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Healthy Breakfast Make Ahead Egg Muffins – These oven baked egg muffins are easy to make ahead and reheat. What a great way to have a hot, quick, and protein-packed breakfast on a busy morning!
Watch the video below for this quick and healthy make ahead recipe that also keeps and reheats really well.
Are you a morning person? Are you the kind of person that gets up with the sun, has a leisurely breakfast while reading the paper, and then you still get to work early? Because I am not. I am the kind of person that hits snooze five times, then bolts out of bed, late as usual, rushing around getting dressed and slapping on some makeup so that I look halfway decent when I run into work at the last minute. Eating breakfast is an afterthought, usually at 10am when I realize I’m starving. So I started looking for healthy breakfast recipes that I could grab on the way out the door.
I first started making these make ahead egg muffins years ago when I saw them in the South Beach Diet Cookbook. I love them because they are easy to make, you can make them ahead of time for breakfast, and they reheat easily. Here are some common questions people ask when it comes to egg muffins:
- How do you make egg muffins?
- How long do you bake egg muffins?
- How long can you keep egg muffins?
- How do you reheat egg muffins?
Let’s dive in to my best tips for how to make egg muffins:
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How do you make egg muffins?
Egg muffins are easy to make. You simply saute some veggies, scramble some eggs, pour into muffin tins and bake. See my recipe and video below for how to make breakfast egg muffins
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How long do you bake egg muffins and at what temperature?
Bake in the oven at 350 degrees for 15-20 minutes. They should puff up and be set on top. As soon as you remove them from the oven they will start to deflate. Remove them from the muffin tin right away, otherwise they “sweat” and that just isn’t tasty. Allow to cool on a cooling rack completely before putting them in an airtight container in the fridge.
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How long can you keep egg muffins?
I have kept my egg muffins in the fridge in a sealed container for up to five days. After that they are not the best quality.
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How do you reheat egg muffins?
When ready to eat, just take out what you want to eat and heat in the microwave for about 30 seconds.
How to keep egg muffins from sticking to the muffin tin:
Of course you can use your muffin tin to bake these but one thing that makes these really easy, from preparation to clean up, are THESE (<affiliate) parchment paper cupcake wrappers that I found. Note: I would NOT recommend making these using regular cupcake wrappers. The parchment paper wrappers are worth it. If you don’t have those, you can try to grease your pan or muffin tin LIBERALLY with oil or butter. Don’t skip this step.
Watch this video to see how to make these Healthy Baked Egg Muffins!
If you like these , you may also like my Sausage and Kale Make Ahead Muffins.
Healthy Breakfast Make Ahead Egg Muffins
Ingredients
- 10 eggs
- 1/2 red bell pepper finely chopped
- 1 shallot finely chopped
- 1 Tablespoon olive oil
- Salt
- Pepper
Instructions
- Preheat oven to 350. Line a muffin tin with parchment paper liners.
- Heat a small skillet over medium high heat and add olive oil.
- When oil is hot, add bell peppers and shallots, reduce heat to medium low. Season with salt and pepper.
- Saute the pepper and shallot until soft and golden, about 5 minutes. Keep a close eye on it, as the shallot tends to burn quickly.
- In the meantime, whisk eggs until scrambled, add salt and pepper to taste.
- Spoon the peppers and shallot mixture evenly among the muffin tin liners.
- Evenly pour the egg mixture over the pepper shallot mixture, filling each muffin cup about 3/4 full.
- Bake in the oven until egg is set and puffy, about 15-20 minutes.
- After removing from oven, immediately remove from muffin tin and allow to cool completely on a cooling rack.
- Store in the refrigerator for up to five days.
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from The South Beach Diet Cookbook
If you make this recipe don’t forget to tag it @foxandbriar and #foxandbriar on instagram and facebook! I really love to see what you make!
Disclosure: This post contains affiliate links, which means that if you purchase the items I recommend through the links I provide, I get a small commission. For more info, please see my disclosure policy. I only recommend products if I actually love them. Thanks for supporting Fox and Briar!
Thanks for the link for parchment liners! I’m so sick of cleaning the egg stuck to the pan!
Hope they help! We love them.
if i make these a day ahead can i put them back in the oven the next morning at 200 to warm. If so how long can they be in oven to warm without drying out. Thanks Cindy
Hi Cindy – I have not warmed them in the oven but I think 2 hours is too long. They really don’t take long to reheat, so I would probably not suggest much longer than 15 minutes if you use the oven. I usually microwave them for about 30 seconds.
Is there a reason why, in the casserole version, you mix milk w. the eggs but don’t in the muffins? Would it be OK to add milk to the eggs in this recipe?
Hi Loren, the milk will make the structure of the eggs softer, so the egg muffins might not be as firm. It would probably be fine to add a little milk to these, but I wouldn’t add too much so that they stay firm enough. I haven’t tested the egg muffins with milk, so I can’t be sure how they will turn out.
I do not have any parchment muffin cups…just the regular cupcake paper kind. Would spraying them w/PAM spray work? I have made some without cups, sprayed the muffin tins LIBERALLY, and they still stuck. Any helpful hints? Much appreciated for any feedback!
Hi Michelle – I have not had success with using regular muffin papers, even with spraying them they stuck horribly. In my experience, was better to just grease the metal muffin tin than use papers. The parchment papers are really great, I would consider ordering some from amazon! I have also found them at Whole Foods and Costco. I also have heard of people using silicone muffin pans, but I have never tried them myself.
I have individual, silicone, large muffin forms bought on Amazon. I place them without oil or anything added on a cookie sheet with foil on top. I then lightly whisk eggs, combine with lightly sautéed onion and vegetables, some shredded parmesan or cheese crumbles and whatever seasoning is preferred. Try not to add too much vegetable liquid to the cups, especially water released from spinach. I fill the cups 3/4 full and place in 350 oven for 20 minutes. Time will vary depending on size of form, density of vegetables and cheese and whether eggs or eggs and egg whites are used. I then leave them to come to room temperature and put them in their forms in a covered container. The forms help them to keep their shape. They can be eaten cold, reheated, served as a snack, or with a salad. The forms need to be soaked to remove the egg left on the side and then can be run through the dishwasher.
Why do mine fall flat when i take the pan out the oven
Hi Tessa – that is normal! As they cool down they will deflate because hot air expands, which causes them to puff up.
It’s because they do not have structure. Through experience I have learned you need a pretty good amount of filling so the egg mixture has something to hold on to.That way they won’t deflate when u you take them out of the oven.
Make ahead breakfasts are key for busy weeks! I need to give this recipe a try.
A perfect make ahead healthy breakfast!
These will be perfect for me as in get back in the saddle of the rushing to school and work routine!!!!
Awesome, Katie! Speaking from experience, they are LIFESAVERS for busy mornings 🙂 Can’t wait to hear how they turn out!
I WILL MAKE THESE SOME WEEKEND – FOR THE WEEK! I’LL LET YOU KNOW!
Oh Yay! They are so good and so convenient! I can’t wait to hear what you think!
Egg muffins! Great idea! I wonder if one could make a large batch and freeze them?
That is a great question! I have frozen a different version of these before and they were OK. I think freezing them changes the texture a bit, and sometimes that can sometimes be a little weird. If you do try freezing them let me know how it went!
I can definetely recommend these breakfast muffins! I’ve been fortunate enough to have them at the Fox & Briar household, & I have added them to my own routine. It is especially helpful for my Hubby, as he leaves for work at
5 am! I am all for these delicious & efficient breakfast muffins!
It is great to have a ready made breakfast, especially that early in the morning!