These breakfast egg muffins are packed with plenty of protein and an easy way to hide those veggies from the kiddos. They are loaded with cheddar cheese, feta, and veggies to the brim making each bite a rich explosion of creamy flavors.
Egg muffins are a quick and easy go-to recipe that your family will love. Not only are they low-carb and keto-friendly, but they are also a perfect recipe to premake and freeze. You can also keep them in your fridge for up to a week.
Waste Not Want Not
Like little mini frittatas, these breakfast egg muffins will steal the show on any morning. We made these using the left-overs from our cut up veggies we used while making omelets the day before. Rather than waste all of those beautiful little veggies, we decided to make something different for our egg-loving family.
Every day, we make eggs for breakfast in one form or another. Whether it is scrambled or sunny-side-up with a side of toast and avocado, eggs are usually our kid’s morning staple in one form or another.
We decided to change things up this time with these easy egg muffins. The recipe took minutes to whip up and was ready to serve within 25 minutes.
How To Make Breakfast Egg Muffins
After chopping all of the veggies, it is just a matter of adding them to your beaten eggs, seasonings, cheese, and cream or milk. Everything gets mixed together in one bowl. Easy peasy.
Now that you are done mixing all of the ingredients, you simply pour the mixture into a lightly greased non-stick muffin pan and bake until they set. My family loves them straight out of the pan, but you can add toppings too if you would like.
They would go great with some diced tomatoes, salsa, sour cream, or fresh herbs for example.
Tips For Making Egg Muffins Easy
- Save on prep time by buying pre-cut veggies or diced mixed peppers and onions.
- Easily double the recipe for meal planning or larger family gatherings.
- Having lightly greased muffin tins will help ensure that your egg muffins pop out easily and don’t stick to the pan. This also helps give a little “buttery crusty” feel to the outside of your muffin for those of you who are trying to cut the carbs out but miss your crust.
- If you are looking to reduce calories, you can use reduced-fat cheese and creamer, and use 4 egg whites with 3 whole eggs rather than the six that it calls for.
How To Store Egg Muffins
Storing egg muffins is easy. Safely keep your egg muffins in the fridge for 3- 4 days from the time you bake them. If you have leftovers, or if you are batch meal-prepping, your breakfast muffins will keep in the freezer for up to 2 months.
You can wrap each muffin in plastic wrap to easily separate them from one another when freezing or place two in a ziplock freezer bag for the kids to grab easily.
Make sure to let the muffins cool completely before preparing them for storage.
How To Reheat Egg Muffins
- One of the appeals to egg muffins is the fact that they reheat and taste great. The exact amount of time needed to reheat will depend on your microwave’s power though, so your first ones will be your testers.
- If you are reheating from the fridge, then you can simply set them on a plate and heat for 30 seconds. If you overcook them, your eggs can become dry, so start here.
- When you are reheating from the freezer, you may unwrap them if necessary, and reheat on medium power for 1 to 2 minutes or until the center is warmed through.
- If you are planning ahead for breakfast with the family, you can pull the egg muffins out of the freezer the night before and place them in the fridge to thaw. Simply warm them up in the microwave per the instructions above, or place on a cookie sheet at 350 degrees for 10 minutes or until warm.
More Breakfast Recipes For The Family
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Recommended Tools To Make Egg Muffins
- Muffin Pan. We love this non-stick pan which comes with a handy lid to keep things fresh when traveling or storing things.
- Silicone Muffin Pan. While we have not personally tried these, some of our readers have and rave about them. You still need to line the trays with light grease to keep them from sticking, but this helps with making sure your muffins pop out with ease.
- Whisk. This is the whisk that we use when preparing this dish. The large handle makes for ease of use and we just love it.
- Cutting Board. Nothing beats a good cutting board. This one happens to be one of our favorites with the rubber handles to hold. It works great for scraping cut veggies into the bowl.
- 1/2 cup Mixed Mini-Peppers Diced Small
- 1/4 cup finely diced Vidalia onion
- 1/2 cup finely diced shishito peppers
- 1/2 cup chopped mushrooms
- 6 large eggs
- 3 tbsp heavy cream
- 2 Pinches of Himalayan salt
- 1 Pinch of ground black pepper
- 2 tbsp dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup shredded cheddar cheese
- 1/8th cup Feta cheese
- 1/8 cup olive oil
- Preheat the oven to 350 degrees. Coat 12 cups of a muffin pan with your preferred method to prevent the egg muffins from sticking to the pan. We drizzled olive oil into the cups and used a paper towel to spread around each cup thoroughly.
- Crack your eggs into a large bowl. Whisk the eggs, seasonings, and heavy cream together until the eggs look a little frothy on top. This should take less than a minute.
- Add your diced veggies and cheeses to the egg mixture and stir well to combine all of the ingredients.
- Divide the egg mixture among the muffin cups evenly.
- Bake for 15-25 minutes or until the eggs are set. You will know they are ready when the centers are not gooey and the egg muffins have puffed up.
- Serve immediately or cool completely for storage in a fridge or freezer until ready to eat. Eat as is or top with diced tomatoes, fresh herbs, sour cream, or salsa for example if desired.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 111mgSodium: 185mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 6g
Nutrition information isn’t always accurate.