Every time I stock my freezer with these easy breakfast Egg Muffins, I can’t help but high-five and hug myself! Meal-prep friendly and high protein, they’ll be your savior on busy mornings. Use any of your favorite veggies and proteins, make them for kids, and enjoy them yourself the next time you’re hungry but don’t have time to fix an Egg White Frittata.
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Why You’ll Love This Healthy Egg Muffins Recipe
Breakfast egg muffins are baked egg cups (or mini frittatas, if you prefer a slightly fancier name; check out this Potato Frittata for full-sized).
Here are some reasons why I love them and think you will too!
- High Protein. I hate when I eat breakfast and am hungry again an hour later. This high-protein healthy egg breakfast is truly satisfying (so are Cottage Cheese Eggs!).
- 100% Make-Ahead Friendly. Pop an egg cup or two into microwave to reheat whenever you need a fast, filling breakfast or snack.
- Versatile. You can load them with any variety of fresh vegetables, meat, and/or cheese as you please. Todayβs combination of spinach, feta, and a colorful array of veggies is my all-around favorite!
- Kid-Friendly. To make them appealing to kids, keep it simple with cheese, or add more toddler-friendly veggies like finely chopped broccoli or shredded carrots; the hand-held size makes veggies approachable.
5 Star Review
“Delicious and versatile! Itβs my new go to sneak some chopped up veggies in with breakfast for my children! The spices werenβt too overbearing but made it super tasty. Coming back to this again and again!”
— Anna —
Key Ingredients
Youβll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Eggs + Egg Whites. The base for our easy egg muffins.
- Vegetables. Because I want this recipe to be filling and healthy, I always include a good amount of fresh vegetables like spinach, green and red peppers, and cherry tomatoes. Youβll feel great starting your day with a serving of veggies, and if you want to bring them to the office for lunch, the veggies make them a more complete meal.
- Herbs and Spices. Because egg-white-heavy recipes can beβthere really is no polite way to say thisβSO BORING, we need to jazz these up with plenty of herbs and spices.
- Cheese. An optional addition. I used feta, but you can use any other cheese you enjoy (a cheddar cheese version I made in my experimental attempts was delightful).
- Toppings. The options are endless! Avocado, salsa, hot sauce, and freshly chopped parsley are all tasty ideas if you’re sitting down and have access to your fridge. In a rush? Just warm the up and enjoy them as they are.
How to Make The Best Egg Muffins
Grease. GENEROUSLY coat a muffin tin with nonstick spray and add mix-ins.
Whisk. Combine the eggs, egg whites, herbs, and spices.
Fill. Carefully pour in the egg mixture, then crumble feta over the top.
Cook. Bake egg muffins at 350 degrees F for 24 to 28 minutes, until set. Let cool, then use a butter knife to loosen the outside of the muffins. Serve hot or store for later. ENJOY!
Recipe Variations
- Cheesy Egg Muffins. Making these muffins for veggie skeptics but still want a serving of healthy protein? Skip the veggies altogether, and simply use your favorite mix of cheeses, like Parmesan cheese or goat cheese.
- Egg Muffins with Cottage Cheese. Replace the egg whites with 2/3 cup cottage cheese.
- Spicy Egg Muffins. If you like your eggs on the spicy side, you can also add a few dashes of hot sauce or pinch of cayenne.
- Zippy Egg Muffins. Try adding a few teaspoons of Dijon mustard.
- Egg Muffins with Meat. Tasty but optional (these are plenty satisfying with veggies alone). Feel free to make this easy breakfast recipe with bacon (I highly recommend this method of Baked Bacon in the Oven or Air Fryer Bacon), fold in diced cooked ham, or make sausage egg muffins.
Dietary Notes
- To Make Keto. No changes needed. These are keto egg muffins as written.
- To Make Dairy-Free, Whole30, and Paleo. Omit the cheese. (If you’re looking for more Whole30 breakfast recipes, try this Whole30 Breakfast Casserole.)
- Egg Muffins are gluten-free!
Storage and Reheating Tips
- To Store in the Refrigerator. Let the muffins cool completely, then place them in an airtight container in the refrigerator for up to 3 days. You can store all of the muffins together in a single larger container or portion them into individual containers to take with you on the go.
- To Freeze. Let the muffins cool completely, then individually wrap them in plastic wrap. Place them in a ziptop bag and freeze for up to 3 months. Let thaw overnight in the refrigerator or reheat directly from frozen.
- To Reheat. Reheat gently in the microwave on medium power until hot and warmed through to the center, about 30 seconds (from thawed) or 1 to 2 minutes (from frozen).
Recipe Tips and Tricks
- Avoid Sticking. I cannot stress enough how important it is to generously coat your muffin pan with nonstick spray. You can also use a silicone muffin pan and nonstick spray. I’ve heard from multiple readers that cupcake liners and parchment paper baking cups were successful.
- Watch Your Egg-to-Vegetable Ratio. The goal here is to ensure that each of the breakfast egg muffin cups packs a feel-good serving of vegetables without a) falling apart or b) tasting like a mini salad. I consider myself a vegetable enthusiast, but even I have my limitations before 10 a.m. This Healthy Breakfast Casserole has it down too. Follow the suggestions in this recipe and you are set!
- Whole-Egg to Egg-White Ratio. The ideal whole-egg to egg-white ratio for a batch of egg muffins is 6 whole eggs plus 4 egg whites. This makes them higher in protein, but keeps them from being spongy.
