Irresistibly Easy, Healthy Breakfast Egg Muffins for Any Morning

Easy, Healthy Breakfast Egg Muffins are a protein-packed, customizable breakfast option perfect for meal prep.

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Prep Time 10

Cook Time 20

Cooling Time 5

Total Time 35

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

12 large Eggs Use room temperature for easier mixing.
1 cup Milk or Cream Substitute Greek yogurt for a denser texture.
1 teaspoon Salt Adjust according to taste.
1 teaspoon Black Pepper Freshly ground for better flavor.
1 teaspoon Garlic Powder Optional for savory depth.
1 tablespoon Dried Herbs Optional; choose Italian or mixed varieties.

For the Filling

1 cup Grated Cheese Mozzarella or cheddar are popular.
1 cup Cooked Meat Try bacon, ham, or sausage.
1 cup Veggies Use bell peppers, spinach, or diced onions.
1 tablespoon Fresh Herbs Chives, parsley, or basil for freshness.

Equipment

muffin tin
Mixing Bowl
whisk
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a muffin tin.
Prepare and cook any raw meats or watery vegetables to reduce moisture.
In a bowl, whisk together eggs, milk or cream, salt, black pepper, and optional seasonings.
Stir in about three-quarters of the prepared fillings into the egg mixture.
Fill muffin cups with the egg mixture and top with reserved fillings.
Bake for 18-22 minutes until golden and a toothpick comes out clean.
Let cool for 5 minutes in the pan before gently removing the muffins.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 2gProtein: 10gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 250mgPotassium: 100mgSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

These muffins store well in the fridge for up to 5-7 days and freeze for up to 3 months.

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