Egg Muffins are a healthy, easy breakfast idea that work great for meal prepping. They are low carb, keto, and can be frozen.
If you are looking for an easy, delicious, satisfying and filling grab-and-go breakfast, look no further than these Egg Muffins. They are low-carb and keto friendly and there are SO many ways that you can change up this recipe to suite your tastes.
The best part about this simple breakfast is that it’s a recipe the entire family will enjoy from the kids to the adults. You can load them with veggies, meats, cheeses, spices, whatever you’d like.
How many eggs do you need for 12 muffins?
We discovered that around 10 eggs is the perfect number of eggs to fill 12 muffin cups. This is assuming that you’ll be using some add-ins like the ham and cheese we used.
Can you eat egg muffins cold?
My little guy has no hesitation about eating egg muffins cold, right from the fridge. Yes, you can eat them cold, but they’ll probably taste better and feel a little more comforting for breakfast if you heat them up.
Around 30 seconds in the microwave does the trick!
How long do egg muffins last in the refrigerator and can I freeze them?
Whenever I make a batch of egg muffins, I’m making them with the intention that we are going to eat them for breakfast all week long so I keep them in an air-tight container in the refrigerator and they will stay good for about 7 days.
While I’ve never frozen these egg muffins because they are always gone within 7 days, you can freeze them.
To freeze them, once they have cooled, individually wrap each muffin and freeze for up to three months. You can heat from frozen for about 1 minute depending on your microwave, but I like to thaw them overnight before heating them in the morning.
What add-ins do you recommend?
Scrambled egg muffins are extremely versatile, here are just some of the add-ins to consider:
Vegetables: bell peppers (all colors), scallions, broccoli, spinach, chopped tomato, mushrooms, onion
Meats: ham, bacon, sausage (turkey sausage or pork sausage)
Cheeses: cheddar, mozzarella, feta, etc.
There are so many options!
While I like to use a standard muffin tin, you can also use individual silicone muffin cups which work well.
There are few things more satisfying than scrambled egg muffins for breakfast. Especially when they are so easy to make, so delicious, and the add-ins can be changed to make each member of your family excited for breakfast. Whether you’re meal-prepping and making these ahead for the week, or you’re looking for a simple but filling breakfast on the weekend, these egg muffins are a winner.
- 10 large eggs
- Spash of heavy cream
- Salt and black pepper to taste
- 1 1/2 cups diced ham
- 1 1/2 cups cheese
- Preheat over to 400 degrees F.
- Line a 12 count muffin pan with muffin liners or non-stick spray.
- In a large bowl whisk together 10 eggs with a splash of heavy cream. Add in salt and black pepper to taste.
- Divide diced ham among 12 muffin cups.
- Divide shredded cheddar cheese among 12 muffin cups.
- Divide the egg mixture among 12 muffin cups.
- Bake for 18-20 minutes or until the eggs are puffy and set.
Feel free to choose any add-ins that you enjoy including chopped bacon or sausage, broccoli or spinach. You can also change up the cheese and choose any that you have on hand. Colby-jack would be a delicious option, as would mozzarella.
Serving Size:1 muffin
Amount Per Serving: Calories: 154 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 184mg Sodium: 372mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 13g