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Breakfast Egg Muffins

Delicious Breakfast Egg Muffins: Quick, Healthy & Customizable

Discover these nutritious Breakfast Egg Muffins, perfect for a quick, customizable breakfast that's packed with protein and low in carbs.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 12 large Eggs The essential foundation providing protein and structure.
  • 1 tsp Kosher Salt Enhances the overall flavor; adjust according to taste.
  • 1/2 tsp Black Pepper Freshly cracked adds a nice kick for seasoning.
Broccoli, Bacon & Cheddar Variation
  • 1 cup Broccoli Florets Boosts fiber and vitamins; bell peppers can substitute.
  • 6 slices Bacon Adds savory crunch; turkey bacon is a leaner alternative.
  • 1 cup Cheddar Cheese Delivers sharp, creamy flavor; swap for mozzarella if desired.
  • 1/4 cup Chives Adds fresh, onion-like flavor; green onions can work too.
Italian Sausage, Kale & Parmesan Variation
  • 1 lb Italian Sausage Packs hearty, spicy punch; ground turkey can replace.
  • 1 medium Shallot Deepens the flavor; onion can be used for stronger taste.
  • 1 cup Kale Offers nutrients; sub in spinach if preferred.
  • 1/2 cup Parmesan Cheese Provides richness; nutritional yeast is a dairy-free alternative.
Spinach, Tomato & Goat Cheese Variation
  • 2 cups Baby Spinach Brings vibrant color and nutrition; Swiss chard alternative.
  • 1 cup Grape Tomatoes Adds sweetness and moisture; cherry tomatoes work too.
  • 4 oz Goat Cheese Adds tangy creaminess; substitute with feta for different flavor.
  • 2 tblsp Green Onion Optional but recommended for a fresh bite.

Equipment

  • muffin tin
  • mixing bowl
  • Skillet
  • whisk

Method
 

Preparation Steps
  1. Step 1: Preheat the oven to 350°F (175°C) and grease your muffin tin.
  2. Step 2: In a bowl, whisk together eggs, kosher salt, and black pepper until fluffy.
  3. Step 3: For Broccoli variation, cook bacon, steam broccoli, and mix with cheddar and chives.
  4. Step 4: Fill muffin tin with broccoli mixture and pour egg mix until 90% full.
  5. Step 5: Bake for 20-25 minutes until firm and golden, then cool for 5 minutes.
  6. Step 6: For Italian variation, brown sausage, then mix with shallots and kale.
  7. Step 7: Fill muffin cups with sausage mixture and sprinkle with parmesan before adding egg mix.
  8. Step 8: Bake for 20-25 minutes until edges pull away and golden on top.
  9. Step 9: For Spinach variation, layer spinach, tomatoes, and goat cheese before adding egg mixture.
  10. Step 10: Bake for 20-25 minutes until puffed and golden, then cool.
  11. Step 11: Cool and remove muffins, running a knife around edges before popping out.
  12. Step 12: Serve warm or store in an airtight container for meal prep.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 3gProtein: 10gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 20mgCalcium: 15mgIron: 6mg

Notes

Customize with your favorite ingredients! These muffins can be refrigerated or frozen for convenience.

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