Freezer-Friendly Baked Egg Muffins require 8 ingredients and 30 minutes time. A flavorful, healthy breakfast that can be made in bulk and frozen for up to 3 months. Reheat in minutes and enjoy breakfast on the go!
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 ❤️.-Jasmine
Lightening fast and freezable..., yes please!!!
Baked Egg Muffins are the breakfast solution that you've been dreaming about. Simple to throw together, made from basic ingredients and easily customizable (AKA.. picky kid friendly). They are baked in a muffin tin so they are an individually portioned complete breakfast, and as an added bonus, they are freezer-friendly as well!
This is more of a starting point than actual recipe. Don't like oregano, use parsley. Kids flip out when they see green specks in their food? ... skip herbs altogether! Add veggies, take them away, you can't mess this one up.
I've made several versions over time, but today we are focusing on my all time favorite. Sausage + Egg + Cheese + Peppers.
- salt and pepper
- shredded cheddar cheese
- prepared turkey sausage
- red peppers or veggie of choice *** OPTIONAL
See recipe card for quantities.
1. Heat oven to 350 degrees, and line the cups of a muffin pan with silicone muffin liners.
2. Place 3-4 bread pieces at the bottom of each muffin cup. Top with a scoop of sausage and a generous sprinkle of grated cheddar and any veggies.
3. In a medium bowl, mix eggs, milk salt, pepper and oregano. Whisk until yolks are fully incorporated. Evenly pour egg mixture into muffin tin cups.
4. Bake for 25-30 minutes. Broil the last 1-2 minutes so the cheese is golden and bubbly. Serve immediately or freezer for later use.
Hint: Do not bake the egg muffins without Silicone Baking Cups. They will stick to paper liners and non-stick spray does not keep the pan from getting REALLY MESSY.
🥶 How To Freeze Egg Muffins
While these egg muffins are delicious straight out of the oven, at our house, we most often freeze them for busy mornings. The process is simple and requires very little additional time.
1. Remove egg muffins from pan and allow them to cool completely.
2. Arrange cooled egg cups on a sheet pan. Place sheet pan in freezer for 2 hours.
3. Remove silicone liners (if used) and place frozen egg muffins into an airtight bag and freeze for up to 3 months.
4. To thaw, place egg muffins in refrigerator overnight. Heat in microwave for about 30 seconds.
Low Carb Option: Eliminate the bread from the bottom of the muffin tin. This will make your egg muffins less portable because the bread provides stability, but they will still taste great!
Lower Calorie Option: To reduce calories and fat, swap out some of the eggs for egg whites. I would not recommend using all egg whites as this can cause the muffins to have a spongy/soggy texture.
Vegetarian Option: Easy ... skip the meat and pop in a few extra veggie's in it's place.
There are endless possibilities for customizing these eggs muffins. Swap out sausage for ham or bacon, throw in your favorite veggies or add fun flavors like pesto or ricotta. Here are a few of my favorite combos.
Veggie Egg Muffins: Spinach, bell peppers, feta cherry tomatoes, basil and oregano. Add a bit of cayenne pepper for a little kick!
Ham and Egg Muffins: Ham, cheddar cheese, eggs, salt, pepper and parsley for garnish.
Tex Mex Egg Muffins: Bell peppers, queso blanco, green onion and taco seasoning.
Yes! Follow recipe directions. Then, allow egg muffins to cool completely. Arrange on a parchment covered baking sheet, and freeze for 1-2 hours or until frozen through. Remove egg muffins from freezer, and place them in a labeled ziplock bag. Store in the freezer for 1-2 months. To thaw, place them in the refrigerator the night before they are needed. In the morning, warm them in the oven at 350 degrees or microwave for 1 minute.
Yes! Follow the recipe, but don't bake. Instead, store the muffin tin covered in the refrigerator. In the morning, allow it to come to room temperature before following normal baking directions.
Yes. Allow muffins to cool completely, and then place them into an airtight storage container. The egg muffins will keep in the refrigerator for up to 3 days. To serve, place in microwave for 15-30 seconds or until warmed through.
Even if you use a non-stick pan, egg muffins tend to stick and be difficult to remove. Silicone molds or liners eliminate this issue. If you don't have that option, make sure to spray VERY generously with non-stick oil spray. Egg muffins should be removed as quickly as possible from the pan, and can be loosened by running a knife around the perimeter of each cup to loosen.
Freezer-Friendly Baked Egg Muffins require 8 ingredients and 30 minutes time. A flavorful, healthy breakfast option that's perfect on the go!
- 8 eggs
- 1 ½ cups milk
- 1 tsp salt
- ½ tsp pepper
- 1 tsp oregano
- 3 pieces whole wheat bread, chopped into 1 ½ inch pieces
- 4 oz. vermont cheddar cheese, grated
- ½ lb. turkey sausage (cooked according to package directions)
- Heat oven to 350 degrees, and line the cups of a muffin pan with 12 silicone muffin liners.
- Place 3-4 bread pieces at the bottom of each muffin cup. Top with a scoop of sausage and a generous sprinkle of grated cheddar.
- In a medium bowl, mix eggs, milk, salt, pepper and oregano. Whisk until yolks are fully incorporated. Evenly pour egg mixture into lined muffin tin cups. Leave a little room at the top, the eggs will rise.
- Bake for 25-30 minutes. I like to broil them the last 1-2 minutes so that the cheese is golden and bubbly.
- Use silicone liners OR a silicone muffin pan for this recipe.
- If egg whites are preferred, swap 1 cup egg whites for the 8 eggs.
- TO FREEZE: Allow egg muffins to cool completely. Arrange on a parchment covered sheet pan and freezer for 2 hours. Remove frozen egg muffins from freezer and store in an air tight bag or container for up to 3 months.
Keywords: freezer, frozen, eggs, breakfast