Easy Breakfast Egg Muffins

Breakfast Egg Muffins

Happy weekend! I know, I know, it’s Friday. But I like to think of every Friday as the weekend eve. And since the weekend is around the corner, today, I am sharing with you something delicious for your weekend breakfast – Easy Breakfast Egg Muffins.

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!

Breakfast Egg 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. Spray a 12 cup regular muffin pan generously with a cooking spray or grease the bottom and the sides with softened butter.

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 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.

Breakfast Egg Muffins

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

Top each cup with a 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.

You will likely need to rim each cavity with a small knife to help dislodge muffins. I find it easiest to rim with a knife and then ‘pop’ the muffin out using a small spoon. Muffins will keep airtight for up to 1 week in the fridge.

Breakfast Egg Muffins

Breakfast Egg Muffins

 

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

How To Make Breakfast Egg Muffins

4.5 from 2 reviews
Breakfast Egg Muffins
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • 1 red bell peppers, finely diced
  • 1 cup finely chopped broccoli
  • 1 medium carrot, peeled and shredded
  • ½ medium yellow onion
  • 8 large eggs
  • salt and pepper, to taste
  • about ¾ cup shredded cheese (optional - omit for Paleo)
  • 6 strips of cooked bacon, crumbled (optional)
Instructions
  1. Preheat oven to 375 F. Spray a 12 cup regular muffin pan generously with a cooking spray or grease the bottom and the sides with softened butter.
  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 cavity with vegetable mixture so that each is filled to about ¾ 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 cavity, equally distributing among the cavities. Be careful not to overfill each muffin cavity.
  6. Top each cup with a 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. You will likely need to rim each cavity with a small knife to help dislodge muffins. I find it easiest to rim with a knife and then 'pop' the muffin out using a small spoon. Muffins will keep airtight for up to 1 week in the fridge; reheat gently in the micro or serve cold.
Nutrition Information
Serving size: 77 g Calories: 137 Fat: 9.7 g Saturated fat: 3.8 g Unsaturated fat: 5.9 g Trans fat: 0 g Carbohydrates: 2.5 g Sugar: 1.3 g Sodium: 317 mg Fiber: 0.6 g Protein: 9.9 g Cholesterol: 142 mg

Breakfast Egg Muffins - nutrition

FB-InstaMore delicious breakfast egg muffins from around the web:
Paleo Breakfast Muffins – by Gal on a Mission
Easy Breakfast Muffins with a Hash Brown Crust – by Play.Party.Pin.

 

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

14 comments on Easy Breakfast Egg Muffins

  • Laura @MotherWouldKnow

    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.

  • Sandi Gaertner (@sandigtweets)

    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.

  • Piyali Mutha

    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.

  • Roy

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

  • Chris @ SimpleFood365

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

  • Laura

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

  • Anne Murphy

    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!

  • Thalia @ butter and brioche

    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.

  • Sabrina

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

  • Michelle @ The Complete Savorist

    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.

  • kaitie

    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!

  • Diane

    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!

  • Pingback: Budget Friendly Weekday Meal Plan #1 - Sweetly Sparta

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