Healthy Egg Muffin Recipe

Egg Muffins - A quick, easy, and healthy breakfast

Prep Time: 5

Cook Time: 25

Total Time: 30

Course: Breakfast

Cuisine: American

Keyword: breakfast, eggs, muffins

Servings: servings

Author: Dr. Christina

muffin tin 12 cups - using an 8 or 6 muffin tin will make bigger muffins and needs more cook time
mixing bowl
spoon

12 eggs, you'll need approx. 1 egg per 12-cavity muffin tin, 12 eggs = approx. 2 cups
salt and pepper, to taste
1 cup your favorite omelet vegetables, diced
2 tsp olive oil, to grease the muffin tins
garlic, basil, hot sauce, or any other seasoning, to taste, optional, as desired 1-2 tbsp. for 12 egg serving

Preheat your oven to 350.
Grease (or add non-toxic muffin cups) your muffin tin. Small or large cavity tins will work. Keep in mind larger tins will take longer to cook.
Clean and prepare your veggies. Ideally, your veggie to egg ratio will be 50/50. But if you use a bit less veggies that's ok.
If using watery veggies (spinach, mushrooms, tomatoes, zucchini), saute and cool first
In a bowl, add the eggs and vegetables and mix well. I used a Pyrex measuring cup – with a spout – as my mixing bowl to make pouring the eggs into the tin, easy.
Pour the egg mixture into a greased muffin tin, filling each cup about 3/4 way full. Sometimes chunky, leafy veggies can be hard to pour so you can also pour the egg mixture into the tins and then add a few spoonfuls of veggies. Then stir each cavity so the veggies are covered in the egg mixture. This prevents veggies from browning & burning and prevent making a mess while pouring.
Place the muffin tin in the oven and bake for 20-25 minutes until the egg is cooked through and passes a toothpick test. Larger cavity muffin tins may take 30-35 minutes, depending on your oven.

Organic ingredients are recommended.
The best vegetables for egg muffins are mushrooms, onions, peppers, broccoli, spinach, tomatoes, asparagus, olives, banana peppers, etc.
The nutrition is based on 1 muffin - which varies depending on what toppings you include and how big your egg muffins are (12, 8, and 6 cup muffin tins change the serving size.
I recommend 3-4 eggs per serving which results in 2-4 muffins depending on the size
How long they last in the Fridge: up to 3 days
Can I freeze? Yes, freeze in a single layer, then bag them.
Reheat: microwave 20 to 40 seconds, or air fryer for best texture
Quick troubleshooting: watery veggies need pre cook, don’t overbake if rubbery

Tried this Recipe? I Wanna SeeSnap a photo, share it on Instagram and tag me with @christina_carlyle or tag #ChristinaCarlyle so we can connect