Egg muffins are a delicious and delicious take-out breakfast.
Deliciously simple, protein-packed egg muffins are small, hand-held egg bites filled with our favorite add-ins and cheese.
Make these easy egg muffins ahead and reheat them throughout the week for the perfect on-the-go meal!
- They’re healthy, naturally gluten-free, and low in carbs.
- Egg muffins are a great way to use up all kinds of leftovers, including vegetables and meat.
- Great for meal prep. Make them ahead of time (on weekends) and reheat them in the microwave on busy weekday mornings.
- Egg muffin cups are great on their own or on toast as a breakfast sandwich.
Calories and Weights of Ingredients Used in Egg Muffins
This recipe is extremely versatile. You can add almost anything and try new flavors every time.
egg – Use large whole eggs. You can also use half an egg white (from the carton) or an egg substitute.
vegetable – Green peppers and diced onions add flavor. You can also try adding mushrooms, broccoli, spinach and diced tomatoes.
meat – Using ham, sausage, or bacon makes a delicious option for these egg muffins.
cheese – Sharp cheddar works best in these muffins, but you can use almost any type of cheese. Pepper Jack or Monterey Jack are also good choices.
how to make egg muffins
These little egg cups are super easy to make and taste almost like mini frittatas.
- Grease the muffin mold well with oil.
- Add add-in to muffin molds and top with beaten egg.
- Bake until set and enjoy!
How to store egg muffins
refrigerator: Once baked, this egg muffin recipe can be stored in the refrigerator for up to 5 days for a quick and easy breakfast on the go.
freezer: If you want to keep them longer, we recommend freezing the egg muffins.Place them in a freezer bag and lay flat until frozen.
To reheat the egg muffins
To reheat the egg muffins, remove them from the refrigerator and heat them in the microwave for about 30-60 seconds. If frozen, it will take a little longer, about 60-90 seconds.
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make the egg muffins first
Egg muffins are a delicious and delicious breakfast, naturally low carb, and easy to make ahead!
Preheat oven to 350°F.
Whisk together the eggs, salt and pepper in a medium bowl. Mix with a whisk.
Spray the muffin molds well with cooking spray or butter them. Cut the red bell pepper, onion, ham, bacon, sausage, and cheese into 12 equal parts.
Pour egg mixture into cheese mixture.
Bake 22-25 minutes or until set.
Remove from cup and serve hot, or cool completely and refrigerate or freeze.
These can be filled almost to the top. It swells up when baked and falls a little after baking.
This recipe can also be made using 6 whole eggs and 1 cup egg whites.
addition: Add leftovers, potatoes, vegetables, meat, etc. If you add extra add-ins, you may need a little less eggs.
When to use sausage, Cook in a large skillet over medium-high heat until no longer pink.
Reheat: Microwave the cooked egg muffins for 30 to 60 seconds, or to medium.
Serving: 1egg muffin | | calorie: 128 | | carbohydrates: 1g | | protein: 11g | | obesity: 9g | | saturated fat: Fourg | | 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
Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
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