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This egg muffins recipe is quick and simple, it’s ready in only 20 minutes! Customize them with your favorite ingredients.
These healthy egg muffins are great for making ahead, as well as Breakfast Sandwich and our Breakfast Burritos.
a healthy breakfast to Love!
I’ve discussed my love of breakfast foods, and it’s always great to have a few healthy options on hand like smoothies, Avocado Eggs, and this egg muffins recipe.
Why we love them:
- Quick. This easy breakfast recipe has a quick prep and bakes in only 15-20 minutes.
- For busy days. They can be made ahead of time and kept in the fridge for a week or so and can be easily reheated – great for meal prep!
- Make it your own. Breakfast egg muffins are easily customized and be changed up easily with your favorite ingredients.
This recipe is so simple and delicious, you’ll want to add it to your go-to Easy Breakfast recipes.
Simple Ingredients
- large eggs
- garlic pepper – to taste
- Colby Jack Cheese – mild or sharp cheddar cheese, mozzarella cheese, parmesan cheese, feta cheese, or Mexican cheese blend all work great in this recipe.
- lean meat – low-fat turkey, turkey sausage, turkey bacon
- optional vegetables – I like adding spinach and bell peppers, but other veggies include: diced tomatoes, broccoli florets, chopped zucchini, diced cooked sweet potatoes, chopped asparagus, mushrooms, chives, or scallions.
- Do not add too many or the ratio will be off and the muffins will not hold together. If needed, add an egg to keep it balanced.
Just Mix and Bake!
- MIX. In a medium bowl, whisk your eggs then mix all ingredients. Pour the egg mixture into sprayed muffin tin cups (or in cupcake liners in a muffin tin), filling them almost to the top.
- BAKE. Bake for 15-20 minutes, checking often. Eggs will puff up and look like they are overflowing. Don’t be alarmed, they will set back down to normal size.
Pro Tip!
Spray the tin well, so the egg muffin cups easily come out. We like them best directly in the muffin tin, but you could also use reusable silicone muffin liners. The cooked egg muffins slide right out and you can reuse the liner to make more delicious muffins!
Recipe Tips
- Keto friendly. Use regular bacon, sausage, or ham cubes.
- Add flavor with salt, black pepper, paprika, onion salt, or chili flakes for a bit of a kick.
- To prevent sticking, grease each well thoroughly using cooking spray. I also like to use a silicone muffin pan or silicone liners.
- Cheese. Do not use prepackaged shredded cheese.
- Do not over-beat the eggs otherwise too much air is incorporated and the egg muffin will rise and then collapse during the baking time.
Storing Info
- STORE. Place cooled egg cups in an airtight container and keep them in the refrigerator for about 5 days.
- To reheat in the microwave wrap the muffin in a damp paper towel and cook for 15 seconds or until hot. Or you can reheat it in a toaster oven.
- Since the muffins have been thoroughly cooked, it is safe to eat cold if that is your preference.
- FREEZE. Wrap each cooled muffin with plastic wrap, and store in an airtight freezer-safe container for up to 3 months. Thaw in the fridge and reheat in the microwave or toaster oven.
For More Egg Recipes:
Egg Muffins Recipe
This egg muffins recipe is quick and simple, it's ready in only 20 minutes! Customize them with your favorite ingredients.
Ingredients
- 10 eggs
- 1-2 teaspoons garlic pepper
- 1-2 cups Colby Jack Cheese (or cheese of choice)
- ½ cup lean meat (low-fat turkey, turkey sausage, turkey bacon, etc)
- veggies (optional) peppers, spinach, etc
Instructions
- Preheat oven to 375°F. A silicone muffin pan or cups will work best for this recipe, but a standard muffin tin will work too.
- Mix all ingredients, whisking your eggs first.
- Pour into sprayed cups filling almost to the top.
- Bake for 15-20 minutes, checking often. Eggs will puff up and look like they are overflowing. Don't be alarmed, they will set back down to normal size. Enjoy warm!
Notes
STORE. Place cooled egg cups in an airtight container and keep them in the refrigerator for about 5 days.
To reheat in the microwave wrap the muffin in a damp paper towel and cook for 15 seconds or until hot. Or you can reheat it in a toaster oven.
Since the muffins have been thoroughly cooked, it is safe to eat cold if that is your preference.
FREEZE. Wrap each cooled muffin with plastic wrap, and store in an airtight freezer-safe container for up to 3 months. Thaw in the fridge and reheat in the microwave or toaster oven.
Nutrition
Calories: 109kcal, Protein: 9g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 152mg, Sodium: 124mg, Potassium: 97mg, Vitamin A: 305IU, Calcium: 97mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
What is carbs on the eggs muffins recipe please
I’m always looking for easy breakfast recipes that can also be kept for later. Egg cups, potato dishes, etc.