You can pop these wholesome muffins into the microwave and reheat them whenever you need a fast, filling breakfast or snack.
They have protein, vegetables, and healthy fats so they cover a lot of bases for your nutrition.
- Breakfast egg muffins are baked egg cups (or mini frittatas, if you prefer a slightly fancier name. They are loaded with any variety of fresh vegetable, meat, and/or cheesy additions you please.
- You can enjoy them on their own or make them part of a larger breakfast spread. I love them with a high-protein blueberry pancake.
- Egg muffins are a popular, healthy kid-friendly for babies and toddlers. Their hand-held size makes veggies more appealing.
I’ve made several versions of this egg muffin recipe over time. I like to use whatever vegetables happen to be in my refrigerator. It’s sort of a clean-out-the-frig challenge!
Today’s combination for egg muffins with broccoli, swiss cheese, mushrooms and Andouille sausage.
(Photo credit: wellplated.com)
HIGH IN PROTEIN, BUT NOT SPONGY
- Adding a few additional egg whites makes the muffins high in protein and low carb, without losing their filling, creamy texture.
- If you want to do all egg whites, you can. Just be aware that they will be less firm and more spongy.
- 1 cup lightly packed baby spinach or broccoli, chopped
- 1/2 cup finely diced vegetable #1
- 1/2 cup finely diced vegetable #2
- 1/2 cup chopped Andouille sausage
- 3/4 cup quartered cherry tomatoes or grape tomatoes, about 1 cup whole tomatoes
- 1/4 cup chopped or shredded cheese of choice, plus additional to sprinkle on top
- 6 large eggs
- 4 large egg whites
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil (optional)
- 1/4 teaspoon dried oregano (optional)
- Pinch ground black pepper or cayenne pepper if you like a little kick!
- Optional toppings: avocado salsa, hot sauce, freshly chopped parsley
- GENEROUSLY coat a muffin tin with nonstick spray and divide all the solid ingredients (AKA mix-ins) into 12 cups.
- Whisk together the eggs, egg whites, herbs, and spices.
- Pour egg mixture into each cup to cover the mix-ins, then sprinkle cheese over the top.
- Bake at 350 degrees for 24 to 28 minutes, until set. Let cool, then use a plastic or silicon butter knife to loosen the outside of the muffins. Serve hot or store for later. ENJOY!
Recipe Adaptations + Dietary Swaps
- Cheesy Egg Muffins. Making these muffins for veggie skeptics but still want a serving of healthy protein? Skip the veggies altogether, and simply use your favorite mix of cheeses, like Parmesan cheese or goat cheese.
- Spicy Egg Muffins. If you like your eggs on the spicy side, you can also add a few dashes of hot sauce or pinch of cayenne.
- Zippy Egg Muffins. Try adding a few teaspoons of Dijon mustard.
- Egg Muffins with Meat. Tasty but optional. If you’d like to add meat, feel free to make this easy breakfast recipe with bacon or fold in diced cooked ham or cooked, crumbled sausage. This is a great way to use leftover meat.
- To Make Dairy-Free Omit the cheese.
- Egg Muffins are gluten-free!
- To Store. Let the muffins cool completely, then place them in an airtight container in the refrigerator for up to 3 days. You can store all of the muffins together in a single larger container or portion them into individual containers to take with you on the go. Plastic wrap and even plastic baggies work well for portability too.
- To Reheat. Unwrap the muffins if needed, and place on a microwave-safe plate. Reheat gently in the microwave on medium power until hot and warmed through to the center, about 30 seconds (from thawed) or 1 to 2 minutes (from frozen).
- To Freeze. Let the muffins cool completely, then individually wrap them in plastic wrap. Place them in a ziptop bag and freeze for up to 3 months. Let thaw overnight in the refrigerator or reheat directly from frozen.
MEAL PREP TIP
Egg muffins are perfect for breakfast meal prep! You can multiply the recipe and freeze a multitude of muffins for future breakfasts on demand.