These Whole30 Meal Prep Egg Muffins are the perfect make ahead breakfast to satisfy every eater! They’re easy to make + completely customizable.
Breakfast is 100% my favourite meal of the day. I’ve been known to drink mega smoothies (like this one or this one) or baked oatmeal is totally my thing too. But if you’re doing a Whole30 or you don’t have time in the morning to sit down for a bowl of something warm, breakfast can feel a little bit hard to manage. Don’t fret! I’ve got just the thing: Whole30 Meal Prep Egg Muffins.
These egg muffins are like a frittata, except they’re mini! They’re great for kiddos, and it’s so much easier to grab 2 of these on the run rather than a slice of a big egg pie.
Full of whatever fillings you choose, these Whole30 Meal Prep Egg Muffins are going to be your new breakfast bestie. Let’s get into it:
Ingredients in these Whole30 Meal Prep Egg Muffins
The best part about these easy to make mini muffins it that you get to choose what goes in them. Pick whatever meat or veggies or seasonings that go inside. You really can’t go wrong as long as you stick to the base recipe:
The base of this recipe is simple: eggs, coconut milk, salt + pepper. Once you’ve got that down, you can pick and choose whatever fillings to add. Here are some great options:
- meats: ham, cooked bacon, chicken sausages, cooked ground pork or beef, chorizo, etc.
- veggies: onion, garlic, pepper, spinach, broccoli, leftover potato, cooked sweet potato, kale, etc.
- non whole-30 add-ins: if you aren’t on a Whole30 + you aren’t suffering from any food intolerances, cheese or even cubed bread can be really great additions to fleshing out these egg muffins.
Making, Storing + Reheating these Egg Muffins
Making these Whole30 meal prep egg muffins couldn’t be simpler! My biggest tip is to make sure you either grease your muffin pan really thoroughly or use silicone muffin liners to ensure that these babies don’t stick. I promise that simply using a non-stick pan won’t be enough.
Once you preheat the oven, simply whisk together your eggs, milk and seasonings and set aside.
Now, grab your prepared muffin tin + choose your toppings. If you need some suggestions, check out the list above + select whatever tickles your fancy. Then, just add a few tablespoons of your fillings into each and every cup.
Once the muffin tins have your fillings in them, use a ladle or a measuring cup to go ahead and top all of those yummy meats + veggies with the egg mixture.
I like to fill my cups almost full, but leave enough room that I can still carry the pan across the room without slopping egg everywhere.
Once these Whole30 Meal Prep Egg Muffins are baked (between 15 and 20 minutes), go ahead and pull them out of the oven. They should be baked through with a set center and lightly golden brown on top. They will have puffed up in the oven, but will deflate when they cool..that’s okay! It’s normal!
Eat immediately: Feel free to eat these babies as soon as they come out of the oven. So good! Store in the fridge: Once these come to room temperature, you can absolutely store them in the fridge for 5 or so days. Just pop them in the microwave for 30 seconds to a minute to reheat before enjoying. Store in the freezer: Once these are at room temperature, place the Whole30 meal prep egg muffins on a sheet pan and freeze for 1-2 hours before placing in a container together. This keeps them from getting stuck! To enjoy, simply thaw in the fridge overnight before reheating in the microwave the next morning!
These Whole30 Meal Prep Egg Muffins are absolutely a meal on their own, but if you want to flesh it out a big more, this Chai + Chili Paleo Sausage or Mixed Berry Baked Oatmeal goes SO WELL with these little cups.
If you give these egg muffins a try, you’ll have to pop back over and let me know how much you love them down below. Leaving reviews really helps other people find my recipes! Or, pop on over and hang out with us on instagram and share pictures of your lovely egg creations 🙂
Whole30 Meal Prep Egg Muffins
Ingredients
- 10 eggs
- 1/2 cup coconut milk (can use any non-dairy milk)
- 1/2-1 cup chopped lunchmeat or chicken sausage
- 1/2 cup chopped vegetables of choice
- 1/2-1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat the oven to 350f or 175c. Line a muffin tin with silicone baking liners or spray well with cooking spray to ensure that the egg muffins dont stick.
- In a large bowl, add the eggs, milk of choice and salt and pepper. Whisk together until it forms a cohesive mixture.
- Add a bit of the meat and vegetables to each cup of the muffin tin. Try to distribute the mixture evenly between the 12 cups.
- Using a ladel or measuring cup, all the egg mixture to each cup on top of the vegetables and meat. Fill the cups almost full, but leave a bit of space to ensure you can carry it to the oven without spilling!
- Bake for 15-20 minutes, depending on how hot your oven cooks and how full your cups are.
- Once golden brown and set, remove from the oven. The cups will have puffed up while baking, but will deflate while they cool. This is normal!
- Eat warm or leave to cool and store in the fridge for later! To reheat, simply nuke in the microwave for a minute or so and enjoy.
Hi, this looks great – definitely gonna try it. How long do you think this would take to reheat in the oven? And should I cover it with something in the oven when reheating? We don’t use a microwave. Thanks!