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4.78 from 9 votes

7 Healthy Breakfast Egg Muffins

Healthy breakfast egg muffins make a delicious savory low carb breakfast or snack on the go! 7 different vegetable-filled flavors to prep ahead and stock your freezer.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: freezer, gluten-free, low carb, meal prep
Servings: 12
Calories: 152kcal
Author: Denise

Ingredients

base recipe

  • 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

Sun Dried Tomato, Spinach & Mushroom Egg Muffins

  • 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

Kale, Mushroom & Goat Cheese Egg Muffins

  • 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

Roasted Red Pepper & Corn Egg Muffins

  • 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

Broccoli Cheddar Egg Muffins

  • 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

Cauliflower Herb Egg Muffins

  • 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

Zucchini, Feta & Dill Egg Muffins

  • 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

Spinach, Feta & Red Pepper

  • 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 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

The flour and baking powder may be omitted, however the muffins will be more moist when re-heating.

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