Looking for a delicious and healthy breakfast option that’s perfect for those busy mornings? Check out these full-of-goodness breakfast egg muffins!
These tasty treats are packed with protein and nutrition to keep you energized all day long. Plus, they’re super portable, making them ideal for eating on the go.
But the best part about this recipe is that it’s incredibly easy to make. Ten minutes of prep time is all you need to whip up a batch that’s ready to be tossed in the oven.
This recipe makes a welcome addition to your meal prep, so why not give them a try? After sinking your teeth into the fluffy, eggy goodness, you’ll be thankful you did.
What Exactly is a Breakfast Egg Muffin?
Have you ever stopped at your local Starbucks and seen those fluffy egg bites staring back at you through the plexiglass? This recipe is a copycat version of that, except you get more bang for your buck, literally and figuratively.
These egg muffins are a handheld breakfast treat packed with all the good stuff: onions, spinach, potatoes, and garlic.
The best part about these bad boys is that they’re insanely customizable. You can use this recipe as a jumping-off point for whatever you have in the fridge. Got some red bell peppers or mushrooms? Toss those in! It’s really hard to mess up these delicious egg muffins.
So if you’re looking for an effortless breakfast to make ahead or a protein-packed snack to energize your afternoon, these egg muffins will accomplish all that while leaving your tastebuds dancing.
Eggs. I mean, you probably already guessed by now, but eggs are the cornerstone of this recipe. A single egg contains 6g of protein and 5g of healthy fat, which will help you start your day right. Plus, they contain phosphorus and vitamins D, A, and B (1).
Potatoes. These starchy spuds add an unforgettable velvety texture to this recipe, making it even more pleasant to sink your teeth into. While commonly thought to be an empty-calorie food, potatoes contain plenty of vitamin C and potassium, making these muffins even more nutritious (2).
Milk. You might not think about adding milk to your eggs, but it helps create some creaminess to offset the starchy potatoes. It also adds some extra protein and stretches the batch without adding more eggs.
Red Onion. This ingredient is a must in this recipe. Red onion, in particular, adds a unique tang to the muffins. Fun fact, onions are also a source of antioxidants (3).
Spinach. Even if you don’t like the leafy green, you’ll be surprised how well it blends into this recipe. If you have picky eaters around or if you find yourself gagging when downing spinach, this recipe will be your ticket to getting more of the nutritious green. Even in small amounts, spinach provides vitamin C, B6, iron, and magnesium. (4).
How to Make Breakfast Egg Muffins
Are you ready to give this easy recipe a shot? Here’s how to make your egg muffins.
- Start by preheating the oven to 350°F. While the oven is warming up, chop all of your veggies into thin slices. Be sure to keep them small and even or else your muffins might fall apart after baking.
- Grease a muffin tray with a little oil or cooking spray, then layer all the veggies into the tray. Alternate between veggies until each cup has a good medley of each.
- Crack 10 eggs into a large pouring jug, then whisk the mixture with a fork. Add the milk, minced garlic, salt, and pepper, then give it another whisk until everything is well blended.
- Pour the egg mixture into the muffin tray cups, one by one, until each muffin cup is around ¾ full. The muffins will grow as they bake, so be careful not to overfill them.
- Place the tray in the oven and bake for 30 minutes until each muffin is puffy and golden brown. Allow to cool for 10 minutes before digging in.
Swap in any vegetables you have on hand. Like I mentioned before, this recipe is incredibly versatile. You can pretty much use any veggie you have in the fridge for equally tasty results.
Add cheddar cheese for extra flavor. If you think everything is better with cheese, apply that rule to this recipe. It definitely brings the texture over the top.
Experiment with seasonings. This recipe uses salt and pepper, but you can also try different seasonings for more flavor. Try adding red pepper flakes for some extra kick or dill, basil, or cilantro for a bright, zingy taste. You also can’t go wrong with tossing in a dash of paprika or onion powder.
Add bacon or smoked tempeh. Let’s be real; bacon and eggs are a match made in heaven, so adding bacon crumbles or even ham will definitely add a great flavor to this recipe. If you’re trying to watch your red meat intake, try adding tempeh or turkey bacon for the same smoky flavor and crunchy texture.
Try adding leftovers. You can also make these egg muffins using leftovers from dinner. Have extra taco fixings? Give your egg muffins a Mexican spin. Or put your Thanksgiving leftovers to good use and create a holiday-inspired egg muffin. How delicious does that sound?
How to Store Egg Muffins
Since you can make a lot of egg muffins at a time, you probably wanna know how to store these bad boys.
Keep any leftover egg muffins in an airtight glass container and store them in the fridge for up to 5 days. When it comes time for breakfast, pop one in the microwave for 30 seconds, and you’re good to go!
These egg muffins also freeze like a champ. Wrap each muffin in aluminum foil, then toss them in a sealed freezer bag. Store in the freezer for up to 3 months. When it comes time to eat, defrost overnight in the fridge and pop in the microwave using the instructions above.
Frequently Asked Questions
Why are my egg muffins watery?
If you find yourself with runny egg muffins, there might be too much liquid in the batch. Next time you make the recipe, add less milk or sift a small amount of flour to help hold up the texture.
Can I make egg muffins in paper cups?
You can make these egg muffins using paper cups, with one exception. Avoid using regular cupcake wrappers or else your egg mixture will stick to the material, making it a pain to eat. Instead, buy some parchment paper wrappers to avoid a sticky mess.
How do you make eggs less spongy?
If you’re left with spongy eggs, it likely means the mixture was too dry. To avoid this next time, try adding a little bit more milk for some extra moisture.
Try These Other Healthy Breakfast Recipes:
- Healthy Banana Pancakes – A sweet, healthy breakfast packed with whole grains.
- Pumpkin Protein Waffles – A fall-inspired treat loaded with protein to start your day right.
- No-Egg Breakfast Burrito – The ultimate plant-based breakfast burrito that’s as healthy as it is tasty.
Breakfast Egg Muffins
- 1 12-hole muffin tray
- 10 eggs
- 5 oz milk
- 3 garlic cloves minced or finely chopped
- 5 potatoes
- handful of spinach
- 1 red onion
- 1 tbsp chives
- Salt and pepper
- Preheat the oven to 350°F. While the oven is warming up, chop all of your veggies into thin slices.
- Grease a muffin tray with oil or cooking spray, the layer all the veggies into each cup until evenly distributed.
- Crack 10 eggs into a large pouring jug, then whisk the mixture with a fork. Add the milk, minced garlic, salt, and pepper, then give it another whisk until everything is well blended
- Pour the egg mixture into the muffin tray cups, one by one, until each muffin cup is around ¾ full.
- Place the tray in the oven and bake for 30 minutes until each muffin is puffy and golden brown. Allow to cool for 10 minutes before eating.