Egg Muffins are the perfect handheld bite for any time or any place. These protein-packed cuties are full of great flavor, simple to throw together, and easily customizable for even the pickiest of palates.
Enjoy them for breakfast, lunch, dinner, or even for a perfect afternoon snack. Whatever you do, make them and keep them on hand at all times. They're too good not to!
Let's get started!
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If you're in the mood for more recipes just like this, you've got to try my Baked Egg Bites! They're just like the ones from the coffee joint, but without the sketchy ingredients. They're absolutely delicious!
Pull Up A Chair and Let's Chat!
One of my weekly goals is to have something in the fridge that I can heat up for a quick and easy breakfast or lunch. These egg muffins are just the ticket. They're easy to make, everyone in the family loves them, and I can pop them in the microwave for a few seconds and hand them off.
These little beauties are handheld and so versatile. Perfect for hungry kids or a fancy brunch or your next baby/wedding shower. Packed with protein, you can make them ahead of time and customize them until the cows come home.
Make them once and you'll see just how awesome they are to have around!
What You'll Need
- Eggs - I use whole eggs. You can also use the egg whites if that's what you prefer.
- Shredded Potato (I use the fresh shredded hash brown potatoes), Breakfast Sausage, Shredded Cheese - These are the "filling" players I chose, but this is where you can customize this recipe to your preference. I've got a ton of ideas. Just scroll down.
- Heavy Cream - For richness. You can also use whole milk.
- Green Onion - I love onion in just about anything. I like the mildness of the green onion for egg muffins, but use whatever you have and what you love.
- All-Purpose Seasoning - Use your favorite or make you own.
- Kosher Salt and Fresh Ground Pepper - Basics for seasoning.
How To Make Them
Egg muffins are super simple to make. I'll give you the quick rundown here, but the specifics will live in the recipe card below.
To make them, simply:
- Brown the sausage and cook with the potatoes and green onion.
- Make the egg mixture.
- Pour into muffin tins and bake.
Just let these egg muffins cool just a bit and then serve. Or, if you're like me, garnish with all the things and serve and devour!
Frequently Asked Questions
Is this recipe gluten-free?
These egg muffins are 100% gluten-free. They do not contain flour or any baking mix so no need to worry about substituting anything!
Is there a way to make these egg muffins dairy-free?
For my dairy-free peeps, to make these work for you, I would leave out the heavy cream. As for the shredded cheese, I would substitute that with your favorite DF option!
Serving Ideas
The absolute best way to serve and eat these egg muffins is right out of the oven. I can plow throw several in just a few minutes. I have talent, what can I say?!
However, they are amazing warmed up in the morning for easy breakfasts. My daughter even likes to have them chopped up and put in a tortilla for a quick breakfast burrito.
Have these muffins for a light lunch or dinner with a simply dressed side salad. They would make a perfect addition to any brunch, as well!
These egg muffins also make the perfect after school snack. This is a great option for hungry kiddos with the protein, carb, and fat ratio.
Toppings and Garnish Ideas: My Love Language
I am an expert topping aficionado from way back. If I'm gonna eat it, it's probably gonna have a little something-something on top. My favorite topping when these lovely little egg muffins come out of the oven is a classic sriracha drizzle. However, let's delve a little deeper into the subject.
Think:
- Pico De Gallo
- Avocado Slices/Guacamole
- Hot Honey
- Fresh Salsa or Salsa Verde
- Chili Crisp
- Tabasco
- Sweet Thai Chili Sauce
- Fresh Chives or Parsley
Again, I could go on and on.
Substitutions and Variations
You can have so much fun customizing these egg muffins. We enjoy them in so many different ways. Here's a few ideas, but I could go on and on and on!
For protein swaps, think:
-Bacon
-Turkey
-Smoked Brisket
-Pulled Pork
For more veg ideas, think:
-Mushrooms
-Tomatoes
-Broccoli
-Spinach
-Bell Peppers or Jalapeño
-Garlic and/or Shallots
For more cheese options, consider:
-Goat Cheese
-Parmesan Cheese
-Pepper Jack Cheese
-Provolone Cheese
-Colby Jack
-Queso Fresco or Cotija
I could go on and on and on about the many ways you could customize these egg muffins.
Tips and Tricks
- Let the egg muffins cool before refrigerating or freezing.
- If you're changing up the add-ins, just remember too much water content is your enemy. Try to remove as much excess moisture as possible to help prevent the egg muffins from falling apart.
- If changing up the add-ins, additionally, make sure you're including a cooked protein. Depending on the veggies, they may or may not be better if sautéed before adding.
- Make sure you either spray or line your muffin tins before cooking. The egg muffins can and will stick. It makes a mess. I've seen it. I've been there. Use a little avocado oil spray or some muffin tin liners to prevent a tragic sticking.
Storage and Reheating Instructions
- Leftover egg muffins will stay good in the fridge, in an airtight container, for up to 3 days.
- Freeze them for up to 3 months. I like to put them in a single layer in a zip top bag and freeze them flat. It makes it much easier to grab one or two.
- To reheat, simply cover with a damp paper towel and warm in the microwave in small increments until heated through.
Egg Muffins Recipe
Ingredients
- 1 lb breakfast sausage
- 1 (20 oz bag) fresh shredded hash brown potatoes found in the refrigerated section of the grocery store
- 3-4 green onions, diced reserve some of the green tops for garnish
- 8 large eggs
- 1 cup cheddar cheese, shredded
- ½ cup heavy cream
- 1 tablespoon all-purpose seasoning
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
Instructions
- Preheat oven to 400°.
- Over medium-high heat, brown the sausage in a large skillet. When the sausage is almost cooked, add the hash brown potatoes and green onions. Continue until sausage is completely cooked through. Remove from heat.
- In a large mixing bowl, whisk together eggs, cheese, heavy cream, all-purpose seasoning, salt, pepper, and sausage mixture until thoroughly combined.
- Add the cupcake liners to the muffin tins. Carefully add mixture to each tin. I use a ⅓ cup measuring cup. That is the perfect tool and the perfect amount.
- Bake 20-25 minutes or until muffins are just set. Let cool slightly.
- Enjoy!
Nutrition
If you guys make these Egg Muffins, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my Egg Muffins recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
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brenda hill says
perfect for quick breakfast.
Rufus says
Thank you, Brenda!