Enjoy these healthy breakfast egg muffins for breakfast on the go, or even for a healthy snack! With 7 different flavors, you will never get bored. Stock your freezer so you always have healthy options!
I’m so happy to be finally sharing this post with you!
Way back in February I actually started testing the recipes, but want to know a little secret? Eggs + morning sickness = no no no NO. So this post was on hold for several months until eggs were tolerable again.
Want to know another secret? I have had a really hard time with egg muffins as a meal prep breakfast/snack for a long time, too. I love them fresh from the oven, but re-heated, I found them squishy and….juicy. I wanted to love them so badly, but it was just a no for me.
But I decided to give them another try, this time adding a little bit of all purpose flour, and some baking powder so they weren’t dense. And I finally found the perfect ratio to give me my perfect, fluffy, protein and veggie-packed snack, with no juicy/squishy issues upon re-heating.
Can you make these without the all-purpose flour? Absolutely. If you aren’t turned off by a bit of liquid when you reheat, then by all means, you can absolutely leave out the flour and baking powder. They are lower carb and lower calorie without the flour.
A few important tips for making these egg muffins:
- make sure you use silicone
or parchment liners
, as egg muffins are notorious for sticking to paper liners. You may also have luck with spraying your pan, but sadly, I have not.
- I find it easiest to mix my egg muffin batter up in a large glass measuring cup
…that way you can scoop/pour using the spout and minimize drips
- these are suuuuper freezer friendly! I would store in a glass storage container like this one
for short term (1-2 week) storage and in a large plastic bag like these ones
for longer term (up to 3 month) storage.
or 
, as egg muffins are notorious for sticking to paper liners. You may also have luck with spraying your pan, but sadly, I have not.
…that way you can scoop/pour using the spout and minimize drips
for short term (1-2 week) storage and in a large plastic bag like 
for longer term (up to 3 month) storage.Base Recipe for Egg Muffins:
This base recipe is very flexible:
- omit the flour & baking powder for a lower carb egg muffin
- swap the all purpose flour for gluten free
- add a cup of cooked quinoa for a boost of protein or try this recipe
- these Cottage Cheese Egg Muffins from Closet Cooking are to die for, and another way to add protein to the muffins
Healthy Breakfast Egg Muffins Base Recipe
Ingredients
- 8 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups mixed vegetables, cut into small cubes (ie: zucchini, onion, bell
- peppers, torn spinach, mushrooms, broccoli florets)
- 1 cups shredded cheese (1/2 cup reserved for sprinkling muffin tops)
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
Instructions
- Heat oven to 350°F.
- Line a standard sized muffin pan with parchment or silicone liners and set aside.
- In a large bowl, mix together the eggs, salt, pepper, veggies and cheese, until well combined.
- Stir in the flour and baking powder until completely incorporated.
- Spoon the mixture into the muffin pan, filling nearly full. Sprinkle tops with reserved cheese.
- Bake in the pre-heated oven for 20-25 minutes, until muffins are baked through and no longer jiggle.
Storage
- Cool completely and store in an airtight container for up to 5 days in the fridge or wrapped in plastic and either in a large freezer bag or an airtight container in the freezer for up to 3 months.
To Reheat
- Heat in 30 second increments in the microwave until heated to your liking.
Recipe Notes
Calories 152 // Fat 9 g // Saturated Fat 4 g // Cholesterol 162 mg // Sodium 265 mg // Carbohydrate 8 g // Fiber 1 g // Sugars 1 g // Protein 9 g
The flour and baking powder may be omitted, however the muffins will be more moist when re-heating.
1. Sun Dried Tomato, Spinach & Mushroom Egg Muffins
Inspired by these Quinoa Egg Breakfast Muffins from 2015, the combination of spinach, mushrooms and sun dried tomatoes is absolutely delicious! The feta cheese is not necessary but adds delicious flavor to these egg muffins.
