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Breakfast Egg Muffins with ham, spinach, and melted cheese, showing the soft, fluffy interior, served with fresh berries.

Breakfast Egg Muffins

Start your day off right with these easy, grab-and-go breakfast egg muffins, packed with flavor and nutritious ingredients.
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Prep Time 15 minutes
Cook Time 20 minutes
cooling time 5 minutes
Total Time 40 minutes
Servings: 14 Muffins
Course: Breakfast, Snack
Cuisine: American, Healthy
Calories: 159
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 large eggs Use fresh eggs for best texture
  • ⅓ cup whole milk or half-and-half or nondairy milk for a dairy-free version
  • ¼ teaspoon salt Adjust according to taste
  • ¼ teaspoon black pepper Freshly ground preferred for better flavor
  • ¼ teaspoon onion powder For savory depth
  • ¼ teaspoon garlic powder Adds a gentle garlic flavor
  • ¾ cup finely chopped bell pepper Any color of bell pepper works
  • ½ cup finely chopped tomatoes Fresh or use sundried for a more intense flavor
  • ½ cup fresh spinach Or kale finely chopped
  • ¾ cup crumbled feta cheese Substitute with any cheese you prefer like goat cheese or cheddar
  • Optional garnish: Fresh parsley Or chives grated parmesan cheese or red pepper flakes

Method
 

  1. Preheat your oven to 375°F (191°C). Grease a 12-cup muffin tin generously with non-stick spray.
  2. In a medium-sized mixing bowl, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder until combined. Be careful not to over-whisk to avoid air bubbles.
  3. Evenly distribute the chopped bell pepper, spinach, and any other desired add-ins among the muffin cups—about 2 tablespoons per cup. Then, add about 1 tablespoon of crumbled feta cheese on top of each.
  4. Carefully pour the egg mixture into each muffin cup, filling them about three-quarters full, over the add-ins and cheese.
  5. Place the pan in the oven and bake for 18-20 minutes or until the muffins have risen and are golden brown around the edges. They will deflate slightly as they cool.
  6. Once done, let the muffins cool in the pan for 5 minutes before removing them.
  7. Serve immediately, or let them cool completely before storing in the refrigerator or freezer for later. Garnish with parsley, chives, or cheese if desired.

Nutrition

Serving: 2gCalories: 159kcalCarbohydrates: 3.9gProtein: 11.9gFat: 10.4gSaturated Fat: 3.5gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 3.4gCholesterol: 265mgSodium: 372.7mgPotassium: 272mgFiber: 0.8gSugar: 2.8gVitamin A: 389IUVitamin C: 11.2mgCalcium: 91mgIron: 1.5mg

Notes

Perfect for a quick breakfast or a healthy snack. Store them in the fridge for a grab-and-go option throughout the week!

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