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Easy Freezer-Friendly Mini Egg and Cheese Breakfast Muffins

freezer-friendly mini egg and cheese breakfast muffins - featured image

These Easy Freezer-Friendly Mini Egg and Cheese Breakfast Muffins are a lifesaver for busy mornings. Made with simple ingredients like eggs, cheese, and milk, they’re quick to prepare, freezer-friendly, and perfect for a protein-packed breakfast on the go.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • 1/4 cup milk (whole milk or 2%)
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup shredded cheddar cheese (sharp cheddar preferred)
  • 1/4 cup chopped green onions (optional)
  • 1/4 cup cooked bacon bits or ham (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Generously spray a 12-cup mini muffin tin with non-stick cooking spray.
  2. In a large mixing bowl, crack the eggs. Add milk, baking powder, salt, and pepper. Whisk vigorously for about 30 seconds until uniform and slightly frothy.
  3. Fold in the shredded cheese, green onions, and any meat (if using). Stir gently until evenly distributed.
  4. Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
  5. Bake for 12-15 minutes, or until tops are set and lightly golden. A toothpick inserted in the center should come out clean.
  6. Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  7. For freezing: Arrange cooled muffins in a single layer on a baking sheet and freeze for about 1 hour. Transfer to a freezer-safe bag or container. Store for up to 3 months.

Notes

Don’t overbake; muffins continue cooking after removal. Grease the pan well to prevent sticking. Let muffins cool completely before freezing to avoid condensation. Use room temperature eggs for best texture. For standard muffin tin, bake 18-22 minutes. For dairy-free, use unsweetened almond milk and dairy-free cheese. For keto, skip milk and add an extra egg.

Nutrition

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