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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.
- 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.
- White button mushrooms: Or baby portobellos. Just be sure to clean whichever you choose (more tips about how to clean mushrooms below in the "Recipe FAQs") and remove the stems.
- Fresh spinach: I prefer starting fresh and wilting it just a bit in a skillet, but you could certainly trade in defrosted frozen spinach, squeezed dry in a kitchen towel, if that's what you have on hand.
- Feta cheese: Goat cheese or blue cheese crumbles would also be terrific, if you prefer those over tangy, salty feta.
- Yield: This Egg Muffin recipe creates 12 savory muffins; enough for six 2-muffin servings for a breakfast or brunch entree.
- Storage: Transfer any leftover cooked Egg Muffins to an airtight container and refrigerate for up to 4 days. To reheat, warm in the microwave for about 1 minute.
- Freezer: Transfer the cooked Egg Muffins to a sheet pan or plate(s) in a single layer, then freeze them individually. Once frozen, transfer the Egg Muffins to a freezer-safe bag and freeze for up to 2 months. For best results, thaw any frozen Egg Muffins in the refrigerator overnight, then reheat in the microwave for about 1 minute or until warmed through. Alternatively, bake the Egg Muffins straight from the freezer; transfer to a sheet pan and cook in a 400-degree oven for 5 to 10 minutes.
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.