Breakfast Egg Muffins
These Breakfast Egg Muffins are fluffy, protein-packed, and perfect for busy mornings. Made with simple ingredients like eggs, vegetables, and cheese, Breakfast Egg Muffins are easy to customize, naturally low-carb, and ideal for meal prep or freezing.
Ingredients
- 10 large eggs
- ¼ cup milk whole milk recommended for best texture
- 1 –1½ cups finely chopped vegetables bell peppers, spinach, mushrooms, onions, cherry tomatoes
- 1 cup shredded cheese cheddar, mozzarella, or feta
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder optional
- ½ cup cooked sausage optional
- Olive oil or nonstick spray for greasing pan
- Optional Garnish:
- Fresh parsley
- Chopped chives
Instructions
- Preheat Oven:
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously with nonstick spray or olive oil, or use silicone liners.
- Prepare Vegetables:
- Finely chop vegetables. Sauté high-moisture vegetables like mushrooms or spinach for 2–3 minutes to remove excess moisture. Allow to cool slightly.
- Mix Egg Base:
- In a large bowl, whisk eggs and milk until smooth and slightly frothy.
- Stir in salt, pepper, garlic powder, cheese, vegetables, and cooked meat (if using). Mix until evenly combined.
- Fill Muffin Cups:
- Pour mixture evenly into muffin cups, filling each about ¾ full.
- Bake:
- Bake for 18–22 minutes, until tops are set and lightly golden.
- Cool & Serve:
- Let cool in the pan for 5 minutes before removing. Run a knife gently around edges if needed. Garnish with fresh herbs and serve warm.
Notes
- Whisk eggs thoroughly to incorporate air for a fluffier texture.
- Do not overfill cups—eggs expand while baking.
- Avoid overbaking to prevent rubbery muffins.
- Always cook watery vegetables first to avoid sogginess.
- Muffins may deflate slightly after cooling—this is normal.