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 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 them 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.
- 6 eggs
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 8 ounces white button mushrooms sliced
- 10 ounces fresh spinach
- 6 ounces crumbled feta cheese
- Preheat oven to 375°F. Coat a muffin tin with nonstick cooking spray. In a medium bowl (ideally with a spout), beat eggs and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Set aside.
- In a large skillet over medium-high heat, heat oil until shimmering. Add mushrooms and ¼ 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 mixing bowl, leaving any remaining oil and liquid in the skillet.
- To the skillet with the liquid, add spinach and ¼ cup of water. Cook spinach until wilted, about 5 minutes.
- Add the spinach to the bowl with the mushrooms. Stir in the cheese. Divide the mixture evenly among 12 muffin cups.
- Divide the beaten egg mixture among the muffin cups, filling each nearly to the top. 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.
- Yield: Makes 12 egg muffins
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: 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. Microwave them straight from the freezer until heated through, about 1 minute.