Healthy Egg Muffin Recipe

This is the easiest breakfast but turns out amazing. You can make a big batch ahead of time to enjoy all week long. They are also freezer friendly and so frugal.

We love to make several different kinds. The ideas are endless for toppings. It is also a great way to use what you have and clean out the fridge. You might also like Easy Scrambled Egg Muffins and Over Hard Eggs. These egg recipes are perfect for a Mother’s Day Breakfast Ideas.

Why This Recipe Works

Breakfast egg muffins are super easy and one of our favorite healthy breakfasts. It’s a great way to enjoy scrambled eggs in a fun muffin. These are perfect for on the go. You can freeze some for later and just reheat egg muffins.

Everyone will love these tasty egg cup.  My kids devoured these! My husband loved them too. I love them because you could mix them up ahead of time and then just pop them in the oven.

Ingredients

• Eggs – We used egg white and regular eggs together
• Baby Spinach – There is no need to cook before adding to the egg mixture
• Bell Peppers – Feel free to add in any type of vegetables
• Shredded Mozzarella Cheese – You can also use cheddar cheese or parmesan cheese

Scroll to the bottom for the full recipe in the recipe card.

Variations Ideas

• Add Meat – Try adding sausage, diced ham or bacon.
• Vegetables – Diced onions combine perfectly with bell peppers. Other ideas include broccoli, mushrooms, spinach, sweet potato, tomatoes and anything we have!
• Seasoning – Feel free to add in other types of seasoning such as garlic powder, cayenne pepper, or anything you prefer for added flavor.

How to Make Healthy Egg Muffins

• Step 1 – Preheat the oven to 350 degrees F.  Spray a muffin pan with non-stick cooking spray.

Step 2 – Divide the bell peppers and spinach evenly among the muffin tins.

Step 3 – Next, top with the shredded mozzarella cheese (divided evenly among the muffin tins as well).

Step 4 – In a large mixing bowl, whisk together the eggs, egg whites, salt and pepper until well combined.

Step 5 – Top each muffin tin with the eggs mixture and fill just below the top of each one.

• Step 6 – Bake for 24-26 minutes until the eggs are set. Let cool for a few minutes and then carefully remove the egg muffins from the tin.
• Step 7 – Serve warm immediately or cool completely to store in the refrigerator or freezer for later!

Expert Tips

• Prepare Veggies – This recipe calls for bell peppers and sometimes we all add diced onion. Another time saving tip is to use a small food chopper or food processor to quickly and easily chop the bell peppers. Learn and  how to freeze onions and also how to freeze peppers to save so much time in the kitchen!
• Prepare Cupcake Pan – Make sure to spray the muffin pan with non stick spray. This will help to prevent the egg muffins from sticking to the pan and to able to easily release the muffins. You can even line the pan with cupcake liners if you prefer.
• Soggy Muffins – If your egg muffins turn up soggy, you may need to sauté the veggies prior to mixing with the egg mixture.

Serving Suggestions

This healthy breakfast is delicious served with many side dishes. We love to serve them for brunch or for an after school snacks. Here are some of our favorite side dishes.

• Fruit and Yogurt Parfait
• Air Fryer Bacon
• Berry Fruit Salad Recipe