7 Healthy Breakfast Egg Muffins
Light, fluffy, and never soggy, these egg muffins are perfect for breakfast or a snack on the go! Freezer and fridge-friendly, this recipe is perfect for reheating- it is never wet or squishy. 7 tried and true flavor variations are included.
Servings: 12
Calories: 152kcal
Ingredients
base recipe
- 8 eggs
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups mixed vegetables cut into small cubes (ie: zucchini, onion, bell
- peppers torn spinach, mushrooms, broccoli florets)
- 1 cups shredded cheese ½ cup reserved for sprinkling muffin tops
- ½ cup all purpose flour see note 1
- ½ teaspoon baking powder see note 2
Sun Dried Tomato, Spinach & Mushroom Egg Muffins
- ½ cup sun dried tomatoes drained from oil and chopped into small pieces
- 1 ½ cups chopped spinach
- 1 ½ cups chopped mushrooms
- 8 eggs
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup shredded cheese
- ½ cup all purpose flour
- ½ teaspoon baking powder
Kale, Mushroom & Goat Cheese Egg Muffins
- 2 cups chopped kale
- 2 cups chopped mushrooms
- ½ cup crumbled goat cheese
- 8 eggs
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup all purpose flour
- ½ teaspoon baking powder
- ½ cup shredded cheese for tops
Roasted Red Pepper & Corn Egg Muffins
- ⅔ cup corn kernels
- ⅔ cup roasted red peppers chopped
- 1 ½ cups spinach chopped
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 8 eggs
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup shredded cheese ½ cup reserved for sprinkling muffin tops
- ½ cup all purpose flour
- ½ teaspoon baking powder
Broccoli Cheddar Egg Muffins
- 2 cups broccoli florets chopped small
- 8 eggs
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup shredded cheese ½ cup reserved for sprinkling muffin tops
- ½ cup all purpose flour
- ½ teaspoon baking powder
Cauliflower Herb Egg Muffins
- 2 cups riced cauliflower
- ½ teaspoon basil
- ½ teaspoon oregano
- ¼ teaspoon dried dill
- 8 eggs
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup shredded cheese ½ cup reserved for sprinkling muffin tops
- ½ cup all purpose flour
- ½ teaspoon baking powder
Zucchini, Feta & Dill Egg Muffins
- 2 cups shredded zucchini excess liquid squeezed out
- ½ cup feta cheese
- 1 teaspoon dried dill
- 8 eggs
- ½ teaspoon pepper
- ½ cup all purpose flour
- ½ teaspoon baking powder
- ½ cup shredded cheese for tops
Spinach, Feta & Red Pepper
- 2 cups chopped spinach
- 1 bell pepper finely chopped
- ½ cup feta cheese crumbled
- 8 eggs
- ½ teaspoon pepper
- ½ cup all purpose flour
- ½ teaspoon baking powder
- ½ 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 vegetables, feta (when used), 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.
Video
Notes
1- all purpose flour prevents these muffins from becoming wet when reheating. You may swap for gluten-free or almond flour. If you don't mind wet egg muffins, feel free to leave out the flour.
2- if you leave out the flour, do not add the baking powder.
Storage
Cool completely on a wire rack before storing:
- fridge- in an air tight meal prep container for up to 4 days.
- freezer- in a freezer bag or reusable silicone bag- suck the air out with a straw before freezing. Alternatively, you can loosely wrap in parchment paper and store in a meal prep container. Freeze for up to 3 months.
Nutrition
Serving: 1egg muffin (base recipe) | Calories: 152kcal | Carbohydrates: 8g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 265mg | Fiber: 1g | Sugar: 1g