Breakfast Egg Muffins

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Do you ever feel like you don’t have enough time to make breakfast in the mornings? Maybe you’re on a time crunch with getting your kids ready, or you’re like me and you’re just not a morning person. Buying frozen breakfast meals at the grocery store can get expensive, especially if the whole family is eating them throughout the week. I don’t know about you, but I like to budget and save a little money wherever I can. Not to mention, when you make your own food, you know exactly what is going into them.

I make these egg muffins often, and the best part is, they are freezer friendly. You can eat them on-the-go during the week, make them on a laid back Saturday morning for brunch, or even on the holidays.

I usually make these to freeze for Dustin’s breakfast at work. It’s definitely one of his favorites. Imagine your favorite omelette, but in muffin form. It’s a complete breakfast all in one and so simple! I’m always trying to find reasons to make something with eggs, because our hens lay so many that we can’t always keep up. Sometimes we end up with around 100 eggs in the fridge (not even EGGSaggerating). I realize that was a little cheesy. Okay, I’ll stop now…

What do you need to make egg muffins? Eggs, milk, cheese, cooked meat of your choice (I have made them with sausage, bacon, and ham), salt, and pepper. You can also add in onions, peppers, spinach, etc. It really depends on your taste and what you’re in the mood for. If you don’t like all of the extras, you can always just do meat and cheese. You will still use the same amount of eggs and milk and the bake time will remain the same. This is such a versatile recipe.

For this particular combination, Dustin requested diced ham, cheese, spinach, and banana peppers. I got everything he wanted and we tested them out. He loved them so much, he requested them the exact same way the next time I made them. I usually switch up the ingredients each time so he doesn’t get tired of eating the same thing.

Start by whisking your eggs, milk, salt, and pepper together.

Now add the rest of your ingredients in and stir.

It looks like there is a lot of spinach. This is because it floats to the top after you mix it in. Like I said before, you can add more or less of anything to your taste. Divide the mixture evenly into a well-greased (I use cooking spray), standard muffin tin.

Tip: Use a large cookie scoop to pour egg mixture into each muffin cup. It makes it so much easier and it’s less messy. Plus, it’s the perfect size for your muffins.

Now sprinkle the remaining cheese on top.

Bake them at 375 degrees F for 20 minutes, or until the centers are set and the muffins are beginning to brown. If you check them and see that the tops are huge and they look like they are flowing out of the cups, it’s alright! That’s normal. Once you pull them out of the oven, they will start to shrink back down.

Let them cool in the pan for a few minutes. Then move them to a cooling rack to finish cooling (if you plan on freezing them) or serve them immediately while they’re hot. I run a butter knife around the edges before pulling them out. If you sprayed the pan good, they should pop right out.

Don’t they look delicious? I promise you, they are. I love the ham and spinach in these! You can place leftovers (if you have any) in an airtight container in the refrigerator for a few days or freeze them.

To Freeze: Let them cool completely. Then place them on a pan to flash freeze. This means you’re placing them unwrapped in the freezer to freeze the outer surface so that they won’t stick to each other once you put them in freezer bags. I usually put them in the freezer and set a timer for about an hour. Pull them out of the freezer, wrap each one individually in plastic wrap, and place them into freezer bags. I wrap them individually to make them easier to grab and go since Dustin takes one to work each day. If you plan on eating them at home, you can toss them all together in a freezer bag. I label my freezer bags with the date so I’ll know how long they’ve been in there. They usually don’t last that long anyway. I keep mine for up to 3 weeks in the freezer (most of the time they disappear within 2 weeks).

To re-heat frozen egg muffins: Wrap the individual egg muffin in a damp paper towel and place on a microwavable safe plate. Heat for 30 seconds, and then check it. Heat for another 20-30 seconds if it’s still not heated through.

If you try these, let me know how they turn out for you! What’s your favorite breakfast food?

Print Recipe

5 from 2 votes

Breakfast Egg Muffins

Quick and easy egg muffins! Perfect for busy weekdays, breakfast on-the-go, Saturday mornings with family, or even holidays. These won't disappoint!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Breakfast

Cuisine: American

Keyword: breakfast, eggmuffins, freezerbreakfast

Servings: 12 muffins

Author: Brittany

Ingredients

• 10 large eggs
• 1/3 cup milk I use whole.
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 cup shredded cheese I use sharp cheddar.
• 8 oz cooked diced ham
• 1/2 cup chopped banana peppers optional
• 1/2 cup chopped spinach leaves optional

Instructions

• Preheat oven to 375 degrees F.
• In a large bowl, combine eggs, milk, salt, and pepper, and whisk well.
• Add 3/4 cup of cheese along with the rest of your ingredients and mix well. If you like less peppers or spinach leaves, you don't have to use the full amount.
• Spray a standard muffin tin with cooking spray and divide egg mixture evenly into each muffin cup. 
• Sprinkle tops with remaining 1/4 cup of cheese.
• Bake for 20 minutes, or until centers are set and muffins are starting to brown.
• Let muffins sit in the pan for a few minutes. Move them to a wire rack to finish cooling, or serve immediately.
• Store leftovers in an airtight container in the refrigerator or freeze them.

Notes

Use a large cookie scoop to pour egg mixture into each muffin cup to make it easier and less messy.

Substitute cooked bacon or ground sausage instead of using the ham.

Use any kind of cheese you want.

If you don't want to add peppers or spinach, make them plain with the meat and cheese. Cook time will remain the same.

To Freeze: Let them cool completely. Then place them on a pan to flash freeze. This basically means you're placing them unwrapped in the freezer to "slightly freeze" them, so that they won't stick to each other once you put them in freezer bags. I usually put them in the freezer and set a timer for about an hour. Pull them out of the freezer, wrap in plastic wrap, and place in freezer bags. I label my freezer bags with the date so I'll know how long they've been in there. They usually don't last that long anyway. I keep mine for up to 3 weeks in the freezer (they don't last longer than 2 weeks usually).

To re-heat frozen egg muffins: Wrap individual egg muffin in a damp paper towel and place on a microwavable safe plate. Heat for 30 seconds, and then check it. Heat for another 20-30 seconds if it needs it. You can also re-heat it in the toaster oven.

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