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Easy Breakfast Egg Muffins Recipe for Healthy Nutrition On The Go!

I think breakfast egg muffins should be a staple item on every busy mom’s menu. Why? Because fixing a healthy breakfast on school mornings is like UGH. Am I right? 

I have great intentions when I go to sleep. But by the next morning, all I can think about is coffee! And, on those cold winter mornings when the sun doesn’t even come up until 9:30 am, if at all… it’s one MORE reason for COFFEE. 

And then there’s the whole “trying to feed a teenager breakfast he will actually eat” thing. Sigh.  But these Breakfast Egg Muffins have gotten the thumbs up from my 7th grader. 

What’s really great about these breakfast muffins are they’re super easy, you can repurpose your leftovers, and you can sneak in some really healthy ingredients along with stuff like bacon. #momwin 

Seriously, I throw all sorts of stuff into these egg muffins. Potatoes, bacon, sausage, apples, spinach, onions, mushrooms, bell peppers, cheese … maybe I should call these Kitchen Sink Muffins. And remember, you can even add in some collagen peptides for extra protein. Go crazy, moms. The sky is the limit! 

Time to dig through our produce drawers and get some extra nutrients into our kids … and ourselves. Added bonus: You can make these ahead and keep them in the fridge so the kids can heat them up while we sit on the couch with extra large mugs of coffee. #highfive


How To Make Breakfast Egg Muffins

  • Line muffin tins with parchment paper liners
  • Beat eggs and milk together until well mixed
  • Fill muffin cups about half way with meats and veggies
  • Pour egg mixture over other ingredients in muffin cups until ⅔ full
  • Bake for 20 minutes or until eggs are set and just starting to brown
  • Serve with your favorite toppings or accompaniments



  • Shredded cheese or shredded dairy-free cheese substitute
  • Feta cheese
  • Sour cream, coconut cream, or cashew cream (soaked cashews blended with vinegar, lemon juice, and salt)
  • Chives
  • Avocados or guacamole
  • Salsa or diced tomatoes


How Long Do Breakfast Egg Muffins Last?

Breakfast egg muffins will keep for 4-5 days when stored in the refrigerator. To reheat, place the muffin on a microwave-safe plate and microwave for 20-30 seconds.

If you want to make a bigger batch ahead and store them longer, egg muffins can be frozen for up to 2 months when properly stored in the freezer. To freeze egg muffins, place them in an airtight freezer bag. Lay flat in the freezer until frozen. To reheat from frozen, transfer muffins to the fridge overnight then microwave for 20-30 seconds on a microwave-safe plate for best results.

No time to wait to thaw your frozen muffins? Remove the breakfast egg muffins from the freezer and wrap in a moist paper towel. Microwave for 60-90 seconds on a microwave-safe plate. Be careful when removing from the microwave as muffins will be hot and steamy.


How Do You Keep Egg Muffins From Getting Soggy When You Reheat Them?

Egg whites and milk have a lot of water that separates when frozen and reheated. If you’re finding that your breakfast egg muffins get soggy when you reheat them, here are some options you can try.

  • Reheat in the microwave at 50% power for double the time. For refrigerated egg muffins you would microwave for 40-60 seconds at 50% power. Frozen egg muffins you would microwave for 90-180 seconds at 50% power.
  • Use half and half or cream, which have a higher fat content and lower water content, instead of regular milk
  • Add a bit of gluten free flour to your recipe before baking to absorb some of the liquid


Breakfast Egg Muffins

Easy Breakfast Egg Muffins in Muffin Tin
Quick, easy, healthy breakfast for busy school mornings. Added bonus: These Breakfast Egg Muffins can be prepared ahead so your kids can just reheat and eat! #highfive
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Lunch, Snack
Cuisine American
Servings 8 muffins
Calories 323 kcal


  • Muffin filling bacon, potatoes, sausage, veggies, apples, etc!
  • 8-9 eggs scrambled
  • Dash of milk about 2-3 tablespoons (regular, almond, coconut will work)
  • Sea salt and pepper to taste


  • Preheat oven to 375 degrees.
  • Prepare muffin tin with parchment liners (I have better luck with liners than oil spray)
  • Fill muffin cups about halfway with fillings of choice. (If using meat or potatoes, make sure they are cooked first!)
  • Scramble eggs in a measuring cup. Add milk and scramble well.
  • Pour egg mixture into muffin cups until they are about 2/3 full.
  • Bake at 375 degrees for about 20 minutes, until eggs are set and just starting to brown.
  • Season with sea salt and pepper if desired.


Calories: 323kcalCarbohydrates: 13.7gProtein: 19.2gFat: 21.3gSaturated Fat: 6.8gCholesterol: 232mgSodium: 517mgPotassium: 602mgFiber: 2.5gSugar: 3.5gCalcium: 63mgIron: 2mg
Keyword breakfast recipes, egg recipes, Muffins
Tried this recipe?Let us know how it was!

Other Recipes You Might Enjoy:

Gluten Free Mini Corndog Muffins

The Easiest Paleo Muffins Ever!

Gluten Free Overnight Oats


I’m Amanda! 

I’m a Pilates & Barre Master Trainer, Nutritional Therapy Practitioner, Executive Director with Beautycounter, recently retired military wife, and mother of two very energetic boys.

I’ve given up the unrealistic notion of being awesome at everything and embraced the idea of just keeping the important stuff well balanced.

My life is not nearly as cool as my Pinterest boards, you guys. But I do try to live a healthy life and make better choices for my family. If you have any interest in doing the same, please stick around!