These healthy baked egg muffins are loaded with protein and veggies. Make them at the beginning of the week for a quick, on-the-go breakfast option for busy mornings.
There was a period of time where Isaac and I lived on these egg muffins! They were the perfect portable breakfast for Isaac as he headed into work and I loved having them as a simple option as part of my morning routine.
Egg Muffins Are a Family Favorite
Whether you’re rushing out the door or just need a simple breakfast idea, I highly recommend prepping a batch of these egg muffins for the week! It’s one less thing to think about before working out or sitting down at the computer to work.
Isaac and I both L-O-V-E them and they’re totally kid-friendly as well.
I recently made them for Olivia and she gobbled them right up. It’s no surprise because she loves eggs, but she actually ate all the veggies too! She doesn’t normally love broccoli so I was surprised. Needless to say, these are a great way to get your kiddos to eat more veggies.
Ingredients in Egg Muffins
The ingredients for these egg muffins are super simple. Here’s what you’ll need:
eggs and egg whites – I did a blend of regular eggs and liquid egg whites (from a container) for this recipe, but as I mention you can totally do 12 full eggs if you’d like!
feta cheese – cheese is optional, but I love the creaminess the feta cheese adds to these egg muffins. Feel free to use a vegan feta if you need a dairy-free option.
veggies – I used a combo of sautéed peppers, onions, mushrooms and broccoli for the veggies. If you’re short on time you don’t necessarily have to sauté the veggies, but I like the extra flavor it adds and the veggies are a bit softer.
parsley – fresh herbs always make everything taste better so I highly recommend adding the fresh parsley if you have it!
salt and pepper – gotta have these two for flavor!
Flavor Combination Ideas
Feel free to use this recipe as a base and customize it based on your favorite veggies and mix-ins. The options are seriously endless when it comes to egg muffins. Here are a few of my favorite combos:
Chopped cherry tomato, basil and mozzarella cheese
Breakfast sausage and hash brown potatoes
Shredded sweet potato and bacon
Jalapeño pepper, bacon and cheese
Sun-dried tomatoes and spinach
What to Serve With Baked Egg Muffins
I love these egg muffins for grab-n-go meals on their own, but they would be such a great brunch addition as well! Here are some foods that would pair well with these egg muffins:
Easy Fruit Salad – you can’t have brunch without a little fruit, right?!
As I mentioned before, these egg muffins are great for meal prep. Here’s how to make them ahead of time and reheat:
Cool and store: After allowing the egg cups to cool, store them in an airtight container in the refrigerator for up to five days.
To reheat: You can use either the microwave or toaster oven! The microwave usually only takes about 30-45 seconds. I typically reheat mine in the toaster oven for a few minutes, but both methods work great!
Pro Tip: Use Silicone Baking Liners
If you are looking for easy clean up, I highly recommend using silicone baking liners! The egg muffins slide right out without any trouble at all. If you don’t have silicone liners, no problem! Just be sure to grease the muffin tin before baking.
These healthy baked egg cups are loaded with protein and veggies. Make them at the beginning of the week for a quick, on-the-go breakfast option for busy mornings.
Prep muffin tin: Spray twelve-cup muffin tin with cooking spray or line with silicone baking cups. I sprayed the silicone baking cups with spray, just to be on the safe side.
Whisk eggs: Place eggs and egg whites into a large bowl and whisk to combine. Season with salt and pepper.
Sauté vegetables: Meanwhile, heat a skillet over medium heat with 1 teaspoon oil. Add in chopped veggies (bell pepper, onion, broccoli and mushrooms) and cook for about 5-6 minutes, until they’re a little soft and the onions are fragrant.
Add mix-ins: Add sautéed veggies into the bowl with the whisked eggs. Add in feta and parsley and mix well.
Divide mixture: Pour egg mixture into muffin cups evenly. I used a 1/3 cup measuring cup to pour each one.
Bake: Bake for 17-20 minutes, or until the egg cups are no longer jiggly and an inserted toothpick comes out clean. Allow cups to cool and enjoy immediately.
Notes
Storage: If prepping ahead of time, store cooled cups in a sealed container in the fridge. When ready to eat, you can enjoy the cups cold or pop them in the microwave for 30-60 seconds to reheat.
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They are great options as a breakfast or healthy snack. They are full of proteins and relatively easy to make.
Thank you for the inspiration! 🙂
Sarah
http://www.dietofcommonsense.com
Let me know if you try it out, Sarah!
This is a great option for a quick keto meal to make on a Sunday. I do add thyme to the mix but otherwise. This is great.
So happy to hear these baked egg muffins were a hit, Maya! Thanks for the review!!
Thank you for the healthy and easy recipe! This turned out well and makes our mornings so much easier!
Yay!! I’m so happy these baked egg muffins were a success, Liz! Thanks so much for the review :).
sooooooooo good! i made these with sauteed onion, broccoli, chicken sausage and shredded mozzarella cheese.
Yay!! So glad these baked egg muffins were a hit, Rena! Thanks for the review :).
Thanks for this great recipe. Can these be frozen?
They should be fine to freeze in an airtight container or bag 🙂