Recipe Detail

Make-Ahead Egg Muffins

Last updated: Nov 01, 2017

No time for breakfast? Make breakfast ahead of time with these delicious and good-for-you egg muffins. When they’re cooked and cooled, place in a resealable bag and store in the fridge. Reheat 20-30 seconds in the microwave for a quick breakfast.

Choose from any of the following add-ins:

  • diced tomatoes (drain the juice)
  • diced red bell peppers 
  • diced green peppers 
  • diced mushrooms 
  • diced winter squash like butternut, acorn, or delicate
  • diced celery
  • goat cheese crumbled
  • shredded mozzarella
  • crumbled feta cheese
  • shredded Swiss cheese
  • shredded cheddar cheese 

Nutrition information is given for muffins using green peppers, mushrooms, acorn squash, celery and Swiss cheese).

Ingredients

  • 1 dozen eggs
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon olive oil
  • ½ cup finely diced onion

Directions

  1. Preheat oven to 350°F. 
  2. Spray 6 cups in a standard size, nonstick muffin tin with nonstick cooking spray.
  3. Whisk the eggs, salt and pepper in a bowl.
  4. Sauté the onion in olive oil in a non-stick skillet until soft and translucent.
  5. Add 1 cup of any combination of your favorite vegetables and sauté until softened.
  6. Divide the vegetables between the 6 muffin cups.
  7. Divide ¼ cup cheese, if desired, between the 6 muffin cups, placing on top of the vegetables.
  8. Pour the egg mixture over the vegetables and cheese in the muffin cups. The top of the ingredients should be no higher than ¼” below the top of the muffin cups.
  9. Bake for 15-20 minutes, or until a toothpick comes out clean Remove from oven.
  10. Use a knife to go around the edges and pop out the egg cups.
Nutritional information
Nutrition Facts
Serving Size 1 muffin
Amount Per Serving
Calories 181
% Daily Value *
Total Fat 12g
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 427g 142%
Sodium 252g 10%
Total Carbohydrate 5g 1%
Dietary Fiber 1g 4%
Protein 14g
Vitamin A 12%
Vitamin C 11%
Calcium 10%
Iron 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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