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:
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
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.
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.
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
- 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.
Adapted from The South Beach Diet Cookbook
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