As a busy mom juggling work, kids, and a household, I know firsthand how hectic mornings can get. Back in 2019, I shared a post about homemade meal prep breakfast ideas for kids, and with life picking up the pace again, I wanted to revisit one of our absolute favorite go-to recipes: easy egg muffins. These protein-packed egg cups are a lifesaver on rushed mornings, budget-friendly, and kid-approved. Whether you call them egg muffins or egg cups, they are a must-have addition to your weekly meal prep routine.
If you’re a busy parent looking for healthy, affordable breakfast options that keep your family energized, these make-ahead egg muffins are perfect for you. They’re easy to customize, great for grab-and-go mornings, and freezer-friendly, all the things a frugal, wellness-focused household needs!
If you’re a busy parent looking for healthy, affordable breakfast options that keep your family energized, these make-ahead egg muffins are perfect for you. They’re easy to customize, great for grab-and-go mornings, and freezer-friendly, all the things a frugal, wellness-focused household needs!
Why You’ll Love This Easy Egg Muffins Recipe
Quick to make: Less than 30 minutes from start to finish.
Healthy and filling: High in protein, low in carbs, and loaded with nutrients if you add veggies.
Budget-friendly: Simple ingredients you probably already have in your fridge.
Kid-approved: Even picky eaters love customizing their own egg muffins.
Perfect for meal prep: Make a big batch and enjoy a stress-free morning all week long.
How to Make Easy Egg Muffins
Here’s my tried-and-true recipe for easy egg muffins that my husband and kids love. This recipe is flexible, so you can adjust it to suit your family’s taste and dietary needs.
Ingredients:
18 large eggs
1/2 cup milk (we use 2%, but any milk works)
Optional add-ins:
Shredded cheese
Cooked bacon or sausage
Fresh spinach
Diced tomatoes
Bell peppers
Chives or green onions
Mushrooms
Salt and pepper to taste
Non-stick cooking spray
Directions:
Preheat your oven to 400°F (200°C).
Prepare your muffin tins. I use standard 12-cup non-stick muffin pans, but you can also use silicone baking cups for easy cleanup. Spray them well with non-stick cooking spray to prevent sticking.
Crack the eggs into a large mixing bowl. For a full batch, I usually use 18 eggs which yields about 15 egg muffins, depending on your add-ins.
Add 1/2 cup milk to your eggs and whisk until well combined. This makes the eggs fluffier.
Stir in your favorite add-ins or keep it simple with just eggs and cheese. My family’s favorite combo is bacon, cheddar cheese, and spinach, but you can really get creative. Some mornings we go veggie-heavy, other times we keep it classic.
Using a funnel or a measuring cup, carefully pour the egg mixture into each muffin cup, filling about ¾ of the way full. The eggs will puff up while baking.
Bake for 15-18 minutes, or until the egg muffins are set and a toothpick comes out clean.
Let the egg muffins cool completely before transferring them to storage containers.
Storage and Reheating Tips
Fridge: Store your cooled egg muffins in an airtight container or a large zip-top bag in the refrigerator for up to 5 days.
Freezer: These egg muffins freeze beautifully!
Place them in a single layer in a freezer-safe bag or container and freeze for up to 2 months.
To Reheat: Microwave for 30-60 seconds from the fridge or 90 seconds from frozen. You can also pop them in the toaster oven or air fryer for a crispy outside.
Money-Saving Tips
Buy eggs in bulk at warehouse clubs or during grocery sales.
Use up leftover veggies from dinner to avoid food waste.
Cook breakfast meat in advance to save time and energy during meal prep.
Skip fancy ingredients, simple cheese and spinach make a healthy and delicious option on a budget.
Healthy Swaps for Wellness-Focused Families
If you’re looking to make these egg muffins even healthier:
Use egg whites or a mix of whole eggs and egg whites to cut down on cholesterol.
Skip the processed meats and load up on fresh veggies like spinach, tomatoes, and mushrooms.
Add a sprinkle of chia seeds or flax seeds for extra fiber and healthy fats.
Make dairy-free versions by using unsweetened almond milk and skipping the cheese.
Final Thoughts on Easy Meal Prep Egg Muffins
If you’re a busy parent trying to save money while keeping your family nourished, these easy egg muffins are a game changer. They’re versatile, filling, and help simplify your mornings. My family looks forward to these every week, and I love how much time and stress they save me during those hectic school runs.
Next time you’re planning your weekly meals, give these protein-packed egg cups a try. You’ll have a wholesome, affordable breakfast ready to grab and go, and that’s one less thing to worry about in your busy parenting life!
What are your favorite egg muffin add-ins? Let me know in the comments!
If you enjoyed this recipe, don’t forget to pin it on Pinterest and share it with your friends!
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Thanks!
♥,
Diana