On The Go Breakfast Egg Muffins (3 Ways) (2024)

Published on January 9, 2019 ᛫ Updated on January 12, 2019 by Chef Markus Mueller

Whether you're in a rush and need a quick bite on your way out the door, or just don't feel like making breakfast( but still crave a healthy meal,) these breakfast egg muffins are the perfect fit. The easiest breakfast egg muffins you could imagine, they are gluten free, full of protein to give you energy for the day, and loaded with healthy veggies.

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I've included three variations below to give you maximum flexibility, and keep your breakfast bites interesting every day.

Country Style with chopped Bacon or Sausage, Tomato, Red onion, and Cheddar
Gourmet with Mushrooms, Ham, Spinach, and Goat Cheese
Veggie Loaded with Broccoli, Tomato, Red Onion, and Red Pepper

You can choose to make all three flavors and freeze some as meal prep (if they last that long!) or, make just one variation you know your whole family will love! It's entirely up to you, you can even mix it up and try your own flavor combos, the egg mix stays the same!

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How Long Do Breakfast Egg Muffins Last?

A question I get all the time from friends and family is, how long do breakfast egg muffins last in the fridge?

If quickly and properly cooled after the initial cooking, the little egg muffins will last 4 days if stored in an air tight food safe container in the fridge.

Once the muffins are fridge cold, you can also choose to store them in freezer bags to keep them even longer (up to 3 weeks) if you want. To thaw them simply pull the bag from the freezer and let the egg muffins thaw in the fridge as you would with theseblueberry bran muffins, or any other frozen muffin.

When freezing these in freeze bags, suck as much of the air out as possible to create a 'vacuum. The lack of air and moisture will.prevent the egg muffins from freezer burn. - Chef Markus Mueller

Can You Eat Egg Muffins Cold?

The simple answer is YES!! Do you have to reheat the egg muffins in order to eat them ? No. Though I personally find they taste better, these simple egg muffins can be eaten cold as all the ingredients are already fully cooked. Perfect when in a rush.

How Do You Reheat Them?

Reheat any cooled breakfast egg muffins my popping them in a microwave or toaster oven until hot.

You can eat them with your fingers whole or break them up to make a quick egg scramble!

Breakfast Egg Muffin Base & Variations

Breakfast egg muffins are essentially small individual egg frittatas, making them easy to assemble. All you need to do is chop your filling ingredients, and then whisk the eggs and finally combine the two. To make a 12 cup muffin pan worth of egg muffins, you'll need about a dozen eggs in total.

Start by pre-heating your oven to 350F, and cracking 12 eggs into a large mixing bowl. Whisk the eggs until well combined, and then season with salt and pepper.
Prepare various filling ingredients as per the flavor recommendations below.
Brush or spray a 12 cup muffin pan liberally with oil, or non-stick spray to prevent the egg muffins from sticking.
Evenly distribute the filling ingredients among the muffins cups, and then pour the egg filling over top, filling each cup about ¾ full.
Bake the assembled breakfast egg muffins at 350F for 20-25 minutes until set and just starting to brown on top.
Remove the egg muffins from the oven and let cool for at least 5 minutes before attempting to remove from the pan. Use a knife to cut around the sides and loosen the egg muffins if need be.

Country Style Breakfast Egg Muffins

My take on the classic Country Style Omelette, this flavor combo has proven again and again to be a family favorite. Bacon (or sausage) mixed with tomato, red onion, and cheddar cheese add just the right amount of richness and flavor needed to kick start your day.

To make these country style breakfast egg muffins you'll need:

4 strips bacon - fully cooked ahead of time
1 vine ripe tomato diced (fresh from the garden is bet of course!)
¼ red onion - brunoise cut
½ cup shredded cheddar cheese

Once all the filling ingredients have been prepared, follow the instructions above to assemble and bake the breakfast egg muffins.

Gourmet Breakfast Egg Muffins

My personal favorite combo, these gourmet breakfast egg muffins stuffed with ham, mushrooms(feel free to use wild mushrooms!), goat cheese, and spinach, offer a blend of rich flavors mixed with a creamy goat cheese.

A delicious blend of flavors that can be enjoyed at a special brunch or during the week. To make these you'll need:

1 slice of ham - diced
2 individual button or cremini mushrooms - sliced
1 tablespoon goat cheese
½ cup spinach - chopped

Once all the filling ingredients have been prepared, follow the instructions above to assemble and bake the breakfast egg muffins.

Veggie Loaded Breakfast Egg Muffins

Loaded with healthy veggies, theseBroccoli, Tomato, Red Onion, and Red Pepper egg muffins are a great way to start your day. Perfect for Meatless Mondays!

You'll need:

½ cup raw broccoli florets
½ cup tomato - diced
¼ cup red pepper - diced
¼ cup red onion - brunoise cut

Once all the filling ingredients have been prepared, follow the instructions above to assemble and bake the breakfast egg muffins.

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Recipe

On The Go Breakfast Egg Muffins (3 Ways) (8)

Breakfast Egg Muffins (With 3 Variations)

Chef Markus Mueller

A fast and healthy breakfast option, these breakfast egg muffins offer variety, easy, and nutrition to your morning routine. Perfect for meal prep!

Ingredients

Egg Muffin Base

12 whole eggs
1 pinch salt
1 pinch black pepper
1 tablespoon chopped chive or parsley Optional

Country Style Breakfast Egg Muffins

4 whole strips bacon fully cooked ahead of time
1 whole vine ripe tomato diced
¼ each red onion brunoise cut
½ cup cheddar cheese shredded

Gourmet Ham Breakfast Egg Muffins

2 each button or cremini mushrooms sliced
1 slice Ham diced
2 tablespoon goat cheese crumbled
½ cup spinach roughly chopped

Veggie Loaded Breakfast Egg Muffins

½ cup raw broccoli florets
½ cup tomato diced
¼ cup red pepper diced
¼ cup red onion brunoise cut

Instructions

Start by pre-heating your oven to 350F, and cracking 12 eggs into a large mixing bowl. Whisk the eggs until well combined, and then season with salt and pepper and optional herbs.
Prepare various filling ingredients as per the flavor recommendations listed.
Brush or spray a 12 cup muffin pan liberally with oil, or non-stick spray to prevent the egg muffins from sticking.
Evenly distribute the filling ingredients among the muffins cups, and then pour the egg filling over top, filling each cup about ¾ full. It's ok if you have leftover filling.
Bake the assembled breakfast egg muffins at 350F for 20-25 minutes until set and just starting to brown on top.
Remove the egg muffins from the oven and let cool for at least 5 minutes before attempting to remove from the pan. Use a knife to cut around the sides and loosen the egg muffins if need be.
Enjoy the breakfast egg muffins while hot, or cool and refrigerate for meal prep!

Nutrition

Calories: 1695.5kcal

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Keyword healthy breakfast egg muffins, how do you reheat egg muffins?

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