Healthy Breakfast Egg Muffins

Why You’ll Love Healthy Breakfast Egg Muffins Recipe

These Healthy Breakfast Egg Muffins offer a simple way to make breakfast exciting and wholesome:

• High in protein and filling so you stay satisfied longer

• Make‑ahead friendly—store in the fridge or freezer and reheat when needed

• Customizable with your favorite vegetables, cheese, and meats

• Great for kids and adults alike, easily eaten warm or on the go

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup lightly packed baby spinach, chopped
¾ cup finely diced red bell pepper
¾ cup finely diced green bell pepper
¾ cup quartered cherry tomatoes or grape tomatoes
6 large eggs
4 large egg whites
¼ teaspoon kosher salt
¼ teaspoon dried basil
¼ teaspoon dried oregano
Pinch of ground black pepper or cayenne pepper (optional)
¼ cup crumbled feta cheese plus extra for topping
Optional toppings: avocado salsa, hot sauce, freshly chopped parsley

Directions

1. Preheat your oven to 350°F (175°C). Lightly coat a standard 12‑cup muffin tin with nonstick spray.

2. Divide the chopped spinach, red bell pepper, green bell pepper, and cherry tomatoes among the muffin cups, filling each about two‑thirds full.

3. In a large bowl, whisk together the eggs, egg whites, salt, dried basil, dried oregano, and pepper until well combined.

4. Carefully pour the egg mixture into the prepared muffin cups, filling each about three‑quarters of the way.

5. Sprinkle crumbled feta evenly over the tops of the filled cups.

6. Bake for 24–28 minutes, until the egg muffins are set. Let cool for a few minutes, then run a knife around the edges to loosen and remove. Serve immediately or cool before storing.

Servings and timing

This recipe makes 12 egg muffins, perfect for breakfast or snacks throughout the week.

• Prep time: About 15 minutes

• Cook time: About 25 minutes

• Total time: About 40 minutes

Variations

• Cheesy Egg Muffins: Skip the veggies and use a mix of your favorite cheeses like parmesan or goat cheese

• Cottage Cheese Egg Muffins: Replace the egg whites with about 2/3 cup cottage cheese for a creamy twist

• Spicy: Add dashes of hot sauce or a pinch of cayenne for heat

• With Meat: Include cooked bacon, diced ham, or sausage for extra protein

Storage/Reheating

To store: Let the muffins cool completely. Place them in an airtight container in the refrigerator for up to 3 days or freeze them (individually wrapped in plastic wrap) for up to 3 months.

To reheat: Warm gently in the microwave on medium power until heated through—about 30 seconds from thawed or 1–2 minutes from frozen.

FAQs

What are egg muffins?

Egg muffins are mini baked egg cups made in a muffin tin with eggs, vegetables, cheese, or other mix‑ins.

Can I make these dairy‑free?

Yes! Simply omit the cheese to make them dairy‑free.

Are these muffins high in protein?

Yes, with eggs and egg whites as the base, they’re protein‑packed and satisfying.

Can I substitute vegetables?

Absolutely — swap in your favorites like zucchini, broccoli, or onions.

How do I prevent sticking?

Generously spray the muffin tin with nonstick spray or use a silicone muffin pan.

Are egg muffins freezer‑friendly?

Yes — they freeze well when wrapped and stored in a zip‑top bag for up to 3 months.

Can I add meat?

Yes, cooked bacon, sausage, or ham can be folded into the egg mixture.

How do I know when they’re done?

The egg muffins are finished when they’re set and no longer jiggly in the center.

Can I reheat them without a microwave?

Yes, reheat in a preheated oven at 350°F until warmed through.

Can kids eat these?

Yes! Customize the veggies and cheese to suit their tastes—it’s a kid‑friendly, handheld breakfast.

Conclusion

These Healthy Breakfast Egg Muffins are an easy, nutritious solution for busy mornings or make‑ahead meal prep. With protein, veggies, and endless customization options, they’re both delicious and versatile. Whether you’re feeding kids or prepping for the week, this recipe delivers flavor and convenience.

Healthy Breakfast Egg Muffins

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Healthy Breakfast Egg Muffins are an easy, customizable, and protein-packed breakfast option. Made with eggs, vegetables, and cheese, they’re perfect for meal prep and on-the-go mornings.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 egg muffins
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

• 12 large eggs
• 1/4 cup milk (any kind)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup chopped fresh spinach
• 3/4 cup diced red bell pepper
• 1/2 cup diced red onion
• 1/2 cup shredded sharp cheddar cheese
• Nonstick cooking spray

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F. Lightly coat a 12-cup muffin tin with nonstick spray.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Add the spinach, red bell pepper, red onion, and cheese to the bowl. Stir to combine.
4. Divide the mixture evenly among the muffin cups.
5. Bake for 24–28 minutes, until the eggs are set and a toothpick inserted in the center comes out clean.
6. Let cool in the pan for a few minutes before removing. Serve warm or store for later.

Notes

• Feel free to swap in your favorite vegetables or cheeses.
• Egg muffins can be stored in the refrigerator for up to 5 days.
• Freeze for up to 3 months; reheat in the microwave before serving.
• Use silicone muffin cups or a well-greased metal muffin tin for easy removal.

Nutrition

• Serving Size: 1 muffin
• Calories: 96
• Sugar: 1g
• Sodium: 150mg
• Fat: 6g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 8g
• Cholesterol: 165mg