A great make ahead or breakfast on the go, these Egg Muffins and super simple, and super versatile!
Breakfast recipes are a favorite around here! These Egg Muffins are a healthy way to start the day, as well as this Kale Smoothie with Pineapple and Banana, this Banana Oat Bread, or Classic Bran Muffins.
Why I Love These Egg Muffins
- These Egg Muffins are easy. Like done in 30 minutes easy.
- I can make up a fresh batch in the morning, or make them one morning and reheat the next few days for a super easy breakfast.
- They are perfect for an on the go breakfast. Small and portable!
- They are a protein packed way to start the day. And fill them with lots of veggies for even more nutrition!
Ingredients
These Egg Muffins are super versatile! Here are the ingredients for the version I made here – make sure and check out the section below for more filling ideas!
Eggs: I use large eggs in this recipe.
Salt and Pepper: Always important! Season to taste – I like things salty, so I tend to add more. Although if you follow this recipe, there is ham, which is already salty so you may not need much at all.
Spinach: I like to use fresh spinach, but you could use frozen, thawed spinach.
Onion: Any kind of onion will work. I usually have yellow onions on hand, so that’s my favorite. You can saute the onion first, but I usually just add in diced onion.
Ham: I had some leftover ham that I used, but diced deli ham will work as well. Or pick up a ham steak from the grocery store and dice that up.
Cheese: I used shredded cheddar cheese.
How to Make Egg Muffins
- Start by whisking your eggs and seasoning them with salt and pepper. Set them aside.
- To a very well greased muffin tin, add the spinach.
- Next add the onion.
- Follow that up with the ham.
- Now divide the egg mixture between the 12 cups, filling the each evenly.
- Top each of the cups with the cheese.
- Bake the cups until they are fully set around the edges. I like to take mine out when the middle still may look a little shiny – they will continue to cook while still in the pan when you take them from the oven.
Alternate Fillings
This is where it gets fun! The fillings are really endless. The spinach, ham, and cheese is a personal favorite, but here are a few ideas of other fillings you could use:
- Diced Bell Peppers
- Sauteed Mushrooms
- Jalapenos
- Crumbled Bacon
- Tomatoes
- Feta Cheese
- Cooked Sausage
- Sun Dried Tomatoes
- Hot Sauce
- Fresh or Dried Herbs
- Garlic
Make Ahead, Freezing, and Reheating
Make Ahead:
I like to make a batch or two of these at the beginning of the week for easy breakfasts. Cook according to the instructions, then let them cool completely. Place in a container with an airtight lid and refrigerate for 3-4 days.
Freezing:
Cook the egg muffins then let them cool completely. You can freeze them in a container together, but I think it’s easiest to wrap each muffin tightly in plastic wrap and then place them in a freezer safe container or ziplock bag. Freeze for up to 3 months. These are best if you let them thaw in the refrigerator overnight.
Reheating:
To reheat in the microwave, heat on high for 30-60 seconds. This will be different for different microwaves. You can also reheat them in a pan over medium heat for 2-3 minutes. You can also reheat them in the air fryer for about 4 minutes.
Tips to Keep the Muffins from Sticking
You can use a regular 12-cup muffin tin – just make sure you spray it very well with nonstick cooking spray or grease it well with butter or oil.
I like to use a silicone muffin tin sprayed with nonstick cooking spray.
You can also use cupcake liners, but I would still spray them with cooking spray so that the muffins don’t stick to the liners.
More Egg Recipes
Migas Recipe
Quiche Lorraine Recipe
Mexican Egg and Sweet Potato Breakfast Scramble
Baked Eggs with Creamed Spinach
The Best Deviled Egg Recipe
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Egg Muffins
Ingredients
- 12 large eggs
- Salt and pepper
- 1/2 cup chopped spinach
- 3 tablespoons finely chopped onion
- 1/2 cup diced ham
- 1/4 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350ºF. Spray a 12-cup muffin tin with nonstick cooking spray.
- In a bowl, lightly beat the eggs. Season with salt and pepper.
- Divide the spinach between the 12 cups, followed by the onion and the ham. Add the whisked eggs, dividing evenly between the 12 cups. Top each cup with some of the cheese.
- Bake in the oven until puffed and cooked through, about 20 minutes.
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