Make ahead egg muffins are so simple and versatile. Keep them in the freezer so you can always have a quick and healthy breakfast on hand.
This version uses sausage and peppers but you can use any leftovers from dinner the night before. Simply add to a muffin case with beaten egg, and you have a quick breakfast ready-to-go!
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How to make egg muffins
Time needed: 30 minutes.
These muffins are very easy but here are a few notes.
- Prepare the filling
Cook the sausage, pepper, and onion in the frying pan. Allow them to cool to room temperature. This is so when you combine it with the egg mixture, the eggs don’t start to cook before they’re in the oven.
- Preheat the oven and prepare muffin pan
While the filling is cooling, turn the oven to 350°F. Use a small amount of butter to grease each muffin case. By using your fingers to rub it in, the warmth from your hand will help the butter to melt and spread more easily. You can also use paper liners. This would be a great idea if you intend to have these egg muffins as an ‘on-the-go’ breakfast.
- Beat the eggs
Beat the eggs together in a jug and add the seasoning. The seasoning is more evenly distributed if mixed into the eggs. The jug makes it easy to pour the egg mixture into the muffin pan but you can also use a regular mixing bowl.
- Pour egg
Pour a small amount of beaten egg into the bottom of each case. It’s a good idea to add some egg before adding the filling to ensure there are no air pockets at the bottom. If there are air pockets when you pick up an egg muffin, the filling tends to fall off the bottom.
- Add filling
Add a tablespoon of your filling to each muffin. Top with half a teaspoon of chopped fresh basil. I add the basil at this point so it doesn’t sit on the top of the muffin and burn.
- Fill with egg
Finish filling each muffin with the egg mixture. Fill until it’s a ¼” from the top. Don’t fill all the way to the rim or when it rises, it might spill out and burn. No one wants a smoky kitchen!
- Bake egg muffins
Bake the egg muffins for 12-15 minutes. They will rise and become golden around the edges.
- Cool the muffins
Of course you can serve these immediately, but as they are ‘make ahead’ egg muffins, I recommend freezing them. They come out of the muffin pan quite easily with a spoon. Allow to cool on a wire rack so steam doesn’t get trapped and make them go soggy.
Make ahead egg muffins can be kept in the fridge for two days. They can be kept in an airtight container or Ziploc bag in the freezer for up to a month.
FAQs about make ahead egg muffins
Use the formula of one tablespoon of filling and one medium size egg per egg muffin. So if you want to make 9 muffins, make 9 tablespoons of filling and use 9 medium eggs.
Yes! This is a great idea if you want to make these muffins as an ‘on-the-go’ breakfast.
If you find that you have egg mixture and filling leftover, you can use them to make a quick omelet. Simply add them to a frying pan and cook until the eggs are set. If you prefer scrambled eggs, simply scrape the eggs off the bottom of the pan as they cook.
Hot sauce!! I love these egg muffins with some hot sauce. Look for a brand that doesn’t have any added sugar, such as Frank’s Hot Sauce or Burman Hot Sauce.
Egg muffins would also be great with arugula. I like to dress arugula with some simple olive oil and vinegar.
Using leftovers to make egg muffins
I made these egg muffins using the leftovers from Italian Sausage and Peppers in the Oven but have included instructions on how to make them from scratch. They would also work well with leftovers from Simple Steak Dinner with Cilantro Chimichurri. Just chop all the ingredients into evenly sized pieces and add to the muffin case with the beaten egg.
Notes on the ingredients
Eggs are such a wonderful source of protein. I firmly believe that eggs taste better if they come from happy chickens. Look for ‘pasture-raised’ on the carton. This means that the chickens are actually outside and not simply packed into a shed like ‘cage-free’ chickens.
Red peppers are the best because they have been on the vine the longest and so, have more nutrients. Green peppers are picked before they have had a chance to turn red. This is why green peppers are often cheaper – they can be harvested sooner. Yellow and orange peppers are picked on their way to turning red.
Bell peppers are an excellent source of vitamin A and C. Vitamin A is a fat-soluble vitamin, so eating peppers with eggs and sausage helps the vitamin A get absorbed by the body.
I love using Italian sausage because it contains fennel which aids digestion. Any other type of sausage will work too though. Make sure to check the ingredients label for fillers such as breadcrumbs or flour. Avoid sausages that contain sugar too.
Italian seasoning is a blend of dried Italian-inspired herbs, such as oregano, basil, thyme, marjoram, sage, and rosemary. If you don’t have it to hand, you can mix equal parts of each of these herbs. Don’t have them all? Just use the ones you have. Note: the dried herbs will float to the top of the muffins.
This isn’t completely necessary but it pairs really well with the other Italian flavors. Feel free to omit it if you don’t have any. Buying fresh basil at the supermarket can add up. If you can, buy a plant and keep it on a sunny windowsill. After a lot of failed attempts to keep basil alive, I have discovered that the secret is to water it from the base only when the roots are dry.
Salt and Pepper
Pink Himalayan salt contains trace elements of a lot of minerals besides just sodium chloride so if you can use that. Freshly cracked black pepper has a much better flavor but regular ground pepper is fine too.
Here are some ideas for variations on egg muffins:
- Chorizo and sweet potato
- Salmon and spinach
- Chicken and pesto
- Ham and mushroom
- Mushroom, tomato, and arugula
- Steak and tomato
- Steak and chimichurri
Make ahead egg muffins can be kept in the fridge for two days or in the freezer for up to a month. They can be left covered in the fridge overnight to defrost or can be heated up in the microwave in the morning.
Make Ahead Egg Muffins
- Chopping board
- Sharp knife
- Frying pan
- Non-stick muffin tin
- Pyrex jug
- 6 medium eggs
- 1 sausage, finely chopped
- 1 bell pepper, diced
- 1 clove garlic, minced
- 1 tbsp chopped fresh basil
- ½ tsp pepper
- ¼ tsp salt
- 1 tsp Italian seasoning
- Butter to grease the muffin pan
- Heat the olive oil in a skillet. Add the onions, garlic and peppers, and cook over low heat until softened, about 10 minutes.
- Push the onions and peppers to the side of the pan. Add the pieces of sausage and turn up the heat to medium. Cook until the sausage is brown on all sides, 5-7 minutes. Allow to cool to room temperature.
- Preheat the oven to 350°F. Grease a muffin pan with butter.
- In a jug, beat the eggs together with a fork. Season with salt, pepper and Italian seasoning.
- Pour about a tablespoon of the egg mixture into the bottom of each muffin case.
- Add a tablespoon of the sausage and pepper mixture to each muffin and top with half a teaspoon of chopped fresh basil.
- Top up each muffin case with egg mixture until it's filled ¼" from the top.
- Bake for 15 minutes until they have puffed up and are golden brown around the edges.
- Carefully remove from the muffin pan. They can be served immediately or allow to cool on a wire rack, then freeze for later.