- Watch the Water Content. If your egg muffins are soggy, you likely used a lot of veggies with high water content. Next time, saute the veggies before adding them to the egg cups to remove the excess moisture.
- Reheat Like a Champ. If you experience wateriness when reheating leftover egg muffins, try wrapping them in a barely moistened paper towel before reheating in the microwave.
Egg Muffins
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 12 muffins
This easy egg muffins recipe is the perfect high protein breakfast or snack, freezer and kid-friendly. Use your favorite veggies for these egg cups!
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Ingredients
- 1 cup lightly packed baby spinach chopped
- ΒΎ cup finely diced red bell pepper about 1 small pepper
- ΒΎ cup finely diced green bell pepper about 1 small pepper
- ΒΎ cup quartered cherry tomatoes or grape tomatoes, about 1 cup whole tomatoes
- 6 large eggs
- 4 large egg whites
- ΒΌ teaspoon kosher salt
- ΒΌ teaspoon dried basil
- ΒΌ teaspoon dried oregano
- Pinch ground black pepper or cayenne pepper if you like a little kick!
- ΒΌ cup crumbled feta cheese plus additional to sprinkle on top
- Optional toppings: avocado salsa, hot sauce, freshly chopped parsley
Instructions
- Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray.
- Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).
- In a large bowl or large measuring cup with a spout (my favorite because it makes the mixture easy to pour), briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined.
- Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta evenly over the tops of the cups.
- Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later (see notes for more details).
Video
Notes
- TO STORE:Β Let the muffins cool completely, then place them in an airtight container in the refrigerator for up to 3 days. You can store all of the muffins together in a single larger container or portion them into individual containers to take with you on the go. Plastic wrap and even plastic baggies work well for portability too.
- TO REHEAT:Β Unwrap the muffins if needed, and place on a microwave-safe plate. Reheat gently in the microwave on medium power until hot and warmed through to the center, about 30 seconds (from thawed) or 1 to 2 minutes (from frozen).
- TO FREEZE:Β Let the muffins cool completely, then individually wrap them in plastic wrap. Place them in a ziptop bag and freeze for up to 3 months. Let thaw overnight in the refrigerator or reheat directly from frozen.
Nutrition
Serving: 1muffinCalories: 70kcalCarbohydrates: 3gProtein: 8gFat: 3gSaturated Fat: 1gCholesterol: 96mgFiber: 1gSugar: 2g
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Dear Erin, I love your blog and have been reading it for quite some time now. I enjoy cooking and also reading about cooking so I deeply appreciate that you post so regularly (and with no adds in between the recipes – thank you again!). I am big fan of your rosted carrot soup, so simple and it is one of the vegetables I always have at home (it resolves the thursday dinner crises). I will defenitely make these muffins since we have recently started to host and get invited to brunchs and I am always looking for healthy and tasty ideas. Greetings from another country and continent and keep up with your excelent work!
Thank you so much, Caroline! I so appreciate your taking the time to leave this thoughtful comment. I hope you enjoy the muffins too!
Hi Erin. Please share why the egg whites are needed? Iβm guessing as a βbinding agentβ? Can I make these without the egg whites? Iβm learning. I canβt wait to make these! Happy Friday!!!Β
Hi Andrea, I use egg whites to up the protein content in this recipe (they are the most protein-rich part of the egg), but you can use 2 additional whole eggs in place of the 4 egg whites if you prefer not to have extra egg yolks left over. I hope you enjoy!
thank you for this, have been eating essentially most of these ingredients every morning as part of a routine, but would like a break every once in a while, love the idea of making ahead and freezing these
Sabrina, I hope you love them! It is so refreshing to have something new for breakfast (I’m a creature of habit myself sometimes!)
Nicely done Erin! Most people don’t have the time to mess about in the kitchen in the morning so making a tone of these would be perfect! (:
YES! I love that about them too!
Had these for breakfast today. Kept me full, and I felt like a superstar eating veggies in the morning.
YAY!! So happy to hear this Elizabeth. Thank you so much for taking time to let me know <3
Im about to food prep these now for the weekend, next week. I see you already answered my first question about using 6 whole eggs! Thanks for that! My other question is if I should use those little muffin tin liners or olive oil as a substitute as I am out of cooking spray. My instinct says use a light coat of olive oil. Lastly, many recipes ive read say to not salt eggs while cooking as it breaks down the proteins….but with the added veggies I think it really does need to be included prior to cooking. Do you think it matters? Should I just salt the veggies and not salt the egg mixture? Thanks for your advice!
Hi Jennifer! I’d brush the pans with olive oil. That should work fine. And I haven’t heard that about salt to be honest. I love it for flavor here, though you can sprinkle salt on afterwards if you prefer. I hope you enjoy them!
These are SO CUTE! We’re always looking for something different for breakfast instead of same old, same old. This is clearly a way to use some leftover veggies (if they make sense, of course) but the recipe as it stands will be good for us! And to be able to make ahead is a huge selling point. Have a great weekend.
You have a great weekend too Chris. I hope you love these!
Delicious! Now I know what I am going to bake for breakfast next week. Thank you!
Whooo hooo! I hope you love them Kali!
These would be perfect to bring to work for breakfast! Great recipe. I like feta, but I LOVE cheddar, so I’ll probably try that version.
Danielle, it’s hard to pick a fave and the great thing with these is that you don’t have to. Thank so much and I hope you love them!
Made these for a brunch this morning and they were a hit! I did sautΓ© the veggies a little bit to make sure theyβd be soft and they were excellent. Thank you for yet another perfect recipe!Β
Allison, I am SO excited to hear this, thank you!!! I’m so happy you all loved them. Thanks for taking time to leave this wonderful comment too!
