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!

Ingredients:

• 6 large eggs
• table salt to taste
• freshly cracked pepper to taste
• 12 tablespoons whole milk

To make sundried tomato and spinach, add to each cup, multiplying the ingredients as needed:

• 2 tablespoons sundried tomatoes
• 1 ounce baby spinach, finely sliced

To make cheesy potato, add to each cup, multiplying the ingredients as needed:

• 1 small russet potato, diced
• 2 tablespoons shredded cheddar cheese

To make Spanish manchego, add to each cup, multiplying the ingredients as needed:

• 2 tablespoons finely diced manchego cheese
• 2 ounces Spanish chorizo, diced

Prep Ahead:

1. Make the egg muffins as directed in the “Make From Fresh” instructions. When cool enough to handle, transfer to a resealable bag or container and store in the fridge for up to 1 week or the freezer for up to 3 months. 

To serve, reheat in the oven, air fryer, or microwave until warmed through. 

Make From Fresh:

1. Preheat the oven to 350*F. 
2. Whisk together the eggs, milk, salt, and pepper. 
3. Spray a muffin tin with cooking oil and divide the egg and milk mixture evenly between the cups. 
4. Fill the cups with the ingredients of your choosing. 
5. Place the muffin tin in the oven and bake for 8-10 minutes, until the center of the muffins have set and don’t jiggle in the pan. 
6. Remove and let cool, then serve.

You might also like: 

Blueberry, Maple, and Almond Milk Overnight Chia Pudding

Veggie Skillet Chili

4-Ingredient Peanut Butter and Jelly Protein Balls