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Breakfast Egg Muffins

Enjoy easy Breakfast Egg Muffins recipe as a make-ahead breakfast or a healthy, grab and go, low carb frittata muffin for busy mornings.
Course Breakfast, gluten free breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24
Calories 146kcal
Author Melissa Erdelac

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.

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    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 

    Nutrition

    Calories: 146kcal | Carbohydrates: 2g | Protein: 9g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 133mg | Sodium: 273mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1211IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 1mg