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.
Cathy Clark says
I made 48 for a Christmas luncheon . Can I reheat in low oven?
Rachel says
I think that would be fine as long as it’s pretty low.
Jennifer says
So easy!!! We have a pepper garden and my hubby is a pepperhead lol so i took a few fresh tobasco peppers and added them with the egg mix….i used sausage instead of ham, and greased greased and greased again on my muffin tins….came out great and it was sooo easy!!!
Rachel says
Awesome! Thanks for the suggestions, especially really greasing the pan well!
Sheree says
Just made this and it was delicious! I cut the eggs in half and added country gravy, baked for 25 min. It was a huge hit and I have some very picky eaters!
Rachel says
Wonderful!
Diana Smith says
Can you possibly provide the nutrition information for the breakfast muffins – specifically The Breakfast Casserole Muffins -. I am on a special diet and cannot prepare these without knowing the calories, carbs and/or fat contents. Thank you.
Rachel says
I’m sorry but at this time we do not provide nutrition info on our recipes. We would like to someday. In the meantime, feel free to enter the ingredients into a free website like SparkPeople. It will do the work for you. Here is the URL: https://recipes.sparkpeople.com/recipe-calculator.asp
Vanessa says
These are great. Easy and nutritious. I am going to make this a baking activity for a group of seniors who come to our respite centre/ day program room.
Carol says
How long do they last in the fridge?
Rachel says
I would say up to 5 days.
Karen says
Made these for a family breakfast get together. They were really good. Thank You!!!
Rachel says
Awesome, Karen!
Rebecca says
We don’t have a microwave. Would it work to heat them up in a toaster oven or would that overcook the egg?
Polly says
I think that would work fine, Rebecca!
Rachel says
I’ve never tried that, Rebecca, so it’s hard to say. Sorry.
Heather says
Is there a way to substitute hash browns for the bread without them getting soggy?
Tim says
These look great I can not wait to make theses. Rachel Im hoping you can help me with what the calorie count would be for these??
Rachel says
Hey Tim, I’m sorry that I don’t have a calorie count on these. We don’t track calories ourselves but just try to eat a wide variety of real, homemade foods. But, I know there are lots of great apps and tools that can help you figure that out online in no time. Check out SparkRecipes for one of those. Have a good day!
Melanie says
Just found your site. Will let you know when I try them. They sound great. Easy and quick. Just what I need for my energy limits.
Becky says
Wow! Just what I was looking for! I had some slightly stale hamburger buns that I wasn’t sure what to do with, so I used them in this recipe and it came out great! Made 6 with cheddar and 6 with Swiss and ate one of each. Hard to tell which was my favorite. I also didn’t have deli sliced ham but grabbed a bag of 1 cup cooked/chopped ham out of the freezer and divided it equally and it worked great too. Thanks for such a yummy and versatile recipe. Now I gotta go freeze the rest before they all get eaten!
Rachel says
The best! So happy it worked for your family, Becky.
Janice Walker says
How long do you cook these if using a mini muffin pan? I am making them for our teacher’s school breakfast on Monday and am focusing on everything being mini since we’ve eaten too much over the holidays.
Rachel says
I would guess about 8 minutes, but I haven’t made them that small before so check early and often. 😉
Julie says
I just tried this recipe. It’s awesome. Mine came out a bit watery. Any advice?
casentbon says
Hello,
I’m going to do your recipe for tomorrow.
If you want and when you have time you can come “in my ktichen” to see it 🙂
have a good day :-d
sylvie – casentbon.com
casentbon says
what’s a good idear 🙂
I’m going to try it
have a good day 🙂