Egg Muffins are a delicious and tasty grab-and-go breakfast.

Protien packed and deliciously simple, egg muffins are little handheld egg bites filled with our favorite add ins and cheese.

We make these easy egg muffins ahead of time and reheat them throughout the week for a perfect meal on the go!

cooked Make Ahead Egg Muffins on a plate

Egg Muffins Are An Easy Make Ahead Breakfast

  • They’re healthy and naturally gluten-free and low in carbs.
  • Egg muffins are a great way to use up any kind of leftovers, including veggies or meats.
  • They’re great for meal prep. Make them ahead of time (on the weekend) and reheat them in the microwave on busy weekday mornings.
  • Egg muffin cups are perfect on their own or tucked between a couple of pieces of toast for a quick breakfast sandwich.
ham , onion , pepper , eggs , cheese and salt and pepper with labels to make Make Ahead Egg Muffins

Ingredients in Egg Muffins

This recipe is so versatile; you can add almost anything to them and try new flavors every time!

Eggs – Use large whole eggs. You can also use half egg whites (from a carton) or egg substitutes. I add salt & pepper but you can add other seasonings, herbs, or parsley.

Vegetables – Bell peppers and diced onion add flavor. You can also try adding mushrooms, broccoli, spinach, or diced tomatoes.

Meat – Use ham, sausage, or bacon are yummy options in these egg muffins. You can use deli ham, leftover ham, or other leftover meats (like taco meat).

Cheese – Sharp cheddar is a great choice for these muffins but you can use almost any kind of cheese. Pepper jack or Monterey jack are other good options.

How To Make Egg Muffins

These little egg cups are very simple to make and taste almost like mini frittatas. Breakfast egg muffins consist of meats, cheeses, and veggies with eggs.

  1. Grease the muffin tin well.
  2. Add the add-ins to the muffin tin and top with beaten egg.
  3. Bake until set, and enjoy!

How to Store Egg Muffins

Refrigerator: Once baked, this egg muffin recipe will keep in the fridge for up to 5 days for a quick and easy make-ahead breakfast on the go!

Freezer: If you’d like to keep them longer, I would suggest freezing your egg muffins. We place them in a freezer bag and lay them flat until frozen.

To Reheat Egg Muffins

To reheat egg muffins, simply microwave them for about 30-60 seconds or so from the fridge. If they’re frozen, they’ll need a bit longer, about 60-90 seconds.

cooked Make Ahead Egg Muffins on a plate

More Make-Ahead Breakfast Recipes

Did your family love these Make-Ahead Egg Muffins? Be sure to leave a rating and a comment below!

plated Make Ahead Egg Muffins
5 from 45 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Make Ahead Egg Muffins

Egg muffins are a delicious and tasty breakfast, naturally low carb, and easy to make ahead of time!
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12 servings


  • 10 large eggs *see note
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder optional
  • 1 ½ cup diced ham or 8 slices bacon, cooked & crumbled or ½ lb sausage, browned
  • ½ red bell pepper diced
  • 3 tablespoons white onion minced, or 2 green onions, thinly sliced
  • 1 cups shredded cheddar cheese or your favorite blend of shredded cheese
  • ½ cup mozzarella cheese


  • Preheat the oven to 350°F.
  • Combine eggs, salt, & pepper in a medium bowl. Whisk to combine.
  • Spray a muffin pan very well with cooking spray or grease with butter. Divide the red pepper, onion, ham/bacon/sausage, and cheese over 12 wells.
  • Pour the egg mixture over the cheese mixture.
  • Bake for 22-25 minutes or until set.
  • Remove from cups and serve warm or let cool completely and refrigerate or freeze.



Eggs: Muffin tins can vary in size slightly (and it can also depend on how much “add-ins” are added) so you may need a little bit more or less egg. I find 10 eggs to fill the cups.
These can be filled almost to the top; they will puff up as they bake and fall a bit after baking.
This recipe can also be made using 6 whole eggs and 1 cup of egg whites. 
Additions: Add any kind of leftovers, potatoes, veggies, or meats. If you add extra add-ins, you may need a bit less egg.
If using sausage, cook in a large skillet over medium-high heat until no pink remains.
Reheating: Reheat cooked egg muffins in the microwave for 30-60 seconds or until heated through.
5 from 45 votes

Nutrition Information

Serving: 1egg muffin | Calories: 128 | Carbohydrates: 1g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 158mg | Sodium: 379mg | Potassium: 77mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 7mg | Calcium: 122mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

close up of Make Ahead Egg Muffins with a bite taken out with a title
Make Ahead Egg Muffins with peppers and writing
plated Make Ahead Egg Muffins with a title
Make Ahead Egg Muffins on a plate and close up with writing


, ,

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

latest & greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


    1. Hi Laura, you can find all of this information in the post right above the recipe.

      This egg muffin recipe will keep in the fridge for up to 5 days in an airtight container. If you’d like to keep them longer, I would suggest freezing your egg muffins. We place them in a freezer bag and lay them flat until frozen. To reheat egg muffins, simply microwave them for about 30-60 seconds or so from the fridge. If they’re frozen, they’ll need a bit longer, about 60-90 seconds.

      I hope this helps!

  1. Hello,
    I just finished making these egg muffins for the second time and I can’t figure out what I am doing wrong. They are a bit gnarled looking and some will rise up evenly but most will rise on one side, lean over and then when taken out to cool they relax but in no way look like a muffin shape like your pictures. They taste good but look ugly. Could it be my oven? Somebody help! :)5 stars

    1. I haven’t had this issue so I can’t say for sure Cheryl. It could be your oven. Are you cooking them on convection? It could also because you are overfilling your muffin tins. I hope this helps.

  2. In the past, I had a kitchen only because my home came with one. :) But after seeing your recipes and making a couple easy dishes I am more confident. I was intimidated by spices and which ones to use, timing on the oven etc. You’ve made it so easy that now I’m looking for something to make almost every weekend for the next work week. The Egg Muffins are so good. Tomorrow I’m doing the Greek Dressing (in my Blendjet) for my Tortellini salad. I can’t believe I am excited to be in the kitchen. :) You’re the best and thank you Holly.
    Kind Regards,

    1. You just made my day Anne! Thank you for sharing your kind words and I am so glad I can help you enjoy being in the kitchen!

  3. I’m single / live alone but love to cook & bake. Congratulations on Spend w/ Pennies. I have a gut strong feeling I’m going to enjoy this site …. looking forward to start my “Make Ahead Egg Muffins” … they look delicious not to mention for me, cooking is therapeutic and fun. Once again; Kudos!5 stars

    1. I also will be the only one eating my egg muffins, Eddie. I made them for the first time today and they were delicious, minus the cheese……….because I forgot to add it. However there appeared a little concave in the center after cooked and I just added it then and it melted nicely while they were cooling. I hope you had a chance to make them. they are so good with bacon bits added in the mix.5 stars