This is the perfect meal prep for this week’s breakfast!
Definitely, Gaby!
These are delightful!!
So I made these little guys this morning for breakfast – SO GOOD! I did add a small amount of finely chopped onions and also some bacon that I’d fried and crumbled ahead of time. I made 6 of them with feta and 6 with sharp cheddar; both equally as tasty. This made a very adequate breakfast with a piece of oat nut toast. Thanks for a handy make-ahead recipe.
Your additions sound delicious, Chris! I’m so glad the recipe is a winnerβthanks for taking the time to try it and report back!
Would these be diabetic friendly? Newly diagnosed and searching for breakfast ideas, when these beauties popped up on my search!Β
Hi Michelle, the recipe does seem to fit in with many of the guidelines, but since I donβt have a medical background, Iβd check with your doctor or nutritionist if you have specific questions or concerns about the recipe. Iβd hate to give you advice that isnβt correct and want to be safe!
Can you freeze these
Hi Leslie, yes, you can! Check out the directions in the notes section, just below the recipe. I hope you enjoy!
I’d like to serve these at a baby shower brunch, but would like to make them the evening before. Do you think they would reheat well in the oven without drying out?
Yes Jo, I think that would be fine! You could even make a test batch just to make sure youβre happy with the final texture. A little extra cheese would help keep them from drying out too. Otherwise, you could prep all the filling ingredients the day before, then just stir everything together and bake the morning of.
Love these! Iβm always in a hurry and sometimes forget to eat breakfast. I used queso fresco instead of feta, itβs a little too strong for me and yum! Thank you
Queso fresco sounds delicious Patricia, thank you! I”m so happy you enjoyed the recipe.
Very tasty and satisfying. Β My teenage daughter loves these. Β I also made using kale instead of spinach. Β Thanks for sharing recipe.
So so happy you loved them, thank you!
Hi Erin. These look great! I was just wondering (since I can’t have lactose) what can I use instead of the feta cheese, or can I skip this ingredient all together? Thanks! Love your blog!
Hi Chantal, yes, you can omit the feta. I hope you enjoy them! Thanks so much!
very tasty satisfying to all. I love it.
YAY!!! So happy to hear it. Thank you Andrina!
I sprayed my muffin tins of really well and these all stuck really badly. Destroyed. So frustrating because I was making them for a group event where I had signed up to bring food and now I’ve got nothing to bring.
Hi Shauna, I’m sorry to hear the muffins stuck to your tinβit can really depend on the type of tin and quality of the coating sometimes. I know it’s disappointing to try a new recipe and not have it come out, so I truly wish it would have worked better for you!
Hi Everyone, I have tried a recipe like this before and mine have always stuck no matter what I tried. I have been using PaperChef Culinary Parchment Non-Stick Large Baking Cups from Target for my muffins. I never thought to try them for these. I tried it today and it worked did not stick at all. I am now wondering if I can make my own out of parchment paper. Thought this might help someone else who was having the same problem. They are about 2.49 for 60 and go to 425 degrees.
Thank you so much for sharing your tips, Gina! I’m so happy this recipe worked out for you!
Just wondering what you used to wrap the muffins before freezing. Thanks so much, can’t wait to try!
Hi Karrie! I’d recommend plastic wrap. I hope you enjoy!
Erin, have you made these in an instant pot? If so, would you please walk me through that? I’m an Instant pot newbie. Just made hard boiled eggs under my egg setting. So quick! And peeled amazingly! Β Thank you!
Hi Jody, I have not made these in the Instant Pot, so I’m afraid I don’t have any specific advice to give on that front. I hope you love these if you give them a try!
The veggie egg cups are an additional treat by adding a tablespoon of cooked quinoa in the bottom of the muffin cups with the veggies prior to baking. Ummmmmmn Β LOVE UR SITE!!
Ann, this is such a great idea! Thank you for sharing (and for your kind words!!)
Β I made these and they looked Β fluffy and great coming out of the oven, but shortly after they deflated. Any idea why? Thank you.Β
Hi Theresa! The muffins are by nature fairly flat. They are more like mini omelette cups versus a tall, domed bakery type of muffin. I hope you enjoy them!
These are incredible! Thank you for the recipe! I made these egg cups yesterday for the first time after hearing about your website in my Weight Watcher’s community. Your egg cups are all the rage! I used low fat feta and they taste delish. Today, I “splurged” and added, as you suggested, salsa and avocado. I found that I could skip my mid-morning snack, because I was so full from breakfast! I love the fact that I could sneak an extra portion of veggies into my diet. These cups reheated really well for me. I can’t wait to explore the rest of your site to see what other yummy, healthy goodies I can round up! Thank you, Erin!
Sarah, I’m so happy to hear these were a hit! I’m so glad to have you as a reader, and I hope you find many more new favorite recipes to try!
Can I use the 100 % egg whites in the carton? I had bought those for a similar recipe but this one sounds way better.
Linda, yes! You can swap the egg whites called for in the recipe for the egg whites in the carton. The carton should suggest an amount per white. I would use the whole eggs called for in the recipe though to make sure your muffins have enough structure. I hope you enjoy!
Iβve made a version of these egg muffins and all the comments are spot on, they are wonderful! I have added a layer of cooked red quinoa and this ups the fiber, protein and crunch factor. YUMMY!!
Hello Erin and thank you for your beautiful recipe!
Is there a way to prevent the egg muffins from deflating when I get them out of the oven?
