Looking for a meal prep breakfast option that can be at the ready for your grab-and-go convenience all week long? Try egg bake muffins, individually portioned egg bakes that can be made ahead of time and kept at the ready in your fridge or freezer.
I’m kind of a sucker for egg bakes. There are a million versions out there, but most of them involve throwing a bunch of ingredients into a bowl, mixing them with scrambled eggs and pouring them into a casserole dish before baking.
They’re super great for feeding a crowd. But what if you don’t have a crowd to feed? That’s where these individual-portioned egg bakes made in a muffin tin really shine. It makes these wonderful little single serve portions. And best yet, they can be refrigerated or frozen for eating later in the week.
Score! Actual home-cooked breakfast you can eat during the week while you’re rushing to get out the door because you overslept and now you’re late for work and you need to leave the house RIGHT NOW if you are going to catch your bus on time and make it to the office in time for that Monday morning 8:30 meeting. (Wait… is that just me? Please tell me it’s not just me.)
How to make these Egg Bake Muffins
Making egg bake muffins is a breeze.
- Sauté the diced onion and garlic.
- Add the spinach and cook it until it wilts.
- Combine all the ingredients for the egg bake in a large bowl.
- Pour into muffin tins and bake for 30 minutes at 350 degrees F.
And then voilá… easy peasy individual-sized egg bakes are ready for you to enjoy all week long.
Make these mini egg bake muffins on a Sunday and keep the on hand for a whole week of grab and go lunches.
- cooking spray
- 1 tbsp olive oil
- 1/2 medium onion (diced)
- 2 garlic cloves (minced)
- 2 cups baby spinach
- 8 large eggs (beaten)
- 1/3 cup skim milk
- 1 tomato (diced)
- 1 cup shredded colby jack cheese
- 6 oz breakfast sausage (cooked and diced or broke up into small pieces)
- 1/8 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp crushed red pepper flakes
Preheat oven to 350°F. Prepare the muffin tin by spraying nonstick cooking spray into each cup.
Heat the oil in a large non-stick skillet over medium heat and sauté the onions and garlic for about 7-8 minutes, until the onions are soft. Add the spinach and sauté for about another minute until it's wilted.
Add the beaten eggs to a large bowl and stir in the milk, tomato, cheese, cooked sausage pieces, and spinach/onion/garlic mixture. Add salt, pepper and crushed red pepper flakes and give it a good stir.
Pour into the muffin pan, distributing the mixture evenly among 12 individual muffins. Bake for 30 minutes.
To save for later and reheat...
Refrigerate for up to 3 days:
Let the egg muffins cool and wrap each one tightly in plastic wrap. Store in the refrigerator. When ready to eat, unwrap the egg muffins and microwave in 30 second increments until warm.
Or freeze for up to 30 days:
Let the egg muffins cool and wrap each one tightly in plastic wrap. Then wrap the plastic-covered egg muffins with aluminum foil and store in the freezer. The night before eating, place the egg muffins in the refrigerator to thaw. When ready to eat, unwrap the egg muffins and microwave in 30 second increments until warm.