Sun Dried Tomato, Spinach & Mushroom
Ingredients
- 1/2 cup sun dried tomatoes, drained from oil and chopped into small pieces
- 1 1/2 cups chopped spinach
- 1 1/2 cups chopped mushrooms
- 8 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded cheese
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
optional
- 1/2 cup feta cheese
Instructions
- Heat oven to 350°F.
- Line a standard sized muffin pan with parchment or silicone liners and set aside.
- In a large bowl, mix together the sun dried tomatoes, spinach, mushrooms, eggs, salt, pepper, and cheese, until well combined.
- Stir in the flour and baking powder until completely incorporated.
- Spoon the mixture into the muffin pan, filling nearly full. Sprinkle tops with reserved cheese.
- Bake in the pre-heated oven for 20-25 minutes, until muffins are baked through and no longer jiggle.
Storage
- Cool completely and store in an airtight container for up to 5 days in the fridge or wrapped in plastic and either in a large freezer bag or an airtight container in the freezer for up to 3 months.
To Reheat
- Heat in 30 second increments in the microwave until heated to your liking.
Recipe Notes
Calories 120 // Total Fat 7 g // Saturated Fat 3 g // Cholesterol 135 mg // Sodium 225 mg // Carbohydrate 6 g // Fiber 1 g // Sugars 1 g // Protein 8 g
If you add the feta cheese, omit the salt
2. Kale, Mushroom & Goat Cheese Egg Muffins
These Kale, Mushroom and Feta Breakfast Burritos are one of my all-time favorite breakfast recipes, and I knew I wanted to recreate them in egg muffin form. I thought goat cheese would be interesting to try in egg muffins, and it was! The goat cheese flavor is present but subtle, but if you’d prefer, you can definitely swap for feta cheese. Just remember to omit the salt if you add feta.
Mushroom Kale Goat Cheese Egg Muffins
Ingredients
- 2 cups chopped kale
- 2 cups chopped mushrooms
- 1/2 cup crumbled goat cheese
- 8 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup shredded cheese for tops
Instructions
- Heat oven to 350°F.
- Line a standard sized muffin pan with parchment or silicone liners and set aside.
- In a large bowl, mix together the kale, mushrooms, goat cheese, eggs, salt, and pepper, until well combined.
- Stir in the flour and baking powder until completely incorporated.
- Spoon the mixture into the muffin pan, filling nearly full. Sprinkle tops with reserved cheese.
- Bake in the pre-heated oven for 20-25 minutes, until muffins are baked through and no longer jiggle.
Storage
- Cool completely and store in an airtight container for up to 5 days in the fridge or wrapped in plastic and either in a large freezer bag or an airtight container in the freezer for up to 3 months.
To Reheat
- Heat in 30 second increments in the microwave until heated to your liking.
Recipe Notes
Calories 92 // Total Fat 5 g // Saturated Fat 2 g // Cholesterol 125 mg // Sodium 184 mg // Carbohydrate 5 g // Fiber 0 g // Sugars 0 g // Protein 6 g
The goat cheese may be swapped for feta, but if you do so, omit the salt.
3. Roasted Red Pepper & Corn Egg Muffins
If you are craving Southwestern flavors for breakfast, these are perfect for you! The chili powder and cumin give a nice touch of flavor, while the corn and roasted red peppers are ever so slightly sweet. Plus plenty of spinach to sneak in your breakfast.
Corn & Roasted Red Pepper
Ingredients
- 2/3 cup corn kernels
- 2/3 cup roasted red peppers, chopped
- 1 1/2 cups spinach, chopped
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 8 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded cheese (1/2 cup reserved for sprinkling muffin tops)
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
Instructions
- Heat oven to 350°F.
- Line a standard sized muffin pan with parchment or silicone liners and set aside.
- In a large bowl, mix together the corn, roasted peppers, spinach, cumin, chili powder, eggs, salt, pepper and cheese, until well combined.
- Stir in the flour and baking powder until completely incorporated.
- Spoon the mixture into the muffin pan, filling nearly full. Sprinkle tops with reserved cheese.
- Bake in the pre-heated oven for 20-25 minutes, until muffins are baked through and no longer jiggle.