The are so big and puffed while in the oven,and in minutes after they are out,they lose most of their volume.
What is the problem?
Thank you again
Hi Georgia, these muffins naturally are fairly flat on top but are still delicious! I hope you enjoy them.
Hi Erin! These look delicious & I can’t wait to make. Could I sub frozen veggies for the fresh ones? If so, should they be cooked first? Thank you!
Hi Jen, you could precook them or let them thaw and pat them thoroughly dry with a paper towel. (Frozen veggies tend to give off a lot of moisture.) I haven’t tried using frozen veggies myself, but if you decide to experiment, I’d love to hear how it goes!
Looking forward to trying this! Just want to let you know though that the Cabotβs cheese pop up ad is so obstructive that it is deterring me from looking at anything else on the blog :/
Liz, I am sorry for the hassle! It should have a clear way to close it (a video pop up might take a few seconds to display it, but there will be a clear “close” button). Let me know it doesn’t!
Hi Erin, I have a pretty old muffin tin so i’m not sure how much they will still stick even if i use alot of nonstick spray. Can I put the paper muffin cups in the tin instead and bake the mixtures in there to be safe?
Hi Claire! I haven’t tried paper liners, but it could possibly stick to those too. You are welcome to experiment, but I still recommend being generous with nonstick spray. I hope it works!
Absolutely delicious!!
Thanks, Liz! I’m glad to hear the recipe is a winner!
I love all the ingredients in this recipe and the muffins have great flavor. Β Here’s my complaint…even with the nonstick spray the eggs stuck in each cup and I’m having a terrible time getting all the stuck egg washed out. Β Because of this problem I’ll probably not try this recipe without a different pan.My pan is dark metal and it’s new. Β Perhaps you can make suggestions on removing the stuck egg. Β I tried hot water and vinegar…not working.
Hi Lesley, Iβm sorry to hear the muffins stuck to your tinβit can really depend on the type of tin and quality of the coating sometimes. I know itβs disappointing to try a new recipe and not have it come out, so I truly wish it would have worked better for you! For cleaning the pan, you could try sprinkling it with salt and letting it sit for a few minutes, then try to rub away with a soft sponge or cloth. I hope this helps!
NiceΒ
What would be the cooking time if using a mini muffin tin? Any other tips for adapting this for mini muffins?
Hi Angela, I have not tried these in a mini muffin tin, but I bet they will be delicious! I’d suggest checking them after about 10 minutes to make sure they don’t overcook. I hope you enjoy them!
Thanks. And what can I substitute for the egg whites?
Hi Angela! I use egg whites to up the protein content in this recipe (they are the most protein-rich part of the egg), but you can use 2 additional whole eggs in place of the 4 egg whites if you prefer. I hope you enjoy the recipe!
I never leave recipe reviews but I had to for this one. These are AMAZING! It smelled like I was baking a pizza, and the taste is sooo good. Not heavy or overwhelming. Very light and delicious! I added chopped onion and mushroom, used fresh basil instead of dried and added some crushed red pepper. Ended up using 9 whole eggs and it was just enough for 12 muffins. 280 calories for 4 of them means 3 days of healthy breakfasts from this one batch! Thank you so much for this recipe! It is everything!
Thank you so much for taking the time to share this kind review, Tara! I’m so happy the recipe was a hit!
Thank you for sharing. This is exactly the how-to I needed!
Thank you so much for sharing this kind review, Gaby! I hope you enjoy the recipe!
Really a healthy recipe..!!! I like it and it is easy to make and it can be prepared with in an half an hour that’s superb.
Thank you for sharing this kind review, Varun! I’m so happy that you enjoyed it!
Yummy salad recipe I will soon try this. Thanks for sharingβ¦
I hope you love the recipe, Kelly!
My husband is a firefighter who has 24-hour shifts. He has to pack a full day’s worth of prepared food into his thermal food container before leaving at 6am for work. This dish is so delicious, healthy and perfect for an easy-to-carry dish that he can reheat for his breakfast. Thanks!
Thank you for sharing this kind review, Tamara! I’m so happy you enjoyed this recipe!
I’ve made this recipe three weeks in a row and it still tastes AMAZING. thanks for the clear steps and walking through all the different substitutions!
I’m so happy that you’ve enjoyed them, J! Thank you for sharing this kind review!
I tried these using silicone muffin liners, not sprayed, in a normal muffin pan. They practically fell out of the wrappers! I did use only whole eggs (to avoid leftover yolks), not sure if that made a difference.
Also, we loved that these smelled like pizza when cooking.
I’m so happy that you enjoyed the recipe, Mary! Thank you for sharing this kind review!
I am cooking this now. I made mine with eggs, turkey bacon, American cheese, grape tomatoes, and salsa.
YUM! I hope you enjoy them, Michelle!
Thanks, Erin. The muffins came out great. Thanks for the recipe.
I’m so happy that you enjoyed them, Michelle! Thank you for sharing this kind review!
I varied the ingredients (using broccoli instead of bell peppers) and used a 3-cheese blend (parmesan/asiago/romano)…it was my first time baking eggs. Turned out yummy.
I’m so happy that you enjoyed the recipe, Lola! Thank you for sharing this kind review!
Just made these. Any reason why the bottoms are kind of shriveled? I think I put too much bacon onions and peppers before the eggs, could that have had something to do with it? Tastes awesome. Just look really weird lmao
Hi Danielle! It’s hard to say what might’ve happened without being in the kitchen with you. I’m so happy that you enjoyed them though!
