Start your day the healthy and delicious way with these Easy Breakfast Egg Muffins. Packed with protein, vegetables, and bursting with flavor, these muffins are a perfect grab-and-go breakfast option. Whether you’re meal prepping for the week or looking for a quick breakfast for busy mornings, these egg muffins are a winner.
They are incredibly versatile, customizable with your favorite ingredients, and naturally gluten-free and low-carb. With minimal prep and cooking time, you’ll have a batch of fluffy, savory egg muffins that the whole family will love. These muffins store well in the fridge or freezer, making them ideal for batch cooking. You can reheat them quickly in the microwave, making your morning routine smoother and healthier.
Ingredients
- 6 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/2 cup chopped bell peppers (any color)
- 1/2 cup chopped spinach or kale
- 1/4 cup chopped onion
- 1/4 cup shredded cheddar cheese (or any cheese of your choice)
- 1/2 cup cooked and crumbled sausage or bacon (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Cooking spray or oil for greasing the muffin tin
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray or oil to prevent sticking
- Crack the eggs into a large mixing bowl and whisk until fully blended and slightly frothy
- Add milk to the eggs and whisk again to make the mixture light and fluffy
- Stir in salt, pepper, garlic powder, and paprika to season the egg mixture
- Add chopped bell peppers, spinach or kale, onion, shredded cheese, and cooked sausage or bacon if using
- Mix everything together until the veggies and proteins are evenly distributed
- Spoon the mixture evenly into the muffin cups, filling each about 3/4 of the way to allow space for the eggs to rise
- Place the muffin tin into the preheated oven and bake for 20–25 minutes, or until the egg muffins are set and lightly golden on top
- Insert a toothpick in the center of one muffin—if it comes out clean, they are done
- Remove the muffin tin from the oven and let the muffins cool for 5 minutes before taking them out
- Run a knife around the edges if needed to release them from the tin
- Serve warm or allow them to cool completely and store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months
These Easy Breakfast Egg Muffins are a meal prep superstar. You can easily modify them to suit your taste by swapping out the vegetables, using different cheeses, or opting for turkey, ham, or tofu for a meat-free version.
They’re perfect for both adults and kids and can be packed in lunchboxes or served alongside toast or fruit for a more complete breakfast. Not only are they nutritious and filling, but they also cut down morning prep time significantly. The balance of protein and vegetables keeps you energized and full longer, making these muffins a smart and satisfying start to any day. Try them once, and they’re bound to become a regular part of your breakfast routine.