Egg Muffins
If you’re a breakfast lover, but don’t always have the time to whip something up, these Egg Muffins are the perfect solution! (They’re also freezer and make-ahead friendly as well as low carb and keto friendly!) The filling combinations are endless, and include ham, bacon, sausage, bell peppers, mushrooms, tomatoes, spinach, onions, and more! This is a great way to pack in some protein on a busy morning. Be sure to check out my PRO TIPS below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Whisk together eggs, half and half, salt, pepper, and garlic powder. Toss together filling ingredients and distribute them evenly into muffin tins.
Pour or ladle the egg mixture on top and bake at 375° for 18-20 minutes. Let cool in muffin tin for 5 minutes, then trace a knife around the edge and remove. Serve warm!
Storage
Store in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months. To Freeze: Flash freeze on a plate for 1 hour. Remove and stack them up in a freezer bag. Remove as much air as possible. Label and freeze. To Reheat: Thaw overnight. Then follow instructions below. Microwave: Place a damp paper towel over the egg muffins and reheat in 15 second increments until heated through. Overheating will create a rubbery consistency. Doing this over lower power is even better. Oven: Cover with foil and bake at 350° for 5-8 minutes, or until heated through.
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Nonstick Muffin Tins Large Measuring Cup with a Spout– Makes it easy to pour eggs into muffin tins. 8-inch Chef’s Knife– This is the one I have, I love it. Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.) Stainless Steel Whisk Food Storage Containers– Great for leftovers, seals air out nicely.
