Egg Muffins

On busy mornings, we can’t get enough of easy, grab-and-go breakfasts like overnight oats, chia pudding, and homemade granola bars. But, when we’re craving something a bit more savory, we turn to these egg muffins. Just like many of our egg dishes (we’re lookin’ at you, frittata), these egg muffins are completely versatile based on what you have on hand. Make a big batch of them at the beginning of the week, then grab one whenever you’re in need of a healthy, quick breakfast all week long. Here’s how to make them completely your own:

Variations.
We weren’t shy when it came to loading up the fillings for these egg muffins. We packed ours full with turkey bacon, onion, red bell pepper, baby spinach, and shredded mozzarella. That being said, you can totally get creative with these muffins! Think about your favorite omelet, quiche, or frittata filling—all are fair game when it comes to these egg muffins. 

Swap out the mozzarella for your favorite shredded melty cheese (cheddar, Monterey Jack, or American would all be delicious), replace the veggies with your favorite variety (green onions, kale, tomatoes), add in some bacon or ham (or mushrooms for a vegetarian version!), or crank up the seasonings with your ideal blend. Trust us—you can’t go wrong with these egg muffins. 

Storing egg muffins.
Once made, store these egg muffins in an airtight container in the fridge where they’ll keep for around 3 days. Alternatively, you can freeze these muffins for up to 3 months. If you freeze, make sure you thaw in the fridge overnight before enjoying! Once you’re ready to dig in, pop in the microwave, oven, or air fryer to reheat. 

Made these muffins? Let us know how they went in the comments below!