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  • Easy Breakfast Egg Muffins

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    Easy Breakfast Egg Muffins – Perfect grab and go breakfast! So delicious! Bake scrambled eggs & veggies at 375 for 20 min.

    Breakfast Egg Muffins

    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.

    Breakfast Muffins

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    Healthy Egg Muffins for Work or School

    These healthy, portable breakfast egg muffins are the perfect on-the-go breakfast. I love that I can make a batch of 12 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. These breakfast egg muffins are naturally gluten-free and Paleo friendly.

    They 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, and poured the egg mixture and topped 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!

    healthy breakfast muffins

    How Do You Store Breakfast Egg Muffins

    You can store any leftover breakfast egg muffins in an airtight container in the fridge. These egg muffins are designed to be cooked ahead of time, stored on the refrigerator, and then grabbed on the go during the week.

    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. 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 breakfast egg muffins on Sunday and have enough for breakfast for the whole week. These are also great if you are trying to eat healthy, and want to avoid the drive-through in the morning.

    paleo breakfast muffins

    What you need

    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

    salt and pepper, to taste

    about 3/4 cup shredded cheese (optional – omit for Paleo)

    6 strips of cooked bacon, crumbled (optional)

    Preparation

    Preheat oven to 375 F. Line a regular muffin pan with [easyazon_link identifier=”B01KWTGAVQ” locale=”US” tag=”delimeethea05-20″]silicon muffin molds[/easyazon_link].

    In a large bowl add carrots, peppers, shredded carrots, onion (or mix and match with your favorite vegetables) and toss to combine. If you want you can also add some crumbled cooked bacon.

    Fill each muffin cavity with the vegetable mixture so that each is filled to about 3/4 full.

    In a medium 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.

    Pour about 3 tablespoons of egg into each muffin cup, equally distributing among the cups. Be careful not to overfill each muffin cup.

    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 pan on top of a wire rack for about 5 minutes before removing.

    Muffins will keep airtight for up to 1 week in the fridge; reheat gently in the microwave or serve cold.

    breakfast egg muffins recipe

    If you are looking for more healthy breakfast ideas, check these out:

    How To Make Breakfast Egg Muffins

    5 from 7 votes
    Breakfast Egg Muffins
    Breakfast Egg Muffins
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins
     

    Easy Breakfast Egg Muffins - Perfect grab and go breakfast! So delicious! Bake scrambled eggs & veggies at 375 for 20 min.

    Course: Breakfast
    Cuisine: American
    Keyword: Gluten Free, Grain-Free, Healthy, Low Carb, Paleo, Summer, Whole30, Winter
    Servings: 12
    Calories: 137 kcal
    Author: Neli | Delicious Meets Healthy
    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
    • salt and pepper to taste
    • about 3/4 cup shredded cheese optional - omit for Paleo
    • 6 strips of cooked bacon crumbled (optional)
    Instructions
    1. Preheat oven to 375 F. Line a muffin tin with silicon muffin molds. 

    2. In a large bowl add carrots, peppers, shredded carrots, onion (or mix and match with your favorite vegetables) and toss to combine. If you want you can also add some crumbled cooked bacon.
    3. Fill each muffin mold with the vegetable mixture so that each is filled to about 3/4 full.

    4. In a medium 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.
    5. Pour about 3 tablespoons of egg into each muffin cup, equally distributing among the cups. Be careful not to overfill each muffin cup.

    6. Top each cup with an about 1 Tbsp shredded cheese each.

    7. 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 pan on top of a wire rack for about 5 minutes before removing.

    8. Muffins will keep airtight for up to 1 week in the fridge; reheat gently in the microwave or serve cold.

    Recipe Video

    Nutrition Facts
    Breakfast Egg Muffins
    Amount Per Serving (77 g)
    Calories 137 Calories from Fat 87
    % Daily Value*
    Total Fat 9.7g 15%
    Saturated Fat 3.8g 19%
    Polyunsaturated Fat 5.9g
    Cholesterol 142mg 47%
    Sodium 317mg 13%
    Total Carbohydrates 2.5g 1%
    Dietary Fiber 0.6g 2%
    Sugars 1.3g
    Protein 9.9g 20%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    Easy Breakfast Egg Muffins - Perfect grab and go breakfast! So delicious! Bake scrambled eggs & veggies at 375 for 20 min.
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    Comments

    What a great way to pack eggs and vegetables (cheese too) into a handheld breakfast treat. Great for kids of any age – and I include myself in that group.

    This is the perfect breakfast for busy school mornings. My kids are at that age where waking them up is almost impossible in the morning. This grab and go idea will be perfect for them.

    These supremely delicious looking breakfast muffins are a perfect way to pack all the goodness in a muffin and get as imaginative as possible. A wonderful kick start to a nourished day. Mission achieved. Must try.

    Loving all the flavors in these – they’re a complete breakfast just on their own!

    I actually have a similar recipe like this so I know just how delicious these lil babies are!
    thanks for the lovely post 🙂

    We keep talking about making these and freezing them for use at breakfast through the week. Yours look yummy!

    Ooh those are baked to perfection–they look so good. I have made them with ham–but bacon sounds so much better!

    I was just suggesting something of the sort to a friend who started a new job and has to get out quickly in the morning. They are so handy!

    What a delicious way to begin a morning! I love little savoury breakfast treats like these muffins and arguably think they would make the best portable snacks too.

    What a fun and easy to eat dish! I love that you can add in all those veggies!

    Making a batch of these and then having them for breakfast on the run would help me get a good breakfast and not take much time. Perfect.

    This is awesome, and with school coming back, and two hungry little girls to feed I can make a batch of these and use them for two breakfasts! Perfect!

    These are a great way to have a breakfast on the go! They look so pretty too. I can see these in a basket for a buffet brunch, or on the trail in a back pack. Great idea!

    Erin Clarkson

    Wow these little guys look amazing!

      Delicious Meets Healthy

      Thank you, Erin! 🙂

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