Egg Muffins make a healthy, freezer-friendly breakfast or snack option! Make a batch to keep on hand and customize with your favorite fillings.
Whether you need a quick and easy breakfast option, want to eat healthy or gluten free, or just like to keep your freezer stocked, these easy Egg Muffins are right up your alley.
I love the combination of spinach, mushrooms, and feta, but you can put anything you want in your Egg Muffins. Clean out your fridge, eat more veggies, or stuff them with all your favorite things.
How do you make Egg Muffins?
Choose your filling of choice. Cooked sausage or bacon, veggies, cheese, or chopped up cheeseburgers are all great choices (and I wanted to see if you’re paying attention).
Add your fillings to a greased muffin tin. Then, top with beaten eggs.
How long do you bake Egg Muffins?
Bake in a 375-degree oven for 20 to 25 minutes, until the eggs are firm to the touch and heated through. There should be no visible liquid.
Baking times will vary if you use mini muffin or jumbo muffin tins.
How do you reheat egg muffins?
For best results, thaw any frozen Egg Muffins in the refrigerator overnight before reheating in the morning.
Refrigerated egg muffins can be reheated in the microwave in about 1 minute.
Or, bake them straight from the freezer, in a 400-degree oven, for 5 to 10 minutes.
How long can you keep egg muffins?
Store leftover Egg Muffins in the refrigerator and use within 4 days.
Or, individually freeze the muffins in a single layer on a plate. Then, transfer to a freezer-safe bag and freeze for up to 2 months.
- 1 tablespoon olive oil
- 8 ounces white button mushrooms sliced
- Salt and freshly ground black pepper
- 10 ounces fresh spinach leaves + ¼ cup water OR 10 ounces frozen spinach, thawed
- 6 eggs lightly beaten
- 6 ounces feta cheese crumbled
- Preheat oven to 375°F. Coat a muffin tin with nonstick cooking spray.
To sauté the mushrooms (optional, see notes):
- In a large skillet over medium-high heat, heat oil until shimmering. Add mushrooms and 1/4 teaspoon salt and cook until softened and the mushrooms have released most of their liquid, about 5 minutes.
- Using a slotted spoon, remove mushrooms from skillet to a large mixing bowl, leaving any remaining oil and liquid in the skillet.
To use fresh spinach:
- Add to the skillet with water and sauté until tender and wilted, about 10 minutes. Drain and place in a clean kitchen towel. Squeeze and twist the towel to remove as much liquid as possible.
To use frozen spinach (thawed):
- Sauté in pan until heated through, about 5 minutes. Drain and place in a clean kitchen towel. Squeeze and twist the towel to remove as much liquid as possible.
To make the egg muffins:
- Add the spinach to the bowl with the mushrooms. Stir in eggs, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Divide egg mixture evenly among 12 muffin cups. Bake until a toothpick inserted comes out clean, about 25 minutes.
- Cool slightly before removing from muffin tins (the egg cups should come out easily). Serve hot or at room temperature. Store leftovers in the refrigerator and use within 4 days.
To freeze the muffins:
- Cool and transfer to a single layer on a plate. Freeze until solid, at least 30 minutes, then transfer to a freezer-safe bag. Freeze up to 2 months.
To reheat the muffins:
- Microwave them straight from the freezer until heated through, about 1 minute.
- To save time, omit sautéing the mushrooms in oil. Slice them very thinly and add them straight to the muffin cups raw.