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These Healthy Egg Muffins are super simple and delicious! Add cheese, meat and veggies to make these tasty breakfast muffins, or customize them with your favorite ingredients.

I love having quick and easy breakfast recipes on hand, and especially ones I can make ahead! These healthy egg muffins are great for making ahead, as well as breakfast sandwiches, applesauce muffins, and breakfast burritos.

close up of Egg Muffins

A quick, healthy breakfast

I’ve discussed my love of breakfast foods before and with it being the new year, I thought I’d share a healthy breakfast recipe today (it’s now a go to like our smoothies and Avocado Eggs).

This recipe is for healthy Egg Muffins aka Muffin Tin Eggs. It’s a simple and delicious recipe that is made of sausage, cheese, eggs and a few spices – and baked in a muffin tin. The thing I like most is that they can be put together really quick and then just thrown in the oven for 15-20 minutes.

They also keep well in the fridge for a week or so and can be easily re-heated. Sometimes, things are pretty crazy here in the morning so it’s nice to have something tasty and quick like these to re-heat, rather than having a bowl of cereal (which is our typical go-to breakfast food).

Raw egg muffins in a muffin tin

How to Make Egg Muffins

We love simple and tasty recipes, and love that with the customizations, the kinds of egg muffins to be made are endless! Here is what you need to do to make them…

MIX. Mix all ingredients together, whisking your eggs first. Pour mixture into sprayed muffin tin cups, filling them almost to the top.

BAKE. Bake for 15-20 minutes, checking often. Eggs will puff up and look like they are over flowing. Don’t be alarmed, they will set back down to normal size.

Tip: Be sure to spray the tin well, so the egg muffin cups easily come out. We like them best directly in the muffin tin, but you could also use reusable silicone muffin liners. The cooked egg muffins slide right out and you can reuse the liner to make more delicious muffins!

egg muffin cup additions

These Muffins are very customizable. You can use different cheese, different meats, as well as different add-ins. Throw in some  or any veggie for that matter. 😉

  • Vegetables: Try any combinations of chopped spinach, diced tomatoes, chopped zucchini, chopped asparagus, garlic mushrooms, bell peppers, chives or scallions.
  • Meat: We prefer to use Turkey Sausage so they are a bit more healthy, but bacon, ham, or regular sausage can be used too.
  • Cheese: Cheddar, mozzarella, and even a Mexican blend all work great in this recipe
Breakfast Egg Muffins on a white plate

how to store and reheat egg muffins

Can breakfast egg muffins be frozenYes, once they have cooked allow them to cool, wrap each muffin with plastic wrap, and store in an airtight freezer safe container. Store for up to 3 months. Thaw in the fridge and reheat in the microwave or toaster oven.

How to reheat baked egg muffins? Cooked egg muffins can be stored in the fridge for about a week. To reheat in the microwave wrap the muffin in a damp paper towel cook for 15 seconds or until hot. Or you can reheat in toaster oven.

Can egg muffins be eaten coldSince the muffins have been thoroughly cooked, it is safe to eat cold if that is your preference.

For more breakfast muffins, try:

For more egg recipes, check out:

4.96 from 25 votes

Egg Muffin Recipe

By: Lil’ Luna
These Healthy Egg Muffins are super simple and delicious! Add cheese, meat and veggies to make these tasty breakfast muffins or customize them with your favorite ingredients. They’re not only great for breakfast but also for snacks and lunch!
Servings: 12
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes


  • 10 eggs
  • 1-2 tsp garlic pepper
  • 1-2 cups Colby Jack Cheese (or cheese of choice)
  • 1/2 cup lean meat (low-fat turkey, turkey sausage, turkey bacon, etc)
  • veggies (optional) peppers, spinach, etc


  • Preheat oven to 375 F. A silicone muffin pan or cups will work best for this recipe, but a standard muffin tin will work too.
  • Mix all ingredients together, whisking your eggs first.
  • Pour into sprayed cups filling almost to the top.
  • Bake for 15-20 minutes, checking often. Eggs will puff up and look like they are over flowing. Don’t be alarmed, they will set back down to normal size. Enjoy warm!


NOTE: These will hold up well in the refrigerator for 7-10 days. I put two muffins in a snack sized bag to pop in the microwave each morning for a quick breakfast. YUMMY and a great start to the day!


Calories: 109kcal, Protein: 9g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 152mg, Sodium: 124mg, Potassium: 97mg, Vitamin A: 305IU, Calcium: 97mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


    1. I’m sure they could! I haven’t tried (because I love the cheese in there) but you could omit it. You’ll have to let us know how they turn out if you do.

  1. 5 stars
    My husband eats Keto and these are the perfect ”on the go” snack for him. I also like to make your avocado cups for him.

  2. 5 stars
    These are so great to make ahead and REFRIGERATE or freeze! Especially on those busy mornings when we are rushing out the door!