Easy, Make-Ahead Egg Muffins

Need an easy breakfast on the go? Try these make-ahead egg muffins.

Amanda Thomas
2-minute read

I’m always on the lookout for easy breakfast options. We like to make breakfast, but some days we don’t want to put a lot of effort into the first meal of the day. My latest addiction is these little breakfast cups. They are so easy to make, can be modified to fit your tastes. They also reheat easily if you make a big batch for the week.


·         Frozen Potatoes O’Brian (diced potatoes, peppers, and onions)

·         9 eggs

·         ¼ cup half and half or milk

·         Salt and pepper to taste

·         ½ cup Shredded Cheese (pick your favorite)

·         Cooked crumbled bacon, breakfast sausage, or diced ham (optional)

Preheat oven to 350°.

Line muffin tin with paper or aluminum liners. Spray liners with cooking spray to make them nonstick.

Fill each liner almost to the top with frozen potatoes. If using meat, layer some on top of the potatoes.

In a separate bowl, mix eggs, half and half, and salt and pepper. Carefully pour the egg mixture over the potatoes until the liners are just over ¾ full. Filling them too full will cause them to overflow when they are cooked.

Bake on middle shelf for about 20-25 minutes, until the egg at the very top is very soft set.

Pull out the pan, and turn the oven to low broil.

Sprinkle each cup with a bit of shredded cheese. Place the pan on the oven’s top shelf, and broil until the cheese begins to bubble.

Remove from the oven, and allow to cool slightly before serving. Serve immediately, or store in the refrigerator in an air-tight container for up to 4 days.

I love to make a batch of these and reheat them throughout the week. They are super easy to cook, and even easier to grab on the way out the door!

What are some other easy breakfast recipes you take on the go? Let me know in the comments below or on the Domestic CEO Facebook page!