Healthy Egg Muffins For Breakfast

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Healthy egg muffins for breakfast are an easy way to start your day. The ingredients are simple, but delicious! There are only a few minutes of prep time and you will have a wonderfully filling and tasty breakfast. Egg muffins are great for a quick breakfast as you’re running out the door in the morning.

Muffins are probably one of the most under-utilized breakfast foods, probably because they don’t seem to be popular in most places. Now, it is easy to see why that is. Standard muffins are usually loaded with sugar and fats and really aren’t a very healthy option for your breakfast. That’s why I created my Healthy Egg Muffins For Breakfast recipe.

Healthy Egg Muffins For Breakfast

You are going to high five and hug yourself every rushed morning and mid-afternoon hanger-o’clock for stocking your freezer with these healthy breakfast Egg Muffins! You can pop these wholesome muffins into the microwave and reheat them whenever you need a fast, filling breakfast or snack.

Breakfast egg muffin cups in a muffin pan with veggies

Breakfast egg muffins are baked egg cups (or mini frittatas, if you prefer a slightly fancier name) that 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. (Try them alongside these Sweet Potato Hash Browns.)

I’ve made several versions of this recipe over time, and while each of them has a tasty place in my heart, today’s combination for egg muffins with spinach, feta, and a colorful array of veggies is my all-around favorite.

Spinach egg muffins on a plate for kids and adults

How to Make the Best Breakfast Egg Muffins

A great egg muffin is all about finding the right ratios.

  • Egg-to-Vegetable Ratio: The goal here is to ensure that each of the breakfast egg muffin cups packs a feel-good serving of vegetables without a) falling apart or b) tasting like a mini salad. I consider myself a vegetable enthusiast, but even I have my limitations before 10 a.m.
  • Whole-Egg to Egg-White Ratio: After a few attempts—all of which were eaten in the name of “research,” but some of which were more delicious than others—I’ve determined the ideal whole-egg to egg-white ratio for a batch of egg muffins is 6 whole eggs plus 4 egg whites.

Adding a few additional egg whites makes the muffins high in protein and low carb, without losing their filling, creamy texture. I would not recommend all egg whites, as this will cause the muffins to fall apart and be spongy.

A carton of eggs, chopped vegetables, and spices for making breakfast

Egg Muffin Filling—A Choose-Your-Own-Egg-Cup Adventure

No matter whether you choose to make healthy breakfast egg muffins with spinach or select different mix-ins, these muffins are an ideal canvas for customizing your own flavor adventure.

The Ingredients

  • Eggs + Egg Whites. The base for our easy egg muffins. As I mentioned above, these muffins use the perfect amount of each.
  • Vegetables. Because I want this recipe to be filling and healthy, I always include a good amount of fresh vegetables like spinach, red and green bell peppers, and cherry tomatoes. You’ll feel great starting your day with a serving of veggies, and if you want to bring them to the office for lunch, the vegetables make them a more complete meal.
  • Herbs and Spices. Because egg-white-heavy recipes can be—there really is no polite way to say this—SO BORING, we need to jazz these up with plenty of herbs and spices. My pantry staples are dried basil, dried oregano, salt, and pepper. The combo gives the muffins an Italian-inspired flair and complements the vegetables and feta.
  • Cheese. An optional addition. I used feta, but you can use any other cheese you enjoy (a cheddar version I made in my experimental attempts was delightful).
  • Toppings. The options are endless! Avocado, salsa, hot sauce, and freshly chopped parsley are all tasty ideas if you’re sitting down and have access to your fridge. In a rush? Just warm the up and enjoy them as they are.

A muffin pan filled with chopped vegetables

The Directions

  1. GENEROUSLY coat a muffin tin with nonstick spray, and divide your mix-ins between the cups (they should be about two-thirds full).
  2. Whisk together the eggs, egg whites, and spices. Fill each cup three-quarters of the way to the top with the mixture, then crumble feta over the top.
  3. Bake for 24 to 28 minutes at 350 degrees, until set. Let cool, then use a butter knife to loosen the outside of the muffins. Serve hot or store for later. ENJOY!

Tips to Prevent Sticking

  • Nonstick Spray. I cannot stress enough how important it is to generously coat your muffin pan with nonstick spray. These egg muffins love to stick to the pan, so you have to put a thick layer of the spray between the eggs and the muffin pan itself.
    • If you don’t have nonstick spray, brushing your muffin cups with olive oil or melted butter should also do the trick.
  • Silicone Pan. Try using a silicone muffin pan and nonstick spray for double the nonstick power.
  • Muffin Liners. I’ve heard from multiple readers that muffin liners and parchment paper baking cups were also successful.