Storage
- Cool completely and store in an airtight container for up to 5 days in the fridge or wrapped in plastic and either in a large freezer bag or an airtight container in the freezer for up to 3 months.
To Reheat
- Heat in 30 second increments in the microwave until heated to your liking.
Recipe Notes
Calories 122 // Fat 7 g // Saturated Fat 3 g // Cholesterol 135 mg // Sodium 251 mg // Carbohydrate 6 g // Fiber 1 g // Sugars 1 g // Protein 8 g
4. Broccoli Cheddar Egg Muffins
Inspired by these Broccoli Cheddar Breakfast Quesadillas, these broccoli cheddar egg muffins are a great way to sneak some extra broccoli into your diet. Chop it finely so that it cooks through in the oven!
Broccoli Cheddar Egg Muffins
Ingredients
- 2 cups broccoli florets, chopped small
- 8 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded cheese (1/2 cup reserved for sprinkling muffin tops)
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
Instructions
- Heat oven to 350°F.
- Line a standard sized muffin pan with parchment or silicone liners and set aside.
- In a large bowl, mix together the broccoli, eggs, salt, pepper and cheese, until well combined.
- Stir in the flour and baking powder until completely incorporated.
- Spoon the mixture into the muffin pan, filling nearly full. Sprinkle tops with reserved cheese.
- Bake in the pre-heated oven for 20-25 minutes, until muffins are baked through and no longer jiggle.
Storage
- Cool completely and store in an airtight container for up to 5 days in the fridge or wrapped in plastic and either in a large freezer bag or an airtight container in the freezer for up to 3 months.
To Reheat
- Heat in 30 second increments in the microwave until heated to your liking.
Recipe Notes
Calories 140 // Fat 8 g // Saturated Fat 4 g // Cholesterol 162 mg // Sodium 266 mg // Carbohydrate 6 g // Fiber 1 g // Sugars 1 g // Protein 9 g
5. Cauliflower Herb Egg Muffins
I’m really starting to come around to cauliflower rice…the perfect way to healthify any meal, including your egg muffins! I just grated my cauliflower on a cheese grater, however you can often find it pre-riced, saving you some prep time. The cauliflower and basil, oregano and dill go perfectly together in these muffins!
Herby Cauliflower Egg Muffins
Ingredients
- 2 cups riced cauliflower
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/4 teaspoon dried dill
- 8 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded cheese (1/2 cup reserved for sprinkling muffin tops)
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
Instructions
- Heat oven to 350°F.
- Line a standard sized muffin pan with parchment or silicone liners and set aside.
- In a large bowl, mix together the cauliflower, basil, oregano, dill, eggs, salt, pepper and cheese, until well combined.
- Stir in the flour and baking powder until completely incorporated.
- Spoon the mixture into the muffin pan, filling nearly full. Sprinkle tops with reserved cheese.
- Bake in the pre-heated oven for 20-25 minutes, until muffins are baked through and no longer jiggle.
Storage
- Cool completely and store in an airtight container for up to 5 days in the fridge or wrapped in plastic and either in a large freezer bag or an airtight container in the freezer for up to 3 months.
To Reheat
- Heat in 30 second increments in the microwave until heated to your liking.
Recipe Notes
Calories 139 // Fat 9 g // Saturated Fat 4 g // Cholesterol 162 mg // Sodium 263 mg // Carbohydrate 6 g // Fiber 1 g // Sugars 1 g // Protein 9 g
6. Zucchini, Feta & Dill Egg Muffins
Zucchini Feta Dill
Ingredients
- 2 cups shredded zucchini, excess liquid squeezed out
- 1/2 cup feta cheese
- 1 teaspoon dried dill
- 8 eggs
- 1/2 teaspoon pepper
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup shredded cheese for tops
Instructions
- Heat oven to 350°F.
- Line a standard sized muffin pan with parchment or silicone liners and set aside.
- In a large bowl, mix together the zucchini, feta, dill, eggs and pepper, until well combined.
