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 Egg Muffins are the breakfast solution that youve 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. Dont like oregano, use parsley. Kids flip out when they see green specks in their food? … skip herbs altogether! Add veggies, take them away, you cant mess this one up.
Ive 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! [feast_advanced_jump_to]
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.
If your egg muffins are soggy, you likely used a lot of veggies with high water content. Next time, saute the veggies before adding them to the egg cups to remove the excess moisture.
I want the muffin to retain the moisture but not leak all over the microwave when i reheat them. Do I need to add some other ingredient to achieve this. Eggy water all over the office microwave is not fun for anyone. Buuut I want to keep it paleo so flour and cornmeal are out.
Freezer Friendly Baked Egg Muffins
- 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 thats 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.
EGG MUFFINS (3 WAYS) | healthy breakfast meal prep recipe
FAQ
Why are my egg muffins spongy?
Why are my egg muffins watery?
Why did my egg muffins sink?
How do you prevent soggy muffins?
Preventing soggy muffins starts with following the recipe carefully and cooking them fully before you take them out of the oven. Check for golden brown edges and firm domed tops that spring back slightly when you touch them before you take the muffins out of the oven.
Are muffins good for health?
Muffins are rich in high calories, fat and sugar, muffins can be a healthy breakfast option if we are preparing in home with whole wheat flour. These excess nutrients and calories can contribute to excess weight. Banana muffins, oat muffins are rich in fiber, Chocolate muffins, Pineapple coconut muffins. Plant-based protein to your muffins to increase their nutrition.
How do you keep muffins moist?
Line an airtight container with paper towels and place the muffins on top in a single layer. And don’t forget to add a few saltines to absorb moisture! Place paper towels above the muffins to soak up every bit of moisture. Seal with an airtight lid. If the paper towels become damp, replace them every few days.
Do egg muffins need to be cooled before cooking?
Sprinkle tops with reserved cheese. Bake- for 20-25 minutes, until muffins are baked through and no longer jiggle. Cool 10 minutes in the pan, then transfer to a wire rack to cool completely. These egg muffins are perfect for meal prep, and they may be stored in either the fridge or freezer. Cool completely on a wire rack before storing: