Freezer-friendly baked egg muffins made with eggs, sausage, cheddar, and bread. Make a big batch, freeze for up to 3 months, and reheat as needed.
My kids absolutely LOVE this recipe! I let each pick what ingredients they want included in "their" egg muffins and then we use them as a quick breakfast option on busy school mornings. The silicone molds are a game changer ❤️.
- Josmine K.
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from my actual life
(feel free to skip to the egg muffins)
These egg muffins are one of the oldest recipes on this site. I've been making some version of them for more than ten years, which feels slightly alarming but is also probably the best endorsement I can give them.
I almost always make them for the freezer. I make a big batch, let them cool, freeze them individually, then put the all into a freezer bag once they are solid.
They are also extremely forgiving. Sausage and cheddar is our standard. I used to add peppers more often, but at this point I usually leave them out because it is easier to make one batch everyone will eat than to remember which egg muffins have vegetables at 7:00 in the morning.
The bread on the bottom may look a little unusual if you are used to crustless egg bites, but I would keep it. It gives them some structure, absorbs a little of the egg mixture, and makes them sturdier and easier to eat.
Bailey
P.S. If you are stocking the freezer, I put together a full make-ahead breakfast plan with five of our regular freezer breakfasts, including these egg muffins.
how to freeze egg muffins
We usually make these for the freezer. Let them cool completely, freeze them until firm, then transfer them to a freezer bag or airtight container. They keep well for up to 3 months.
1. Cool completely. Remove the egg muffins from the pan and let them cool completely.
2. Freeze until firm. Transfer the muffin pan to the freezer for about 2 hours, or until the muffins are frozen through.
3. Bag and store. Remove the silicone liners, then transfer the frozen egg muffins to a freezer bag or airtight container. Freeze for up to 3 months.
4. Reheat. Microwave a refrigerated egg muffin for about 30 seconds, or microwave one straight from frozen for 60 to 90 seconds. Let it sit for a minute before eating.
worth knowing
silicone is required: These egg muffins stick badly to paper liners and regular muffin pans, even with cooking spray. Use individual silicone muffin liners like these, or bake them in a fully silicone muffin pan.
either setup works: The individual liners are what I use most often, but a silicone muffin pan works just as well.
ingredients + substitutions
eggs: The base of the muffins and what holds everything together. Substitution: Replace up to 1 cup of the eggs with egg whites if you prefer, but I would not use all egg whites because the texture gets spongier.
milk: Keeps the eggs softer and less dense. Substitution: Use 2% or whole milk. Unsweetened plain non-dairy milk should also work.
whole wheat bread: Sits at the bottom of each muffin and gives it a little more structure. Substitution: Use white sandwich bread or another soft sandwich bread.
cheddar cheese: Adds flavor and helps the tops brown. Substitution: Use Monterey Jack, Colby Jack, mozzarella, or another good melting cheese.
breakfast sausage: Adds savory flavor and makes the muffins more substantial. Substitution: Use turkey breakfast sausage, cooked bacon, diced ham, or leave it out.
oregano: Seasons the egg mixture without overpowering it. Substitution: Use Italian seasoning, dried parsley, or leave it out.
See recipe card for quantities.
instructions
Build the bottoms. Add 3 or 4 pieces of bread to each silicone-lined muffin cup, then top with cooked sausage and cheddar.
Make the egg mixture. Whisk the eggs, milk, salt, pepper, and oregano until fully combined.
Fill the cups. Pour the egg mixture evenly over the fillings, leaving a little room at the top.
Bake. Bake at 350°F for 25 to 30 minutes, until the centers are set. Broil for the last 1 to 2 minutes if you want the cheese golden and bubbly.
variations
gluten-free: Use gluten-free sandwich bread cut into cubes. Everything else in the recipe stays the same.
meatless: Skip the sausage and add vegetables, or keep them simple with egg, cheese, and bread.
veggie: Add bell peppers, spinach, mushrooms, or green onions. Cook watery vegetables first so they do not make the muffins soggy.
ham + cheddar: Use diced ham in place of the sausage and keep the rest the same.
bacon + cheese: Use cooked crumbled bacon in place of the sausage.
storage
refrigerate: Store cooled egg muffins in an airtight container in the refrigerator for up to 4 days.
freeze: Freeze for up to 3 months in a freezer-safe bag or airtight container.
thaw: Thaw overnight in the refrigerator, or reheat straight from frozen.
reheat: Microwave a refrigerated egg muffin for about 30 seconds. From frozen, microwave for 60 to 90 seconds, then let it sit for a minute before eating.
frequently asked questions
Yes. Let the muffins cool completely, then freeze them in the muffin pan for about 2 hours, or until frozen through. Remove them from the silicone liners and transfer them to a freezer-safe bag or airtight container for up to 3 months. Reheat straight from frozen in the microwave for 60 to 90 seconds.
