These Breakfast Egg Puffs are the ultimate make-ahead breakfast! Packed with eggs, cheese, ham, and sausage, they’re protein-rich, freezer-friendly, and perfect for busy mornings.
Why You’ll Love These Breakfast Egg Puffs
Looking for a quick and healthy breakfast that will actually keep you full until lunch? These Breakfast Egg Puffs are the answer. They’re cheesy, fluffy, and loaded with protein from eggs, sausage, ham, and cottage cheese.
Even better, they’re freezer-friendly and reheat in under a minute. That means you can meal-prep a big batch on Sunday and have grab-and-go breakfasts ready all week long. Perfect for hectic school mornings, office commutes, or post-workout fuel.
Ingredients You’ll Need
- Flour, baking powder, salt – gives just enough structure without making them heavy.
- Eggs – the base of the recipe and the main protein source.
- Cheese – Monterey Jack + cheddar for that gooey, melty goodness.
- Cottage cheese – keeps the puffs moist and boosts protein.
- Butter – for richness and flavor.
- Ham + sausage – savory add-ins that make these hearty and filling.
- Green onions – a pop of freshness and flavor.
- Optional mushrooms – for extra veggies and depth.
Tips for the Best Breakfast Egg Puffs:
- Use silicone muffin pans. They make removal SO much easier.
- Cool before freezing. Let muffins cool completely, then store in a freezer bag. Reheat in the microwave for 30–60 seconds.
- Make it veggie-packed. Add spinach, bell peppers, or zucchini.
- Keep them fluffy. Don’t overmix the batter—just stir until combined.
Easy Substitutions:
- Meat: Use bacon instead of ham, turkey sausage instead of pork, or leave out meat entirely for a vegetarian version.
- Cheese: Swap cheddar for Swiss, mozzarella, or pepper jack for a spicy kick.
- Flour: Use almond flour or gluten-free blend for a low-carb/gluten-free option (texture will be softer).
- Cottage cheese: Sub with ricotta or Greek yogurt.
Why These Egg Muffins Work:
✔ High-protein & filling – perfect fuel for busy mornings.
✔ Freezer-friendly – batch cook and reheat in seconds.
✔ Kid-approved – cheesy, savory, and portable.
✔ Customizable – easy to adapt to your favorite flavors.
What to Serve with Breakfast Egg Puffs:
These egg muffins are filling on their own, but they pair perfectly with:
- Fresh fruit or a smoothie.
- Whole-grain toast or avocado toast.
- A side of roasted sweet potatoes for extra carbs.
- A quick green salad if you’re enjoying them at lunch or dinner.
More Delicious Egg Breakfast Recipes:
These Breakfast Egg Puffs are a lifesaver on busy mornings and a great way to sneak in protein and veggies first thing in the day. Whether you enjoy them fresh out of the oven or grab them from the freezer, they’re guaranteed to become a family favorite.
Breakfast Egg Puffs
These Breakfast Egg Puffs are the ultimate make-ahead breakfast! Packed with eggs, cheese, ham and sausage, they’re protein-rich, freezer-friendly, and perfect for busy mornings.
Servings: 12
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In a large bowl, combine the flour, baking powder and salt. In another bowl, combine the eggs and cheeses.
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Add the melted butter to the egg mixture and whisk to combine. Pour the egg mixture into the flour mixture and mix well.
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Add the green onions, ham, and sausage and stir just until combined. Fill muffin cups 3/4 full (I strongly suggest using a silicone muffin pan or a very liberally greased metal pan).
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Bake at 350 degrees for 35-40 minutes, or until a knife inserted near the center comes out clean.
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Carefully run a knife around the edges of the muffin cups before removing.
½ lb. fresh mushrooms, sliced
In a skillet, saute the mushrooms and onions in 1 tablespoon of butter until tender. Add mushrooms to the egg mixture at the same time as the ham and sausage.
