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. Today’s 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! It’s my new go to sneak some chopped up veggies in with breakfast for my children! The spices weren’t too overbearing but made it super tasty. Coming back to this again and again!”
— Anna —
How to Make The Best Egg Muffins
The Ingredients
- 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. You’ll 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 be—there really is no polite way to say this—SO 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.
The Directions
- 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 Adaptations + Dietary Swaps
- 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.
- 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
- ¾ cup finely diced red bell pepper about 1 small pepper
- ¾ cup finely diced green bell pepper about 1 small pepper
- ¾ cup quartered cherry tomatoes or grape tomatoes, about 1 cup whole tomatoes
- 6 large eggs
- 4 large egg whites
- ¼ teaspoon kosher salt
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- Pinch ground black pepper or cayenne pepper if you like a little kick!
- ¼ 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:Â 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:Â 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:Â 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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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!