Mornings and I are not simpatico – we just don’t get along very well. I don’t know what it is, but I am NOT a morning person. On most days, I can’t even remember my own name before at least 10am.
Unfortunately, someone, somewhere, thought it was a good idea for junior high school to start in the very early and unholy hours of the morning. And my teenager has apparently inherited my dislike of mornings as well, as it takes him nearly an hour to get dressed and ready for school…
I spend most of my morning following him around prodding him to get up, get dressed, put CLEAN clothes on (am I the only one with a child who doesn’t care if he wears the same shirt three days in a row??), eat breakfast, gather up his backpack, put socks on, etc…And then it’s time to wake up other kids and get them going, and then hop in the car for carpool. So anything I can do to make mornings easier, then I’m all over it! Having make-ahead or freezer breakfasts ready to means that breakfast is one less thing for me to have to worry about in the morning as we’re rushing around trying to get multiple kids ready for multiple carpools to multiple schools!
I love these easy egg muffins because they are easy to whip up, they store great in the fridge OR the freezer, and they are packed with protein! When my kids have a bowl of cereal for breakfast, they are suddenly hungry again 20 minutes later. But when they have two of these, they are usually good until at least early lunch. 😉
And even better? These are low-carb, so it means I can eat these for breakfast, too! Washed down with a Diet Pepsi (or two), of course… [Okay, don’t hate on the Diet Pepsi – my diet requires me to not drink anything with aspertame, and so my beloved Diet Dr. Pepper is out. So sad…]
Anywho…back to the subject at hand…
You can customize these babies any way you like! Today, I’m using cheddar cheese, sausage, tomatoes and green onions. Bacon and Monterey Jack are some great options, too. Or leave out the meats all together and just go cheesy eggs with some vegetables!
For this make-ahead or freezer meal (because you can do both with this recipe), you’ll bake BEFORE storing or freezing.
Start by preheating your oven 350 degrees Fahrenheit. Brown your sausage or cook your bacon if using (or buy pre-cooked – that works too) and chop your tomatoes and onion(s). Once the other ingredients are ready to go, go ahead and scramble your eggs in a large bowl. I used a dozen eggs and it made about 16 muffins. (The number will vary depending on how many extras you add to your muffins.)
Stir in your salt, pepper and garlic powder. You could even add in some dried basil here, too, for extra flavor!
Once you have all your seasonings incorporated, add in your remaining ingredients and stir to combine.
Spray a muffin tin with cooking spray, and then fill each muffin cup to about the 3/4 full mark. I found that using my 2oz disher (scoop) was just about right.
Bake for 20-25 minutes until egg muffins are fully set. They will puff up quite a bit in the oven, but don’t worry – they will deflate once you take them out.
Give them a few minutes to rest, to make sure they are set and firm, and then you can transfer them to your choice of storage method. These will keep for several days in an airtight container in the refrigerator. Or you can pop these into a gallon-size freezer bag and keep them in the freezer to pull out as needed. I generally just make up a dozen or so at a time, and then pull a few out each morning and reheat them briefly in the microwave, for a quick and easy breakfast. (If freezing, you’ll want to pull them out the night before and let them thaw in the fridge overnight.)
If you want to try a slightly different flavor profile, be sure to check out my Easy Make-Ahead Denver Omelet Egg Muffins!!
Other great make-ahead breakfast options:
- Easy Breakfast Pastries
- Freezer Breakfast Sandwiches
- Easy Peanut Butter Granola
- Leftover Oatmeal Blender Pancakes
Easy Egg Muffins
- 12 large eggs
- 1/2 lb bulk sausage browned and drained
- 1 cup shredded cheddar cheese
- 1 cup tomatoes diced
- 1/4 cup onions chopped
- 1/4 cup green onions sliced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- Preheat oven to 350 degrees Fahrenheit.
- Cook sausage in large skillet until brown and cooked through. Drain.
- Crack eggs into a large bowl and scramble gently. Stir in salt, pepper and garlic powder. Add in sausage and remaining ingredients and stir gently to combine.
- Spray a large muffin tin with cooking spray. Fill each muffin cup about 3/4 full with egg mixture.
- Bake at 350 F for 20-25 minutes, until eggs are fully set.
- Remove from oven and allow to rest for 5 minutes.
- Store egg muffins in an airtight container in the refrigerator, or place inside gallon-sized freezer bag and freeze.
- To reheat from refrigerated: Microwave for 20-30 seconds until heated through.
- To reheat from frozen: Remove muffins from freezer and allow to thaw overnight in the fridge, either in a bag or other airtight container. Then reheat as above.