Partially. Add the bread, cooked sausage, and cheese to the silicone-lined muffin cups, then cover and refrigerate overnight. Whisk the egg mixture separately and refrigerate it in a covered container. Pour the egg mixture into the cups just before baking.
Egg muffins stick easily to paper liners and regular muffin pans. Silicone liners or a silicone muffin pan work much better and are what I recommend for this recipe.
Recipe
freezer friendly baked egg muffins
- Total Time: 35 minutes
- Yield: 16-18 egg muffins 1x
Description
Freezer-friendly baked egg muffins made with eggs, sausage, cheddar, and bread. Make a big batch, freeze for up to 3 months, and reheat as needed.
Ingredients
- 8 large eggs
- 1 ½ cups (360 g) milk
- 1 teaspoon table salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 5 slices whole wheat bread, cut into small cubes
- 1 pound mild breakfast sausage, cooked and crumbled
- 6 ounces (170 g) sharp cheddar cheese, shredded
Instructions
- Build the bottoms. Heat the oven to 350°F and line muffin pans with silicone liners. Add 2 pieces of bread to each cup, then add a spoonful of breakfast sausage and sprinkle with cheddar.
- Make the egg mixture. Whisk the eggs, milk, salt, pepper, and oregano together until fully combined.
- Fill the cups. Pour the egg mixture evenly over the fillings, leaving a little room at the top.
- Bake. Bake for 25 to 30 minutes, until the centers are set. Broil for the last 1 to 2 minutes if you want the cheese golden and bubbly.
Notes
silicone is required: Use individual silicone muffin liners or a fully silicone muffin pan. These stick badly to paper liners and regular muffin pans, even with cooking spray.
make ahead: Add the bread, cooked sausage, and cheese to the muffin cups and refrigerate overnight. Mix the egg mixture separately and refrigerate it covered. Pour the eggs into the cups just before baking.
freeze: Cool completely, then freeze the muffins in the pan for about 2 hours, or until frozen through. Remove the silicone liners and transfer the muffins to a freezer-safe bag or airtight container for up to 3 months.
reheat: Microwave a refrigerated muffin for about 30 seconds, or one straight from frozen for 60 to 90 seconds. Let it sit for a minute before eating.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 egg muffin
- Calories: 114
- Sugar: 1.8 g
- Sodium: 331.3 mg
- Fat: 5.5 g
- Carbohydrates: 8.9 g
- Protein: 7.5 g
- Cholesterol: 108.6 mg
Five make-ahead breakfast recipes, plus the color-coded grocery list and prep plan, sent straight to your inbox.
more make ahead breakfasts
More breakfasts you can make ahead and keep ready for busy mornings.
pairing
These are my favorite dishes to serve with baked egg muffins:
Nomi
Any idea how many calories are in these?
Bailey Sissom
Hi Nomi, the nutrition information is available underneath the recipe for most of my posts. That said, sometimes certain browsers don't always show it. If that is the case.. here's the info! 116 calories per muffin, 7 grams of fat, 106 mg cholesterol, 4 carbs and 9 grams of protein. Hope this is helpful!
Elle
I make something like this and my kid loves them. I use a silicon muffin tray (from Epicure),
Bailey Sissom
I'm sure that works well too! I've heard great things about Epicure. I'll have to check it out!
Jessica
I've been making these for 2 years and silicon liners have never been used. I spray the cups with a bit of oil and have never had any issue with the egg sticking. Once they come out of the oven I run a knife around and they pop right out. I put them on a clean dish towel to cool.
Katie
You say silicone liners are essential and then don’t use them in your video. 🤨
jerry
Thanks for your information.
Sally
Hi! Can I still freeze these if I made them, but have had them in the refrigerator for 24-48 hours?
Debra
Yum, this is really good! Thanks for sharing.
Jasmine
My kids absolutely LOVE this recipe! I let each pick what ingredients they want included in "their" egg muffins and then we use them as a quick breakfast option on busy school mornings. The silicone molds are a game changer ❤️.
Lisa Marie
I love these!
Pro-tip: for easy mixing and pouring into muffin pans, I assemble the egg mixture in my protein shaker bottle (with the accompanying whisk ball), shake, and pour.
Maria
Hello! Why are the silicone cups necessary?