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Start your day with easy and delicious breakfast egg muffins! Packed with veggies, protein, and cheese, these make-ahead egg cups are perfect for busy mornings, meal prep, or a grab-and-go snack. Freezer-friendly and customizable!
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This easy breakfast egg muffins recipe is an easy grab-and-go option for busy mornings. These gg muffins are a breakfast favorite in our house; they’re versatile, and my kids love them! I also love that I can whip these up in minutes and make them ahead for busy mornings. Plus, they’re super easy to customize 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 Egg Muffins
- Delicious and satisfying: This breakfast offers a flavorful combination of ingredients that’s sure to keep you satisfied throughout the morning.
- Kids’ favorite: Kids love these cute and bite-sized muffins for breakfast.
- Perfect for meal prep: Great make ahead breakfast for the busy work week.
Breakfast Egg Muffins Ingredients
For a full ingredients list with measurements, check the recipe card below.
- Vegetables: bell peppers, broccoli, carrot, onion.
- Whole eggs: Use organic pasture-raised eggs for the best flavor of your egg muffins.
- Cheese: I used cheddar cheese but you can use any cheese you prefer or you can omit the cheese for a dairy-free option.
- 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 Egg Muffins
- Sautee the vegetables. Saute peppers, shredded carrots, and onion in a large skillet over medium heat until tender.
- Whisk the eggs. In a large mixing bowl crack the eggs and lightly beat with a whisk. Season with salt and freshly ground black pepper.
- Mix eggs & veggies. Add sauteed vegetables to the whisked eggs, and stir. If you want you can also add some crumbled cooked bacon.
- Bake. Fill the muffin mold with egg mixture, top with cheese and bake in a preheated oven at 375 F for about 20 minutes.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Make sure you chop the vegetables into small and evenly sized pieces. Otherwise, the muffins might fall apart when you eat them.
- Avoid moisture. Don’t add vegetables with a lot of water content like tomatoes or raw spinach. Make sure you first sautee any vegetables to prevent the egg muffins from becoming soggy.
- 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 egg muffins cool for 5 minutes before you remove them from the muffin pan and serve them.
Flavor Variations
The possibilities for customizing your egg muffins are endless! I love mixing and matching by picking whatever protein, cheese, and vegetables I have on hand to create a variety of delicious flavor combinations.
- Protein: you could use ham, ground chicken or turkey, breakfast sausage, chorizo, ground beef, and even ground venison.
- Vegetables: other vegetables you could use are mushrooms and potatoes (Yukon Gold, Russet, or sweet potatoes).
- Cheese: You could use crumbled feta, Parmesan, Pepper Jack, Grueye, or your favorite cheese.
Storing and Reheating Egg Muffins
These breakfast egg muffins are absolutely delicious fresh out of the oven. If you can whip them up and enjoy them the same morning, go for it!
But don’t worry – they’re also perfect for meal prep. This is one of my favorite easy breakfast recipes. Just let them cool completely after baking and follow these simple storage and reheating tips:
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Freeze: Place in a freezer-safe container or wrapped in plastic wrap and bagged in a freezer-safe ziplock bag, and freeze for up to 3 months.
- Thaw: Thaw frozen egg muffins in the fridge overnight.
- Reheat: Pop them in the toaster oven for a couple of minutes to warm.
Recipe FAQs
Watery ingredients like tomatoes and raw vegetables like spinach, kale etc, can make the egg muffins soggy. If you want to use them, saute them first and drain as much liquid as possible.
More Easy Breakfast Ideas
If you are looking for more healthy easy breakfast ideas, check out these recipes. They are some of my most popular breakfast recipes.
- Sweet Potato Sausage Frittata
- Breakfast Sandwiches
- Denver Omelet
- Poached Eggs
- Sweet Potato Sausage and Egg Breakfast Casserole
More from Delicious Meets Healthy
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Breakfast Egg Muffins
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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
- ¾ cup shredded Cheddar cheese, optional – omit for Paleo
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 6 strips of cooked bacon, crumbled (optional)
Instructions
- Preheat oven to 375 F. Line a muffin tin with silicone baking cups
or paper liners. - 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). Season with salt and freshly ground black pepper.
- Add the sauteed vegetables and grated cheese to the whisked eggs, and toss to combine. If you want you can also add some crumbled cooked bacon.
- Fill each muffin cup with the vegetable egg mixture so that it is filled to about 3/4 full. Be careful not to overfill the muffin cups. You can top each cup with about 1 Tbsp shredded cheese.
- Bake in a preheated oven for about 20 minutes, or until the muffins are set and cooked through. They will puff in the oven but sink upon cooling. Allow the egg muffins to cool in the pan for about 5 minutes before removing.
Video
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
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
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.
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!
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!
Very yummy! Thank you for sharing this easy, delicious recipe :)!
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
what a great way to make this delicious recipe. loving it
Wow these little guys look amazing!
Thank you, Erin! 🙂
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!
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!
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.