Egg Muffins are an easy-to-make breakfast recipe. They’re delicious too! Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can make it at home.
Hey, it’s weekend breakfast time! By now, I’ve explained extensively how I feel about weekend breakfasts. Shove the cereal aside and make something special! Saturday and Sunday are your two days not to be stressed-out and tired. Sleep in, put together some sort of tasty breakfast, and get on with your relaxing day, right?!
I have such a variety of breakfast recipes to make here on RecipeGirl. My favorites to make on the weekend are muffins and pancakes. But during the week, I’m looking for something a bit more healthy. I like to make a double batch of Egg Muffins on Sundays so I have them around for a few days during the week. They’re so easy to grab and go!
Make Ahead Egg Muffins:
Can you make these egg muffins ahead of time so you have egg muffins to eat all week long? Absolutely! You can keep them in the fridge for 4 to 5 days and just briefly re-heat them in the microwave when ready to eat.
Some people have mentioned freezing them. The best way to handle frozen egg muffins is to pop a frozen muffin in the refrigerator the night before eating so it can defrost overnight. Then pop it in the microwave for 30 seconds the next morning. If you didn’t have time to think ahead, you can certainly heat them in the oven to warm them up again– or use the microwave in short bursts until they defrost.
How do you make Egg Muffins?
These little egg muffins aren’t any kind of chore to make at all. They’re just eggs scrambled with a little milk and adding in your desired fixings. I clean out my fridge for these guys and use sausage, spinach and the last of my shredded cheese.
30 minutes in the oven… while you make the coffee, flip on the TV to watch Netflix or recorded episodes of Shark Tank or The Walking Dead (favorites in our house!) Then your egg muffins are ready to eat.
We serve ours with a scoop of chunky salsa. They’d also be good with some sour cream and/or (GASP!) ketchup. That all depends how you like to adorn your eggs.
If you’re not into spinach, you can certainly throw some broccoli pieces in there or bell pepper. Crumbled, cooked bacon would be awesome too. Use whatever cheese is your favorite. There are so many ways you can make them!
If you want to lighten up on the eggs, it’s okay to use half egg whites and half whole eggs. I have a small family, so we just made 6, but you can certainly double the recipe and make an entire dozen.
What if my Egg Muffins are sticking to the muffin pan?
If you have a nonstick muffin pan in which things tend to stick to, my best advice is to either line them with Parchment Liners (they are wonderful), or buy a Silicone Muffin Pan. The silicone muffin pans are great. You just set the silicone muffin pan on a baking sheet and bake as directed. But the egg muffins pop out super easily. There are never any sticking problems with that sort of pan. The silicone muffin pan works so well that there are actually egg muffins shown in the advertising photo for this pan on Amazon!
Can you make egg muffins with egg whites?
Yes, you can make egg muffins with egg whites. If I’m using egg whites, I actually like to use half egg whites and half whole eggs. There is a good amount of protein in the whole egg, so I don’t like to miss out on that!
Enjoy these healthy Egg Muffins, and kick-off the weekend in a delicious way!
If you happen to be counting Weight Watchers WW Points, there is a link to the WW Points in the recipe card below.
- 1 cup (packed) fresh spinach, chopped
- ¾ cup cooked and crumbled turkey sausage
- 6 large eggs
- ¼ cup nonfat milk
- ⅓ cup reduced-fat shredded cheese
- salt and freshly ground black pepper, to taste
- salsa, for serving (optional)
- Preheat the oven to 350°F. Spray 6 or 7 muffin cups with nonstick spray.
- Spray a nonstick skillet with nonstick spray, and quickly cook the spinach- just until wilted. Let it cool, then squeeze any excess moisture out of it.
- In a medium bowl, whisk together the sausage and spinach with the eggs and milk. Scoop into the prepared muffin tins (I find it easiest to use a ⅓ cup measuring cup) almost to the top. Sprinkle cheese on top. Then give each one a good dose of salt and pepper.
- Bake 25 to 30 minutes, or until the egg is cooked through. Easy way to check the egg: touch the middle of the muffins... if they are still wet and gooey, they'll need a little more time in the oven. They should feel cooked through.
- Serve the egg muffins immediately- with salsa, if desired.
- Jimmy Dean already-cooked turkey sausage crumbles are perfect for this recipe.
- Egg muffins are pretty versatile- sub in other ingredients for the sausage and spinach, if you prefer.
Do you have a suggestion to adjust to a mini muffin tin?
Just a shorter baking time, I guess. I haven’t tried!
These are perfect for a grab-and-go breakfast! My family suggested we try a “Joe’s Special” combo. A Joe’s Special is spinach, seasoned ground beef, onion, and mushrooms
Why all the low fat ingredients? Keto is high fat.
Use high fat if making as Keto… but this isn’t specifically a Keto recipe.
I made this. It came perfect. Just 2 fill me up
Thank u for the recipe
How do you prevent the muffins from deflating/collapsing? It happens to me every single time!
They do tend to deflate some.
Using the numbers given in the nutritional facts, it comes up as 3 points for WW freestyle, not 1 as shown.
I plan to try it with my own adjustments. Sounds delicious.
cheese = 4 points, sausage = 3 points, milk = 1 point. All of the rest of the ingreds are free. It calculates to 1 point per muffin.
