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Breakfast Egg Muffins

Savory Breakfast Egg Muffins for Easy Morning Bliss

These Breakfast Egg Muffins are customizable, nutritious, and perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Base
  • 12 large eggs Can substitute with egg whites for a lower cholesterol option.
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
For the Broccoli, Bacon & Cheddar Variation
  • 1 cup broccoli florets Can substitute with cauliflower.
  • 6 slices bacon Can substitute with turkey bacon.
  • 1 cup grated cheddar cheese Dairy-free cheese works for dairy-free option.
  • 1 tablespoon chives Can substitute with green onions or scallions.
For the Italian Sausage, Kale & Parmesan Variation
  • 1 pound Italian sausage Plant-based sausage for vegetarian option.
  • 1 medium shallot Can substitute with yellow onions.
  • 1 cup kale leaves Can substitute with spinach.
For the Spinach, Tomato & Goat Cheese Variation
  • 1 cup grape tomatoes Can substitute with cherry tomatoes.
  • 2 cups baby spinach Can substitute with Swiss chard.
  • 1 green onion green onion Can be omitted.
  • 1 cup goat cheese Can substitute with feta cheese.

Equipment

  • Muffin tin
  • Mixing Bowl
  • Skillet
  • Whisk

Method
 

Step-by-Step Instructions for Breakfast Egg Muffins
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin with non-stick spray. Whisk together the large eggs with kosher salt and black pepper until fluffy, about 1-2 minutes.
  2. For the Broccoli, Bacon & Cheddar variation, cook the bacon until crispy, draining on paper towels. Steam the broccoli until tender, roughly 3-4 minutes. Prepare the Italian sausage with shallots and kale, or chop spinach and halve grape tomatoes for the Spinach version.
  3. Distribute the filling ingredients into the greased muffin cups, using about 1-2 tablespoons of each filling. Pour the egg mixture over until each cup is about 90% full.
  4. Bake for 20-25 minutes, or until the muffins are set and golden. Check for doneness with a toothpick.
  5. Let cool for about 5 minutes, run a knife around the edges, and gently lift them out. Enjoy warm or cool completely for meal prep.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 3gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 150mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

These muffins can be stored in the fridge for up to 5 days or frozen for a month. Reheat in the microwave or oven for best results.

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