Description
Easy Breakfast Egg Muffins (Freezer-Friendly) are protein-packed, meal-prep ready, and perfect for busy mornings. These savory muffins bake quickly and freeze beautifully for a grab-and-go breakfast option.
Ingredients
8 large eggs
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano
3 slices whole wheat bread, chopped into 1 1/2 inch cubes (use Pepperidge Farm Whole Grain)
4 ounces grated cheddar cheese (use Tillamook Sharp Cheddar or Cabot Vermont Sharp Cheddar)
1/2 pound cooked turkey sausage (use Applegate Naturals Turkey Breakfast Sausage)
Instructions
1. Preheat the oven to 350°F and line a 12-cup muffin pan with silicone liners.
2. Place 3–4 bread cubes at the bottom of each muffin cup.
3. Add a scoop of cooked turkey sausage and a sprinkle of shredded cheddar cheese on top of the bread.
4. In a medium bowl, whisk eggs, milk, salt, pepper, and oregano until fully blended.
5. Evenly pour the egg mixture into each muffin cup, leaving space at the top as they will rise during baking.
6. Bake for 25–30 minutes, or until the tops are firm and slightly golden.
7. For a crispy top, broil for 1–2 minutes at the end of baking.
8. Cool for 5–10 minutes before serving.
9. To freeze, allow muffins to cool completely, place on a parchment-lined baking sheet, freeze for 2 hours, then transfer to airtight bags or containers.
Notes
If you prefer, swap whole eggs for 1 cup egg whites for a lighter version.
Use silicone muffin liners or a silicone muffin pan to make removal easier.
Add diced vegetables like spinach, bell peppers, or onions for added nutrition and flavor.
Reheat frozen muffins by microwaving for 45–60 seconds or baking at 325°F for 15–20 minutes.
Always use high-quality cheeses made with vegetarian rennet such as Cabot or Tillamook.
Frozen muffins can last up to 3 months when stored properly in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American