Prepared with only a few ingredients, these Breakfast Egg Muffins require 20 minutes of baking time, and are exactly what you need for a quick grab and go breakfast.
Breakfast egg muffins always seem to be the delicious and healthy breakfast option, and what’s better than an easy-grab breakfast?
It wouldn’t be wrong to say that these egg muffins are a perfect option for busy mornings with tight schedules when the clock is ticking on your head.
These muffins are baked to a fluffy finish and can be enjoyed as a side dish, or as a meal on its own. On top of everything, these little muffins are healthy, and they are packed with proteins.
What’s Included In These Muffins?
The full recipe with the exact measurement is listed in the recipe card below. For now, here’s what you’ll need.
Eggs: We do not recommend using simply egg yolks as it will cause your muffins to not rise. Fresh eggs or whole storebought eggs are best.
Tomatoes: For this you can use grape tomatoes, cherry tomatoes, or roma tomatoes. Cut /dice the tomatoes into small chuncks or halves.
Baby Spinach: Use fresh baby spinach. Frozen spinach will realease water and it will alter the taste and texture of the muffins. Frozen spinach is also already wilted.
Cheddar Cheese: Mild or sharp cheddar cheese will work in this recipe. You can also use mozzerreka cheese in this recipe as well, if preferred.
Salt and Pepper: We used kosher salt and black pepper to season the muffins.
Garlic Powder: Adds depth of flavor to the muffins and make all of the ingredients pop.
Veggies: To begin with, the breakfast egg muffins are simply incomplete without the right vegetables and greens to add the ultimate punch of nutrients.
Having said that, you can add any vegetables of your choice, but tomatoes, spinach, broccoli, and kale make the right choice.
Before adding them to the whisked-up eggs, you need to boil or saute them and dice them into smaller pieces, and then mix in with the egg base.
Meat: First things first, meat is absolutely and completely optional. However, if you are fine with eating meat, it’s always a great form of protein.
That being said, the egg muffins can be paired with air fryer sausages and turkey bacon because they go well with any vegetable. However, the meat must be precooked before it’s added to the eggs.
Cheese Preference: Although cheese is added in this recipe, it is also another option base on your prefference, but it’s a delicious one.
When it comes down to breakfast egg muffins, you can choose anything ranging from goat cheese crumbles to grated parmesan cheese.
In addition, the cheese can be added to meat and veggie mix or simply sprinkle some on the top; it’s completely up to you. However, adding cheese won’t make your egg muffins dairy-free.
Can You Make Keto & Low-Carb Egg Muffins?
Yes, the egg muffins can be made in keto and low-carb form because all you have to do is change the ingredients.
When it comes down to the keto egg muffins, you need to ensure that there are no starchy vegetables, such as peas, corn, potatoes, and sweet potatoes.
In addition, you should always choose non-processed meats if you want keto muffins.
How To Make Breakfast Egg Muffins?
Making breakfast egg muffins is incredibly easy, and it wouldn’t be wrong to call them a breeze to make, irrespective of which variation you are using. In the section below, we are sharing some steps that you can follow;
- Start by preheating the oven to 375-degrees Fahrenheit and lightly grease your muffin pan with nonstick cooking spray or line the muffin pan with liners, and set the pan aside.
- Second, chop the tomatoes and the spinach. Set it aside.
- In a large bowl, crack the eggs in the bowl and add in the spinach, diced or chopped tomatoes, salt and pepper, garlic powder, and cheddar cheese.
- Whisk well to combine.
- Pour the mixture in the cavities of the muffin pan, but make sure you add them evenly and only keep the ⅔rd part consumed to give space for rising.
- Then, pop the muffin pan into the preheated oven and bake the egg muffins for 20 minutes.
Best Tips To Bake Perfect Egg Muffins
As you prepare your egg muffins, you might come across some questions. We have compiled a list of tips to help you along the way.
- It’s better to use silicone pans or liners as compared to paper liners to make sure the egg muffins don’t stick. In case you cannot find silicone liners, you can opt for nonstick cooking oil spray, which we have done in this recipe.
- Never overfill the muffin divots to make sure the muffin batter doesn’t make a mess.
- Make sure all the veggies and meats are properly chopped into smaller sizes.
- If you are adding meat to the batter, be sure that the meat is cooked prior to adding it to the meat.
Egg Muffin Variations
You can customize your egg muffins to your preference. Creating new flavors allow the muffins to be a little more interesting. Here are some suggestions.
- Mix up the veggies: consider adding mushrooms, onions (yellow, white, red onions), diced bell peppers, and kale.
- For protein, consider adding the following: ground beef or turkey, turkey sausages, breakfast sausages, chicken breast.
- Add in cheese: We love it with mozzarella cheese, swiss cheese, Monterey Jack cheese, feta, and pepper jack cheese.
You can always store leftover breakfast egg muffins. In fact, you can make these muffins in batch cooking, and your breakfast will be sorted for the entire week.
That being said, the cooked muffins can be kept in the refrigerator for over three days, but they can be stored in the freezer for over three months.
We recommend you use use sealed containers and freezer-safe bags to make sure the breakfast egg muffins are safely stored.
How Do You Reheat Egg Muffins?
As far as reheating is concerned, you can pop the muffins in your microwave oven for over thirty-seconds, and the muffins will be ready to be devoured.
FREQUENTLY ASKED QUESTIONS (FAQ)
These breakfast egg muffins can last up to one week in the refrigerator. I would not exceed this time. Make sure they are in an airtight container.
Yes, you can freeze egg muffins. Make sure they are wrapped then place them in an airtight freezer bag. I would not exceed 3 months of freezing.
More Favorite Breakfast Recipes To Enjoy
If you love these healthy breakfast egg muffins, try one of these easy recipes next:
It warms our hearts to see the recipes you make from this site, and we’d especially would love to know if you tried this recipe.
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Easy Breakfast Egg Muffins
- Muffin Pan
- Mixing Bowl
- 10 Large Eggs
- 1 Small Tomatoes Diced, or you may use grape tomatoes.
- 1 Cup Chopped Spinach
- 1 Cup Cheddar Cheese Sharp or milk is fine.
- ½ Tsp. Kosher Salt
- ¼ Tsp. Black Pepper
- ¼ Tsp. Garlic Powder
- Olive oil cooking spray
- Start by preheating the oven to 375-degrees Fahrenheit and lightly grease your muffin pan with nonstick cooking spray or line the muffin pan with liners, and set the pan aside.Second, chop the tomatoes and the spinach. Set it aside. In a large bowl, crack the eggs in the bowl and add in the spinach, diced or chopped tomatoes, salt and pepper, garlic powder, and cheddar cheese. Whisk well to combine.
- Pour the mixture in the cavities of the muffin pan, but make sure you add them evenly and only keep the ⅔rd part consumed to give space for rising. Then, pop the muffin pan into the preheated oven and bake the egg muffins for 20 minutes.Serve warm and enjoy.