These look really good, just wondering what the benefit of the egg whites are ?
Hi Alicia! I use egg whites to up the protein content in this recipe (they are the most protein-rich part of the egg), but you can use 2 additional whole eggs in place of the 4 egg whites if you prefer not to have extra egg yolks leftover. I hope you enjoy!
Made egg muffins using broccoli, 3 cheddar cheese blend, bacon, Mrs Dash, Worchestershire sauce, added a little almond flour; then stirred each filled cup with a fork and cooked. I loved it! Thank you, Erin, for this very adaptable recipe and letting us know we could change and add as we desired! You are “The Most”!
I’m so happy that you enjoyed the recipe, Joan! Thank you for sharing this kind review!
Delicious! Was looking for a low calorie, protein filled uivk breakfast. Will make aagainand try different fillings.
I’m so happy that you enjoyed it, Rachel! Thank you for sharing this kind review!
The muffins had a very chewy texture which took away from the flavor. Was hoping to serve this weekend but must continue my search.
I’m sorry to hear that these muffins weren’t to your tastes, Julie. I (and many other readers) have enjoyed them, so I truly wish they would’ve been a hit for you too!
I love this kind of recipe and definitely plan to make these. They are such a great way to start the day!
I completely agree with you Barb! Thank you so much for your kind review!
Great recipte
So glad you enjoyed them! Thank you for this kind review!
Pre baking question: Can I vary the egg muffins? For example 6 without veggies and only meat and the other 6 with veggies and meat?
Can you also add diced potatoes to this?
Thanks!
Hi Caitlin! Yes, you can vary the egg muffins! I have lots of variation ideas in the blog post and at the end of the recipe card to help you! If you try them, let me know how it goes!
Hello! So excited to try these. Wondering if anyone has had any luck reheating these from frozen in either an oven or toaster oven. Weβre a microwave-free family so not an option, sadly, but hoping to be able to make these ahead of time to freeze! Any insight would be great.
Hi Rosie, I haven’t tried reheating in the oven myself but I did some research online and it looks like you could try reheating at 350Β°F for 10-15 minutes or until heated all of the way through. Hope this helps and hope you enjoy them!
I looked at several recipes and yours was the only one that did not mix the veggies with the whisked eggs. I was doing it that way anyway. Better proportion control as the veggies tend to sink if mixed first with the eggs.
Great recipe. Great explanation. And silicone, the best!
Hi Eileen! So glad you enjoyed this recipe! Thank you for this kind review!
Lovely egg muffins! The blue plate with black rim is really nice. Can you say where you got them?
Hi Natasha! I am pretty sure I got this a Target, but that was awhile ago. I am not sure they still sell it. Thanks!
Hi Erin, can I make these the night before, keep them in the fridge, and bake them in the morning? Thanks!
Hi Amanda! I wouldn’t recommend prepping ahead of time and baking later. I would recommend baking them, then reheating later. Hope this helps!
Hi Erin,
Do you mean egg whites from boiled eggs or liquid egg whites? Sorry, I’m a newbie at this. Thanks!
Hi Jack. When you crack the raw eggs, separate the yoke from the whites. The whites are the ones you use for this recipe. Hope this helps!
Could you freeze the muffins before cooking?
Hi Marianne! I would not recommend freezing these prior to cooking. It’s better to cook them, then freeze them. Hope this helps!
Thank you for sharing this great recipe! I have a flock of 18 hens and have been searching for different ways to use up the dozen or so eggs I get each day. These egg frittata muffins are perfect! There is so much flexibility in ingredients for different taste preferences, too. And they are easy to make. I made spinach, peppers, bacon, pico de gallo, green chile egg muffins and now I’m making another batch using broccoli, red onion, bacon, cayenne, red chile and cheese. They smell so good when they are baking in the oven, too. I plan to freeze several dozen for quick breakfast on the go before trail rides and hiking. Thanks again!
Hi Lisa! So glad you enjoyed the recipe! Thank you for this kind review!
These egg muffins are great made with egg whites, cook fast, freeze well and are tasty.
Hi Kelli! So glad you enjoyed the recipe! Thank you for this kind review!
These were super easy and very tasty! I love reading the suggestions from commenters below– next time I will try salsa instead of tomatoes! The only thing is that I was afraid of sticking so I used paper muffin liners which didn’t work out so well (they easily came out of the pan but stuck to the liners). This may also be because I devoured them before they even had a chance to cool down, haha. Next time I’ll just try spraying a ton like you suggested.
Hi Sarah! So glad you enjoyed the egg muffins! Thank you for this kind review!
Delicious and versatile! Itβs my new go to sneak some chopped up veggies in with breakfast for my children! The spices werenβt too overbearing but made it super tasty. Coming back to this again and again!
Hi Anna! So glad you enjoyed it! Thank you for this kind review!
I made these muffins for my grandson. They are so delicious and healthy and itβs the perfect portable breakfast when he goes to daycare. I just omitted the feta cheese because he is dairy free
Hi Nancy! So glad you enjoyed the recipe! Thank you for this kind review!
Ive tired this recipe twice. Great both times π But to switch things up is there a way I could make this into a casserole dish instead of muffins form? I just find my muffins shrink too much in the liners when I make them. Thank you in advance.
Hi Amie! I’ve never tested it out in a casserole dish. If you decide to experiment, let me know how it goes!
Great and versatile recipe!
They slid right off my silicone muffin cups.
I added bacon bits and changed feta for cheddar.
