These Healthy Breakfast Egg Muffins are my favorite to meal prep every Sunday. They are not only high in protein, low in carbs but also so easy to make. Packed with veggies of your choice, these egg muffin cups are the perfect breakfast to make ahead for those busy weekday mornings.
Looking for an easy and filling breakfast that will fuel up your day? This easy and healthy breakfast egg muffin recipe is the solution.
If I didn’t have a satisfying breakfast, I would be so low in energy and “hangry” all day no matter how much I try to “make up” at lunch and dinner. On the other hand, if I eat a good breakfast, I tend to snack less throughout the day and aren’t as hungry when dinner time comes around. Ready to fuel a day with a good and satisfying breakfast quick and dirty?

Why Do I love These Breakfast Egg Muffins?

1. Easy to Make

These egg muffin cups are so easy to make. It is just like how you would a veggie omelet but no flipping required. All you need to do are chopping up some of your favorite veggies, whipping up the easy egg mixture.

Bake and Enjoy!

2. Healthy Breakfast Option

These breakfast egg muffins are high in protein and low in carbs. And they are naturally gluten-free!

3. Grab-n-Go Breakfast for a Busy Week

You can make these egg muffin cups ahead to enjoy for the whole week. I usually prepare a big batch for Tom and myself. Because they are also easy to store and serve.

Variety of Flavors The world is unlimited when it cups to the variety of flavors you can change upon these egg muffin cups. A few of my favorite flavors are:

Southwest Muffin cups:

Bell pepper, tomato, black beans

Spinach Mushroom “Omelette” Cups

Cheesy Broccoli Egg Cups:

Leftover roasted broccoli, cheddar cheese

Ingredients for These Easy Egg Muffin Cups

1. Muffin pan

2. Muffin Cups (my favorite are these reusable nonsticking silicon muffin cups)

3. Eggs

4. Veggies of your choice

  1. Chop up all the veggies fine
  2. Place them in muffin cups
  3. Pour egg mixture over them
  4. Bake
Breakfast for the whole week can be ready in under 20 minutes.

Storing and Serving Tips for Breakfast Egg Muffins

These breakfast egg muffin cups can be stored in the fridge for up to 5 days. Or you can make a big batch and store them in the freezer. In the morning, you can heat them up in the microwave. I love topping them off with some avocado, goat cheese or hot sauce. Now scroll down for the full recipe of these delicious egg muffin cups. They are my favorite make-ahead healthy breakfast, meal prep staple. With or without cheese, these breakfast egg muffins are still so flavorful. Ooo also I look forward to seeing your creations! You can use “Tried it” on Pinterest or share on Instagram by tagging #shuangyseats

You May also like these healthy breakfast recipes:

1. Flourless Banana Bread

2. Peanut Butter Chocolate Fudge

3. Paleo Morning Glory Muffins

Get the recipe:Healthy Breakfast Egg Muffins

These east, prep-ahead veggie egg muffins are my favorite breakfast on the go! They are gluten-free and oh so delicious!
5 stars (2 reviews)

Ingredients

  • 9 eggs
  • 3/4 cup chopped bell peppers
  • 3/4 cup chopped spinach
  • 3/4 cup chopped mushrooms
  • 1/2 cup cheese, optional
  • 1/4 tsp chili powder
  • Salt and pepper to taste

Instructions 

  • Preheat the oven to 350 F
  • Lightly spray the muffin pan (or silicon muffin cups) with some olive oil. Chop up all the veggies and divide them up among the cups (about halfway full)
  • Whisk together the eggs, salt, pepper, and chili powder until well combined
  • Fill each muffin cup a little over three-quarters of the way to the top with the egg mixture
  • Sprinkle cheese (if using any) evenly over the tops of the cups. Stir well with a fork
  • Bake for 20 minutes. Let it cool. Then peel off the muffin cups. 
  • Serve with avocado, hot sauce on top, and/or with potato hash. Enjoy!
Serving: 1g, Calories: 82kcal, Carbohydrates: 2g, Protein: 7g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Cholesterol: 145mg, Sodium: 121mg, Fiber: 1g, Sugar: 1g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Get the recipe:Healthy Breakfast Egg Muffins

These east, prep-ahead veggie egg muffins are my favorite breakfast on the go! They are gluten-free and oh so delicious!
5 stars (2 reviews)

Ingredients

  • 9 eggs
  • 3/4 cup chopped bell peppers
  • 3/4 cup chopped spinach
  • 3/4 cup chopped mushrooms
  • 1/2 cup cheese, optional
  • 1/4 tsp chili powder
  • Salt and pepper to taste

Instructions 

  • Preheat the oven to 350 F
  • Lightly spray the muffin pan (or silicon muffin cups) with some olive oil. Chop up all the veggies and divide them up among the cups (about halfway full)
  • Whisk together the eggs, salt, pepper, and chili powder until well combined
  • Fill each muffin cup a little over three-quarters of the way to the top with the egg mixture
  • Sprinkle cheese (if using any) evenly over the tops of the cups. Stir well with a fork
  • Bake for 20 minutes. Let it cool. Then peel off the muffin cups. 
  • Serve with avocado, hot sauce on top, and/or with potato hash. Enjoy!
Serving: 1g, Calories: 82kcal, Carbohydrates: 2g, Protein: 7g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Cholesterol: 145mg, Sodium: 121mg, Fiber: 1g, Sugar: 1g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Get the recipe:Healthy Breakfast Egg Muffins

These east, prep-ahead veggie egg muffins are my favorite breakfast on the go! They are gluten-free and oh so delicious!
5 stars (2 reviews)

Ingredients

  • 9 eggs
  • 3/4 cup chopped bell peppers
  • 3/4 cup chopped spinach
  • 3/4 cup chopped mushrooms
  • 1/2 cup cheese, optional
  • 1/4 tsp chili powder
  • Salt and pepper to taste

Instructions 

  • Preheat the oven to 350 F
  • Lightly spray the muffin pan (or silicon muffin cups) with some olive oil. Chop up all the veggies and divide them up among the cups (about halfway full)
  • Whisk together the eggs, salt, pepper, and chili powder until well combined
  • Fill each muffin cup a little over three-quarters of the way to the top with the egg mixture
  • Sprinkle cheese (if using any) evenly over the tops of the cups. Stir well with a fork
  • Bake for 20 minutes. Let it cool. Then peel off the muffin cups. 
  • Serve with avocado, hot sauce on top, and/or with potato hash. Enjoy!
Serving: 1g, Calories: 82kcal, Carbohydrates: 2g, Protein: 7g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Cholesterol: 145mg, Sodium: 121mg, Fiber: 1g, Sugar: 1g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.