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Easy Breakfast Egg Muffins – Perfect grab-and-go breakfast! So delicious! Bake scrambled eggs & veggies at 375 for 20 min.
This easy breakfast egg muffins recipe is an easy grab-and-go option for busy mornings. We eat eggs pretty much every morning because they are a good source of protein and a great way to start the day. There are endless breakfast ideas with eggs. I love this fun breakfast recipe because you can whip it up in minutes, and customize it with whatever vegetables you like or have on hand.
Make sure you try my Ham and Cheese Breakfast Muffins and Healthy Apple Muffins.
Why you will love this Healthy Breakfast Muffins recipe!
- Delicious & healthy: This delicious breakfast is loaded with lots of vitamins and nutrients, it’s low in carbohydrates and sodium.
- Kids favorite: Kids love these cute and bite sized protein rich muffins for breakfast.
- Perfect for meal prep: Great make ahead breakfast for the busy work week.
Ingredients
- Vegetables: bell peppers, broccoli, carrot, onion. You could also add any other vegetables you have on hand, like spinach, mushrooms, or tomatoes
- Whole eggs: Use organic pasture-raised eggs for the best flavor and nutrition.
- Cheese: I used cheddar cheese but you can use your favorite cheese, or you can omit it for Paleo and Whole30.
- Seasonings: a tsp of salt and a pinch of freshly ground black pepper.
- Bacon: It’s optional but it adds a lot of flavor.
How to Make Breakfast Muffins
- Preheat oven to 375 F. Line a muffin tin with silicone muffin molds or paper liners. If you are not using any muffin molds, make sure you spray the muffin pan with cooking spray.
- Saute peppers, shredded carrots and onion in a skillet over medium heat until tender.
- In a large mixing bowl crack the eggs and lightly beat with a whisk. (don’t overbeat them if you want to have fluffy egg muffins). Add the salt and pepper, to taste, and whisk to combine.
- Add sauteed vegetables (or mix and match with your favorite vegetables) to the whisked eggs, and toss to combine. If you want you can also add some crumbled-cooked bacon.
- Fill each muffin mold with the vegetable egg mixture so that each is filled to about 3/4 full. Be careful not to overfill each muffin cup. You can add extra cheese and top each cup with about 1 Tbsp shredded cheese each.
- Bake for about 20 minutes, or until muffins are set, cooked through, and are lightly golden. They will puff in the oven but sink upon cooling. Allow muffins to cool in a pan on top of a wire rack for about 5 minutes before removing.
Healthy Egg Muffins for Work or School
These healthy breakfast egg muffins are the perfect on-the-go breakfast. I love that I can make a batch of 12 healthy egg muffins for just 30 minutes and I have enough muffins to grab one in the mornings during the week and eat it on the way to work. You can keep them in an airtight container in the fridge for 1 week and then just reheat them.
That’s the best kind of breakfast! Or snack. And it’s also perfect for school lunches. This egg muffin recipe is naturally gluten-free, Paleo, Whole30, and low-carb.
These egg muffin cups are super easy to make. It took me about 10 minutes to prep and chop the veggies, then I tossed everything and transferred it to the muffin cups, poured the egg mixture, and topped it with cheese. I love that this recipe is very customizable and you can use almost any veggies you have in your fridge. You can also add some cooked bacon, ham, or leftover chicken. You are only limited by your imagination!
How Do You Store Breakfast Egg Muffins
You can store any leftover breakfast egg cups in an airtight container in the fridge for about a week. These paleo egg muffins are designed to be cooked ahead of time, stored on the refrigerator, and then grabbed on the go during the week. Definitely, one of my favorite easy breakfast recipes.
How Long Do You Keep Egg Muffins
These easy breakfast egg muffins will keep one week in the refrigerator. Just reheat them in your mini convection oven or the microwave for 30 seconds. You can also freeze the cooked breakfast muffins in the freezer wrapped in aluminum foil and bagged in a freezer-safe ziplock bag.
Eggs are excellent for breakfast but not many people can afford the time to cook them in the morning before they rush out the door for work. That’s why I love to cook these healthy baked egg muffins on Sunday and have enough for breakfast for the whole week. These are also great if you are trying to eat healthily, and want to avoid the drive-through in the morning. Such a delicious quick healthy breakfast!
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Make sure you chop the vegetables in small and evenly sized pieces. Otherwise, the muffins might fall apart when you eat them.
- Don’t over whisk the eggs for too long if you want light and fluffy egg muffins.
- Fill the muffin cups only 3/4 otherwise, they can overflow while baking.
- Let the cooked breakfast muffins cool for 5 minutes before you remove them from the muffin pan and serve them.
More Easy Breakfast Ideas
If you are looking for more healthy easy breakfast ideas, check out these healthy breakfast recipes. They are some of my most popular breakfast recipes.
- Kale and Sausage Omelet
- Cleansing Green Smoothie
- Sweet Potato Sausage Frittata
- Baked Eggs
- Breakfast Sandwiches
- Denver Omelet
- Poached Eggs
- Sweet Potato Sausage and Egg Breakfast Casserole
Breakfast Egg Muffins
INGREDIENTS
- 1 red bell peppers, finely diced
- 1 cup finely chopped broccoli
- 1 medium carrot, peeled and shredded
- 1/2 medium yellow onion
- 8 large eggs
- 3/4 cup shredded Cheddar cheese, optional – omit for Paleo
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 strips of cooked bacon, crumbled (optional)
INSTRUCTIONS
- Preheat oven to 375 F. Line a muffin tin with silicone muffin molds or paper liners. If you are not using any muffin molds, make sure you spray the muffin pan with cooking spray.
- Saute peppers, shredded carrots and onion in a skillet over medium heat until tender.
- In a large mixing bowl crack the eggs and lightly beat with a whisk. (don’t overbeat them if you want to have fluffy egg muffins). Add the salt and pepper, and whisk to combine.
- Add sauteed vegetables (or mix and match with your favorite vegetables) and cheese to the whisked eggs, and toss to combine. If you want you can also add some crumbled-cooked bacon.
- Fill each muffin mold with the vegetable egg mixture so that each is filled to about 3/4 full. Be careful not to overfill each muffin cup. You can add extra cheese and top each cup with about 1 Tbsp shredded cheese each.
- Bake for about 20 minutes, or until muffins are set, cooked through, and are lightly golden. They will puff in the oven but sink upon cooling. Allow muffins to cool in a pan on top of a wire rack for about 5 minutes before removing.
TIPS & NOTES
- Make sure you chop the vegetables in small and evenly sized pieces. Otherwise, the muffins might fall apart when you eat them.
- Don’t over whisk the eggs for too long if you want light and fluffy egg muffins.
- Fill the muffin cups only 3/4 otherwise, they can overflow while baking.
- Let the cooked breakfast muffins cool before you remove them from the muffin pan and serve them.
NUTRITION
Use the tag #DeliciousMeetsHealthy when posting a picture of your recipe, and make sure to follow @deliciousmeetshealthy on Instagram!
Delicious! Perfectly cooked
Muffins were something that I tried for the very first time and I could not believe that it was made by me. Thank you so much for putting up this post as I was appreciated so much by my family.
Tried it for the first time and it was delicious and so easy to make.
Can I convert these muffins to make it a quiche for dinner? If so, would I need to add milk to the eggs in making the quiche?