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
I haven’t tried this yet, but I’d like to. My question is about whether the raw veggies you put in actually get cooked, or will they still be crunchy and raw, and might it be better to saute them first?
Hi Linda! Yes, they get cooked. Hope this helps!
So good!
Hi Marissa! So glad you enjoyed the egg muffins! Thank you for this kind review!
Love this recipe. Used to make it for easy before work commute. Still making it for quick nutritious breakfast for retired couple. What does everyone use to freeze theirs? I dont like all the plastic wrap I am currently using.
Hi Marjorie! Maybe try parchment or wax paper? So glad you enjoy them!
Hi! I really enjoy these muffins. I froze them but unfortunately when I microwave them they get watery. Is that normal? If not, any tips to try to help with that? Thanks!
Hi Devan, I’m sorry you have that problem, it’s not something I’ve experienced for. Doing some searches on Google, you could try wrapping them in a moisten paper towel before reheating in the microwave. Hope this helps!
Could also be the eggs you are using, be selective with the eggs you buy.
These are now a staple for my breakfast or a handy pick up mid afternoon. Simple to make and so so delicious!
Iβve shared this recipe with family and friends and they all love it.
Hi Lyn! So glad you enjoyed the recipe! Thank for this kind review!
Excellent recipe again!!
Hi Rose! So glad you enjoyed the egg muffins! Thank you for this kind review!
How do these do when reheated from freezing?.my issue with egg whites is so much excess water coming out of the muffins out of the microwave.
Hi Jennifer, Iβm sorry you have that problem, itβs not something Iβve experienced for. Doing some searches on Google, you could try wrapping them in a moisten paper towel before reheating in the microwave. Hope this helps!
Can I make these in a casserole dish instead of muffin form?
Thank u βΊοΈ
Hi Karen, I’ve only tested these muffins in a muffin pan. If you decide to experiment, let me know how it goes!
I froze the egg muffins for a few days. When I reheated one that was partially defrosted, it was very watery. Not sure how Iβm going to solve this for serving two days from now.
Also, they are pretty bland even with plenty of herbs, salt and pepper.
Hi Kathy, the tomatoes and spinach tend to add more moisture to the egg muffins, especially after defrosting. If you wanted to take the extra step to prevent this next time you could sautΓ© your vegetables first before baking. Also the taste has worked well for myself (and others) but we all have different taste so you might need to adjust the seasonings based on your taste.
So delicious! Made these the day before and they reheated great in the microwave π.
Hi Amber! So glad you enjoyed the recipe! Thank you for this kind review!
These are great! I made them in silicone buttered muffin cups and they cane out so easily. Everyone was impressed and we felt “fancy” eating these. Great brunch idea too!
I’m so happy that you enjoyed them, Mary! Thank you for sharing this kind review!
Don’t normally comment on recipes/blogs but these have been a godsend in overcoming my eating disorder. The texture is amazing, consistent and makes it easy to try new things. I’ll probably make these for the rest of my life!
I’m SO happy that you’ve enjoyed them, Val! Thank you for sharing this kind review!
I just finished cooking these.
In the oven they rose like a muffin but when I took them out after a couple of minutes they fell. They don’t look like the picture.
I used whole eggs no whites and I used a hand blender on low not a wisk. Could that be the problem?
They were totally cooked and lightly browned on top so I know they weren’t under done.
Haven’t tasted yet but they smell delicious.
Hi Gail! Any modifications to the recipe will give you a different result than what you see in the recipe, so that is likely the problem. Hope you enjoyed them!
These were absolutely delicious! I used spinach, a bit of orange pepper, tomato, and diced up chicken sausage. Iβd definitely make them again!
Hi Laurie! So glad you enjoyed the recipe! Thank you for this kind review!
Why add egg whites in addition to the whole eggs? Besides increasing the protein content, what difference does it make to the final product?I have not made these as yet but preparing to do so. I know I will not use the yoke of those eggs for anything else.
Thank you.
Hi Naomi, this is the way I tested the muffins that produce the final result you see and that worked best for me. Hope you enjoy them!
Just made these for a batch sharing with friends. They are delicious! Iβll freeze some on my own and let the group know how they microwaved later. This may be a lame question, but I canβt see to find a clear answer. 70 kcal = ? calories. Thanks!
Hi Leslie! So glad you enjoyed the recipe! Thank you for this kind review! It’s 70 calories! Hope that helps!
My husband and I love these.
So happy to hear! Thank you!
I’m so excited to try this recipe! I don’t have a microwave, so if I were to meal prep and freeze the muffins, could I use the oven to reheat them?
Hi Lala! That should work! Hope you enjoy them!
This receipe sounds great. Can egg beaters be substituted for eggs?
Hi Margarett! You likely could, it’s just not something I have tested before. If you decide to experiment, I’d love to know how it goes!
CRUST ON THE BOTTOM: I sprayed the olive oil nonstick heavily and then added 1 tspn of almond flour on the bottom⦠everything else exact same. This created a no-carb bread bottom. ;) tasted great and more filling in the tummy. (Hint: keep Almond flour in fridge or freezer to prevent any natural almond oil in the flour from spoiling) this recipe is the Best!! I went out and bought mor cupcake pans because of it!
Glad it worked out for you LoLo!
Would it be ok to assemble these and leave the muffin pan in the frig overnight and bake the next morning? Iβm excited to make these!
Hi Laura! I have no idea what happens to the egg once it would sit like that overnight. I honestly wouldn’t recommend. it Hope you enjoy it!
