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You can still enjoy breakfast on a chaotic morning with these healthy and filling egg muffins!
My nugget is due in four weeks (!!!) and I’ve been stockpiling our freezer with meals that we can easily reheat once he gets here, since we will most likely be sleep-deprived zombies. Egg muffins have been my meal prep go-to for years since they are freezer-friendly, reheat quickly in the microwave, and travel well. The combination of eggs and sausage gives you a filling dose of protein, and you get a serving of veggies as well. They are basically the holy grail of make-ahead breakfasts.
Another favorite feature of this recipe is how flexible the ingredients are. You can use any kind of sausage or chopped bacon (or none if you’re vegetarian), cheese, and vegetables that you like. You basically just need about four cups total of meat and/or veggies. If you end up using vegetables like russet or sweet potatoes, they should be shredded and cooked in a skillet first or else you will have some weirdly crunchy breakfast muffins.
After they’ve cooled completely I store them in a couple of freezer-safe sandwich bags, add them to my freezer inventory sheet (get a free copy here) and keep them frozen until the night before I plan to eat them for breakfast. They thaw in the fridge overnight and then simply need a quick 20-30 second zap in the microwave before they are ready to eat.
What ingredients do I need to make egg muffins?
Eggs
Red bell pepper
Yellow onion
Fresh spinach
Ground sausage- pork, turkey, or veggie will all work great!
Shredded cheese- use any kind you like (I prefer feta, cheddar, or pepper jack)
Milk- this can be skim, 2%, or whole
Salt
Black pepper
Helpful products for making this recipe:
Can I make this recipe vegetarian?
Yes! Simply replace the sausage with two cups of diced veggies such as green bell peppers, mushrooms, or tomatoes.
How do I store egg muffins?
These will last in the fridge for about five days or in the freezer for about three months. Be sure to let them cool completely before storing in an airtight container.
How do I reheat egg muffins?
You can reheat refrigerated muffins for 20-30 seconds in the microwave. For frozen muffins, thaw them in the fridge the night before and follow the same heating instructions.
Did You Make This Recipe?
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Did You Like It?
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Ingredients:
10 eggs
1 red bell pepper
½ yellow onion
3 oz spinach
8 oz ground sausage
1 ½ cups diced or shredded cheese
¾ cup milk
1 tsp salt
¼ tsp black pepper
½-1 Tbsp canola or vegetable oil
Directions:
Preheat the oven to 400 degrees
Add ½-1 Tbsp of canola or vegetable oil to a medium-sized skillet and heat over medium
Add ground sausage to the skillet, breaking it up into smaller pieces as it cooks, and cook until it’s no longer pink (about 8-10 minutes)
Do a tiny dice to your onion, bell pepper, and spinach by hand or with a food processor and add them to a large mixing bowl
Stir in your cooked sausage and all of the remaining ingredients until they are well combined
Grease two 12 count muffin tins or use silicone muffin cups (paper liners are hard to remove) and pour a scant ¼ cup into each liner
Bake for 20 minutes or until the eggs are set (not gooey when you stick them with a toothpick)
To freeze:
Let them cool completely and then store in a freezer-safe bag or container before stashing in your freezer
To reheat from frozen:
Thaw egg muffins in the fridge the night before
Heat them for 20-30 seconds in the microwave