Whether you're in a rush and need a quick bite on your way out the door, or just don't feel like making breakfast( but still crave a healthy meal,) these breakfast egg muffins are the perfect fit. The easiest breakfast egg muffins you could imagine, they are gluten free, full of protein to give you energy for the day, and loaded with healthy veggies.
I've included three variations below to give you maximum flexibility, and keep your breakfast bites interesting every day.
- Country Style with chopped Bacon or Sausage, Tomato, Red onion, and Cheddar
- Gourmet with Mushrooms, Ham, Spinach, and Goat Cheese
- Veggie Loaded with Broccoli, Tomato, Red Onion, and Red Pepper
You can choose to make all three flavors and freeze some as meal prep (if they last that long!) or, make just one variation you know your whole family will love! It's entirely up to you, you can even mix it up and try your own flavor combos, the egg mix stays the same!
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How Long Do Breakfast Egg Muffins Last?
A question I get all the time from friends and family is, how long do breakfast egg muffins last in the fridge?
If quickly and properly cooled after the initial cooking, the little egg muffins will last 4 days if stored in an air tight food safe container in the fridge.
Once the muffins are fridge cold, you can also choose to store them in freezer bags to keep them even longer (up to 3 weeks) if you want. To thaw them simply pull the bag from the freezer and let the egg muffins thaw in the fridge as you would with these blueberry bran muffins, or any other frozen muffin.
When freezing these in freeze bags, suck as much of the air out as possible to create a 'vacuum. The lack of air and moisture will.prevent the egg muffins from freezer burn. - Chef Markus Mueller
Can You Eat Egg Muffins Cold?
The simple answer is YES!! Do you have to reheat the egg muffins in order to eat them ? No. Though I personally find they taste better, these simple egg muffins can be eaten cold as all the ingredients are already fully cooked. Perfect when in a rush.
How Do You Reheat Them?
Reheat any cooled breakfast egg muffins my popping them in a microwave or toaster oven until hot.
You can eat them with your fingers whole or break them up to make a quick egg scramble!
Breakfast Egg Muffin Base & Variations
Breakfast egg muffins are essentially small individual egg frittatas, making them easy to assemble. All you need to do is chop your filling ingredients, and then whisk the eggs and finally combine the two. To make a 12 cup muffin pan worth of egg muffins, you'll need about a dozen eggs in total.
- Start by pre-heating your oven to 350F, and cracking 12 eggs into a large mixing bowl. Whisk the eggs until well combined, and then season with salt and pepper.
- Prepare various filling ingredients as per the flavor recommendations below.
- Brush or spray a 12 cup muffin pan liberally with oil, or non-stick spray to prevent the egg muffins from sticking.
- Evenly distribute the filling ingredients among the muffins cups, and then pour the egg filling over top, filling each cup about ¾ full.
- Bake the assembled breakfast egg muffins at 350F for 20-25 minutes until set and just starting to brown on top.
- Remove the egg muffins from the oven and let cool for at least 5 minutes before attempting to remove from the pan. Use a knife to cut around the sides and loosen the egg muffins if need be.
Once the egg muffins have been removed from the pan, enjoy the breakfast egg muffins immediately, or cool and refrigerate for meal prep!
Country Style Breakfast Egg Muffins
My take on the classic Country Style Omelette, this flavor combo has proven again and again to be a family favorite. Bacon (or sausage) mixed with tomato, red onion, and cheddar cheese add just the right amount of richness and flavor needed to kick start your day.
To make these country style breakfast egg muffins you'll need:
- 4 strips bacon - fully cooked ahead of time
- 1 vine ripe tomato diced (fresh from the garden is bet of course!)
- ¼ red onion - brunoise cut
- ½ cup shredded cheddar cheese
Once all the filling ingredients have been prepared, follow the instructions above to assemble and bake the breakfast egg muffins.
Gourmet Breakfast Egg Muffins
My personal favorite combo, these gourmet breakfast egg muffins stuffed with ham, mushrooms(feel free to use wild mushrooms!), goat cheese, and spinach, offer a blend of rich flavors mixed with a creamy goat cheese.
A delicious blend of flavors that can be enjoyed at a special brunch or during the week. To make these you'll need:
- 1 slice of ham - diced
- 2 individual button or cremini mushrooms - sliced
- 1 tablespoon goat cheese
- ½ cup spinach - chopped
Once all the filling ingredients have been prepared, follow the instructions above to assemble and bake the breakfast egg muffins.