Lots of egg recipes are overnight and bake in the morning (often for egg dishes with bread to soak up) so Iβd guess it would be ok to make ahead and cook in the morning. Either let it come to room temp before baking or youβd maybe need to add a bit more time baking from cold.
Hi Maggie, thanks for the tips. I really do think for this recipe it wouldn’t work. Yes and overnight french toast casserole with a egg mixture is great for sitting overnight, but a quiche like recipe (these are similar) would not be. But Laura is more than welcome to try and report back. Thanks!
It took all my self control to keep from eating all 12 at once. So easy, good and low cal. Thank you.
Hi Gail! So glad you enjoyed the recipe! Thank you for this kind review!
Confusing. All egg white recipe includes direction to use 6 large eggs and 4 egg whites. Please clarify.
Hi Carol! I don’t include an all egg white recipe for these egg muffins. I actually do not recommend it. They can fall apart and be spongy. Hope this helps!
This recipe looks great, but can you please advise what temperature a fan forced oven should be set at?
Hi River, I do not have that kind of oven so I really can’t say for sure. Doing a quick Google search shows me that a fan forced oven is similar to a convection oven. If that is the case, you typically lower the oven temperature by 15 degrees. If you decide to experiment, let me know how it goes!
Delicious and very easy to make! I made them for my meal prep at the beginning of the week and I have just been microwaving two of them for breakfast, they reheat easily and taste great!
Hi Quinn! So glad you enjoyed the recipe! Thank you for this kind review!
I have not made this recipe yet, but sounds so yummy! I have a question before I make it. It calls for 6 eggs plus 4 egg whites. What would be a good suggestion for the 4 eggs yokes that are not used? Thank you so much!
Hi Cheryl! I love using the egg yolks to make this oat milk ice cream: https://www.wellplated.com/oat-milk-ice-cream/ Enjoy!
Hi Cheryl, You ” could” TEMPER an egg yolk into hot mashed potatoes. Or see if this site has directions for tempering eggs into hot ingredients.
OR you could scramble 1 to 2 egg yolk(s) and add it to fried rice along with veggies of choice…usually frozen mixed veggies. I would bet this site has a good healthy recipe for fried rice.
Great ideas, thanks GMJ.
I would love to try this. Would adding chia seeds be a good idea for good fiber or would interfere with the tast . Thank you
Hi! Honestly I think it would interfere. Try enjoying these with chia seed pudding!
I want to try to make these in a mini loaf pan (instead of muffins). How do you recommend modifying the baking temp/ length? Thanks!
Hi Sam! While I have only tested the recipe is as I would think if using a loaf pan it is going to be thicker in nature so you’ll have to increase the cook time. The temperature should be the same. Enjoy!
Going to make for Christmas Morning – have 10 people. I want to PREMAKE but reheat in bulk. Do you think putting them on tray in oven covered with foil at 325 for 25 minutes will fry them out? Ideas? Iβd make casserole but we have many different pallets and good allergyβs. Muffins are easy to address this
This is a great Christmas morning idea Tracy! Maybe put them in a muffin pan, put that pan in a larger roasting pan, then pour in some water. Cover with foil so they steam a bit as they reheat.
Instead of feta can I use grated mozzarella?
That should work! Enjoy!
Hi! I made these this morning, phenomenal! Instead of putting them in a muffin tin, I put it in a 9×13 pan and it came out looking amazing! I also added beans for some extra fiber.
Yay! Great to hear!
The recipe ingredients say feta, plus feta for the top. But I only see it going on top. Do you put feta inside the muffin as well?
Hi Jen, great question. You will be sprinkling the 1/4 cup of feta evenly over the tops of the cups prior to baking. The muffins will rise some and absorbed the cheese. Then, when you are ready to serve, you can sprinkle a little more over the cups. Hope this helps and ENJOY!
Great go-to recipe for breakfast or snacks when short on time! Full of flavor and protein. Can mix it up with whatever is on hand! Thanks
Thanks Nicole!
Forgot to say that Iβve made them several times and currently have a batch in the oven. My husband tries to steal themβ¦I freeze half then take them out in a couple days when I need more and let them thaw in the fridge overnight. Ready to go!
Yay! Thanks so much Nicole!
I want to double this recipe and make it in casserole pan. What should I keep in mind to do that? What size pan should I use?
Hi Leigh, it’s going to be similar to this healthy breakfast casserole: https://www.wellplated.com/healthy-breakfast-casserole/ Hope you enjoy it!
Is there a reason why mine turned out spongy?
Hi Maria, it’s hard for me to know without being in the kitchen with you but they might of been over baked. How long did you leave it in? Oven temperatures can vary slightly so that might be the culprit. Also make sure to use the 6 eggs/4 whites ratio. This helps to keep them from getting spongy.
Can the egg whites be replaced with large eggs? Does the egg quantity need to be adjusted?
Hi Pat, we’ve only tested the recipe as is, but it would change the consistency if you try adding the whole egg rather than the egg whites.
Can frozen spinach be used?
Hi Pat! I think you could but you would need to defrost it and wring any remaining water out of it. If you give it a try, let us know how it goes!
Thanks for another easy, very tasty recipe – and low-cal, high protein too. I’ve made them a couple of times now using silicon muffin cups in my air fryer for 12-14 minutes at 300Β°F (150Β°C).
Freezing worked really well too. A winner all round.
So glad to hear you enjoyed it, Kasia!
Oh thatβs so smart to do them in your air fryer!!
These are the BEST!! Theyβre so good and I love how much veggies are in them without you even noticing! Even my picky husband likes them and thatβs saying ALOT!
