Make Ahead Egg Muffins

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

We prepare them with our favorite toppings (often using leftovers) and once baked, we store them in the fridge for an easy make-ahead breakfast.

In the morning, we just microwave until warm and enjoy!

These egg muffins are naturally low carb and easy to make ahead of time. We prepare them with our favorite toppings (often using leftovers) and once baked, we store them in the fridge for an easy make-ahead breakfast. In the morning, we just microwave until warm and enjoy!

Egg muffins are definitely one of my favorite breakfast items!

I love to make them up on the weekend and then enjoy them as a quick breakfast throughout the week.

Not only are they great for breakfast, these egg muffins make a perfect lunch tucked between a couple of pieces of toast.

These egg muffins are naturally low carb and easy to make ahead of time. We prepare them with our favorite toppings (often using leftovers) and once baked, we store them in the fridge for an easy make-ahead breakfast. In the morning, we just microwave until warm and enjoy!

While these egg muffins contain turkey sausage and cheese, you can use any combination of ingredients you like!  A few of my favorites include ham & broccoli or sausage, peppers and mushrooms.

I make this version most often and our other favorite is spinach egg muffins with a bit of feta added in!

 If you prefer a veggie egg muffin, skip the meat and add extra cooked veggies. We often use leftovers from the weekend to put in them and change up the cheeses depending on what we have on hand.

I use store bought egg whites in a container, I like how it makes the texture a little bit lighter.

If you’d prefer to use whole eggs, replace the 1  cup of egg whites in the recipe and use 12 eggs total. (1 egg per cup).  These egg muffins are naturally low carb and easy to make ahead of time. We prepare them with our favorite toppings (often using leftovers) and once baked, we store them in the fridge for an easy make-ahead breakfast. In the morning, we just microwave until warm and enjoy!

These egg muffins will keep in the fridge for up to 5 days (or can be frozen) for a quick and easy breakfast on the go!

Looking for more quick and easy breakfast ideas?

Here are a few we love:

As for these delicious egg muffins, I prefer to eat them as is and my husband loves to put them on english muffins to make a sandwich.  Either way, these little egg muffins are the perfect way to start your day! 


Make Ahead Egg Muffins

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

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Ingredients:

  • 1 lb ground turkey sausage (or pork)
  • 6 large eggs
  • 1 cup egg whites
  • 1/2 red pepper , diced
  • 3 tablespoons minced onion
  • 1 cup cheddar cheese
  • 1/2 cup mozzarella cheese

Directions:

  1. Preheat oven to 350 degrees F.
  2. Brown turkey sausage over medium high until no pink remains.
  3. Spray a muffin tin with cooking spray. Divide the red pepper, onion, cooked sausage and cheeses over 12 wells.
  4. In a large bowl combine eggs, egg whites and salt & pepper to taste. Pour egg mixture over the sausage in each well.
  5. Bake 22-25 minutes or until set.
  6. Remove from cups and serve warm or let cool completely and refrigerate or freeze.

Notes:

To reheat from refrigerated, microwave about 30 seconds.

To reheat from frozen, microwave 45-60 seconds.

Please note: Microwaves can vary greatly, time may need to be adjusted.

Nutrition Information

Yield: 12 servings, Serving Size:

  • Amount Per Serving:
  • Calories: 143 Calories

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

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Delicious Make-Ahead Egg Muffins are the perfect breakfast on the go! Cheese & eggs loaded with your favorite toppings are quick & easy and heat in just 30 seconds!