Healthy Egg Muffins (3 Easy Ways)
Start the day the right way with these healthy egg muffins - a simple mixture of eggs and your choice of vegetables, cheeses, and herbs baked into tasty mini frittatas! These muffins are a great grab-and-go breakfast and healthy snack. Three flavor ideas included!
Servings: 6 muffins
Calories: 90kcal
Ingredients
Egg base
- 1 tablespoon extra-virgin olive oil
- 6 large eggs
- ¼ cup milk - optional - you can substitute for any plant-based milk or omit it entirely
- Salt and pepper to taste
Feta, Cherry Tomatoes & Basil (for 6 egg muffins)
- ¼ cup crumbled feta
- 12 cherry tomatoes
- 12 basil leaves
- 2 spring onions - finely sliced
Mushrooms, Parsley & Parmesan (for 6 egg muffins)
- 1/2 tablespoon extra-virgin olive oil
- 2 cups chestnut mushrooms
- Salt and pepper
- 3 tablespoons fresh parsley - chopped
- ¼ cup grated parmesan
Bell Peppers, Sundried Tomatoes & Spinach (for 6 egg muffins)
- 1/2 tablespoon extra-virgin olive oil
- 1 bell pepper - chopped (I used ½ green and ½ red bell pepper)
- Salt and pepper
- 3 sundried tomatoes
- 2 cups packed fresh baby spinach
Instructions
Egg base (same for all variations)
- Preheat the oven to 400F (200C). Coat a muffin pan with extra-virgin olive oil. Or, you can use silicon liners too.
- Crack the 6 eggs into a large bowl, add salt and pepper and the milk (if using it), and whisk until the eggs are airy and fluffy.
Feta, Cherry Tomatoes & Basil
- Roughly chop the basil leaves, and cut in half the cherry tomatoes.
- Add 4 cherry tomato halves to each muffin tray, and sprinkle with the chopped basil, crumbled feta, and spring onions.
- Fill each muffin tray with the egg mix until they are ¾ full, and bake at 400F (200C) for 15-20 minutes until the egg muffins look golden on top. Remove the pan from the oven, let the muffins cool slightly, and then remove them from the pan.
Mushrooms, Parsley & Parmesan
- Chop the mushrooms. Heat a pan on medium heat, add the extra-virgin olive oil, add the mushrooms, salt, and pepper to taste, and let them cook for 5 minutes. Add the chopped parsley, and remove it from the heath.
- Divide the mushrooms evenly into the muffin tray, add the parmesan, and fill each muffin cup with the egg mix until they are ¾ full and bake at 400F (200C) for 15-20 minutes until the egg muffins look golden on top. Remove the pan from the oven, let the muffins cool slightly, and then remove them from the pan.
Bell Peppers, Sundried Tomatoes & Spinach
- Heat a pan on medium heat, add the extra-virgin olive oil, add the chopped bell peppers, salt, and pepper to taste, and let them cook for 5 minutes. Add the baby spinach, and let them wilt for a couple of minutes. Chop the sundried tomatoes, and mix them in.
- Divide the mixture evenly into the muffin tray.
- Fill each muffin cup with the egg mix until they are ¾ full, and bake at 400F (200C) for 15-20 minutes until the egg muffins look golden on top. Remove the pan from the oven, let the muffins cool slightly, and then remove them from the pan.
Notes
Note 1: These healthy egg muffin cups are delicious eaten warm or at room temperature.
Note 2: Grease your muffin tin WELL to prevent the muffins from sticking.
How to Store: Let the muffins cool completely. Then, transfer them to an airtight container (or single-serving resealable bags) and refrigerate them for up to 4 days. Egg muffins can also be wrapped individually and frozen for up to 3 months.
To reheat your egg muffins, place them on a microwave-safe plate wrapped in a paper towel and microwave for 30 seconds to a minute ( until the center is heated through)—1 to 2 minutes from frozen.
*Nutrition information is a rough estimate per serving of the basic egg muffin recipe.
Nutrition
Calories: 90kcal | Carbohydrates: 1g | Protein: 6g | Fat: 7g | Sugar: 1g