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.
  • 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. I found them plenty satisfying with veggies alone, but if you’d like to add meat, feel free to make these breakfast egg muffins with bacon (I highly recommend this method of baked bacon for the best results and easiest cleanup) or fold in diced cooked ham or cooked, crumbled sausage.
  • To Make Keto. No changes needed. These are keto egg muffins as written.
  • To Make Dairy-Free, Whole30, and Paleo. Omit the cheese. (If you’re looking for more Whole30 breakfast recipes, try this Whole30 Breakfast Casserole.)

How to Store, Freeze, and Reheat Breakfast Egg Muffins

  • 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 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.
  • Can You Reheat Egg Muffins? Yes, you can reheat egg muffins, and that’s part of their appeal. The exact cook time you need to reheat the muffins will vary based on your microwave’s power. Consider the first one a bit of an experiment. From there, you’ll forever know how long you need.
  • 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).

Healthy Breakfast Egg Muffins

Healthy egg muffins recipes seem to be a very tasty and healthy way of having breakfast. They are extremely popular among dieters and people who have weight problems. Healthy egg muffins recipes can be made using vegetables, meat and cheese for variety.

Healthy Breakfast Egg Muffins Recipe

It’s nice to see you, 2017! While last year will be tough to beat, I have a sneaking suspicion that the New Year is going to be quite the flavor-packed extravaganza. We have a whole host of new recipes and guides lined up for your eating and entertaining pleasure. And we’re kicking things off on the light and tasty front with none other than Healthy Breakfast Egg Muffins.

Healthy Breakfast Egg Muffins Recipe

Consider these perfectly portable egg muffins to be the equivalent of handheld omelettes. They’re high in protein and low in carbs, making them the ultimate breakfast-on-the-go. Best of all? You can customize the fillings and toppings to suit your tastes.

Healthy Breakfast Egg Muffins Recipe

Not a fan of spinach? Skip it! Quite the carnivore? Stir in cooked breakfast sausage! Where’s the cheese? Add your favorite variety! This is your chance to clean out the fridge and make the most of random leftover odds and ends. (And we all know what a fan I am of leftovers!)

Healthy Breakfast Egg Muffins Recipe

Once these egg muffins exit the oven, all that’s left to do is pop them from the pan into your mouth, or go the extra step and load up on toppings. I’ve opted for diced avocado and salsa. It lends a southwestern spin guaranteed to please palates of all ages.

Stay tuned for more quick and easy early morning meals and don’t forget to check out countless more healthy options for breakfast through dessert (looking at you, 5-Minute Frozen Yogurt!).

Baked Oatmeal Cups on a white plate topped with fresh raspberries and blueberries being drizzled with warm maple syrup

Baked French Toast Sticks: 

Baked French toast sticks on a plate with fruit and maple syrup being drizzled on top

Freezer-Friendly Egg White Muffins: 

Healthy Breakfast Muffins Recipe: Egg Cup

Every on-the-go employees, students, and entrepreneurs need an easy-to-prepare breakfast. Despite the very limited time, you must ensure that your breakfast is packed with healthy vitamins and minerals. One of the tasty and low-carb egg breakfast ideas you can prepare in less than 20 minutes is the egg muffin. This is perfect whether you follow a keto or low-carb diet.

Breakfast is the most important meal of the day — and it sets the stage for the day’s other meals and activities. A healthy breakfast prepares you for the whole day and keeps you attentive and focused. It aids in keeping your weight under control, feeling fuller longer, and reducing cravings for unhealthy foods later in the day.

Egg muffins have become a popular option for breakfast or brunch in many households. They’re quick and easy to make, and they’re great for families and busy schedules. They’re also a great option for vegetarians and vegans since they’re often made with eggs and customized to suit their preferences.

Easy Ways To Make Egg Muffins Cup With Microwave Oven

Ingredients

  • Six pieces of eggs
  • ¼ cup grated cheese (any cheese will do)
  • ¼ cup heavy cream
  • A pinch of salt
  • A pinch of pepper to taste
  • Bacon
  • Green onion

Cooking Equipment

  • Comfee Retro Microwave Oven
  • Mixing Bowl
  • Whisk
  • Muffing cup or muffin tin
  • Liners
  • Spatula

Directions

  • Combine eggs, grated cheese, heavy cream, salt, and pepper in a mixing bowl.
  • Preheat the oven.
  • While preparing the oven, grease the muffin tin with butter or oil. Set aside.
  • Chop the green onion leaves, cheese, and bacon.
  • Add the chopped green onion, cheese, and bacon to the muffin tin.
  • Pour the egg mixture into each muffin cup. Make sure not to overfill the cup.
  • Put the muffin cup into the oven and bake it for 20 minutes at 185 degrees Celsius or 365 degrees Fahrenheit

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