If you have busy weekday mornings, you will want to make a bunch of these delicious Egg Muffin Cups. They are perfect to freeze and have on hand so you can send everyone off with a healthy breakfast fast.
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(*This post was sponsored by Raley’s Supermarket. All opinions are my own.)
Do you have chaos every weekday morning in your house? Every school year, we rush to get kids out the door. School starts in a week, and this year, I am thinking about how to make our mornings easier. Having a quick, ready-made breakfast is a great way to save time.
These deliciously filling egg muffin cups are a family favorite. They are an easy grab-and-go breakfast for busy families! (You will also love that these low-carb breakfast muffins are freezable too!)
You will love how easy these egg muffin cups are to make. I make them in a muffin tin, so I have 12 breakfast egg muffins. The kids usually eat two for breakfast each; then, I freeze the rest in a large freezer bag. It is so easy, and everyone gets a healthy breakfast with these Kids love this grab-and-go breakfast when hurrying out the door on their way to school.
If you love breakfast as much as we do, you will want to check out all of my delicious gluten free breakfast recipes.
With the help of Raley’s Shelf Guide, I feel more ready than ever to tackle grocery shopping with the kids. The guide will help them make healthier choices! Have you seen this fantastic Shelf Guide?
Raley’s Shelf Guide icons will appear right on the shelf tag under the product, in plain sight, if an item qualifies for an attribute. Each tag reflects up to two qualifying attributes per item. Raley’s has over 5,000 packaged items in our stores that qualify for the Gluten-Free icon – it is denoted with an orange square with a “GF.”
Let everyone choose their favorite mix-ins:
- shredded cheeses
- pepperoni
- veggies like peppers, broccoli, tomatoes, onions
- sausage
Step-By-Step Photos and Directions:
Step 1: Add the eggs to a bowl. Whisk in the whole milk and salt.
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Step 2: Your kids are not off the hook! Create a toppings bar and let them fill their own egg muffin cups!
Step 3: Let the kids add their favorite fillings!
Step 4: I baked these muffins for about 20 minutes at 350º F. Bake time can vary a little depending on the size of your muffin tin.
When you first pull the muffin tin out of the oven, you will notice these little gluten free egg muffins puff up like Soufflés. My kids got so excited when they saw this for the first time. Little did they know these egg muffins sink back down as they cool.
If you love breakfast, these easy Gluten Free Breakfast Sandwiches are also easy to make.
Frequently Asked Questions:
You can easily make these dairy-free by using non-dairy milk and cheese.
With these gluten-free egg muffin cups, you can have a quick and easy breakfast. Just pop them into the microwave to defrost and heat them up.
If my kids are in a big hurry, they can grab one and eat it on the way to school since they are baked in non-stick parchment paper muffin wrappers. (You can find these at Raley’s too!)
If you keep your egg muffins in the refrigerator, they will keep for up to 3 days. These egg muffins can be eaten cold, but hot tastes better if you have cheese in them.
More Gluten Free Breakfast Ideas:
- Easy Gluten Free Banana Oatmeal Muffins
- Gluten Free Bagels (with sourdough or yeast!)
- Mochi Waffles
- Egg and Potato Skillet
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If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Breakfast Egg Muffin Cups
Ingredients
- 12 large eggs
- ⅓ cup milk or non-dairy milk
- ½ teaspoon salt
- ground black pepper (optional)
- ⅓ cup cooked sausage I used Aidelles
- ¼ cup chopped bell pepper
- ½ cup shredded cheese
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Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, add 12 large eggs, 1/3 cup milk or non-dairy milk, and 1/2 teaspoon salt. Use a whisk to whip the eggs. (This will help make them more fluffy!)
- Put parchment paper muffin papers into each section of a muffin tin. (If you don’t plan to freeze your egg muffins, feel free to just grease the muffin tin and add egg.)
- Fill each egg tin 3/4 full with the egg mixture.
- Add your favorite toppings and cheese.
- Bake for 22 minutes.
- Enjoy! Allow extras to cool and store in a freezer bag in your freezer. These reheat quickly!
Notes
- Let your kids choose the mix-ins. These egg muffin cups are completely freezable, so make a double batch!
- Make this recipe dairy-free by using dairy-free cheese.
- Store in an airtight container in the refrigerator. They will keep fresh for up to 4 days.
- To freeze these egg muffins, cool the muffins to room temperature. Put them into a freezer-safe airtight container or zipper bag.
- To thaw, place an egg muffin on a plate and heat it in the microwave oven for 40 seconds.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I would think you would want to cook the sausage before hand, no? It doesn’t say to, but I always brown things.
Hi Lily, this recipe uses pre-cooked sliced sausage, not raw sausage. You can use raw but you are correct that it would need to be cooked.
How long will they last in the freezer before they go bad.
Hi Joy, if you keep them sealed up, they should keep up to 2 months in the freezer. Thank you for stopping by.