Breakfast is one of the most important meals of the day. If you find it hard to sit down for breakfast, you need something quick you can grab while running out the door. Breakfast egg muffins are a great choice that can be prepared in so many different combinations so that it’s never boring.
You can make your breakfast egg muffins with spinach, hashbrowns, sausage or whatever your heart desires.
I love eggs for breakfast. I don’t have to eat eggs but I prefer them. This is a perfect way to eat them without a lot of fuss. If you meal prep a dozen on your meal prep day, then you have enough for a few days.
Try these three combinations
- mushrooms and onions
- sausage and peppers
- spinach, tomatoes and cheese
Chop whatever vegetables and meats you will use into small chunks. Smaller bites are good so you can get something in every bite.
Tips for making the muffins
- Add the fillings to the cupcake or muffin tin before adding the eggs.
- Fill the tin 3/4 of the way up to prevent overflow.
- Let your muffins cool for about 10 minutes before attempting to remove them. Run a plastic knife or spatula around the inside walls of the muffin holes to help loosen them, if needed.
How to store breakfast egg muffins
Pack them in an airtight container and keep them in the refrigerator for up to five days. Make a batch in advance and then heat them up in the microwave. It usually only takes 30-60 seconds.
Can you freeze breakfast egg muffins?
Absolutely. Let the egg muffins cool completely, wrap them individually in plastic wrap and pop them in a freezer-safe ziplock bag. They will last for up to two months.
To reheat, unwrap from the plastic wrap and fold them in a damp paper towel. Heat in the microwave in 20 second increments until warmed completely.
How to reheat breakfast egg muffins
If they are refrigerated, it usually only takes 30-60 seconds. If they are frozen, unwrap from the plastic wrap and fold them in a damp paper towel. Heat in the microwave in 20 second increments until warmed completely.
There are so many options to choose from and you can use whatever you have available in your fridge. Leftover veggies from dinner? Shredded cheese sitting in your refrigerator about to expire? What about some deli meats you have left from making some sandwiches? Don’t waste any food and make delicious egg muffins!
I only used egg whites but you can use whole eggs or a combination of the two together. It’s your choice and preference.
What’s your favorite breakfast item you can take to go?