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4.69 from 16 votes

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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
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

  • cup corn kernels
  • 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.
Reheat
Heat in the microwave until steaming hot.

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