These Breakfast Egg Muffins are healthy, protein-packed, and loaded with delicious goodies. Perfect for on the go mornings and are easily customizable!
You guys. My kids are TIRED. Having to wake them up at 6:45 am is brutal. And they go to bed at a decent hour, so it’s not that. Their internal clocks just need more Zzzz’s.
So, this past week I let them go until 7:05. You wouldn’t think 20 minutes would make a difference, but it does. The thing is, though, they’re definitely more rested…but definitely more rushed, too! This Mama bear was slightly frantic getting them to school on time.
But what can we sacrifice…looking like an unmade bed? No. Good hygiene? No. Breakfast? Oh Hell NO.
Breakfast in the car, it is! We love these Breakfast Egg Muffins – perfect for on the go during the week or early soccer games on the weekends. And so easily customizable!
Recipe Variations for these Egg Muffins
There are numerous ways to customize these egg muffins! Make them protein rich, packed with vegetables, super cheesy, or a combination of all three. You can mix and match, creating new flavors every time.
- Protein: bacon, ham, sausage, or spicy chorizo
- Vegetable: chopped broccoli, bell pepper, mushrooms, spinach, or sauteed onions.
- Cheesy goodness: Fontina, Gruyere, Parmesan, Cheddar, Monterey Jack, Swiss, Pepper Jack are all delicious
Can You Make Egg Muffins in Advance?
Yep! Simply make this recipe according to recipe directions, allow to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. You can also freeze leftovers for up to 2 months. Reheat them in the microwave just before serving.
Watch the video for Egg Muffins
Other egg recipes you might enjoy!
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How To Make This Egg Muffin Recipe
Breakfast Egg Muffins
Ingredients
- 10 large eggs
- 1/4 cup whole milk
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground mustard
- 3/4 cup shredded Fontina or Gruyere cheese
- 5 slices bacon , diced small, cooked
- 1 1/4 cups cooked finely chopped broccoli
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with nonstick cooking spray.
- In a large bowl, whisk together the eggs, milk, and all the seasonings until well blended. Stir in the Fontina cheese, bacon, and broccoli.
- Divide mixture evenly among the muffins cups, filling about 3/4 way full. Sprinkle the Parmesan cheese over the tops.
- Bake until the eggs are set and golden around the edges, about 15-17 minutes.
Notes
- For recipe variations, please refer to the full article
- You can make these in advance and store them for later: Simply make this recipe according to recipe directions, allow to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. You can also freeze leftovers for up to 2 months. Reheat them in the microwave just before serving.
Marjorie Ebersole says
Is it possible for you to download any recipes I choose into my inbox? I don’t have a printer and I’m tired of handwriting these onto recipe cards!
Diane says
I’d like to make these in advance for the week since there’s only two of us. How long would I need to reheat them in the microwave? Can they’ve frozen?
Amy @Belly Full says
Hi Diane – yep. Make sure to cool completely before storing leftovers. For the refrigerator, store in an airtight container for up to 5 days. For the freezer, seal individually in plastic wrap, place in a freezer-safe container or large freezer-safe bag, for up to 1 month. To heat up, (remove plastic wrap) and microwave thawed egg cups on high for 45-60 seconds or until hot.
Mom says
What a great idea. Using the mini-muffin tins would work for appetizers, too.
Val Myers says
This sounds fantastic, Amy!