Egg Muffins are an easy breakfast idea that you can make ahead for when you are on the go. Eggs, sausage, veggies and cheese are cooked in a muffin tin to create delicious and convenient egg cups.
Everything you love in an omelet is made into a health egg breakfast cup that allows you to meal prep for the week.
These hearty egg and sausage muffins are a great breakfast idea for work and can be eaten on their own or on an English muffin as a sandwich.
Egg Muffin Ingredients
To make this simple egg recipe, you will need the following ingredients. This list has been provided for a quick shopping guide. Go to the recipe below to print or screenshot the exact amounts.
- Ground sausage: The ground sausage can be substituted with bacon to keep with the breakfast theme. Or you can try adding ground turkey, chicken, ground beef, or even tofu.
- Red bell pepper: Any bell pepper will work, but I love seeing the pop of red in these muffins.
- Baby spinach: I used fresh baby spinach, but you can also use frozen spinach if you have it on hand. If you decide to use frozen spinach, make sure it is thawed and drained of any excess moisture. Using frozen spinach will give the egg muffins a more prominent spinach flavor (think spinach quiche) than if you use the fresh spinach.
- Seasonings: I used garlic powder, onion powder, salt, and pepper.
- Cheese: I used a sharp cheddar cheese for my egg muffins, but feel free to experiment with different types of cheeses.
How to Make Egg Muffins
This is one of the easiest egg recipes for breakfast. Just combine the ingredients and bake in the oven! No need to tend to the eggs on the stove top.
- Preheat oven to 375 degrees F. Brown the sausage in a pan. Prepare the veggies.
- Combine all the ingredients together and stir until well combined.
- Pour equally into a lightly greased muffin tin.
- Bake for 15-20 minutes or until lightly golden around the edges and it springs back to touch.
- Let cool. Once your egg muffins are finished baking, remove from the baking tin right away to prevent any sweating. Sweating will negatively affect the flavor. Serve right away or move muffins to a cooling rack until they are completely cooled.
How Do I Prevent My Egg Muffins from Deflating?
Your egg muffins will naturally puff up in the oven and deflate once they start to cool.
While making this recipe, I tried a batch using cupcake liners instead of a lightly greased baking tin and noticed a drastic difference.
The egg muffins that were baked using cupcake liners showed much more deflation (at least 2x the amount) as when I simply oiled the tin.
Your egg muffins will last for up to 1 week in the refrigerator. Store the muffins in an airtight container or plastic baggie.
These also freeze great and can be a quick and delicious on the go breakfast. Store the muffins in an airtight freezer bag and microwave for 1-2 minutes or until heated through.
Egg muffins can be stored in the freezer for up to 3 months.
Can I Reheat Egg Muffins?
You can certainly eat these egg cups right out of the refrigerator, but I prefer to eat eggs warm.
To reheat egg muffins, microwave them for about 20 seconds. They will need to be microwaved for about 60-90 seconds if you had them in the freezer.
You can also reheat egg muffins in a toaster oven for about 10 minutes at 350°F.
Make sure you do not reheat the eggs to the point of overheating, or they may turn out dry and tough. You just want to warm them up a bit.