Breakfast Egg Muffins
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Looking for an easy breakfast idea? We love this easy Breakfast Egg Muffin recipe. It’s made with simple ingredients that you likely have in your kitchen. These make a fabulous, freezer-friendly breakfast. For sure worth a try!
Reasons You’ll Love This Recipe
Easy Breakfast Egg Muffins have been a reader favorite for a LONG time. Here’s why:
- They come together quickly.
- Made from ingredients you likely have on hand.
- They are budget-friendly.
- It’s a make-ahead breakfast that is freezer-friendly.
- Similar to our Spinach and Bacon Mini Quiche recipe, it’s super easy to include your kids in the preparation.
Ingredients
Here are the main ingredients in Breakfast Egg Muffins.
Ingredient Notes:
- Bread – This is a great way to use up stale bread. Any kind will work but I usually use the heels of whole wheat bread or my homemade sandwich bread.
- Milk – You can use your milk of choice.
Tip: Let kiddos help with the assembly. They love it!
How to Freeze and Thaw Breakfast Egg Muffins
Freeze For Later: Bake according to instructions and let fully cool. Place muffins in a single layer in a gallon-sized freezer container or bag. Seal well, squeezing out excess air, and freeze.
Prepare From Frozen: Wrap a muffin in a moist paper towel and microwave in 30 seconds increments until heated through (about 1-2 minutes). Or thaw in the refrigerator and warm in the microwave.
FAQs
Try different combinations of vegetables (i.e. sauted bell peppers and onions), cheeses, and meats to create new flavors. You can also experiment with fresh herbs.
Yes. Bake according to instructions and let fully cool. Place muffins in a single layer in a gallon-sized freezer container or bag. Seal well, squeezing out excess air, and freeze.
To reheat, wrap a muffin in a moist paper towel and microwave in 30 seconds increments until heated through (about 1-2 minutes). Or thaw in the refrigerator and warm in the microwave.
Yes. They will cook just fine when you use silicone muffin liners.
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Breakfast Egg Muffins
We love this easy Breakfast Egg Muffin recipe. It’s made with simple ingredients that you likely have in your kitchen. These make a fabulous, freezer friendly breakfast. For sure worth a try!
Ingredients
- 3–4 pieces whole wheat bread, torn into small pieces (enough to fill muffin tins almost to top)
- 3–4 slices deli ham (look for preservative-free), chopped into bite-sized pieces
- 1 cup shredded cheddar cheese
- 8 large eggs
- 1 cup milk
- 2 teaspoons ground mustard
- 1/2 teaspoon ground pepper (or more or less to taste)
- dried parsley, for garnish
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Instructions
Make It Now:
- Preheat oven to 400°F. Grease a muffin tin very well or use a silicone muffin tin.
- Drop bread pieces evenly in muffin tins until they come about 2/3 of the way up the tin.
- Sprinkle ham pieces evenly in each tin.
- Sprinkle cheese evenly in each tin.
- Whisk together eggs, milk, ground mustard, and pepper.
- Pour egg mixture evenly in each muffin tin.
- Sprinkle a little dried parsley on the top of each one to add a pop of color.
- Bake for 15-18 minutes or until golden brown on top and cooked through the middle.
Freeze For Later: Bake according to instructions and let fully cool. Place muffins in a single layer in a gallon-sized freezer container or bag. Seal well, squeezing out excess air, and freeze.
Prepare From Frozen: Wrap a muffin in a moist paper towel and microwave in 30 seconds increments until heated through (about 1-2 minutes). Or thaw in the refrigerator and warm in the microwave.
Notes/Tips
- A great way to store these breakfast muffins in the fridge or freezer is in our favorite reusable freezer bags.
- This is a great way to use up stale bread.
- You can use your milk of choice.
- Using silicone liners helps prevent sticking.
Quick Easy and oh so Delicious. Easy to follow recipe and the convenience of a “heat and go” breakfast. They are very versatile too. We love adding cooked bacon, sausage or the variety of cheeses such as swiss, jack, etc… Much healthier than Pop-tarts, or donuts.
Yes, much healthier than poptarts and donuts! 🙂 Thanks for leaving a review Barb. So glad your family is enjoying these.
What would be your best tip for reheating in the oven instead of the microwave?
Hi Jo Ellen. We generally warm in the microwave. Our best guess for warming in the oven would be 5-7 minutes in a 350° oven. If it’s thawed, wrap it in some foil to keep it from drying out. If you perfect the method, please come back and comment so others will know the best way!
I diced and sautéed veggies and used those with a little salt in place of ham. Delish. One time I didn’t mix the mustard powder in well enough and I got some extra strong bites of that…so be careful! I often just leave it out. But this is one of my favorite recipes.
Thanks for the tips Amber. I sometimes leave the mustard out also. And I looooooooove putting sautéed veggies in these with and without the meat! Yum!!
I can tell you like them and so do I. Maybe we could try them out together.
I made these for breakfast over the weekend and they were delicious. I didn’t have ham, so I used bacon.
mmmmmm. I’ve never made it with bacon, but that sounds so good. Thank you for leaving a review Barbara!
Yummy!!
So glad you like them Deb. Thanks for leaving a review.
These are sooo good and love freezing them for a fast breakfast on the road. I change the bread to whatever I have everything bagels, English muffins, sausage or bacon and spices. So changeable. Love these!
Thanks Jeannie. I am the same way with using up whatever bread or meat I have on hand. I love the versatility! Thanks for taking the time to leave a review.
Quick and easy! I changed it up a bit and used english muffins, bacon instead of ham, cayenne pepper and garlic powder to add some kick to the recipe. My hubby loved it both ways!!
Yum! Love those tweaks. Thank for sharing!
Tried these today! Hot super puffed up and then collapsed as soon as they came out of oven. Greased cups a lot and are still sticking. ☹️
Yes, the sticking can definitely be a problem depending on your pan. Sorry about that! We’ve found the silicone or silpat muffin pans or liners help with that. Anything with egg is going to puff up and then collapse some after coming out of the oven. Hopefully they still are tasty for you, though!
One of my favorite breakfasts. Rarely do they make it to the freezer. But it gives us breakfast for a few days that week! I love that I can sub ingredients I have on hand.
Thanks for the review, Carla!
Thank I really need this
Great, glad it’s a helpful recipe!
I made these this morning using some left over croissants and a few left over sautéed peppers, onions, and mushrooms. So easy and delicious. I may have measured something wrong or maybe it was just the added veggies but I had enough egg mixture left to make an 8X8 pan as well as the 12 muffins! Bonus breakfast.
Oh wow, sounds delicious! Thanks for the feedback and review! 🙂
Tried this recipe to use stale zucchini bread so I left out the mustard and pepper in the eggs. Added a clump of cream cheese and a drizzle of syrup. Also made a few savory versions with Turkey and Swiss with regular bread. I let them soak up the egg for about 10 minutes before baking. They all turned out great! Will definitely make again.
Hi are these suitable for a 10month baby as finger food?
I think if it’s torn into small bites, it would likely work. They are pretty soft. But it’s been a while since I’ve been in that life stage so I would trust your judgment not mine. 🙂
Haven’t tried it yet. Sounds easy and yummy.