Make Ahead Breakfast Egg Muffins, 3 Different Ways

These easy, low-carb, make ahead breakfast egg 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!

You might also like: 

Blueberry, Maple, and Almond Milk Overnight Chia Pudding

Veggie Skillet Chili

4-Ingredient Peanut Butter and Jelly Protein Balls

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Make Ahead Breakfast Egg Muffins, 3 Different Ways

  • Author: Ruthy Kirwan


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. 



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




  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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