These easy and delicious Breakfast Egg Muffins are my favorite to meal prep every Sunday. These bite-sized savory treats are super versatile. They make the perfect on-the-go breakfast to fuel your busy mornings or you can make them into a sandwich with extra cheese, breakfast sausage patties and more.

Looking for an easy and filling breakfast that will fuel up your day?

This easy and delicious 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 is chop up some of your favorite veggies, whipping up the easy egg mixture.

Bake and Enjoy!

2. Customizable Breakfast Option

Who wants to get out of bed if we only have a boring breakfast waiting?

This egg muffin recipe is super customizable. You can add in different veggies, chopped breakfast sausage, bacon pieces, spicy chili, feta cheese or other types of cheese.

The sky is the limit when it comes to what can go into these egg bites!

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

Get the recipe:Healthy Breakfast Egg Muffins

Yield: 12 muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
These east, prep-ahead veggie egg muffins are my favorite breakfast on the go! They are gluten-free and oh so delicious!
5 stars (1 review)
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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.

Author: Shuang Shuang Liang
Course: Breakfast
Cuisine: American