These Easy Make Ahead Egg Muffins are one of our favorite grab-and-go breakfasts for busy mornings! Prep on the weekend then heat and go during the week. They're packed with protein and loaded with flavor from your favorite veggies and breakast meats. Gluten-Free, Dairy-Free, Paleo and Whole30 friendly!
Easy Breakfast Egg Muffins
These egg muffins are protein packed and loaded with lots of nutritious veggies. The best part is how versatile they are! You can mix and match the veggies or switch up your protein choice. You'll never have the same egg muffin twice.
What ingredients do I need to make this Egg Muffin Recipe?
Be sure to have a muffin pan ready. I love using a silicone muffin pan because it prevents sticking, so the muffins pop right out of the pan!
Here's what you'll need:
- Eggs. 12 eggs fills up the muffin pan perfectly so you end up with 12 muffins.
- Seasonings: Salt, pepper and garlic powder
Optional Veggies and Breakfast Meats
Choose your favorites or use whatever you have on hand. Here are some ideas:
- Chopped onions, bell peppers or spinach.
- Ground sausage, cooked and crumbled bacon, diced ham.
Pictured here, I used Bob Evans naturally ground sausage and chopped fresh spinach. I have to keep our egg muffins simple so my picky kids will eat them!
This healthy breakfast recipe can be easily doubled to feed a crowd!
How do you make this egg cup recipe?
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with olive oil or cooking spray to prevent sticking.
Step 2: Whisk the Eggs
In a large mixing bowl, whisk together the eggs and seasonings until smooth and well combined.
Step 3: Add the Fillings
Stir in your chopped spinach and cooked bacon or sausage if using. You can also divide the fillings into the muffin tin first and then pour the egg mixture over top for even distribution.
Step 4: Bake
Fill each muffin cup about ¾ full. Bake for 18-22 minutes, or until the egg muffins are set and slightly golden on top.
Step 5: Cool & Serve
Let the muffins cool for a few minutes before removing them from the tin. Serve warm, or store for later.
How do you reheat egg muffins?
The easiest and quickest way to reheat egg muffins is in the microwave. I cook them for only about 30 seconds(depending on your microwave) just until they're heated through.
Storage & Meal Prep Tips
- Refrigerator: Store in an airtight container for up to 4 days. Reheat in the microwave for 20-30 seconds.
- Freezer: Wrap individually and freeze for up to 2 months. Thaw overnight in the fridge or microwave directly from frozen.
- On-the-Go: Pack in a lunchbox for a protein-packed snack or light lunch.
I make these breakfast muffins weekly. They're the perfect healthy start to the day and the protein keeps our bellies full all morning long.
If you've tried this recipe, be sure to tag me on Instagram @thrivingglutenfree so I can see how it turned out!
Let's eat!
Make-Ahead Egg Muffins
Equipment
Ingredients
- 12 Eggs
- ½ teaspoon Salt
- ¼ teaspoon Garlic powder
- ¼ teaspoon Pepper
- Oil for greasing the pan
Optional Vegetables & Meats
- ¼ cup Onion diced
- ½ cup Bell Peppers diced
- ½ cup Fresh Spinach roughly chopped
- Breakfast Meat crumbled cooked breakfast sausage, cooked and crumbled bacon, diced ham
- ½ cup Regular or Vegan Cheese shredded
Instructions
- Preheat oven to 350° and grease a muffin pan with oil.
- In a large bowl, whisk eggs by hand with a fork. Add spices- mix well.
- Stir in your prefered meat, veggies and/or cheese into the egg mixture Alternatively, you can divide your veggies and meat into the muffin cups FIRST, then add the eggs on top. Either way works well!
- Divide the egg mixture evenly into greased muffin tins ¾ of the way full.
- Bake about 20 minutes until browned around the edges and eggs are set. Serve immediately or store in the refrigerator until ready to eat.
chefkreso says
This is an amazing breakfast idea, it has all the right ingredients! 😀
thrivingglutenfree says
Exactly! Everything you need to start the day right 🙂