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breakfast egg muffins A plate of egg muffins served with fresh strawberries and blueberries, showing a close-up of the muffins cut in half to reveal their filling of ham, spinach, and cheese.

Breakfast Egg Muffins

Healthy, grab-and-go Breakfast Egg Muffins that are full of flavor and can be customized with your favorite add-ins.
5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: egg muffins, frittata muffins, grab-and-go breakfast, healthy breakfast
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 32 minutes
Servings: 12
Calories: 159kcal
Cost: $4

Ingredients

  • 8 large eggs use whole eggs for flavor and texture
  • ⅓ cup whole milk or half-and-half can substitute with nondairy milk
  • ¼ teaspoon salt adjust to taste
  • ¼ teaspoon freshly ground black pepper adjust to taste
  • ¼ teaspoon onion powder optional for flavor
  • ¼ teaspoon garlic powder optional for flavor
  • ¾ cup finely chopped bell pepper any color, for added crunch and color
  • ½ cup finely chopped tomatoes adds moisture and flavor
  • ½ cup finely chopped fresh spinach or kale for greens and nutrition
  • ¾ cup crumbled feta cheese adds creaminess and tang
  • Optional garnish: chopped parsley chives, grated parmesan, or red pepper flakes (for extra flavor and color)

Instructions

  • Preheat your oven to 375°F (191°C) and generously grease a 12-count muffin pan with nonstick spray.
  • In a medium bowl, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder until just combined, taking care not to over-mix.
    A close-up of a glass measuring cup filled with egg mixture, whisked together with diced ham and seasoning, ready for baking.
  • Distribute the chopped bell pepper, spinach (or kale), and any other add-ins into each muffin cup, about 2 tablespoons per cup.
  • Spoon about 1 tablespoon of crumbled feta cheese onto each muffin cup, layering on top of the vegetables.
    A muffin tin with colorful mix-ins for egg muffins, including chopped tomatoes, spinach, and crumbled feta cheese, ready for the addition of the egg mixture.
  • Pour the egg mixture into each muffin cup, filling each about three-quarters full. Do not overfill.
    A muffin tin filled with egg mixture, diced ham, and shredded cheese, ready to be baked. The egg mixture is poured over the ingredients in each muffin cup, awaiting cooking.
  • Bake for 18–20 minutes, or until the muffins are puffy and golden brown at the edges. The muffins may rise unevenly, but this is normal.
  • Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. The muffins will deflate slightly as they cool.
    A muffin tin filled with baked egg muffins, featuring spinach, tomatoes, and cheese, topped with fresh herbs and a sprinkle of parmesan cheese.
  • Remove the muffins from the pan and serve immediately, or cool completely before storing in the refrigerator or freezer for later use. garnish if desired.

Notes

These egg muffins are the perfect customizable breakfast, packed with protein and easy to store. They can be made ahead for the week and are ideal for busy mornings.

Nutrition

Serving: 2muffins | Calories: 159kcal (8%) | Carbohydrates: 3.9g (1%) | Protein: 11.9g (24%) | Fat: 10.4g (16%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 4g | Cholesterol: 265mg (88%) | Sodium: 372.7mg (16%) | Potassium: 170mg (5%) | Fiber: 1g (4%) | Sugar: 2.8g (3%) | Vitamin A: 460IU (9%) | Vitamin C: 13mg (16%) | Calcium: 95mg (10%) | Iron: 1.3mg (7%)
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