Enjoy Breakfast Egg Muffins recipe as an easy make-ahead breakfast for entertaining or a low carb, healthy, grab-and-go option for busy mornings. Delicious frittata muffins are loaded with sausage, cheese, mushrooms, sweet potatoes, and peppers.
Make Ahead Breakfast Egg Muffins
A protein packed meal is the perfect way to start any morning. Scrambled eggs mixed with cheddar cheese, bacon or sausage, and veggies have that staying power to keep you satiated longer throughout the day.
I love breakfast egg muffins recipe because they are versatile and are a huge hit with family and guests. The ingredients are easily adaptable for different tastes and diets. Simply mix together the egg mixture and add any preferred meats, cheeses, or veggies.
Egg frittata muffins, like Cheddar Sausage Muffins or other gluten-free muffin recipes, also work well for entertaining. With the busy holiday time approaching, an easy egg muffin recipe will be your saving grace!
Make Ahead sausage egg cheese muffins are a perfect meal idea for overnight guests or a holiday breakfast. Baking them in muffin tins makes them conveniently portioned out for single servings, so reheat only what you need.
Egg muffin cups may be made, baked, refrigerated or frozen ahead of time. When ready to serve, simply thaw, and reheat in seconds! They make the perfect addition to a family brunch with grits, pancakes, scones, or granola!
How Long to Cook Egg Muffins
Breakfast egg muffins are baked in a 400ºF oven for 16 – 20 minutes. There baking time varies depending on the type of vegetables added, since some contain more moisture than others.
Rotating the pans halfway though helps them bake evenly. Insert a knife or toothpick in the middle of the muffin to make sure the egg cups have set.
Ways to Store Egg Muffins
After the breakfast egg muffins are baked completely they may either be enjoyed immediately or cooled and stored for meal prep.
Allow them to cool for a few minutes in the muffin pan then use a knife to go around the edge and gently pop them out onto a wire rack. Cool completely if storing for later.
Transfer the baked egg muffins to an airtight container for freezer ziplock bag. Store in the refrigerator for 3 days or freeze for two months.
How to Freeze Egg Muffin Cups
Breakfast Egg Muffins may be frozen up to 2 months. For optimal storage, wrap individual egg cups in plastic wrap then transfer to a freezer ziplock bag.
Thaw egg muffins in the refrigerator overnight or at room temperature for 1 hour.
For more useful tips on freezing cooked eggs and different types of egg dishes that may be frozen, check out this helpful article.
How to Reheat Baked Egg Muffins
I find the best way to reheat egg muffins are to allow them to thaw first. However, if you are in a hurry they may also be reheated from frozen.
Set the microwave at 50% power when reheating so the scrambled eggs don’t overheat and become rubbery. If the egg frittata muffins are thawed, heat for 1 minute at 50% power. For frozen egg muffins, heat up to 3 minutes at 50% power.
Keto Egg Muffins
Turn these breakfast egg muffins into a keto-friendly breakfast by a simple swap! Sweet potatoes are not allowed on the keto diet, but can easily be substituted for another vegetable.
Fresh chopped spinach, broccoli, or swiss chard would be fantastic healthy substitutions for the potatoes. If using thawed frozen spinach make sure all excess water has been removed.
Ingredients in Breakfast Egg Muffins
- Breakfast sausage – Different proteins may be substituted. See below for other suggestions to try.
- Bell peppers – I used red bell pepper for sweetness and color, but any pepper may be used.
- Mushrooms – Chop the mushrooms first before sauteing.
- Sweet Potato – Dice the potatoes small so they cook in the skillet before mixing with eggs.
- Green onions – Substitute chives, sauteed diced onions, or omit.
- Eggs
- Shredded Cheese – Divide the cheese to mix with the egg mixture and save some for sprinkling on top before baking.
- Salt and Pepper
Adaptations for Frittata Muffins
This recipe uses a combination of sausage, sharp cheddar, mushrooms, sweet potatoes, green onions, and peppers. Any of these ingredients may be omitted or try these substitutions!
- Chopped cooked bacon
- Turkey sausage
- Ham or Canadian bacon
- Chorizo
- Other cheeses, such as cheddar, mozzarella, parmesan, colby jack, or pepper jack
- Veggie Lovers – broccoli, chopped spinach (excess water removed), kale, artichokes, or tomatoes with a 1/2 teaspoon garlic powder added
- Diced red potatoes
Can I Use Egg Whites for Muffin Tin Eggs?
Save calories in this make ahead breakfast by using one or all of these adaptations.
- Replace half the eggs with egg whites. For this recipe use 8 egg whites and 8 whole eggs.
- Reduce the amount of cheese, omit it, or use low fat cheese instead.
- Instead of sausage or bacon use turkey sausage, turkey bacon, or chopped ham instead.
