What’s the best way to store cooked egg muffins?

Once your egg muffins have cooled completely, store them in an airtight container in the refrigerator for up to 4–5 days. For longer storage, freeze them in a freezer-safe bag for up to 2–3 months, then thaw and reheat when needed.

Can you make egg muffins ahead of time and reheat later?

Absolutely—you can make a batch of egg muffins ahead for the week. After baking and cooling, simply reheat individual muffins in the microwave for 30–60 seconds or warm in the oven for a few minutes. They’re a great grab-and-go breakfast.

Are egg muffins suitable for a low-carb or gluten-free diet?

Yes. Because egg muffins are crustless and made with eggs and mix-ins, they work naturally for a gluten-free diet. For low-carb, skip starchy fillings, use heavy cream instead of milk, and load up on veggies and cheese for extra flavor and protein.

Why did my egg muffins collapse after baking?

It’s normal for egg muffins to puff up during baking and then sink a little as they cool because of the air whipped into the eggs. To help keep them stable, avoid over-whisking and don’t open the oven too early.

Egg Muffins – 7 Perfect Ways to Start Your Day Right

Description

If your mornings feel rushed, these egg muffins make breakfast easy. They’re fluffy, savory, and packed with protein — perfect for meal prep or on-the-go mornings.

Ingredients

Scale

10 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese
1/2 cup diced bell pepper
1/2 cup chopped spinach
1/2 cup cooked bacon or diced ham
Nonstick cooking spray

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Instructions

Preheat oven to 350°F and grease a 12-cup muffin pan.
Whisk eggs, milk, salt, and pepper in a large bowl.
Add fillings like vegetables, cheese, and cooked meat evenly to each muffin cup.
Pour egg mixture into cups, filling about three-quarters full.
Bake for 20–25 minutes until the tops are set and lightly golden.
Cool for 5 minutes before removing from pan.

Notes

Store in an airtight container in the fridge up to 5 days.
Freeze for longer storage and reheat in microwave or oven.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 120
Sugar: 1
Sodium: 220
Fat: 8
Saturated Fat: 3
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 2
Fiber: 0
Protein: 10
Cholesterol: 170