I am LOVING these easy, low-carb make ahead breakfast egg muffins on busy mornings! I just make a tray ahead of time, pop in the freezer, and we can eat them for a healthy breakfast throughout the week. This post has three different kind of fillings ideas, too!I am LOVING these easy, low-carb make ahead breakfast egg muffins on busy mornings! I just make a tray ahead of time, pop in the freezer, and we can eat them for a healthy breakfast throughout the week. This post has three different kind of fillings ideas, too!

These easy, low-carb, make ahead breakfast legg muffins a just the thing for busy mornings!

They’re so easy to make the night before and then pop into the freezer once cool. You can also fill them with leftovers, extra veggies, and CHEESE.

The word ‘cheese’ is capitalized because cheese is life around here.

 

And did I mention the leftovers part? Other than glorious cheese, using up leftovers is totally my jam.

Shredded chicken from tacos? Add it in with some onions and cheddar.

Leftover spinach from dinner’s salad? Toss with some tomatoes and add it in!

Leftover roasted broccoli? Add those babies in!

It’s up to you, and I love that.

These make ahead breakfast egg muffins are made 3 different ways.

I played around with the fillings, but I have a basic ratio for you: For every four cups, you’ll need:

2 eggs

2 tablespoons milk (doesn’t even have to be dairy! Coconut milk worked great in these muffins)

2 tablespoons filling, whatever you choose that to be.

That ratio will vary slightly depending on your filling, but it’s pretty standard. Just double it or triple it depending on how many breakfast egg muffins you feel like making!

A note about the coconut milk I used in these breakfast egg muffins:

It totally works just like milk! Those of you who have always been down with milk alternatives probably knew this, ut if you’re like me, or you’re new to the world of living dairy free, this may make your day.

Make sure it’s unsweetened (for no other reason than vanilla egg muffins might be…. odd tasting. But you do you, boo). And try other plant based milks, like almond milk, or cashew milk, or even soy milk.

The world is your milk oyster.

Below, I’ve written out the ‘recipes’ I used, although like I said earlier, making a make ahead breakfast egg muffin is more about playing around with ratios than anything.

But this is a recipe post, and thee shall have a recipe.

But I’d love to know what kind of combos you guys dig! Have you tried making make ahead egg muffins? Have you tried making eggs with plant based milks?

I am LOVING these easy, low-carb make ahead breakfast egg muffins on busy mornings! I just make a tray ahead of time, pop in the freezer, and we can eat them for a healthy breakfast throughout the week. This post has three different kind of fillings ideas, too!
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Make Ahead Breakfast Egg Muffins, Three Ways
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Use the recipes below as guidelines; depending on your fillings, your egg muffins mixtures may make one or two more muffins than what is described below. Typically, the different recipes below will make about 4 muffins each. 


Servings: 3 people
Author: Ruthy Kirwan
Ingredients
For the Sundried Tomatoes and Spinach:
  • 2 tablespoons finely diced sundried tomatoes
  • 2 tablespoons shredded spinach
  • 2 eggs whisked
  • 2 tablespoons unsweetened coconut milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
For the Asparagus and Cheese
  • 2 tablespoons finely diced asparagus about 3 trimmed stalks
  • 2 tablespoons shredded cheddar cheese
  • 2 eggs whisked
  • 2 tablespoons milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
For the Spanish chorizo and potato
  • 2 tablespoons finely diced Spanish dry-cured chorizo sausage
  • 2 tablespoons finely diced white potato
  • 2 eggs whisked
  • 2 tablespoons milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
Instructions
Method:
  1. Preheat the oven to 375*F
  2. Spray a muffin tin with vegetable or coconut oil, or line with paper liners.
  3. Add the dry ingredients to the bottom of each muffin cup.
  4. Combine the eggs, milk, salt, and pepper together in a bowl.
  5. Evenly pour the egg and milk mixture on top of each, evenly distributing between each. Leave at least 1/2" space below the rim of the cup.
  6. Bake 8-10 minutes, or until the center has set and is no longer jiggly.
  7. Remove and let cool, then remove from the muffin tin.
  8. Eat immediately, or store, tightly covered. These will last up to 6 weeks in the freezer if tightly wrapped, or up to 5 days in the fridge.
 



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