Healthy Egg Muffins

These Healthy Egg Muffins are super simple and delicious! Add cheese, meat and veggies to make these tasty breakfast muffins or customize them with your favorite ingredients. They’re not only great for breakfast but also for snacks and lunch!

Egg Muffins

Muffin Tin Eggs

I’ve discussed my love of breakfast foods before and with it being the new year, I thought I’d share a healthy breakfast recipe today (it’s now a go to like our smoothies and Avocado Eggs).

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This recipe is for healthy Egg Muffins aka Muffin Tin Eggs. It’s a simple and delicious recipe that is made of sausage, cheese, eggs and a few spices – and baked in a muffin tin. The thing I like most is that they can be put together really quick and then just thrown in the oven for 15-20 minutes.

They also keep well in the fridge for a week or so and can be easily re-heated. Sometimes, things are pretty crazy here in the morning so it’s nice to have something tasty and quick like these to re-heat, rather than having a bowl of cereal (which is our typical go-to breakfast food).

These Muffins are very customizable. You can use different cheese, different meats, as well as different add-ins. Throw in some chopped spinach, diced tomatoes or any veggie for that matter. We prefer to use Turkey Sausage so they are a bit more healthy but bacon or regular sausage can be used too. 😉

Muffin Tin Eggs

How to Make Egg Muffins

We love simple and tasty recipes, and love that with the customizations, the kinds of egg muffins to be made are endless! Here is what you need to do to make them…

  1. Mix all ingredients together, whisking your eggs first.
  2. Pour mixture into sprayed muffin tin cups, filling them almost to the top.
  3. Bake for 15-20 minutes, checking often. Eggs will puff up and look like they are over flowing. Don’t be alarmed, they will set back down to normal size.

Be sure to 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!

Breakfast Egg Muffins FAQ:

Can breakfast egg muffins be frozen? Yes, once they have cooked allow them to cool, wrap each muffin with plastic wrap, and store in an airtight freezer safe container. Store for up to 3 months. Thaw in the fridge and reheat in the microwave or toaster oven.

How to reheat baked egg muffins? Cooked egg muffins can be stored in the fridge for about a week. To reheat in the microwave wrap the muffin in a damp paper towel cook for 15 seconds or until hot. Or you can reheat in toaster oven.

Can egg muffins be eaten cold? Since the muffins have been thoroughly cooked it is safe to eat cold if that is your preference.

What other ingredients to add? There are so many yummy variation you can try with this egg muffin.  Try adding some of these: diced ham, chopped cooked bacon, chopped zucchini, chopped asparagus, chives or scallions. You can also try one of these combinations: garlic mushrooms and red bell peppers, bacon and cheddar cheese, spinach with diced tomatoes and mozzarella cheese.

Breakfast Egg Muffins

For more breakfast muffins, try:

For more egg recipes, check out:

Egg Muffin Recipe

5 from 2 votes

These Healthy Egg Muffins are super simple and delicious! Add cheese, meat and veggies to make these tasty breakfast muffins or customize them with your favorite ingredients. They're not only great for breakfast but also for snacks and lunch!

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 109 kcal
Author Lil' Luna

Ingredients

  • 10 eggs
  • 1-2 tsp garlic pepper
  • 1-2 cups Colby Jack Cheese (or cheese of choice)
  • 1/2 cup lean meat (low-fat turkey, turkey sausage, turkey bacon, etc)
  • veggies (optional) peppers, spinach, etc

Instructions

  1. 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.

  2. Mix all ingredients together, whisking your eggs first.

  3. Pour into sprayed cups filling almost to the top.

  4. Bake for 15-20 minutes, checking often. Eggs will puff up and look like they are over flowing. Don't be alarmed, they will set back down to normal size. Enjoy warm!

Recipe Notes

NOTE: These will hold up well in the refrigerator for 7-10 days. I put two muffins in a snack sized bag to pop in the microwave each morning for a quick breakfast. YUMMY and a great start to the day!

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Author

Kellyn Carpenter

Kellyn is a mom of 4 and loves to try and test out new recipes. She loves to find the best dinner and dessert recipes around and share them with those in the blogosphere.

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Comments

  1. I love this recipe! This will be perfect for breakfast since we need healthy and quick meals. Your Biscuit Egg Casserole has become one of our family favorites. We have it atlas once a month. Can’t wait to make these muffins. Thanks for the recipe 🙂

  2. I appreciate the fact that your recipes can be tweaked to accommodate alternative ingredients appropriate to my husband’s and my specific dietary requirements!