STORAGE AND REHEATING TIPS

To Store:

Allow the muffins to cool fully, then transfer them to an airtight container and keep them in the fridge for up to 3 days. You can store all the muffins together in a larger container or divide them into individual containers for easy grab-and-go options. For extra portability, wrapping them individually in plastic wrap or placing them in small resealable bags works well too.

To Reheat:

If wrapped, unwrap the muffins and place them on a microwave-safe plate. Heat in the microwave on medium power until warmed through, about 30 seconds if thawed, or 1 to 2 minutes from frozen. Since I’m not a fan of microwaves, here’s an oven option: place the muffins on a baking sheet and warm them in a preheated oven at 350°F (175°C) for 5–10 minutes, or until heated through.

To Freeze:

Allow the muffins to cool completely, then wrap each one individually in plastic wrap. Place the wrapped muffins in a resealable freezer bag and store in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator or reheat directly from frozen.

ADAPTATIONS AND DIETARY SWAPS

To Make Keto

No modifications are necessary—these egg muffins are keto-friendly as is.

To Make Diary Free

Simply skip the cheese. 

Gluten Free

These egg muffins are gluten-free, making them a great option for those with gluten sensitivities.

Spice It Up

If you enjoy a kick of heat, try adding a few dashes of hot sauce or a pinch of cayenne for some extra spice.

Meat Muffins

Adding meat is optional—these muffins are already filling with just veggies. But if you’d like a heartier breakfast, try adding a little cooked bacon, ham, or sausage—look for options that are less processed and made from animals raised naturally, like free-range or grass-fed when possible.

Extra Veggies

I love loading these muffins with fresh vegetables to make them both filling and nutritious. Spinach, green and red bell peppers, and cherry tomatoes are my favourites for colour and flavour. p