Breakfast egg cups are easy to make and perfect to keep in the freezer for a quick, healthy breakfast on-the-go. Customize them however you like!
Who loves an easy, grab-and-go breakfast that is homemade and delicious!? ME! These breakfast egg cups are the perfect recipe. I love making a big batch and freezing them so we can eat them anytime.
The other wonderful thing about these breakfast egg muffin is that you can customize them for each member of your family or just make a few different kinds to keep it interesting!
I always season these and any egg dish with my all-time favorite season salt from Redmond Real Salt. It has fantastic flavor and adds just the right kick to these breakfast egg cups! {affiliate link}
I love adding a variety of cheese, vegetables, and meat to the breakfast egg cups. The easiest way to do this is to mix together the egg mixture and pour it into the muffin cups.
After it’s in the muffin cups add your desired mix-ins! Just remember where each mix-in is in the tray in case you need to keep them separated.
Mix-In Ideas for Breakfast Egg Cups
- Onions {any color!}
- Bell peppers
- Green chilies
- Zucchini
- Cooked squash cubes or shreds
- Cooked potato cubes or shreds
- Any kind of firm cheese {cheddar, montery jack, swiss, etc.}
- Cooked bacon
- Cooked ham {I just slice lunch meat!}
- Cooked turkey
- Cooked sausage
- Chives
- Parsley
- Spinach
- Kale
- Broccoli
- Tomatoes
- Mushrooms
The options are truly endless! Choose your favorites and switch it up every time you make them. You won’t ever get bored!
How Do You Reheat Breakfast Egg Muffins?
I think the easiest way to reheat breakfast egg muffins is to wrap them in a paper towel set on a microwave-safe plate and heat for 1-2 minutes if they are frozen, or 30-45 seconds if they are just chilled from therefrigeratorr.
The time you need to heat the breakfast egg muffins is going to vary greatly depending on your microwave. I like to test in 30-second increments until I find the perfect time.
How Long Can I Keep Egg Muffins in the Fridge?
As with any cooked food, one week in the fridge is going to be the longest recommended time. I usually keep enough in the fridge for a few days and freeze the rest. I don’t love eating the same thing for breakfast every single day so freezing them works really well.
How Do I Freeze Breakfast Egg Muffins?
The easiest way I’ve found to freeze breakfast egg cups is to bake them, let them cool, and then set them on a lined baking sheet so they aren’t touching and flash freeze. This means you place them in the freezer until they are just frozen enough to not stick together.
Once they are flash frozen, I transfer them to a freezer container or a zipper-top bag. That way I can easily remove them one at a time when I want to eat one!
Can You Eat Egg Muffins Cold?
As long as they are cooked through it is totally fine to eat the breakfast egg muffins cold! I prefer them warmed up but there is nothing wrong with chowing down straight from the fridge if that is what floats your boat. Knock yourself out!
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Breakfast Egg Cups
Ingredients
- 12 eggs
- 1/2 cup milk
- 1/4 cup cheese see note
- 1/4 cup veggies chopped
- 1/4 cup meat chopped and cooked
- 1/2 teaspoon black pepper
- 1/4 teaspoon season salt
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350ºF.
- Whisk milk and eggs together.
- Divide evenly between 12 muffin cups
- Add desired mix-ins to each muffin cup.
- Bake for 20 minutes, or until a toothpick comes out clean.
- To reheat, microwave for 30-45 seconds. To reheat from frozen, microwave for 1-2 minutes.
Alli says
Great freezer breakfast!