A few years ago, you posted a simaler egg muffin recipe that called for crumbled sweet Italian sausage -rather than the turkey sausage. Do you still have that recipe? I can’t find it – and really like the sweet taste of the sweet Italian sausage. Love the egg muffins.
This is the only egg muffins recipe I’ve posted, but you can certainly use sweet Italian sausage in this recipe as it’s pretty easy to put in whatever you want.
Such an amazing way to start my day! Perfect for busy mornings!
I love to keep egg muffins in my freezer for quick breakfasts. Great recipe!
I LOVE these little egg muffins. Healthy and delicious!
We love making these egg muffins on the weekend.
These look amazing , I can’t wait to try them
Such great tips. I feel the same about weekend breakfasts and egg muffins. Thanks for sharing.
This makes breakfast so much easier!
Wow!! These are incredible!! The perfect breakfast!
I love making a bunch of these muffins ahead of time! They are a perfect quick breakfast idea!
Working from home, I struggle to take the time to make myself breakfast! I love how easy these egg muffins are and they can be made ahead too!
Omg these are THE BEST. We are gonna whip them up this weekend!
What is the best way to reheat them in the oven and at what temperature?
I’d just heat them in a microwave for 20 second bursts until warmed up.
Great flavor! I used finely chopped sweet bell peppers, crumbled turkey bacon, wilted spinach and Monterey cheese. Fun way to change up typical egg breakfasts. I’ve tried other egg muffin recipes but this version by came out on top with shape and flavor. Surprisingly simple with a great taste.
I also experienced the same issue as many cooks above – egg muffins majorly stick to muffin tin even with a thorough amount of oil sprayed. One person suggested silicone cups or parchment paper. Sounds like a good investment. Thanks for the recipe!
These are so handy. They do freeze really well, or keep in the fridge for a few days. I use Parchment muffin liners (best invention ever!) or a silicone muffin pan (set on a cookie sheet) and they pop right out. Thanks!
Love your recipes Lori..
I found your site while looking for how to keep my eggs from falling. I’m using six eggs for 12 muffins. Perhaps I need to use more eggs. I just use eggs, spinach, onions and bell peppers and find them so yummy. I had problems with them falling apart the first time so I now use paper cupcake liners. They work just fine and come off super easy when reheating them throughout the week.
Can you use muffin cups in the pan as well, to keep them from sticking, seems like it might be easier to remove and take to go that way?
I’m afraid the egg would stick to paper liners- unless they were really waxy ones.
These were delicious, but they didn’t come out as whole muffins…they came out in pieces. But the taste was outstanding. I will prepare the muffin tins in a much better way next time, because I am making these again.
Delicious! Eating them now! Followed the recipe exactly- which I never can do, lol… YUM! Made a dozen so I can have easy breakfasts this week. Next time I will spray the muffin pan WAY more and only fill cups to about half. Had a little spillage, but nothing the pup can’t clean up 😉
I am writing “Weight Loss Hacks that Work” for Make it Better magazine and website. I may link to your Egg Muffin recipe in the hack about eating a bigger breakfast. Hope to drive some traffic your way.
Hi- a link is totally fine. thanks for asking.
Eggsellent! Love this recipe! So simple and utterly YUM!
Awesome these sound Delish!! Wonder if I could throw some avocado in there?! I have a couple I need to use up!
can these be frozen?
I have not tried freezing them myself, but I think others have had success with that.
This muffins are so good my kids love them so much!
How do you keep muffins from falling after removing from oven?
If they are falling a lot, they are probably not quite done. The ones you see photographed were raised higher coming out of the oven, but sunk down a little once pulled out. That’s just kind of what eggs do, unfortunately!
We love egg cups at our house! It’s a great make ahead for breakfast…a regular go to for us! Spinach and sausage sound delish!
we love these for on the go breakfasts! looks delicious
Hi, these look & sound delicious. I was wondering though if full fat coconut milk would work in this recipe?
I love that these are so much like quiche but healthier without the crust! The options are certainly endless, and I need to give these a try!
I have been thinking lately about how lame and unexciting my breakfasts are! Also, they are not very filling nor nutritious. This recipe seems like the perfect breakfast on the weekends. I am excited to try these this upcoming weekend! Thanks for sharing the great recipe!
I like these far better than the version with a “mc” before the muffin! Adorable and they look like a nice easy breakfast. You are too cool!
This is a great way to make eggs and clean out the fridge of some items!!! Perfect for making and enjoying on the weekend or any day of the week. We love salsa on ours too!
Totally with you on weekend breakfasts Lori. And I absolutely love these!
I love easy an easy breakfast for the weekends and this sounds perfect.
Wow!Yummy egg recipe. Thanks
Perfect for on the run mornings!
Ohh I love that you made these!! And I LOVE that you added sausage!!!! We live on these – they are such a time saver in the morning. xoxo
Love!! Will share on FB next week. Pinned.
Yum – thank you for the nice recipe.
Can these be frozen?
I love making eggs muffins to clean out my fridge like you said. And yes to ketchup, and yes to crazy amounts of nonstick spray with these babies I’ve learned! 🙂 Pinned!