Easy Egg Muffins {Keto, Whole30, Paleo}

These tasty, easy egg muffins are a great make-ahead option for breakfasts on busy days. They can be adapted to fit your your preferences or whatever you have on hand.

These tasty, easy egg muffins are a great make-ahead option for breakfasts on busy days. They would also be perfect to eat before, during, or after a workout. They are easily portable and can be adapted to fit your your preferences or whatever you have on hand.

These easy egg muffins make the perfect breakfast for mornings when you’re on the go. They can also be frozen so you always have a filling and healthy breakfast on hand. The flavor combinations are endless and they are easy to customize to your tastes as well as whatever ingredients you have on hand at home!

Easy Egg Muffins

Makes: 12 muffins

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Prep time:

Cook time:

Ingredients:
    Bacon & Cheddar
  • 10 eggs
  • 1 teaspoon heavy cream, milk, or milk substitute (optional)
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Dijon mustard
  • 2/3 cup cheddar cheese, grated
  • 3/4 cup cooked bacon, chopped

  • Mushroom, Pepper, & Spinach
  • 10 eggs
  • 1 teaspoon heavy cream, milk, or milk substitute (optional)
  • Salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 3/4 cup mushrooms, chopped
  • 1/2 cup bell pepper, chopped
  • 1/2 cup bell spinach, chopped
  • 1/2 cup cooked sausage (optional)

Instructions:
  1. Preheat oven to 400°F. Line a 12 count muffin tin with liners (or use a silicone pan), or spray with oil or cooking spray.

  2. In a medium size mixing bowl crack eggs and whisk together with salt, pepper, and cream/milk if using (I find this makes the eggs a little extra fluffy and gives the muffins better texture).

  3. FOR THE BACON & CHEDDAR MUFFINS: Whisk garlic powder and dijon mustard into eggs until combined. Stir in bacon and the cheddar (Divide evenly into into muffin tin filling each about ⅔ full.

  4. FOR THE MUSHROOM, PEPPER, & SPINACH MUFFINS: Whisk paprika and garlic powder into eggs until well combined. Stir in mushrooms, peppers, and spinach. Add sausage if using. Divide evenly into muffin tin, filling each about ⅔ full.

  5. Bake muffins until set, about 15-20 minutes. Remove from oven and cool.

NOTES:
  • For Whole30 compliant Bacon & Cheddar muffins, omit the cheddar cheese.
  • To freeze, let the muffins cool completely, then place them in a freezer bag or airtight container and freeze. To reheat frozen muffins, let them thaw in the fridge overnight and reheat in the microwave when ready to eat. Or remove desired number of muffins from the freezer and place in the microwave or oven to reheat.
Easy Egg Muffins

These muffins can easily be scaled to feed a larger crowd. They also are a great make-ahead option for busy weeks or if you don’t have time to cook breakfast in the morning. They reheat easily in the microwave or in the oven. If you are reheating previously frozen muffins in the microwave, I recommend putting them on a paper towel, sometimes they let off a fair amount of liquid depending on what’s in them.

These muffins keep in the fridge for about four days. If you have leftovers after that, I suggest throwing them into the freezer and then reheating them individually when you are ready to eat them.

variations

The possibilities are pretty much endless when it comes to egg muffins. You can substitute any of the ingredients in the original recipe or try new and different flavor combinations.

Some of my favorites are:

  • Ham, broccoli, and swiss cheese

  • Sausage, bell pepper, and onion

  • Potato, spinach, and bacon

  • Sun-dried tomato, mushroom, and kale

I could go on, but you get the idea. An easy swap would be to swap out kale or whatever greens you have on hand in place of spinach.

Any meat that you put into these muffins should already be cooked. And for heftier veggies, like potatoes, it’s better if those are pre-cooked as well.

 
Easy Egg Muffins
Easy Egg Muffins
 

It would also be incredibly easy to add some more carbs to these muffins (maybe some cooked rice or potatoes) and turn them into the perfect workout fuel for a long bike or run! If you’ve never fueled with real food on your run before, this is NOT where I would start, but if you’re used to it, these would be an extra tasty option (especially the bacon and cheddar version).

Since so much sports fuel is sweet, I certainly find myself craving salty and savory options instead. I also typically prefer something that is not packaged, but I have a hard time remembering to make myself a portable snack for a long workout. I haven’t tried these for a long run yet, but I might save a few the next time I make them and see how they work!