Breakfast egg muffins are a versatile and healthy breakfast option that’s perfect for busy mornings. Packed with protein, veggies, and customizable ingredients, they’re a quick way to fuel your day. These muffins are easy to prepare, can be made ahead of time, and are endlessly adaptable to suit your tastes or dietary needs.
Why You’ll Love This Recipe
- Quick and easy: Perfect for busy mornings or meal prepping.
- Customizable: Add your favorite veggies, proteins, or cheeses.
- Healthy: A great way to incorporate protein and vegetables into your diet.
- Kid-friendly: Even picky eaters will enjoy these bite-sized, flavorful muffins.
- Portable: Perfect for on-the-go breakfasts or snacks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Eggs
- Bell peppers
- Spinach
- Onions
- Shredded cheese
- Salt and pepper
- Optional: diced ham, cooked sausage, or bacon
Directions
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line with silicone muffin cups.
- In a large mixing bowl, whisk the eggs until smooth. Season with salt and pepper.
- Dice the bell peppers, onions, and any other vegetables you’re using. Chop spinach finely.
- If using protein like ham or sausage, ensure it is cooked and diced.
- Divide the vegetables, proteins, and shredded cheese evenly into the muffin tin compartments.
- Pour the whisked eggs over the fillings, filling each compartment about ¾ full.
- Bake for 20-25 minutes or until the muffins are set and slightly golden.
- Let them cool for 5 minutes before removing them from the tin. Serve warm or let cool completely for storage.
Servings and Timing
- Servings: This recipe makes approximately 12 muffins, depending on the size of your muffin tin.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Vegetarian: Stick to vegetables and cheese.
- Low-carb: Skip starchy veggies and use greens like kale or zucchini.
- Dairy-free: Omit cheese or use a dairy-free alternative.
- Spicy: Add chopped jalapeños or a sprinkle of chili flakes.
- Herbed: Mix in fresh or dried herbs like basil, parsley, or thyme for extra flavor.
Storage/Reheating
- Storage: Place cooled muffins in an airtight container and refrigerate for up to 4 days.
- Freezing: Freeze individually wrapped muffins for up to 3 months.
- Reheating: Microwave refrigerated muffins for 30-60 seconds or reheat in an oven at 350°F (175°C) for 10 minutes. Frozen muffins can be microwaved for 1-2 minutes until warmed through.
FAQs
How can I prevent the egg muffins from sticking to the pan?
Grease the muffin tin thoroughly or use silicone muffin liners for easy removal.
Can I use egg whites instead of whole eggs?
Yes, you can substitute egg whites or use a combination of whole eggs and egg whites.
Are these muffins keto-friendly?
Yes, as long as you avoid starchy vegetables, these muffins are suitable for a keto diet.
Can I make these muffins ahead of time?
Absolutely. These muffins are perfect for meal prepping and can be stored in the fridge or freezer.
How do I know when the muffins are done?
The muffins should be firm to the touch and slightly golden on top. A toothpick inserted in the center should come out clean.
Can I add milk or cream to the eggs?
Yes, adding a splash of milk or cream can make the muffins slightly creamier, but it’s optional.
What other vegetables can I use?
You can use mushrooms, zucchini, cherry tomatoes, or broccoli – get creative!
Can I use non-stick spray instead of greasing the tin?
Yes, non-stick spray works well to prevent sticking.
Are these muffins gluten-free?
Yes, as long as your added ingredients are gluten-free, the recipe is naturally gluten-free.
Can I eat these muffins cold?
Yes, they are delicious both warm and cold, making them perfect for on-the-go snacking.
Conclusion
Breakfast egg muffins are a delightful, healthy, and versatile meal option that caters to any taste or dietary preference. Whether you enjoy them fresh out of the oven or reheated for a quick breakfast, these muffins are sure to become a household favorite. Prepare a batch today and make your mornings a breeze!
PrintBreakfast Egg Muffins
These Breakfast Egg Muffins are a perfect grab-and-go meal for busy mornings! Packed with protein, veggies, and cheese, they’re customizable to your favorite ingredients. Make them ahead for a quick, healthy breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 egg muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 6 large eggs
- 1/4 cup milk
- 1/2 cup diced bell peppers (any color)
- 1/4 cup chopped spinach
- 1/4 cup diced cooked ham or crumbled bacon (optional)
- 1/3 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1/4 tsp salt
- 1/4 tsp black pepper
- Non-stick cooking spray
Instructions
- Preheat your oven to 375°F (190°C). Lightly spray a 12-cup muffin tin with non-stick cooking spray.
- In a medium bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
- Evenly divide the bell peppers, spinach, and optional ham or bacon among the muffin cups.
- Pour the egg mixture over the fillings in each cup, filling about 3/4 full. Sprinkle shredded cheese on top.
- Bake for 20–25 minutes, or until the egg muffins are set and lightly golden.
- Allow to cool for 5 minutes before removing from the muffin tin. Serve warm or store in the refrigerator for up to 4 days.
Notes
- Feel free to customize with other vegetables, meats, or cheeses.
- For a dairy-free version, skip the milk and cheese.
- These muffins freeze well; just reheat in the microwave for 30–60 seconds.