egg muffins! they’re my favorite thing to keep stocked in the fridge these days. they are easy to make (
as long as you grease the heck out of a nonstick muffin pan! update: it’s so worth the $12 or so to buy a silicone muffin pan (affiliate) – these egg muffins practically leap out of the pan and even if you only ever use the pan once, it’s still only $1/muffin. WORTH. IT.) and they make for a perfect breakfast on the go or snack throughout the day, which is how i’ve been enjoying them.
i love that i can make a batch and they keep for a week in the fridge (and they freeze well too), so i can pull one out whenever i’m hungry and need a snack. i’d much rather snack on an egg muffin (with sausage!) than a protein bar full of ingredients i can’t pronounce.
before we go much farther, though, i should clarify what i mean when i say “egg muffins”, just so i’m not setting expectations that don’t match reality. these are not muffins in the traditional cake-y, flour + butter + sugar sense. these are “muffins” in the sense that they are baked in a muffin tin and look vaguely like (deflated) muffins. and in the sense that they are portable, handheld, and delicious! they definitely beat muffins hands down when it comes to dropping crumbs everywhere: we don’t have crumbs to contend with with egg muffins.
…just getting them out of the tin. i have a decent nonstick muffin tin and hate greasing all those little cups so sometimes when i make cupcakes, i maaay skip the greasing step. i also maaaay have skipped it the first time i made these egg muffins. THAT WAS A TERRIBLE IDEA.
i spent nearly an hour soaking and scrubbing and scraping and cursing the egg residue out of the muffin tin. i seriously considered tossing the whole tin in the trash. and i am usually not at all a “toss and replace” kind of girl. all that is to say, do your future self a favor and do not even allow yourself to consider skipping the greasing step (even though it’s totally a pain). (update: really though, just buy a silicone muffin pan. i don’t grease it and it’s dishwasher safe. i hate being so bossy about buying something, but it’s totally a game changer. you obviously don’t have to buy the one i’m linking to, either, it’s just the one i have and fell in love with instantly.)
now that we’ve gotten those two little details out of the way, we are free to rhapsodize about these egg muffins. i mean, they have sausage – need i say more?
well, i will. besides being delicious and portable, they (secretly) check all of the trendy boxes: gluten free, dairy free, paleo, whole30, low carb, and keto. (of course, if you’re into any of those things, be sure to read the label on the sausage you select.)
and finally, one two three more selling points: they have 4 real ingredients (6 if we include olive oil and butter for the muffin tin). they bake in just 16 – 18 minutes. they reheat in 15 – 30 seconds. and i’m not sure this counts as a selling point, but i even like them cold, which dramatically increases their portability and utility. but if you’re not into cold eggs, 15 – 30 seconds in the microwave is all you need to reheat them. now if only we could grease a muffin tin in 15 seconds or less…
did you make this recipe? i’d love to know what you think of it! leave a comment below and share a picture on instagram with the hashtag #tastyseasons.
please note this page contains affiliate links, which means that if you make a purchase after clicking from here, i will earn a small commission from amazon at no additional charge to you. i only link to products that i use and love. thank you for supporting tasty seasons!