BREAKFAST MUFFINS

Make Ahead Instructions: You can prepare the egg mixture (step 2), cover, and refrigerate it for up to 2 days before using. You can also assemble the egg muffins through step 4, loosely cover and refrigerate overnight, and then bake in the morning. Though I will say that you have best results (texture and taste) if you prepare the mixture and bake the muffins right away.

Storage & Reheating Instructions: Cover leftover egg muffins and store in the refrigerator for up to 5 days. Microwave: Wrap or cover egg muffins with a damp paper towel and microwave for 20–30 seconds, or until warmed through. (Don’t overheat, or they will taste rubbery.) Oven: Bake, covered, in a 350°F (177°C) oven for 5–10 minutes, or until warmed through. Air Fryer: Air fry at 375°F (191°C) for 3–4 minutes, or until warmed through.

Freezing Instructions: Cool baked egg muffins completely, transfer to a freezer-safe container, and cover tightly. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator, and follow the reheating instructions in the Note above. Or skip thawing and microwave for 1–2 minutes, or until warmed throughout.

Special Tools (affiliate links): Mixing Bowls With Pour Spout | Whisk | Muffin Pan | Storage Container Set

Egg Whites Only? I don’t recommend using only egg whites because you will lose a lot of richness and flavor that the yolks provide. If you’d like to try it, I suggest using 2 whole eggs and 6 egg whites.

Milk: Whole milk or half-and-half provide the best taste and texture, but you can substitute lower-fat or nondairy milk in a pinch. Using heavy cream makes for a creamier texture.

Ham & Cheddar Egg Muffins: Replace the bell peppers, tomatoes, and spinach with 1 and 1/2 cups (225g or 6 oz.) of finely cubed cooked ham and 2 Tablespoons chopped parsley or chives (or you can skip the parsley/chives if desired). Replace the feta cheese with shredded sharp cheddar cheese. All instructions remain the same.

Other Add-ins and Cheeses: Use about 1 and 1/2 cups (around 225g) add-ins + 3/4 cup cheese total. The version above uses about 2 cups, but I don’t really count spinach because it hardly takes up any room! Favorite add-ins include cooked meats (or plant-based alternatives) like chopped/crumbled sausage, bacon, or chicken. Or try mushrooms, sun-dried tomatoes, cooked corn, cooked potato, and/or cooked broccoli. You can mix any of these together to total around 1 and 1/2 cups. Favorite cheeses include white cheddar, pepper jack, smoked gouda, and crumbled goat cheese.

Mini Egg Muffins: For mini egg muffins, chop your vegetables/add-ins even finer and use a generously greased mini muffin pan. Use the same oven temperature, but reduce the bake time to about 10 minutes.

Can I use this as a frittata or bake in a casserole dish? You certainly can, but I’m unsure of the best bake time. For best results, I recommend trying my frittata recipe.