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.
Erin says
Hi how long can you keep these in fridge for and in Tupperware ok ?
Rachel says
I would say about 5 days in the fridge. Up to 3 months in the freezer, if you wrap them tightly.
カラ says
Hi!
I absolutely love this recipe but have just one question:
Do we cook the ham before putting in the muffin tin or just leave it raw?
I’m sorry, my English is not that good .
Rachel says
I just used fully cooked ham from the deli for this recipe.
Lelah L Coen says
Have made these several times. Never any left to freeze.
Rachel says
Thanks for the review, Lelah. I’m so happy these have worked well for your family!
Liz says
New family favorite!
Rachel says
Love that! Thanks for the feedback, Liz.
Megan says
Could you add zucchini or broccoli without throwing off the muffins texture after it’s been defrosted.
Rachel says
Yes! I have a similar recipe in the Recipe Index called Broccoli Cheese Bites that are really delicious (at least to my family), so you could check that out. Chopped spinach does well in these, too, but I worry the zucchini may release too much liquid.
Darlene Combs says
Great recipe
Muffin pans are very hard to clean even when sprayed individually
Susan says
Can I put shredded hash browns on the bottom instead of bread?
Rachel says
Yes, you can. Be sure to grease the pan really well, as they will stick.
Angelina Telesco says
I used defrosted sweet potato crowns or tater tots in the bottom of mine. Love it so much.
Rachel says
Yum! Great idea!
Rhonda says
Made these this morning, they were very good. Thank you.
Rachel says
Great to hear that feedback!
Kim says
Do you have the nutritional information? Specifically the carbs for a type 1 dietetic?
Rachel says
I’m sorry, but we don’t offer that at this time. There are many free apps and sites where you can plug in the recipe quickly and get that information. Here’s more about why we don’t offer nutrition facts: https://thrivinghomeblog.com/2018/04/will-you-ever-include-nutrition-information-on-your-recipes/
Amanda Seamans says
Oh man, these are so unbelievably tasty! Last week I prepped about 6 different breakfasts that I could freeze, and that would be easy to eat after my daughter arrives in a few weeks. I mayyyyyy have snuck a few of these before they made it to the freezer. I’ve linked your recipe in my blog post 🙂 Thanks for the yummy recipe!
https://her-happy-home.com/breakfast-freezer-meals-6-options-2-hours-40/
Rachel says
Really great to hear that, Amanda. Thanks for sharing your review.
Jenny says
Wow, thank you for providing me with a great breakfast solution.
Danna says
Quick, healthy breakfast when on the go! I changed it up a bit, adding baby spinach leaves, a slice of avocado chopped, & a cherry tomato quartered; versatile to accommodate whatever your desire! I chose not to use mustard; instead added a pinch of basil leaf; also cooked @350° 10 min; then 400° 5 min re: veggies & high altitude. It came out perfect! Making up combo’s to freeze for easy campout dishes & at home! Thank you Thriving Home!
Rachel says
Thank you so much for the high altitude adjustments, Danna. Love the idea of your veggie additions!
Michaela says
Hi,
Some of my turned out but others had spots of egg white bubbled up areas. Do you know what I did wrong? Other then that they turned out fine.
Rachel says
Hmm, sorry to hear that. Was the mixture whisked really well? I’m thinking maybe the eggs were still separated some from the start. Sorry about that. Hopefully they still tasted good.
Monica says
Made these Easy Breakfast Casserole Muffins for my family this morning, they are so light flavoursome they were a great hit, definitely will be making them again. Better still so quick to make. ?
Shearon says
I’m trying this recipe now and have run into a couple bumps. After 18 minutes, the eggs are still runny, but I think that may be because 1) the ham was frozen, 2) I’m using a silicone muffin “tin”, and 3) our stove usually takes 3-5 minutes longer than the max in most recipes anyway. Between the extra moisture, the presumably lower oven temperature, and the different bakeware I added an extra 15 minutes. Looking through the window, it seems to be going fine now. I mostly wanted to add a comment that, I have a casserole with similar ingredients that I frequently make in advance, especially when I have guests. You fix it just like you would if you were cooking it right away, but cover it and set it in the fridge over night. In the AM, (if using glassware) pull it out and let the glassware warm a bit so as not to shatter the dish, then bake as usual. This recipe seems like it could also be prepped the same way. A great treat for guests to wake up to and no thumping in the kitchen. ?
Jan says
These were very good and easy. I made them for 12 people Christmas morning. I made three batches several days ahead of time and put in the freezer. Some were with bacon and some with sausage. I also sprinkled some season salt on each individual muffin before baking to give it more favor. On Christmas morning I took them out of the freezer to thaw, about 45 minutes before everyone arrived I put them on a cookie sheet, covered lightly with foil and warmed in a 300 degree oven. They were very tasty.