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

Freezer Friendly Baked Egg Muffins

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  • 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


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 1/2 cups milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp oregano
  • 3 pieces whole wheat bread, chopped into 1 1/2 inch pieces
  • 4 oz. vermont cheddar cheese, grated
  • 1/2 lb. turkey sausage (cooked according to package directions)


  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.


  • 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.