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    Home » Recipe

    Freezer Friendly Baked Egg Muffins

    July 24, 2019 by Simply Sissom 9 Comments

    Jump to Recipe·Print Recipe

    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!

    Baked Omelet Cups on a plate. A hand is picking up the one from the top center.

    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.

    This recipe was inspired by my 4-Ingredient Breakfast Burritos, and pairs perfectly with Simple Make Ahead Yogurt Parfaits!

    Jump to:
    • 🍳 Ingredients
    • 📋 Instructions
    • 🥶 How To Freeze Egg Muffins
    • ✏️ Substitutions
    • ✔️ Variations
    • 🍴Equipment
    • ❓ FAQ's:
    • 📖 Recipe
    • ➕ More Make Ahead Breakfast Recipes
    • Comments

    🍳 Ingredients

    Ingredients for Freezer Friendly Baked Egg Muffins.
    • eggs
    • milk
    • salt and pepper
    • oregano
    • bread
    • shredded cheddar cheese
    • prepared turkey sausage
    • red peppers or veggie of choice *** OPTIONAL

    See recipe card for quantities.

    📋 Instructions

    Silicone muffin liners in a gold muffin pan.

    1. Heat oven to 350 degrees, and line the cups of a muffin pan with silicone muffin liners.

    Step 2: Muffin pan filled with sausage, cheese and bread.

    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.

    Silver bowl with egg and milk mixture sitting beside a gold muffin tin filled with sausage, bread and cheese.

    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.

    Freezer Friendly Baked egg muffins cooling in a gold muffin pan.

    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.

    Baked Egg Muffins on a cooling rack.

    1. Remove egg muffins from pan and allow them to cool completely.

    How To Freezer Baked Egg Muffins

    2. Arrange cooled egg cups on a sheet pan. Place sheet pan in freezer for 2 hours.

    Baked egg muffins vacuum sealed for freezer.

    3. Remove silicone liners (if used) and place frozen egg muffins into an airtight bag and freeze for up to 3 months.

    Hand holding a freezer friendly egg bite.

    4. To thaw, place egg muffins in refrigerator overnight. Heat in microwave for about 30 seconds.

    ✏️ Substitutions

    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.

    ✔️ Variations

    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.

    🍴Equipment

    Using silicone muffin liners or a silicone muffin pan is very important when making baked eggs. When used, the egg muffins just pop right out without sticking to the sides of the pan.

    ❓ FAQ's:

    Can Baked Egg Muffins Be Frozen?

    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.

    CAN BAKED EGG MUFFINS BE ASSEMBLED (NOT BAKED) AHEAD OF TIME?

    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.

    CAN EGG MUFFINS BE STORED IN THE REFRIGERATOR?

    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.

    WHY ARE MY EGG MUFFINS STICKING TO THE PAN?

    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.

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Baked Omelet Cups on a plate. A hand is picking up the one from the top center.

    Freezer Friendly Baked Egg Muffins

    ★★★★★ 5 from 1 reviews
    • Author: Bailey Sissom
    • Prep Time: 5 mins
    • Cook Time: 30 mins
    • Total Time: 35 minutes
    • Yield: 15 egg muffins 1x
    • Category: Breakfast
    • Method: Oven
    • Cuisine: American
    Print Recipe
    Pin Recipe

    Description

    Freezer-Friendly Baked Egg Muffins require 8 ingredients and 30 minutes time. A flavorful, healthy breakfast option that's perfect on the go!


    Ingredients

    Scale
    • 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)

    Instructions

    1. Heat oven to 350 degrees, and line the cups of a muffin pan with 12 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.
    3. 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.
    4. Bake for 25-30 minutes. I like to broil them the last 1-2 minutes so that the cheese is golden and bubbly.

    Notes

    • 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

    Did you make this recipe?

    Tag @simplysissom on Instagram and hashtag it #simplysissom

    ➕ More Make Ahead Breakfast Recipes

    • Make Ahead Fruit and Yogurt Parfaits (Video)
    • 4-Ingredient Freezer Breakfast Burritos
    • Instant Pot Egg Bites (+ VIDEO)
    • 1-Bowl Peanut Butter Oatmeal Breakfast Cookies
    « INTRODUCING SWAP X SIMPLY SISSOM
    1-Bowl Peanut Butter Oatmeal Breakfast Cookies »

    Comments

    1. Nomi says

      October 05, 2017 at 12:47 pm

      Any idea how many calories are in these?

      Reply
      • Bailey Sissom says

        October 06, 2017 at 11:14 am

        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!

        Reply
    2. Elle says

      July 25, 2019 at 12:53 pm

      I make something like this and my kid loves them. I use a silicon muffin tray (from Epicure),

      Reply
      • Bailey Sissom says

        July 25, 2019 at 12:56 pm

        I'm sure that works well too! I've heard great things about Epicure. I'll have to check it out!

        Reply
    3. Jessica says

      July 09, 2021 at 12:01 am

      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.

      Reply
    4. Katie says

      September 14, 2021 at 1:19 pm

      You say silicone liners are essential and then don’t use them in your video. 🤨

      Reply
    5. jerry says

      September 29, 2021 at 7:55 am

      Thanks for your information.

      Reply
    6. Sally says

      January 04, 2023 at 12:43 pm

      Hi! Can I still freeze these if I made them, but have had them in the refrigerator for 24-48 hours?

      Reply
    7. Jasmine says

      April 27, 2023 at 1:10 pm

      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 ❤️.

      ★★★★★

      Reply

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    Hi, I'm Bailey! Boy Mom x3 and former teacher turned food blogger. On Simply Sissom you will find simple, tasty, fuss-free recipes that are perfect for busy families.

    More about me →

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