Freezer-friendly Egg Muffins
My husband started a new job in the insurance business and spends most of his early hours of each day hopping in the car before 7am to meet with business owners all around the state. In his typical fashion, he wakes up 10 minutes before he needs to leave, slams a cup of yesterday’s coffee, and runs out the door. If he remembers, he’ll grab a banana and munch on while be drives.
There’s only so many ways to make a baked egg dish, so I decided to search for the best egg muffin recipe I could find. After trying a few different recipes, I found Wholesome Yum’s to be the best! It’s an easy, one-bowl recipe that’s done in 30 minutes or less. It’s a versatile recipe that freezes well and reheats quickly.
Base Recipe
A dozen eggs, 1/3 cup milk, half and half, or cream, one teaspoon each salt, pepper, garlic powder, and onion powder. That’s it. Whisk together in a large bowl and pour 1/4 cup of mixture into each muffin cup.
Add-Ins
My husband is a fan of ham and cheese muffins, but these can be made veggie-based, meaty, cheesy, or dairy-free if needed. Here are some great combos:
Ham-cheese
Broccoli-bacon-cheddar
Peppers-onions-spinach
Tomato-kale-feta
Spinach-tomato-mozzarella
Quality Plug
I will always recommend organic dairy, vegetables, and eggs. If organic isn’t an option for you, follow the Dirty Dozen List for vegetables. This list is your go-to resource for deciding when to by organic and when to go the conventional route. The top 12 fruits and vegetables should be purchased organically due to high levels of pesticide and other chemicals. For the other ingredients if organic isn’t doable, I’d recommend dairy-free milk, free-range eggs, and uncured meats.
Tips, Tricks, and Storage
Silicone muffin cups are my new favorite kitchen trick. No greasing necessary and the easiest clean up.
Don’t over bake! They will shrink and shrivel. Still tasty, but not as nice-looking. 🙂
Freezer-Friendly Egg Muffins
Equipment
- 12-16 silicone muffin cups Or greased/paper-lined muffin tins
- mixing bowl
- Knife
- cutting board
- whisk
- Measuring cups and spoons
Ingredients
- 1 dozen eggs
- ⅓ cup half-and-half cream or milk also works
- 1 tsp each sea salt, pepper, garlic powder, onion powder
Add-Ins
- 1 cup each chopped ham and shredded cheese
- spinach, tomato, mozzarella
- broccoli and shredded cheese
- kale, tomato, feta
- spinach, onion, red pepper
- cooked bacon crumbles, onion, shredded cheese
- Or a combination of any of these!
Instructions
- Preheat oven to 350. Line a muffin tin with paper liners or generously grease the muffin pan.
- In a mixing bowl, combine all base ingredients and whisk until combined. Using ¼ cup measuring cup, pour egg mixture into prepare pan or cups. Each cup should be about 90% full.
- Chop, shred, or dice add-in ingredients. Sprinkle as desired into each egg cup and shake in a little extra salt/pepper. Gently stir each cup to incorporate the add-ins.
- Baked for 20 minutes or until toothpick comes out clean and there is no visible liquid egg on top.
- Let cool in the muffin cups briefly to finishing setting. Remove from liners or pan after about 10 minutes. Serve warm or let cool completely before storing in the fridge for 5 days or freezing for a few months. Enjoy!