Egg Muffins are a delicious and tasty breakfast, naturally low carb and easy to make ahead of time. We prepare these little egg cups with our favorite veggies or sausage or bacon (often using leftovers).
I love to make them up on the weekend and then enjoy them as a quick breakfast throughout the week. Not only are they great for breakfast, these egg muffins make a perfect lunch tucked between a couple of pieces of toast.
Once baked, we store them in the fridge for and in the morning, we just microwave until warm and enjoy!
How To Make Egg Muffins
These little egg cups are very simple to make. You’ll want to grease your muffin tin well (or they’ll stick) and add in your favorite toppings and a bit of cheese.
Next combine eggs and egg whites. I use store bought egg whites in a container, I like how it makes the texture a little bit lighter.
If you’d prefer to use whole eggs, replace the 1 cup of egg whites in the recipe and use 12 eggs total. (1 egg per cup).
A Make-Ahead Breakfast Made Your Way
While these egg muffins contain turkey sausage and cheese, you can use any combination of ingredients you like! A few of my favorites include ham & broccoli or sausage, peppers and mushrooms.
I make this version most often and our other favorite is spinach egg muffins with a bit of feta added in!
If you prefer a veggie egg muffin, skip the meat and add extra cooked veggies. We often use leftovers from the weekend to put in them and change up the cheeses depending on what we have on hand.
How Do you Store Egg Muffins?
These egg muffins will keep in the fridge for up to 5 days (or can be frozen) for a quick and easy make-ahead breakfast on the go! To reheat egg muffins, simply microwave them for about 20 seconds or so.
Looking for more quick and easy breakfast ideas?
Here are a few we love:
As for these delicious egg cups, I prefer to eat them as is and my husband loves to put them on English muffins to make a sandwich. Either way, these little egg muffins are the perfect way to start your day!
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Make Ahead Egg Muffins
Cook Time 22 minutes
Total Time 32 minutes
Egg muffins are a delicious and tasty breakfast, naturally low carb and easy to make ahead of time.
ground turkey sausage
Preheat oven to 350 degrees F.
Brown turkey sausage over medium high until no pink remains.
Spray a muffin tin with cooking spray. Divide the red pepper, onion, cooked sausage and cheeses over 12 wells.
In a large bowl combine eggs, egg whites and salt & pepper to taste. Pour egg mixture over the sausage in each well.
Bake 22-25 minutes or until set.
Remove from cups and serve warm or let cool completely and refrigerate or freeze.
Microwaves can vary greatly, time may need to be adjusted.
Calories: 155, Fat: 9g, Saturated Fat: 4g, Cholesterol: 123mg, Sodium: 377mg, Potassium: 189mg, Carbohydrates: 1g, Protein: 15g, Vitamin A: 8.6%, Vitamin C: 9%, Calcium: 11.2%, Iron: 5.3%
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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