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Home » Egg Bake Muffins

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Egg Bake Muffins

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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. 

egg bake muffins in a pan next to a bowl of strawberries

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.

  1. Sauté the diced onion and garlic.
  2. Add the spinach and cook it until it wilts.
  3. Combine all the ingredients for the egg bake in a large bowl.
  4. Pour into muffin tins and bake for 30 minutes at 350 degrees F.

step by step instructions for making egg bake muffins

And then voilá… easy peasy individual-sized egg bakes are ready for you to enjoy all week long.

two egg bake muffins on a plate with a fork

5 from 1 vote
egg bake muffins in a pan next to a bowl of strawberries
Print
Egg Bake Muffis
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Make these mini egg bake muffins on a Sunday and keep the on hand for a whole week of grab and go lunches.

Course: Breakfast
Cuisine: American
Servings: 6 servings
Calories: 301 kcal
Author: Jen
Ingredients
  • 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
Instructions
  1. Preheat oven to 350°F. Prepare the muffin tin by spraying nonstick cooking spray into each cup. 

  2. 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. 

  3. 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. 

  4. Pour into the muffin pan, distributing the mixture evenly among 12 individual muffins. Bake for 30 minutes. 

Recipe Notes

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. 


1 Comment

Hey, just a heads-up:

I’m a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

(That’s legalese for: There might be links in this post that let me earn a little commission on things you buy from Amazon. Don’t worry, it doesn’t cost you anything extra. It just helps me pay some of the bills around here. You should also know I only add affiliate links to products I actually use and love.)

 

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Comments

  1. Sara says

    May 7, 2018 at 7:35 am

    5 stars
    I could eat eggs for breakfast every day. This looks like the perfect way to do it!

    Reply

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Welcome, You!

I'm a Minnesota girl who's inspired by cookbooks and fueled by coffee. I like to eat all the things (in moderation), especially cheese, wine and dessert. NEVER skip dessert.

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