- Stir in the flour and baking powder until completely incorporated.
- Spoon the mixture into the muffin pan, filling nearly full. Sprinkle tops with shredded cheese.
- Bake in the pre-heated oven for 20-25 minutes, until muffins are baked through and no longer jiggle.
Storage
- Cool completely and store in an airtight container for up to 5 days in the fridge or wrapped in plastic and either in a large freezer bag or an airtight container in the freezer for up to 3 months.
To Reheat
- Heat in 30 second increments in the microwave until heated to your liking.
Recipe Notes
Calories 105 // Fat 6 g // Saturated Fat 3 g // Cholesterol 130 mg // Sodium 142 mg // Carbohydrate 5 g // Fiber 0 g // Sugars 1 g // Protein 7 g
7. Spinach, Feta & Red Pepper
Back in the day, I used to work at a pretty awesome bakery/coffee shop, and they also happened to make the most amazing spinach, feta & red pepper quiche. This is 100% inspired by that quiche…and if you like these flavors, you should also check out these Spinach, Feta & Egg Breakfast Quesadillas! So so good.
Spinach Feta Red Pepper Egg Muffins
Ingredients
- 2 cups chopped spinach
- 1 bell pepper, finely chopped
- 1/2 cup feta cheese crumbled
- 8 eggs
- 1/2 teaspoon pepper
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup shredded cheese, for tops
Instructions
- Heat oven to 350°F.
- Line a standard sized muffin pan with parchment or silicone liners and set aside.
- In a large bowl, mix together the spinach, bell pepper, feta, eggs, and pepper, until well combined.
- Stir in the flour and baking powder until completely incorporated.
- Spoon the mixture into the muffin pan, filling nearly full. Sprinkle tops with reserved cheese.
- Bake in the pre-heated oven for 20-25 minutes, until muffins are baked through and no longer jiggle.
Storage
- Cool completely and store in an airtight container for up to 5 days in the fridge or wrapped in plastic and either in a large freezer bag or an airtight container in the freezer for up to 3 months.
To Reheat
- Heat in 30 second increments in the microwave until heated to your liking.
Recipe Notes
Calories 108 // Fat 6 g // Saturated Fat 3 g // Cholesterol 135 mg // Sodium 147 mg // Carbohydrate 5 g // Fiber 1 g // Sugars 0 g // Protein 7 g
This is great! I’ll be making several of these and I also pinned it for many others to see. Thanks!
I hope you like it, Charlie! Thanks for sharing 🙂
Reheat in the microwave?
Yes! I do 20-30 second increments 😀
Your combined recipe posts are really helpful and inspiring! Big thanks for the good work!
So glad you enjoy them Mary!
Hi Denise,
Love the look of these, can’t wait to try them! One question- what size eggs did you use? Large, x-large? Or grams?
Many thanks 🙂
Hi Dee! I used large eggs. I think they’re around 52 grams each. Hope this helps!
Many thanks Denise! 😊
I love muffins.Recipes you posted is easily understandable and i want to try this muffins.But i don’t eat eggs so what cn i add as an alternative to egg?Please Suggest..
Hi Maria, unfortunately in these egg muffins, there really isn’t a substitute for eggs. You might want to search for some ‘vegan muffins’ on Google to get egg-free muffins 😀
What type of shredded cheese are you using please??
Hi Sally, you can use any cheese, really! I tested these with mozzarella 🙂
Hello!
What are your thoughts on replacing the all-purpose flour with ground flaxseed? Have you experienced some flour changing? Hehe
Hi Raquel! I’ve never tried ground flax in egg muffins before…I’d love to know how they turn out if you try it though 🙂 GF flour should work if you’re looking for a gluten free alternative.
Hi! Super excited to try these! Can you use frozen spinach and what is the equivalent? I am sure I could google this but was curious if you have tried it already? Thanks! Plus I love your site!
Hi Jens! So glad you like the site 🙂 You can definitely use frozen spinach. I’m not entirely sure what the equivalent would be.