Make Ahead Breakfast Egg Muffins

Whether you are looking for something quick to grab on the way out the door or, a fun breakfast to change things up, these Make Ahead Breakfast Egg Muffins are sure to please. Six steps are all it takes to have these grab and go breakfast egg muffins in hand and ready to eat (or freeze).  I love how easily these can be customized for your families likes and dislikes.

If you’re like us you love a delicious big weekend breakfast, unfortunately on busy weekdays and even weekends you need a yummy grab and go morning meal.

Make Ahead Breakfast Egg Muffins

Jumpstart your day with this filling and fun breakfast egg muffins! These muffins can be made in advance and frozen for about a month. So when you are ready to eat, pop these little treats into the microwave oven for 1 minute and voila – a hot and tasty homemade breakfast! Simple recipe, great taste.

Ingredients

• ¼ cup onion, chopped
• ½ teaspoon oil
• 18 eggs
• 1 tablespoon of milk (optional)
• 1 teaspoon of herbs de Provence
• 1 teaspoon of salt
• 1/2 teaspoon of ground black pepper
• 1 cup of mozzarella cheese, shredded (or as desired)
• Cooking spray

Directions

1. Preheat oven to 350 degrees.
2. Heat a small pan with oil over medium-high heat. Add in onions, cook while stirring occasionally until translucent. About 2-3 minutes.
3. In a large bowl add in eggs, milk, and seasonings. With a whisk, mix ingredients together.
4. Add mozzarella cheese and fold into egg mixture with a large spoon.
5. Spray muffin pan. Add ¼ cup of egg mixture to each “hole.” Top with a pinch of cheese, if desired.
6. Bake for 13-15 minutes, or until center is cooked.

You can customize these breakfast egg muffins by adding more fillings like sausage, bacon, or ham. And for additional flavors, you can also add red and green bell peppers.

What is your favorite quick breakfast?

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Make Ahead Breakfast Egg Muffins

Yield: 18 egg muffins

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Whether you are looking for something quick to grab on the way out the door or, a fun breakfast to change things up, these Simple Onion and Egg Muffins are sure to please. Six steps are all it takes to have these simple onion and egg muffins in hand and ready to eat (or freeze).  I love how easily these can be customized for your families likes and dislikes

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Ingredients

• ¼ cup onion, chopped
• ½ teaspoon oil
• 18 eggs
• 1 tablespoon of milk (optional)
• 1 teaspoon of herbs de provence
• 1 teaspoon of salt
• 1/2 teaspoon of ground black pepper
• 1 cup of mozzarella cheese, shredded (or as desired)
• Cooking spray

Instructions

1. Preheat oven to 350 degrees.
2. Heat a small pan with oil over medium high heat. Add in onions, cook while stirring occasionally until translucent. About 2-3 minutes.
3. In a large bowl add in eggs, milk, and seasonings. With a whisk, mix ingredients together.
4. Add mozzarella cheese and fold into egg mixture with a large spoon.
5. Spray muffin pan. Add ¼ cup of egg mixture to each “hole”. Top with a pinch of cheese, if desired.
6. Bake for 13-15 minutes, or until center is cooked.

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