Healthy Egg Muffins – 4 Ways

4 from 1 reviews

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




For the Red Pepper and Goat Cheese

For the Broccoli Cheddar

For the Tomato Cheese

For the Spinach Parmesan



  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!


*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.