If you have busy weekday mornings, you are going to 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.
(*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 go through the rush of getting kids out the door. School starts in a week and this year I am thinking ahead of 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!)
Kids love this grab-and-go breakfast when they are 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 shelf guide will help guide them to make healthier choices! Have you seen this awesome 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".
Why this recipe is great:
You are going to love how easy these egg muffin cups are to make. I make them in a muffin tin so I have 12 of these 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
- shredded cheeses
- veggies like peppers, broccoli, tomatoes, onions
Recipe step by step directions:
Step 1: The first step is to add the eggs to a bowl. Whisk in the whole milk and salt.
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 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.
Tips and Recipe FAQ:
You can easily make these dairy-free by using non-dairy milk and cheese.
Now with these gluten free egg muffin cups, you 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 3 days. These egg muffins can be eaten cold, but hot tastes better if you have cheese in them
More gluten free breakfast ideas:
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Breakfast Egg Muffin Cups
- 12 eggs
- ⅓ cup milk
- ½ teaspoon salt
- pepper (optional)
- ⅓ cup sausage
- ¼ cup bell pepper
- ½ cup shredded cheese
- Preheat oven to 350 degrees.
- In a large bowl, add all eggs, milk, and 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 ¾ 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!
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