Freezer-friendly Egg Muffins
This post may contain affiliate links. Please read the disclosure policy.
Freezer-friendly Egg Muffins are made with eggs, cheese, bacon, spinach, onions, and bell peppers. An easy make-ahead recipe, they only take a few minutes to throw together. These breakfast muffins are delicious, healthy and nutritious, perfect for busy mornings!
Breakfast egg muffins
These egg muffins are a perfect grab-and-go breakfast that’s packed with protein and full of flavor, like mini frittata. My kids love portable breakfasts and they’re always requesting these fun bacon and spinach egg muffins along with Hash Brown Egg Nests and Breakfast Pizza Cups!
It’s not an overstatement to say these freezer-friendly egg muffins have changed my world, or at least my mornings!
You can make them ahead of time and store in the freezer so you can throw together an impressive breakfast quickly during hectic mornings. Simply heat them up in the microwave and serve with toast, English muffins or oatmeal!
How to make egg muffins
The main ingredients for these baked breakfast muffins are really simple: eggs, bacon, spinach, bell peppers, onions, and cheese. It’s a great paleo, gluten-free, and keto recipe that only takes a few minutes to prepare:
Preheat the oven to 350°F and spray a muffin pan generously with non-stick oil spray. Some recipes call for mixing the ingredients together before adding them to the muffin tin, but I find it difficult to control the proportions that way and also quite messy filling the muffin tin.
So for this recipe, I add spinach, onions, bell peppers, and cooked bacon bits to each muffin cup, filling about 2/3 full to leave some room for the egg mixture.
Then in a large measuring cup, whisk together eggs, salt, and pepper. For omelet and other egg recipes, I usually add some milk or cream for a softer texture. However, I avoid adding liquid in this recipe so the muffins won’t deflate too much once cooled.
Pour the egg mixture and fill each muffin tin 3/4 full to prevent overflow during baking. Then sprinkle shredded cheese on top. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
Why are my egg muffins sticking to the pan? How to avoid it?
Even your muffin pans are non-stick, egg muffins can stick to the pan and be difficult to unmold. After lots of experimentation, I’ve found that you need to spray generously with NON-STICK oil spray. Using other oil sprays won’t work in most cases, although cupcake liners are an option to prevent sticking.
Once cooked, try to remove them as soon as possible by running a small spatula or a plastic knife around the edge of each muffin to loosen.
Tips for the best egg muffins
- How to prevent them from deflating: Eggs expand during baking, as the air and moisture expand when heated. As they cool, they’ll deflate somewhat. To minimize this, avoid adding any liquid such as milk or cream. I also recommend adding shredded cheese after the egg mixture.
- Make sure you don’t overcook your egg muffins or they can become rubbery.
- Shortcut tips: To keep this recipe quick and easy, you can use store-bought pre-cooked bacon and shredded cheddar cheese.
- To serve egg muffins: You can eat them as is or add toppings such as diced tomatoes, avocado or salsa.
- More tips for egg muffins that don’t stick: If you don’t have non-stick oil spray, you can use butter or solid coconut oil. Make sure to grease generously before cooking.
How to make them ahead and meal prep?
If you make them ahead, let your egg muffins cool down completely before placing them in airtight containers or zip-lock bags. Store in the refrigerator for up to 4 days. To reheat, place them on a microwave-safe plate and microwave for about 20-30 seconds.
To freeze for meal prep, wrap them individually in plastic wrap once cooled. Then place them in a freezer-safe zip-lock bag. They will last for up to 2 months when stored properly in the freezer.
How to reheat egg muffin cups?
It’s best to transfer your frozen egg muffins to the fridge the night before and microwave for about 20-30 seconds the next morning. Make sure not to overcook them or they can become rubbery.
If you need to reheat frozen egg muffins, remove the plastic wrap first and then wrap them in a wet paper towel. Place them on a microwave-safe plate and microwave for 60-90 seconds until hot.
- Egg White Muffins: For a lighter option, you can swap out eggs for egg whites. You’ll need to use double the number of eggs to get enough egg white for the mixture.
- Ham and Cheese Egg Muffins: Replace the bacon with ham. Cut them into small pieces.
- Sausage Egg Muffins: Swap out the bacon for your favorite cooked sausage.
The great thing about this recipe is how adaptable it is! You can change the filling by using leftover meat or other vegetables such as mushroom, frozen peas, corn, tomatoes, and zucchini.
So ditch the usual scrambled eggs or poached eggs, and try these easy and healthy egg muffins to start your day in a fun way!
More Egg Recipes You’ll Love:
Freezer-friendly Egg Muffins
- Non-stick cooking spray, (It's important to use non-stick cooking spray, as the regular oil spray won't prevent eggs from sticking.)
- 12 large eggs
- 1 cup cooked bacon, crumbled (I use store-bought pre-cooked bacon, but you can cook your own if inclined)
- 1 cup fresh baby spinach, roughly chopped
- 1 cup red bell pepper, diced
- ½ cup onions, diced
- 1 cup shredded cheddar cheese, (I use pre-shredded cheddar cheese, you can use your favorite cheese such as mozzarella)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
How to cook egg muffins:
- Preheat oven to 350°F (180°C). Spray a 12-cup muffin pan with non-stick oil spray and set aside.
- Wash, dry and dice red bell pepper and onions. Dry spinach and chop it roughly.
- Add cooked bacon, red bell pepper, onions and spinach in each muffin tin, about 2/3 full. (Divide evenly among greased muffin cups.)
- In a large measuring cup, whisk eggs and season with salt and pepper. Mix until well combined. (I recommend using a measuring cup for easy pouring.)
- Add in the egg mixture and fill each muffin tin 3/4 full. Sprinkle cheddar cheese on top.
- Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
- As soon as you take the muffins out from the oven, run a small spatula around the edges of each muffin to loosen.
- Remove them from the muffin tin. Serve warm immediately or freeze for meal prep.
How to freeze egg muffins:
- Let baked egg muffins cool down completely.
- Wrap them in plastic wrap individually and place them in a freezer-safe zip-lock bag. (They’ll last for up to 3 months when stored properly in the freezer.)
Please read our nutrition disclaimer.
Editor note: Originally published June 7, 2018 and updated Nov 6, 2019.
© TIPBUZZ. Images and text on this website are copyright protected. Please do not post or republish without permission. If you want to republish this recipe, please link back to this post. This post may contain affiliate links. Read the disclosure policy here.