Egg Muffins make a healthy, freezer-friendly breakfast or snack option! Make a batch to keep on hand and customize with your favorite fillings.
Whether you need a quick and easy breakfast option, want to eat healthy or gluten free, or just like to keep your freezer stocked, these easy Egg Muffins are right up your alley.
I love the combination of spinach, mushrooms, and feta, but you can put anything you want in your Egg Muffins. Clean out your fridge, eat more veggies, or stuff them with all your favorite things.
How do you make Egg Muffins?
Choose your filling of choice. Cooked sausage or bacon, veggies, cheese, or chopped up cheeseburgers are all great choices (and I wanted to see if you’re paying attention).
Add your fillings to a greased muffin tin. Then, top with beaten eggs.
How long do you bake Egg Muffins?
Bake in a 375-degree oven for 20 to 25 minutes, until the eggs are firm to the touch and heated through. There should be no visible liquid.
Baking times will vary if you use mini muffin or jumbo muffin tins.
How do you reheat egg muffins?
For best results, thaw any frozen Egg Muffins in the refrigerator overnight before reheating in the morning.
Refrigerated egg muffins can be reheated in the microwave in about 1 minute.
Or, bake them straight from the freezer, in a 400-degree oven, for 5 to 10 minutes.
How long can you keep egg muffins?
Store leftover Egg Muffins in the refrigerator and use within 4 days.
Or, individually freeze the muffins in a single layer on a plate. Then, transfer to a freezer-safe bag and freeze for up to 2 months.