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These Breakfast Egg Muffins are a healthy high-protein breakfast. They can easily be made ahead of time and re-heated later on those extra busy mornings!
Breakfast Egg Muffins
There are SO many reasons to love these muffin tin eggs. They are an easy, keto-friendly, and KID friendly breakfast that can be made in minutes. They are like fluffy little mini egg casseroles that can be individualized to everyone’s liking. Have a picky eater or an allergy in the family? Simply leave those particular ingredients out of one or two cups instead of leaving them out of the whole thing. To make breakfasts even easier, they can also be made ahead of time for quick re-heating later!
What Ingredients Are In Egg Muffins?
When making egg muffins, we like to use both meat and vegetables. It gives the egg muffins a good, rounded out flavor. Of course you can add or leave out any of the ingredients you would like. For this recipe we use:
- Steamed spinach – For easy steamed spinach, place fresh spinach in a microwave-safe bowl with 1 tablespoon of water and ¼ teaspoon of salt. Cover the bowl with a plate and put in the microwave for 1 ½ minutes. Squeezed out all the excess water and it’s ready to add to your muffin tin egg muffins
- Crumbled bacon
- Shredded cheddar cheese
- Cherry tomatoes
- Green onion
You Can Also Use…
- Cooked, crumbled sausage
- Bell pepper
Are Egg Muffins Healthy?
YES! These eggs in a muffin pan are a high-protein, low-carb breakfast that can be adjusted to many different lifestyles or diets. To cut down on calories, you can make egg white muffins by using egg whites only or make them vegetarian-style by using only vegetables as your mix-ins. To make keto egg muffins, you can swap out the milk for cream or water and use bacon, spinach, green onion, and cheese as your mix-ins.
How To Store and Re-Heat Egg Muffins
To store your breakfast egg muffin cups, simply place the extras in an air-tight container or zip-top bag and store in your refrigerator for up to one week. To re-heat, place in the microwave for 30 seconds. If you are re-heating more than one at a time, you will need to increase the cooking time by about 15 seconds per egg muffin or until heated through.
Can You Freeze Egg Muffins?
I am going to be honest with you here. You CAN freeze these and re-heat for later, however, I don’t like them near as much. The texture changes after freezing and re-heating and they just taste better fresh or even just refrigerated and re-heated. To have the best chance at getting them to freeze and taste good afterwards, wrap them up individually in plastic wrap and then place them in a freezer-safe, air-tight bag or container. To re-heat, allow to thaw in the refrigerator overnight and re-heat in a toaster oven or pop in the microwave for 30 seconds.
Tips for Making Egg Muffin Cups
- Blend the eggs in a blender. This makes your eggs light and airy in just a few seconds without having to whisk or beat them. It gives them the perfect texture.
- Use a non-stick pan AND spray it with cooking spray. It may seem like you are overdoing it, but you will be happy when the eggs don’t stick to the pan once they are baked. Plus it will make it easier to clean.
- Don’t overfill with egg – Be sure to leave some room in the cups after pouring the egg so you can add your mix-ins. Some people add the mix ins FIRST and then pour the egg over the top but when I have done that, all the toppings stay at the bottom in one big clump and don’t get distributed throughout the whole egg muffin.
- Add the toppings in order – I have found by adding the toppings in the order listed in the recipe that I get a nice, even distribution.
READ NEXT: 33+ Super Easy Breakfast Ideas
More Egg Breakfast Ideas
You can never go wrong with eggs for breakfast! Here are some more of our favorite breakfast where eggs are the star of the show:
How To Make Egg Muffins
Easy Breakfast Egg Muffins
- Preheat oven to 350 degrees F.Place eggs, milk, and salt in a blender and blend 5-6 seconds or until well blended. You can also whisk the eggs by hand but the eggs might not turn out as fluffy.
- Spray a non-stick muffin tin with cooking spray, making sure to get each individual cup covered completely. Fill each cup about half full of the egg mixture. You may have a little left over, in that case fill each cup slightly more but don't fill more than 2/3 full.
- Evenly distribute the spinach, tomatoes, bacon, cheese, and green onion between the cups. Using this order will distribute the toppings evenly in each cup.
- Bake in preheated oven for 10-12 mintues or until eggs are puffy and cooked through. It's a good idea to rotate the muffin pan half-way through to ensure even cooking all around.
- Use a knife or thin spatula to remove muffins from cups. Serve hot.