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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.

    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.
    healthy breakfast muffins

    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.
    ingredients for breakfast muffins

    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.
    process images of making breakfast egg muffins
    egg breakfast muffins in muffin tin

    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!

    Breakfast Muffins

    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!

    paleo breakfast muffins

    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.
    breakfast egg muffins recipe

    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.

    Breakfast Egg Muffins
    5 from 11 votes
    Print Review Pin It!

    Breakfast Egg Muffins

    Easy Breakfast Egg Muffins – Perfect grab and go breakfast! So delicious! Bake scrambled eggs & veggies at 375 for 20 min.
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 12
    Calories 99kcal

    INGREDIENTS

    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

    Serving: 77g | Calories: 99kcal | Carbohydrates: 2g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 355mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1438IU | Vitamin C: 20mg | Calcium: 75mg | Iron: 1mg
    Course Breakfast
    Cuisine American
    Keyword Gluten Free, Grain-Free, Healthy, Low Carb, Paleo, Summer, Whole30, Winter
     
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    Comments

    Robyn

    Could these be made on a bbq ? Or is there a way to make ahead of time and warmed up on a bbq ? Were having a family reunion where its a potluck breakfast. Only thing we have to cook on is bbq.

    Ilse

    These are delicious! I did not have red pepper and subbed with sun-dried tomatoes ….. very tasty. I will definitely put this into my rotation!

    Ilse Dorrah

    5 stars
    These are delicious and so easy to make!! I did not have red bell pepper, so I used sun-dried tomatoes and that was a very tasty substitution. And they reheat really well in toaster oven. Thanks for a wonderful recipe!

    Tina

    5 stars
    Very yummy! Thank you for sharing this easy, delicious recipe :)!

    Arti Gupta

    This Egg muffin Breakfast recipe is looking so delicious, by reading this blog I found that it is very healthy too for all age. Thanks and keep sharing

    Andrina Mathew

    5 stars
    what a great way to make this delicious recipe. loving it

    Erin Clarkson

    5 stars
    Wow these little guys look amazing!

      Delicious Meets Healthy

      Thank you, Erin! 🙂

    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!

    kaitie

    5 stars
    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!

    Michelle @ The Complete Savorist

    5 stars
    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.

    Sabrina

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

    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.

    Anne Murphy

    5 stars
    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!

    Laura

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

    Chris @ SimpleFood365

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

    Roy

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

    Chrisy @ Homemade Hooplah

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

    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.

    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.

    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.

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