Healthy Egg Muffins make an incredible meal prep breakfast that can be made ahead of time! Here are four different versions–find your favorite!

Have you tried egg muffins? They’ve been floating around the Internet for a few years now, and I’ve tried several versions, but haven’t shared any of them here on the blog.

Today I’m sharing my four favorite healthy egg muffins recipes that are perfect for make ahead breakfast! These are super easy to whip up and I can’t think of an easier way to sneak some veggies into your breakfast. Ya’ll know how my ultimate goal is to eat more plants everyday.

The base of these eggs muffins is simply eggs whisked with salt and pepper, and then you can customize your muffins with different add-ins. Here’s what I went with for these four versions:

What’s Inside These Healthy Egg Muffins

• Broccoli + Cheddar–the classic combination works so well here!
• Red Bell Peppers + Goat Cheese–this is my favorite.
• Spinach + Parmesan Cheese–because you need to eat more greens. 🙂
• Tomato + Parmesan + Cheddar Cheese–a lovely combination.

I put cheese in all of them because I really think these taste so much better with cheese. If you want/need to have them be dairy-free, simply leave the cheese out. I’ve made them without and while I don’t like them as much, they are still good.

How to Make Healthy Egg Muffins

These really couldn’t be much easier to make. Start with a dozen eggs. Crack ’em in a bowl and then add some salt and pepper.

Whisk them together really well.

Now you get your add-ins. Add them to a muffin tin. I like to use these silicone muffin cups because I think it’s a safer material than what most muffin tins are made from, and they also make for the easiest clean up.

Once you’ve got your add-ins in the cups, you just need to add the eggs. Your muffin cups will be filled to almost the top. Don’t fill them all the way to the top or the egg will spill over.

Now you’re ready to put them in the oven. Bake at 350 degrees for 20-25 minutes, until the eggs are set. These little egg muffins are like mini frittatas that happen to be portable and perfect for quick breakfasts!

These egg muffins will keep in the refrigerator for 3-4 days, and you can also freeze them for up to 2 months.

I’ve also developed a recipe similar to Starbucks Egg Bites. Try these Cottage Cheese Egg Bites if you love those!

Here’s the printable recipe for you! I hope you love these as much as I do.

Healthy Egg Muffins – 4 Ways

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• Author: Maryea Flaherty | Happy Healthy Mama
• Total Time: 0 hours
• Yield: 12 egg muffins 1x

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Description

These Healthy Egg Muffins are great for make-ahead breakfasts. There are four variations so you’re getting a good variety of vegetables!

 

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Ingredients

Scale 1x2x3x

• 12 large eggs
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

For the Red Pepper and Goat Cheese

• 1/4 cup diced red peppers
• 1/4 cup crumbled goat cheese

For the Broccoli Cheddar

• 1/4 cup finely chopped broccoli florets
• 1/4 cup shredded cheddar cheese

For the Tomato Cheese

• 1 small tomato, cored, seeded, and finely chopped
• 1/4 cup shredded cheddar cheese
• 1/4 cup shredded parmesan cheese

For the Spinach Parmesan

• 1/2 cup finely chopped baby spinach
• 1/4 cup shredded parmesan cheese

 

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Instructions

1. Preheat your oven to 350 degrees. Line a muffin tin with silicone baking cups or oil the baking pan. Set aside.
2. In a medium bowl, whisk together the eggs, salt, and pepper well.
3. Divide each set of ingredients evenly into three muffin cups. (peppers + goat cheese, broccoli + cheddar, tomato + cheddar + parmesan, spinach + parmesan)
4. Bake in the preheated oven for 20-25 minutes, until the eggs are set. Enjoy!

Notes

*I chop the vegetables finely so it isn’t necessary to precook them. If you prefer, you can steam them lightly before baking.

*The eggs muffins can be stored in the refrigerator in an airtight container for 3-4 days or frozen for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes

Nutrition

• Serving Size: 1 egg muffin
• Calories: 90
• Sugar: 0.7 grams
• Fat: 5.9 grams
• Carbohydrates: 2.1 grams
• Protein: 7.2 grams

If you make this Healthy Egg Muffin recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama ?

Also, if you try it, would you mind rating the recipe with stars when you leave a comment? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

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