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Easy Egg Muffins are the perfect quick, healthy and delicious breakfast option. These protein packed muffins are a great way to start your day! Try making them with sausage, ham and cheese or your favorite veggies.
If you are looking for an easy, healthy breakfast idea that works great for meal prepping, you need to try these Easy Egg Muffins. They are the perfect filling, protein-packed grab-and-go breakfast. Now only are they low-carb and keto friendly, there are SO many ways that you can change up this recipe to suite your tastes.
My 10 year old loves when I make these egg muffins with sausage or ham and cheese. They are also delicious with a combination of veggies like bell peppers, mushrooms and onions.
With back-to-school in full swing over here, I like to have plenty of warm, filling breakfast options that can be reheated in the microwave. I hope you find this easy breakfast as convenient and satisfying as we do! Enjoy! ❤️Ashley
How to Make Easy Egg Muffins
Breakfast doesn’t get much easier than this. Here’s a step-by-step guide for making perfect muffins.
- Preheat Oven and Prep Ingredients: while the oven preheats, prep your ingredients – dice ham, pre-cook sausage, chop veggies, etc.
- Prepare your muffin tin: spray a 12-cup muffin tin with non-stick cooking spray or use paper or silicone liners.
- Whisk the eggs: you will need about 10 large eggs to make 12 muffins. Whisk the eggs. Add in heavy cream and season to taste with salt and black pepper. I used about ½ teaspoon each of salt and black pepper. Whisk until combined.
- Add fillings to muffin tin: add your fillings to each muffin cup — vegetables, cheeses, meats, etc.
- Add egg mixture: divide the egg mixture evenly among the 12 muffin cups. Each muffin cup will be filled about 3/4 of the way full.
- Bake: place the muffin tin in the oven for 20-25 minutes, or until the egg mixture is set and lightly golden brown on top.
- Enjoy: allow the egg muffins to cool for a few minute before serving.
Customizing Options
Egg muffins are incredibly versatile. Try any combination of your favorite ingredients. Here are a few suggestions to get your started:
- Ham and Cheese – a classic duo of ingredients!
- Sausage
- Veggie Lovers – bell peppers, onions, mushrooms, spinach, chopped tomato, scallions
- Meat Lovers – bacon, sausage and ham
- Spicy – jalapeños, pepper jack cheese, chorizo sausage
- Cheese – cheese suggestions include cheddar, mozzarella, pepper-jack, feta
How to Freeze Egg Muffins
These freeze well and are a great make ahead breakfast option, especially if you like to meal prep.
- Prepare the egg muffins
- Allow them to cool completely.
- Individually wrap each muffin them place in a ziplock freezer bag and freeze for up to three months.
How to reheat – heat egg muffins from frozen for about one minute or until heated through. To reheat a refrigerated muffin, microwave for about 30 seconds.
You will need around 10 large eggs to fill a standard 12-cup muffin tin but this will vary depending on how many filling ingredients that you use (veggies, cheese, meat, etc.).
Yes, you can eat them cold, right from the refrigerator. While you can eat them cold, they will taste better and feel a little more satisfying and comforting if you heat them up for about 30 seconds in the microwave.
Store muffins in an air-tight container in the refrigerator and use within 7 days.
More Breakfast Ideas
These Easy Egg Muffins are a healthy, versatile breakfast idea that work great for meal prepping. They are low carb, keto, and can be frozen.
If you are looking for an easy, delicious, satisfying breakfast look no further! This is a recipe that can be customized for each member of your family. Enjoy them with a variety of meats, cheeses, veggies, and spices.
Here are a few other breakfast ideas to try:
If you try this recipe, please leave a comment and let me know what you think. I love to hear from you. Enjoy!
Easy Egg Muffins
Ingredients
- 12 large eggs
- 1/4 cup heavy cream or milk
- ½ teaspoon salt
- ½ teaspoon black pepper
Muffin Filling Ideas
- breakfast sausage – cooked and chopped
- ham – diced
- cheese – cheddar, pepper jack, mozzarella
- vegetables – green peppers, onions, mushrooms, broccoli, spinach
Instructions
- Pre-heat oven to 350 degrees.
- Prepare muffin tin – spray a 12-cup muffin tin with non-stick cooking spray or use paper or silicone liners.
- Prepare filling ingredients: cook and chop sausage, dice ham, shred cheese, chop veggies (green peppers, onions, mushrooms, broccoli, spinach)
- Whisk the eggs then add in heavy cream and season with salt and black pepper.
- Divide fillings among 12 muffin cups.
- Pour egg mixture evenly among the 12 muffin cups. Each muffin cup will be filled about 3/4 of the way full.
- Bake – place the muffin tin in the oven for 20-25 minutes or until the egg mixture is set and lightly golden brown on top.
- Cool for a few minutes, then serve. Store leftovers in an airtight container in the refrigerator for up to 7 days or follow the instructions for freezing in the post above.