How to Make Egg Muffins Recipe
- Preheat oven to 400ºF. Spray 24 muffin tins with cooking spray. Set aside.
- In a large non-stick skillet over medium high heat cook sausage about 5 minutes, stirring frequently and breaking up with spoon, until fully cooked. Transfer cooked sausage onto plate lined with paper towels. Leave residue grease in skillet.
- Add sweet potatoes to skillet and sauté for 5 minutes, stirring occasionally. Add mushrooms and peppers to potatoes and sauté 5 more minutes, or until veggies are soft. Remove from heat to set aside and cool.
- In a large bowl whisk eggs, salt, and pepper. Add green onion, cooked mushrooms, peppers, sausage and 1 1/2 cup of cheese. Stir to combine.
- Pour egg mixture into greased muffin tins. Sprinkle remaining cheese on top of each egg muffin. Bake for 16 – 20 minutes, or until eggs are set in the middle.
Tips for Making Breakfast Egg Muffins
- Make sure muffin cups are well greased with cooking spray. Paper liners may also be used.
- This recipe may be made ahead of time completely and cooled to warm up for later.
- Alternatively, cook the sausage and veggies ahead of time. When ready to bake, whisk eggs, stir in cooked meat, veggies, and bake.
- Frittata egg muffin recipe may be halved or doubled.
- If using frozen chopped spinach, squeeze out all excess water after thawing.
More Favorite Breakfast Recipes
Green Chile Egg Casserole combines eggs, green chilies, cottage cheese, and cheese to make an easy, no prep breakfast casserole.
Almond Flour Muffins are made in minutes in the blender! They are high in protein, naturally sweetened, and gluten free, but taste like a heavenly indulgence!
Potato Frittata has sliced potatoes, eggs, and cheese. This savory breakfast, brunch or dinner recipe is easy to make and extremely versatile by adding a variety of vegetables, meats, or cheeses.
Creamy Grits is a recipe for no fail, fluffy grits and so much more! Learn how to make grits step by step, variations for changing up the recipe, what to eat with grits, the best grits recipes, and lots of tricks and tips.
Fluffy Gluten Free Banana Muffins have that essential moist banana bread flavor baked into a light, airy bakery-style muffin.
SAVE THIS EASY BREAKFAST MUFFINS RECIPE TO YOUR PINTEREST BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Breakfast Egg Muffins
Ingredients
- 1 pound breakfast sausage
- 8 ounces fresh mushrooms, chopped
- 1 red bell pepper, chopped
- 1 large sweet potato, diced
- 4 green onions, sliced
- 16 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups shredded sharp cheddar cheese, divided
Instructions
- Preheat oven to 400ºF. Spray 24 muffin tins with cooking spray. Set aside.
- In a large non-stick skillet over medium high heat cook sausage, stirring frequently and breaking up with spoon, until fully cooked. Transfer cooked sausage onto plate lined with paper towels. Leave residue grease in skillet.
- Add sweet potatoes to skillet and sauté for 5 minutes, stirring occasionally. Add mushrooms and peppers to potatoes and sauté 5 more minutes, or until veggies are soft. Remove from heat to set aside and cool.
- In a large bowl whisk eggs, salt, and pepper. Add green onion, cooked mushrooms, peppers, sausage and 1 1/2 cups of cheese. Stir to combine.
- Use a 1/4 cup measuring cup or small ladle to scoop out egg mixture and fill greased muffin tins. Sprinkle remaining cheese on top of each egg muffin. Bake for 16 -20 minutes, rotating pans halfway through. Make sure eggs are set in middle.
- Cool in pan 5 minutes, then run knife around edge to release and turn onto wire rack. Either serve immediately or cool completely to refrigerate or freeze.
❉DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD❉
Recipe Notes
How to Freeze Egg Muffin Cups
Breakfast Egg Muffins may be frozen up to 2 months. For optimal storage, wrap individual egg cups in plastic wrap then transfer to a freezer ziplock bag. Thaw egg muffins in the refrigerator overnight or on the counter for 1 hour.How to Reheat Baked Egg Muffins
I find the best way to reheat egg muffins are to allow them to thaw first. However, if you are in a hurry them may also be reheated from frozen. Set the microwave at 50% power when reheating so the scrambled eggs don’t overheat and become rubbery. If the egg frittata muffins are thawed, heat for 1 minute at 50% power. For frozen egg muffins, heat up to 3 minutes at 50% power.Adaptations for Frittata Muffins
Any of the meat, veggies, or cheese may be omitted or try any of these substitutions!- chopped cooked bacon
- turkey sausage
- ham or Canadian bacon
- chorizo
- other cheeses, such as cheddar, mozzarella, parmesan, colby jack, or pepper jack
- Veggie Lovers – broccoli, chopped spinach (excess water removed), kale, artichokes, or tomatoes with a 1/2 teaspoon garlic powder added
- diced red potatoes
Leave a Reply