Veggie Loaded Breakfast Egg Muffins
Loaded with healthy veggies, these Broccoli, Tomato, Red Onion, and Red Pepper egg muffins are a great way to start your day. Perfect for Meatless Mondays!
You'll need:
- ½ cup raw broccoli florets
- ½ cup tomato - diced
- ¼ cup red pepper - diced
- ¼ cup red onion - brunoise cut
Once all the filling ingredients have been prepared, follow the instructions above to assemble and bake the breakfast egg muffins.
Made the recipe? Comment & Rate it below, then take a picture and tag me on Facebook & Instagram: @earthfoodandfire . For more from scratch recipes follow me on Instagram & Pinterest
Recipe
Breakfast Egg Muffins (With 3 Variations)
Ingredients
Egg Muffin Base
- 12 whole eggs
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon chopped chive or parsley Optional
Country Style Breakfast Egg Muffins
- 4 whole strips bacon fully cooked ahead of time
- 1 whole vine ripe tomato diced
- ¼ each red onion brunoise cut
- ½ cup cheddar cheese shredded
Gourmet Ham Breakfast Egg Muffins
- 2 each button or cremini mushrooms sliced
- 1 slice Ham diced
- 2 tablespoon goat cheese crumbled
- ½ cup spinach roughly chopped
Veggie Loaded Breakfast Egg Muffins
- ½ cup raw broccoli florets
- ½ cup tomato diced
- ¼ cup red pepper diced
- ¼ cup red onion brunoise cut
Instructions
- Start by pre-heating your oven to 350F, and cracking 12 eggs into a large mixing bowl. Whisk the eggs until well combined, and then season with salt and pepper and optional herbs.
- Prepare various filling ingredients as per the flavor recommendations listed.
- Brush or spray a 12 cup muffin pan liberally with oil, or non-stick spray to prevent the egg muffins from sticking.
- Evenly distribute the filling ingredients among the muffins cups, and then pour the egg filling over top, filling each cup about ¾ full. It's ok if you have leftover filling.
- Bake the assembled breakfast egg muffins at 350F for 20-25 minutes until set and just starting to brown on top.
- Remove the egg muffins from the oven and let cool for at least 5 minutes before attempting to remove from the pan. Use a knife to cut around the sides and loosen the egg muffins if need be.
- Enjoy the breakfast egg muffins while hot, or cool and refrigerate for meal prep!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Lisa
Awesome recipe, just what I've been looking for for a nutritious grab and go breakfast. Would I be able to substitute some of the eggs for egg whites without compromising the flavour?
Chef Markus Mueller
Hi Lisa, I don't see why you wouldn't be able to!
Monica
I am wondering if I can bake these ahead and use them a couple days later, would I freeze or refrigerate them & how would I store them?
Chef Markus Mueller
Hi Monica. You can certainly make the breakfast egg muffins ahead of time. I would suggest refrigerating them for up to 3 days. Re-heat in the microwave or toaster over/airfryer, for a few minutes until hot. I would caution against freezing as the texture will change once thawed.
Regina Sam
Made it this morning for my 1 year old grandson. He ate the entire egg muffin. They came out great. I used bacon, onion, mushroom, green pepper and chesse.
Billy
simple tasty and fun to make,
Chef Markus Mueller
Thanks Billy!
Denise Balok
Thank you - I'm making them today! 🙂
Joanne Watts
Chef Markus,
My dad is not able to eat a big meal (85),but with your muffin I am sure to get a well balanced meal.Breakfast is so important.Thank you!(I also put them in mini muffin pan)
Joanne
Linda
Love love love the recipes. After going back to work in these Covid times, with my hubby and kids still at home, I've been struggling to make easy-to-cook recipes to prepare for their meals. These are a life saver! Keep coming up with these lifesaver recipes
Chef Markus Mueller
Hi Linda, glad you enjoy our recipes! Feel free to tag and share pictures of the food on social media!
Denise
Hi Chef Markus! These look great! Just making sure I didn't miss a step - do you put broccoli in raw or steam/saute first? Looking forward to making these.
Chef Markus Mueller
Hi Denise, you can slightly sautee or steam the broccoli first if you like it soft. If you prefer the broccoli to have a little bite, keep it raw, but make sure to cut it up small!
Beverly
Made these egg muffins with Mexican cheese, spinach and a slice of turkey kielbasa. They are delicious thanks for the recipe.
Chef Markus Mueller
You're very welcome Beverly, I'm glad you enjoyed them!
Mary Connolly
Thanks, loved this recipe. When making them I messed up though, forgetting to grease the muffin cups before putting the veggie and eggs in, so I dumped them out mixing all ingredients together instead of 3 separate kinds and they were delicious. Now I have quick breakfasts all week.
I tried clicking on you rating stars to give you a 5 but the link wouldn’t let me.
Chef Markus Mueller
Thanks Mary! I'm glad you loved the breakfast egg muffins despite mixing all the ingredients together! It's like a' works' muffins! And thanks for the rating..it did come through on my end!
Susie Koval
Recipes sound amazing. Regarding the freezing part and getting the air all out. I was just talking to a nutritionist and had mentioned borrowing a friends’ vacuum sealer as I live alone and can never eat all I make or in this case has bought a “family pack” of meat and needed to freeze it individually. He told me a great trick which totally works! Put your food in the ziplock baggie and submerge the bag in water up to the top (I go just above the zipper but obviously not over the opening) and zip it! Voilà! No air! I couldn’t believe it. No expensive machine or refills necessary. You can even reuse the baggies if you wash them out. Honestly if I have something with water in it in the sink I just put the bag in that to do the trick (large bowl or cooking pot). If it’s soapy water it kind of helps clean up the outside of the bag if I’ve spilled! Just don’t submerge too far in that case. Helps me especially as I have to freeze things quite regularly and before I had A LOT more items freezer burned. Just thought I’d throw that tip in when you mentioned freezing the leftovers. Love your recipes...from a fellow Canadian foodie (Kingston, Ontario) with a sister in Sackville, NB. Your passion shows through and I love reading about it.
Chef Markus Mueller
Hi Susie! Thanks for your comment. What a great idea for getting the air out of bags before freezing/storing in the fridge! It makes so much sense...Don't know why I never thought of that before! I'll be using this tip going forward!
Joan
To make 12 muffins of only the Gourmet Breakfast type should the ingredients be tripled? Also, how big a ham slice do you mean?
Chef Markus Mueller
Hey Joan, to make only the gourmet breakfast muffins yes you would need more of those filling ingredients. As for the ham slice, to make just the 4 muffins the slice I used was probably about 4 oz. About the size of a slice you'd eat for breakfast. I'll go back and update the recipe to include this.
Enjoy!
Karen
These sounds like fantastic recipes, Markus. Thanks for sharing. I'm going to make up a batch this week for B&B guests. What's the best way to reheat these?
Chef Markus Mueller
You're welcome Karen! I hope your guests enjoyed the muffins!
Dixie Hawkins
Do the egg muffins get watery withered the vegetables. Why I'm asking is cause my husband is a truck driver has a fridge in truck but will not eat if its wet. If you use a silicone muffin pan would that be better then medal. And do you grease the silicone muffin cups? I cant use pan cause it has soybeans in it so will canola oil work?
Chef Markus Mueller
Hi Dixie, yes you could use silicone molds to easier pop out the egg bites and avoid greasing up a metal pan. I haven't found the egg bites to get watery with the vegetables, though the more vegetables such as tomato you add, the more liquid may seep out.
Hope that helps!
Chef Markus
Shelley
How long would you cook if using an air fryer??? Love these recipes
Chef Markus Mueller
Hey Shelley, I have to be honest, I have never used an airfryer and have no sweet clue how it works, so I can't really advise you on this!
Chef Markus
Mike L
Delicious and easy to make. Made the vegetable version. It’s perfect for a quick breakfast.
Erin
Can you use cupcake liners for these?
Chef Markus Mueller
Hi Erin, Yes you certainly can use cupcake liners. Silicone ones work best as the paper may stick to the egg after cooking, but they will work.
Jen
Delicious and love these! My question is, how do you avoid them sticking to the pan? I used a generous amount of coconut oil, and still had to spend so much time scrubbing my pan! Please let me know if you have any solutions for this. Thank you!
Chef Markus Mueller
Hi Jen,
If you have pam spray, that works well, for a more natural product I have found cold butter to work well. You need a fat that will coat the pan and not 'run' or mix with the egg mixture. It needs to be it's own barrier between the egg and the pan if that makes sense.
Denise@urbnspice
All of these versions of your On The Go Breakfast Egg Muffins sound terrific, Markus (although I must admit your favourite sounds as though it would be my favourite as well). I am looking forward to trying all of them! Thank you so much for sharing this great breakfast idea.
Chef Markus Mueller
You're welcome Denise! Hope you like them!
joyce
What a great idea! Need to make these for those busy work weeks! Thanks for sharing!
Kathryn | Urban Foodie Kitchen
Egg muffins are one of my go-to weekday breakfasts! So great to make ahead of time. Love the different flavor combos you have here!
Chef Markus Mueller
Thank you!