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Easy, low-carb, and freezer-friendly, breakfast egg muffins are a perfect make-ahead healthy breakfast for people on the go. Add any veggies you like, mix with eggs and cheese, and bake!
For more grab-and-go options, try my sweet blender muffins or savory quiche muffins—both are simple, delicious, and meal-prep friendly.
Breakfast Egg Muffins are an amazing breakfast recipe packed with flavor and healthy ingredients. Egg Muffins come together relatively quickly and can easily be customized with your favorite add-ins. My favorite part is that they keep well in the fridge for days, and can be frozen! 🙌 We make these easy egg muffins ahead of time and reheat them throughout the week for a perfect meal on-the-go.
When I snooze the alarm more than 3 times, nothing saves the day (or morning) like these guys. Honest. I throw them in the microwave for about 40 seconds and pass them around while driving everyone to their destination.
Ingredients You’ll Need
Let’s talk ingredients! The beauty of these egg muffins is how customizable they are—you get to decide what goes inside. My go-to combinations are listed below, and I love making all three in a 12-cup muffin tin for variety. Whether you stick with my favorites or mix and match your own, these muffins are sure to be a hit!
For the Egg Base
- Eggs: You’ll want to use ten large eggs for this recipe.
- Salt & Black Pepper: This simple seasoning enhances the overall flavor. Adjust to taste or use a salt substitute if necessary.
Spinach and Feta Variation
- Baby spinach: A fresh veggie that can be substituted with kale or arugula.
- Crumbled feta cheese: Brings a tangy, creamy flavor. Swap with goat cheese or shredded mozzarella.
- Cherry tomatoes: Grape tomatoes or chopped regular tomatoes work well too.
- Chopped red onions: Substitute with green onions or shallots.
- Garlic powder: You can also use fresh minced garlic.
- Dried basil: Dried oregano, thyme, or Italian seasoning can be used instead.
Mushrooms and Sun-Dried Tomatoes
- Button mushrooms: Cremini mushrooms or portobello slices can also be used.
- Diced sun-dried tomatoes in oil: Substitute with roasted red peppers or fresh tomatoes.
- Shredded white cheddar cheese: Swap with Gruyere or Monterey Jack for added creaminess and sharpness.
- Italian seasoning: Use dried oregano plus dried thyme if you don’t have Italian seasoning.
Bacon, Cheddar, and Broccoli Variation
- Cooked, chopped bacon: Swap with turkey bacon, sausage crumbles, or plant-based bacon to add that smoky, savory richness.
- Shredded cheddar cheese: Use Colby Jack or sharp white cheddar as alternatives.
- Broccoli florets, chopped: Swap with cauliflower florets or asparagus tips a fresh, crunchy contrast.
- Garlic powder: Fresh minced garlic works as well.
There’s a 4th choice, here, too. It includes all of my leftovers. YES, leftover meats and veggies from the week. Throw them in there and you’ll look forward to making more leftovers.
How to Make Breakfast Egg Muffins
These make-ahead breakfast egg muffins are perfect for busy mornings! Packed with protein and low in carbs, they’re a tasty, Keto-friendly way to start your day. Here’s how to whip up this simple, customizable recipe. For the full amounts and instructions, please scroll further down to the recipe card.
- Prep Your Mix-Ins: Chop up your favorite veggies, shred your cheeses, and dice any cooked meats you’ll be using.
- Whisk the Eggs: Crack your eggs into a mixing bowl, season with your favorite spices, and whisk until smooth.
- Prepare the Muffin Tin: Generously spray a 12-cup muffin tin with cooking spray to prevent sticking.
- Add the Mix-Ins: Evenly divide your prepared add-ins—like spinach, bacon, cheese, or mushrooms—among the muffin cups.
- Pour the Egg Mixture: Carefully pour the whisked eggs into each muffin cup, filling only about 2/3 full. This leaves room for the eggs to puff up without overflowing.
- Bake: Pop the muffin tin into the oven at 400°F and bake for 12 to 15 minutes, or until the eggs are fully set.
- Cool and Enjoy: Let the egg muffins cool for a few minutes, then gently loosen them with a butter knife and serve.
Recipe Tips
Clearly, these breakfast egg muffins are a convenient choice for busy mornings. Here are some tips to ensure they turn out perfectly!
- Grease the Muffin Tin Well: To prevent sticking, generously coat each muffin cup with non-stick spray or olive oil. Using a silicone muffin pan can also make removal easier.
- Chop Ingredients Finely: Cut vegetables and meats into small, uniform pieces to ensure even distribution and thorough cooking.
