Name: Easy Breakfast Egg Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 10 eggs (whisked); ⅓ cup milk; ½ cup spinach (chopped); ¼ cup red or green bell pepper (diced); ¼ cup cheddar cheese (shredded); ½ tsp salt; ⅛ tsp black pepper; ¼ tsp garlic powder; ¼ tsp onion powder

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You are going to love these breakfast egg muffins because they are easy to make, and are low-carb, healthy, savoury and delicious. These vegetarian muffins are packed with spinach, bell pepper, and cheese.

Another breakfast recipe for the win! These egg muffins make the perfect make-ahead breakfast because you can reheat and freeze them. Great for your next meal prep session!

These egg muffins taste delicious served with toast, or hashbrowns. And although these are vegetarian egg muffins, if you are a meat eater you can always add in some diced cooked bacon, ham, or sausage, or just serve some on the side if desired.

Why You’ll Love These Egg Muffins

Perfect make-ahead breakfast- meal prep win!
Can be customized to your tastebuds- cooked meat such as sausage, bacon, or ham can be added for extra protein if desired
Healthy and nutritious breakfast
Just reheat and go

Ingredients You’ll Need

Eggs: the base for this recipe of course
Spinach: Add in those veggies for extra nutrition. Spinach is rich in iron, vitamins C and E, potassium, and magnesium.
Milk: adds to the texture, can be substituted for non-dairy or omitted if needed, just replace with an extra egg
Red or green bell pepper: the more veggies the more nutritious and these are packed with vitamin C!
Cheddar cheese shredded: adds a delicious component to these egg muffins, you can also try feta
Salt: everything needs salt to up the flavour factor
Black pepper: flavour enhancer
Garlic powder: another flavour enhancer

Method

Whisk together in a large bowl 10 eggs, 1/2 cup milk, 1/4 cup of green or red bell pepper (or a mix of both), 1/2 cup of chopped spinach, 1/4 cup of cheddar cheese, 1/4 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper.

Tidbit: I like to use a large 8-cup measuring cup as a bowl to pour right into the muffin pan afterwards. But any large bowl with a pour spout will do.

Pour your egg mixture into your greased muffin tin about 3/4 full. Sprinkle extra cheese on top if desired.

Tidbit: I recommend a silicone muffin pan because they pop right out, but be sure to place a baking sheet for easy transfer underneath as they are flimsy and you don’t want a big raw egg mess.

Place in a preheated 350° F oven for about 20-25 minutes or until the egg is fully set.

Serve warm, or let cool completely and place in fridge or freezer to reheat later.

And that’s it! A super easy delicious breakfast you can make the morning of or meal prep for the week ahead 🙂

See below for substitutions.

Recipe Substitutions

Try feta in place of the cheddar
Add in your favourite pre-cooked breakfast meat such as chopped ham, bacon, or sausage
Replace spinach with cooked and chopped broccoli

How do you keep Egg Muffins from Sticking to the pan?

One of the biggest problems I’ve had in the past is that egg loves to stick to the pan which makes for a difficult time getting the pan clean! My solution? Use silicone! You can use a silicone muffin pan or use silicone baking cups placed inside your pan. You can spray them with cooking spray too to make sure they don’t stick, and they pop right out.

Tidbit: if you use a silicone baking pan always place it on a baking sheet because the silicone is very flimsy and moves around. Trust me I know this from experience. Last time I forgot and I poured my egg mixture into the pan without a baking sheet underneath and I couldn’t lift the pan without the egg getting everywhere!

Can you reheat Egg muffins?

Yes! Egg muffins can be reheated in the microwave or oven. The time will depend on your microwave. I would start with 30-second interval checks. As for the oven, stick the desired amount of egg muffins in the oven at a low temperature of about 200-250° F but no more than 350° F. It usually takes about 10 minutes to reheat. The oven takes longer but will heat up more evenly than the microwave.

How long can you keep Egg Muffins in the fridge?

Egg muffins will keep well in the fridge for up to four days. If you are not planning to eat them right away you can place them in a freezer-safe bag or container and freeze them for up to 3 months. Just place them in the fridge overnight before you plan to eat them or if you want to eat them right away you can defrost in the microwave.

What to serve with Egg Muffins

While they are eggcellent on their own, they are also delicious served with the following:

Fresh fruit
Fruit smoothie
Bacon, ham, or sausage
French toast
Classic Waffles
Whole wheat pancakes
Cinnamon Rolls
Toast or bagel
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