Healthy Breakfast Egg Muffins {Freezable & Quick Go-Tos}

You’ll be glad you have these delicious, filling breakfast egg muffins during the morning rush or for a hangry afternoon snack.

These mini frittatas were game-changers when I became a new mom. You can freeze them and quickly reheat them in the microwave for a grab-and-go breakfast. 

How To Make the Best Breakfast Egg Muffins

Honestly, you can’t go wrong when it comes to making these delicious delights. I’ve made different variations of these over the years. Each time I make them I add something new or different. 

I first discovered egg muffins when I was pregnant with my son. While in pre-mom mode, I scoured the internet to find freezable meals to prepare for the first few weeks with a newborn. That’s when I found these egg muffins. They were my breakfast and snack time go-to’s for weeks.

I’ve also made these in preparation for traveling for work. All you need is a microwave to reheat and enjoy. 

THE EGGS

When possible, purchase the highest quality eggs you can find. I prefer organic, pasture-raised eggs. If you have access to farm-fresh eggs or if you have your own chickens, take advantage. You’ll reap major benefits and so will nature.

When it comes to using the whole egg to egg white ratio, always use more whole eggs. Otherwise, the egg muffins will have more of a spongy texture. I prefer 8 whole eggs to 4 egg whites. 

 

THE FILLING

For the filling think veggies, protein, and cheese. 

I love my vegetables but I’ve found creating a good balance of egg to veggies is ideal. The intent is to fill each muffin cup with a healthy dose of vegetables without creating a salad muffin. 

The same thing applies when considering adding proteins such as turkey bacon. You don’t want to overdo it. Otherwise, the egg muffin won’t stick together. Furthermore, if you do decide to add turkey bacon or sausage, be sure to cook both before adding to the muffin cups.   

HOW TO MEASURE FILLING:

1. Using each muffin cup as a guide the filling should make up about one-third to one-half.
2. Another general rule of thumb is for every 12 eggs, use a total of 2 cups of finely chopped filling. 
3. If using onions, protein, or cheese use only about 1/4-1/3 cup of each. 

Don’t worry though, I’ve got you covered. 

THE SEASONING

Depending on what you decide to use for the filling, your seasonings may vary. For example, if you add cheese and/or a salty protein like turkey bacon, you’ll want to add a little less salt to the eggs or completely omit. 

Here are some seasonings ideas to get you started:

• Sea salt
• Pepper
• Garlic Powder
• Basil
• Italian Seasoning
• Mrs. Dash Original
• Tarragon
• Parsley
• Curry
• Oregano

This list isn’t exhaustive but hopefully will give you a starting point. 

BREAKFAST EGG MUFFIN FILLING IDEAS

Do you have a favorite frittata you make or order at a restaurant? Think of what it contains. Consider using some of the following fillings:

• Asparagus
• Bell peppers
• Broccoli
• Cherry Tomatoes
• Mushrooms (button or cremini work well)
• Onions
• Spinach
• Turkey Bacon
• Turkey Sausage
• Parmesan, Mozzarella, or Feta Cheese

PICK YOUR COMBO

Below you’ll find three combinations you can try:

1. Greek-style: Spinach, onions, feta cheese, and cherry tomatoes. 
2. Peppered Up: Red, green, and yellow bell peppers, onion, and turkey sausage (or completely omit or substitute with spinach or asparagus).
3. Veggie-style: Spinach, red bell pepper, onion, mushroom, and mozzarella (or omit the cheese).

TWO WAYS TO MIX THE INGREDIENTS

You can mix the veggies and the filling with the eggs in one of two ways.

The main thing with either method is to ensure you fill the muffin cup up 3/4 of the way. The eggs will expand over the muffin pan while cooking but deflate quite a bit once out of the oven. 

• Muffin Cup Method- Add your filling (veggies and protein) to the muffin pan cups filling about 1/3 to 1/2 of each cup.  Mix your eggs, seasoning, milk, and cheese in a bowl. Then pour into the muffin pan to fill 3/4 of the cup.  

• Bowl Method- If using 12 eggs, measure your filling to fit into 2 cups. Mix eggs, filling, seasonings, and milk in a bowl. Next, pour the egg mixture into the muffin pan again filling it 3/4 full.   

Personally, I’ve found both methods result in the same delicious egg muffin. However, with the muffin cup method, you’re a bit more in control of the ratio of filling within each cup. 

HOW TO FREEZE BREAKFAST EGG MUFFINS

The best part of these muffins is not only the quickness and ease of making them but they also freeze well.

Once baked, allow the egg muffins to cool. Then place uncovered on a baking sheet in the freezer for 1-hour. This is known as a flash-freeze. 

Next you can individually wrap the egg muffins with plastic wrap and store in a glass container or in these Stasher silicone bags. If you prefer to use less plastic, store directly in a container or bag, without wrapping. 

Egg muffins will keep for about 3 months in the freezer or 3-4 days in the refrigerator. Simply reheat in the microwave and enjoy!