Eggy Breakfast Muffins


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Eggy breakfast muffins are delicious, nutritious, and freezer friendly. They’re a snap to make and reheat well. Make them this week!

Eggy Breakfast Muffins - quick, easy, and freezer friendly recipe


If you’re looking for a new breakfast idea, I highly recommend these Eggy Breakfast Muffins. They are delicious, nutritious, and best of all, they freeze well and reheat nicely. I love having a bag of these in my freezer so I can send my husband out the door with a warm breakfast with little effort on my part. (I can sleep longer knowing he has something to help himself to…) πŸ™‚

I got the idea for this recipe from one of my favorite cookbooks, Family Feasts for $75 a Week, by Mary Ostyn. If you don’t have this book, I highly recommend getting a copy or borrowing it from the library. There are a lot of super recipes in it.

Eggy Breakfast Muffins

Eggy Breakfast Muffins

Eggy Breakfast Muffins


  • 1/2 lb cooked meat (bacon, ham, or sausage)
  • 1/2 cup shredded raw veggies (zucchini is my fav - I have lots in the freezer from my garden and it's easy for me to disguise as a spice - but carrots, mushrooms, peppers - all would be fabulous in these muffins.)
  • 6 large eggs
  • 1/2 cup milk
  • 1 cup shredded Cheddar cheese
  • 1 cup freshly ground flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp minced, fresh parsley


  1. Preheat oven to 350 F and prepare your muffin tins.
  2. Cook the meat and remove from pan. Saute the veggies until soft, 3-5 minutes. Remove to bowl.
  3. Mix together eggs, milk, cheese. Add dry ingredients and then everything else. Stir together just until combined.
  4. Bake for 20-25 minutes.
  5. Enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram tagging @simplifylivelove! I love to see your photos!


Eggy Breakfast Muffins

It’s also a very versatile recipe all the way around. Don’t have shredded cheddar? Tried sliced Provolone. Don’t have sausage? Try bacon. Or omit meat altogether. You can put whatever you want in these eggy muffins!Β I double this recipe to make 24 muffins at once.Then I freeze the extras and feed them to my husband during the week when he needs something quick. It works very well!

You can also add about any combination of veggies in these muffins. Sneak in a few carrots, some broccoli, peppers. Whatever veggie combo your family like – add it!

How do you feed your family a nutritious breakfast with little effort (and without getting up 0 dark thirty?)

Like this recipe for eggy breakfast muffins? You might like these too:

Bacon Wrapped Egg Muffins

Pumpkin Scones Packets +Β  for the Freezer

Mix & Match Muffins



About Michelle Marine

Michelle Marine is the author of How to Raise Chickens for Meat, a long-time green-living enthusiast, and rural Iowa mom of four. She empowers families to grow and eat seasonal, local foods; to reduce their ecological footprint; and to come together through impactful travel.

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  1. Sounds wonderful, something for Matt to eat in the morning πŸ™‚ I make breakfast burritos and freeze them but this will give him some variety. Looks much easier than burritos too =)

      1. Made these tonight with bacon, broccoli and Monterrey Jack cheese. This all I had on hand. Super yummy, thanks for the idea!

  2. I’ll definitely be trying these! Do you use the Pampered Chef stoneware muffin pan? The muffins look like they release beautifully, and get nice and browned.

  3. Dang…these look good….and easy to make. Will give them a go later this week! Thanks! I like how you can freeze them too.

  4. I’m eating these for breakfast right now and they’re great! I used breakfast sausage, onion, bell pepper, and spinach. I’m looking forward to pulling them out of the freezer on a busy day!

  5. I saw your pic for these many pages back and I’ve looked through your blog for about half an hour looking for your recipe!
    It looks great…I’ll let you know once I give them a try!

    1. Where they that hard to find, or where you have fun reading other stuff? On my list to is to figure out a way to reorganize my blog. Any suggestions?

  6. These look delicious; I’m always looking for new egg recipes πŸ™‚ I love that they can be frozen too, what a big help that will be on school days! Thank you so much for sharing at Mix it up Monday, I hope to see you next week too!

    1. Hi Gretchen, I think they are really good with store bought flour. The original recipe calls for it. I just don’t use much of that stuff. πŸ™‚

  7. Those look really tasty. Maybe I’ll make some to keep in fridge for breakfast since I usually skip breakfast for more sleep πŸ™‚

  8. Making these now with spinach, mushrooms, red onions, roasted red peppers and chicken sausages. Thanks for the idea and the recipe!
    How do you warm these up the next day? Or when you defrost them from the freezer?

    1. Hi Nia – you can pop them in the microwave or toaster oven to reheat them. I use a toaster oven. It takes just a minute or two if you thaw them out the night before. πŸ™‚ Enjoy!

  9. These look so good! I’m certainly going to try them – maybe this coming Sunday with a big fruit salad before we go to church. Thanks for the breakfast inspirations.