- Avoid Overmixing the Eggs: Whisk the eggs just until the yolks and whites are combined. Overmixing can introduce excess air, leading to a spongy texture.
- Fill Muffin Cups Appropriately: Pour the egg mixture into each cup, filling them about ¾ full. This allows room for the muffins to rise without overflowing.
- Pre-Cook Watery Vegetables: Sauté vegetables like mushrooms or spinach before adding them to reduce moisture content, preventing soggy muffins.
- Cool Before Storing: Let the muffins cool completely before refrigerating or freezing to prevent condensation, which can make them soggy.
- Reheat Properly: Warm refrigerated muffins in the microwave for about 20 seconds. For frozen muffins, thaw overnight in the fridge and then reheat or microwave directly from frozen in 20-second intervals until heated through.
Serving Suggestions
For a filling breakfast spread, you can pair these egg muffins with a delicious hash brown casserole, a side dish loaded with fluffy hash brown potatoes, bacon, and cheese. Add a batch of crispy air fryer bacon to round out the flavors, or complement your meal with creamy overnight oats for a lighter, refreshing option
How To Store
- Refrigerator: Store completely cooled egg muffins in a ziploc bag and keep them in the fridge for up to 5 days.
- Freezer: Store the breakfast egg muffins in a ziploc bag and keep them in the freezer for up to 3 months.
More Breakfast Ideas
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Breakfast Egg Muffins
Ingredients
For The Egg Base
- 10 large eggs
- 1 teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
For The Feta & Spinach Egg Muffins
- ⅓ cup chopped baby spinach
- 4 tablespoons crumbled feta cheese
- 4 cherry tomatoes, quartered
- 2 tablespoons chopped red onions
- garlic powder, to taste
- dried basil, to taste
For The Mushrooms & Sun-Dried Tomatoes Egg Muffins
- 4 button mushrooms, chopped
- 4 tablespoons diced sun dried tomatoes in oil
- 4 tablespoons shredded white cheddar cheese
- Italian seasoning, to taste
For The Bacon Cherry & Broccoli Egg Muffins
- 4 tablespoons cooked, chopped bacon
- 4 tablespoons shredded cheddar cheese
- ⅓ cup broccoli florets, finely chopped
- garlic powder, to taste
Instructions
- Prep. Preheat the oven to 400˚F and generously coat a 12-cup muffin tin with cooking spray. Set aside.
- Make the egg base. Crack the eggs into a large mixing bowl; season with salt and pepper, and whisk until well combined. Set aside.
- Divide each of the three add-in combinations into four muffin cups. That is: 4 muffin cups to be filled with the Feta and Spinach Mixture; 4 muffin cups to be filled with the Mushrooms and Sun-Dried Tomatoes Mixture; 4 muffins cups to be filled with the Bacon, Cheddar, and Broccoli Mixture.
- Add the eggs. Pour the previously prepared egg mixture over the toppings, coming up about 2/3 full. DO NOT fill muffin cups to the top – the eggs will overflow.
- Bake. Bake the egg muffins for 13 to 15 minutes, or until the eggs are set.
- Let them rest. Remove the egg muffins from the oven and let them cool for 5 minutes.
- Remove and serve. Run a butter knife around the edges of each muffin to loosen it. Remove the egg muffins from the pan and serve.
Equipment
Notes
- Feel free to swap the listed ingredients for the same amount of any other vegetable, cheese, or cooked, diced meat.
- To store, put the completely cooled egg muffins in a ziploc bag. Keep in the fridge for up to 5 days.
- To freeze them, place the egg muffins in a ziploc bag and keep them in the freezer for up to 3 months.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Hi, something went wrong with mine. They are dry but the flavor is good. I froze them and popped one in the mic this morning for 35 seconds, then 5 seconds more because the middle wasn’t done. I should have tried one before I froze them because now I’m not sure if it was the original cooking process or the freezing and reheating. Per the recipe, I baked them at 400 for 13 minutes. Cooled for 5 them removed from tins and cooled on racks completely before freezing. The looked good, browned on the bottom. What do you think?
When reheating anything…eggs, cooked chicken, etc….use the defrost setting on your microwave. It reheats but does not cook on high and therefore does not over-cook and toughen the product you are trying to just reheat. Try adding a few drops of water to the product as well. Microwaves use moisture to cook or reheat. This is how I always reheat food.
Love these! So versatile!
Looks awesome! I would love to make this for breakfast, such a great way to start my day!
This is what I want for breakfast EVERY morning!