So glad to hear, thank you Jasmine!
what size pan would you recommend using instead of muffin cups?
Hi Kennedy, I’ve only tested these muffins out in a muffin pan, so can’t say for sure. If you decide to experiment, I’d love to know how it goes!
Hi Kennedy,
I’ve made this recipe for the first time last week and made it again this week. I baked it in an
8 inch x 8″ inch ceramic casserole dish. I used extra virgin olive oil to grease the dish. The only problem is that once I cut it and try to remove the pieces, it doesn’t come clean out of the dish. I think it is the dish because I have the same problem with whatever I bake in it (even though I do grease it very well) and it takes time to clean the dish. I avoid using parchment paper or aluminum foil unless absolutely necessary.
I hope this helps.
Thanks for the feedback, Leonora!
I strongly recommend AGAINST paper cupcake liners. I even sprayed them with non-stick spray, but because of the moisture in the vegetables, they become extremely soggy and tore when trying to remove them. The taste was great, I topped them with a little salsa when serving.
Thanks Lynn!
Absolutely delicious! These will become a staple in our household.
Great to hear, thank you Christa!
Love these for morning snacks at work.
Great to hear, thank you Mireille!
Love this recipe and the taste is great! Please do coat the muffin tray GENEROUSLY with nonstick spray! I made the mistake of greasing it just a little, and had a challenging time washing off the bits left on the muffin pan. I then tried with cupcake liners but I do not think it works as it sticks to the paper :( So just don’t make the same mistakes as I did ;) This recipe is delicious and will be a keeper. Thank you!
Thanks for the tip, Crystal! Glad you enjoyed it!
I didn’t follow your recipe completely as my family doesn’t like strong spices for breakfast so just used salt and pepper with whole eggs only. I only used red pepper and onion which I had chopped separately in my small food processor then added half of the egg to blend before pouring into my mixing bowl to stir both together. Made the eggs a little fluffier, but I probably didn’t get the exact same amount of veggies in each cup.
Hoped you enjoyed them, Sherris! Thanks!
Whenever I reheat mine from frozen, they become super watery. Any tips?
Hi Katherine, try wrapping it in paper towel first. Hope this helps!
After reheating or during reheating?
Hi Katherine, I haven’t had this issue, so this is my best guess. I’d try during reheating but I wouldn’t keep the paper towel on for a full 2 minutes. Hope this helps!
Thank you, Erin!
You’re welcome Alex! They look great!
Haven’t tried this yet because your recipe ingredients referring to the feta cheese don’t jive with the instructions. You have “ΒΌ cup crumbled feta cheese plus additional to sprinkle on top”, but I don’t see any reference in the instructions about adding the 1/4 cup feta to the mix; only to sprinkle the feta over the top. Soooo, does the entire 1/4 cup get sprinkled over the tops, or does that go into the egg mixture? Thanks!
Hi Stacey, in Step 2 you’ll add the feta by sprinkling the 1/4 cup evenly over the egg after you’ve poured it in the muffin pan. Then, if you’d like, you can sprinkle additional feta over the top when serving. If you watch the video provided you’ll see this at the 31 second mark and 37 second mark. Hope this helps!
I would love to make these but only using sautΓ©ed mushrooms & cherry tomatoes (my favorite omelet add-ins!) Has anybody made these using sautΓ©ed mush? If so… did that make the muffins more soggy?
Hi Kathy, I haven’t tried it with this combination, but another reader has used mushrooms with great success. If you decide to experiment, I’d love to know how it goes!
Love this recipe! Only problem was removing the residue from the muffin pans after cooking. I soaked it for 3 days with no luck. I recently purchased silicone muffin pans to try. Has this been tested?
So glad you enjoyed the recipe, Marnita! Other readers have had great success in using silicone muffin liners, so it should work just as well in the pans. Hope this helps!
Hi there! Definitely going to be making this but was wondering if I need to adjust the amounts of other ingredients if I were to add a protein to these?
Thank you!
Hi Leasha! You shouldn’t have to adjust any other ingredients. Hope this helps!
Very nice recipe chef πππ. I just had 3 for breakfast π. Thank you for your effort πΉππ
So glad you enjoyed them, Jasson!
Really really tasty! Canβt wait to have these for breakfast this week! The feta on top was *chefs kiss*! Used Good culture 4% cottage cheese 2/3 cup as substitute for egg whites (blended with immersion blender) and it worked great. All I had was the red pepper and spinach so improvised but still so good! Thank you π
Thank you Margaret! So glad you enjoyed them!
Fabulous! Easy and tasty. Light but filling. This recipe is a keeper.
So glad to hear you enjoyed it, Beata! Thank you!
I make it using a silicone muffin pan and work very well, not sticking at all. My family love it.
So glad to hear, Luci! Glad it is working well for you!
Hi Erin, love your recipes, use them a lot. how much liquid is the 4 egg whites. On my carton that equates to 8 tablespoons but not enough egg/ egg white mixture to fill the 12 egg cups 3/4 full.
Hi Janice, I’m sorry this is not something I’ve measured out, so it really hard for me to know if the amount is correct or not. The egg/egg white mixture once poured over the vegetables should fill the cups up. Let me know how it goes!
Made these tonight for the week! They smell divine and were so quick and easy to put together. Such a good recipe to change up the veggies/other fillings too. Thanks for another excellent recipe, Erin!
So glad to hear you enjoyed them, Tanvee! Thank you!
These are so easy to make, healthy and delicious!
Great to hear, Jackie! Thank you!