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!

In short, make ahead breakfast muffins are grabbable, easy, delicious, and use up leftovers.

I love that for us.

It’s a great breakfast for people who are not breakfast fans.

Case in point: me.

I’ve never been a breakfast person. Give me a cup of coffee and a piece of toast or a banana, and I’m golden.

But since becoming a working mother, I’ve found myself running around so much in the morning that I’m feeling starved by lunchtime.

And breakfast started to become even more important than ever before.

But when toast isn’t cutting it anymore, and neither is cereal, you turn to more protein-packed, low-carb options that will keep your tummy fuller for longer.

That’s where make ahead breakfast egg muffins come in!

These 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! Almond 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 make ahead breakfast egg muffins you feel like making!

Make Ahead Breakfast Egg Muffins, Three Ways

Ruthy Kirwan

There’s a basic ratio used for these egg muffins: For every four egg cups, you’ll need: 2 eggs, 2 tablespoons milk (doesn’t even have to be dairy!), 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!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 3 people

Ingredients

  

1x2x3x

• 6 egg
• salt
• freshly cracked black pepper
• 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 russet potatoes 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

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Instructions

 

Prep Ahead:

• 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:

• Preheat the oven to 350*F.
• Whisk together the eggs, milk, salt, and pepper.
• Spray a muffin tin with cooking oil and divide the egg and milk mixture evenly between the cups.
• Fill the cups with the ingredients of your choosing.
• 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.
• Remove and let cool, then serve.

Tried this recipe?Let us know how it was!

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