: If you’d like to keep them longer, I would suggest freezing your egg muffins. We place them in a freezer bag and lay them flat until frozen.

To Reheat Egg Muffins

To reheat egg muffins, simply microwave them for about 30-60 seconds or so from the fridge. If they’re frozen, they’ll need a bit longer, about 60-90 seconds.

cooked Make Ahead Egg Muffins on a plate

More Make-Ahead Breakfast Recipes

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

plated Make Ahead Egg Muffins
5 from 42 votes↑ Click stars to rate now!
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Make Ahead Egg Muffins

Egg muffins are a delicious and tasty breakfast, naturally low carb, and easy to make ahead of time!
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12 servings


  • 10 large eggs *see note
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder optional
  • 1 ½ cup 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 cups shredded cheddar cheese or your favorite blend of shredded cheese
  • ½ cup mozzarella cheese


  • Preheat the oven to 350°F.
  • Combine eggs, salt, & pepper in a medium bowl. Whisk to combine.
  • Spray a muffin pan very well with cooking spray or grease with butter. 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.
  • Remove from cups and serve warm or let cool completely and refrigerate or freeze.



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. I find 10 eggs to fill the cups.
These can be filled almost to the top; 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.
5 from 42 votes

Nutrition Information

Serving: 1egg muffin | Calories: 128 | Carbohydrates: 1g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 158mg | Sodium: 379mg | Potassium: 77mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 7mg | Calcium: 122mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American

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Make Ahead Egg Muffins with peppers and writing
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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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    1. Apologies for the confusion Dona. This recipe can be made with 12 eggs or 6 eggs and 1 cup of egg whites.

  1. 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!5 stars

  2. 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.

    1. I am so glad your family has been enjoying the egg muffins Jean! I love the idea of making these Denver egg muffins!

  3. 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.5 stars

    1. 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.

  4. 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.5 stars

  5. 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!4 stars

  6. 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!5 stars

  7. 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.

      1. 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!

      2. 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!

  8. 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!5 stars

  9. 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!5 stars