Easy breakfast egg muffins are the perfect grab-n-go meal for your busy mornings! They’re a light, savory option that can be customized to your liking.
Surely by now you know I love to start my mornings with something sweet. In fact, up until this recipe, the only breakfast recipes I had on the blog were baked goods. I know we all love our baked goods, but its nice to switch things up from time to time- am I right?
I love to prep these egg muffins for the week when I know I’m going to have busy mornings. They’re the perfect balance of protein and veggies to hold me over after a quick workout, or as a snack between my meals.
easy to make. simple ingredients. 100% customizable. what’s not to love?
What do I need for these easy breakfast egg muffins?
The formula for these is quite simple-
- eggs
- veggies– I used a mix of red bell pepper, onions and broccoli, but you can use any veggies you like or have on hand!
- cheese– I added shredded mozzarella. You can swap any cheese you like, even a non-dairy kind!
- spices– garlic powder, crushed black pepper and salt go a long way!
Whisk it all together, pour them into muffin liners and bake away!
Can I substitute egg whites?
Egg whites would work in place of whole eggs, but I would recommend using a combination (half whole eggs, half whites). The yolk of the eggs contains most of the protein, and has essential nutrients.
Can I leave out the cheese?
The eggs alone are a great binder, so the cheese isn’t necessary to hold these together. I prefer the taste of them with cheese, so if you have a dairy sensitivity, I would swap a vegan cheese!
Can I use frozen veggies?
Yes! I’ve made these before with a frozen pepper and onion blend, and they turned out great! I would portion out 1 cup worth of frozen veggies in place of fresh. Run it under warm water to defrost slightly, and whisk them in.
Where can I store them and how long do they stay fresh?
I store mine in a container in the refrigerator for up to a week! They come together pretty quickly, so I prefer making a fresh batch every week rather than freezing them.
Serve these with whole grain toast, avocado, yogurt, or just as is! Either way, you’re going to love them!
Easy Breakfast Egg Muffins
Ingredients
- 8 large eggs
- 1 cup broccoli florets
- 1 red bell pepper, chopped
- 1/2 cup diced onion
- 1/2 cup shredded cheese, I used mozzarella
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp crushed black pepper
Directions
- Preheat oven to 350 F.
- Whisk the eggs in a large bowl.
- Stir in the broccoli, peppers onions and cheese. Add in the spices and mix well.
- Fill 12 muffin cups with the filling, I like to line mine with baking cups, and bake for about 35-40 minutes until they’re firm on top. If you’re not using liners, be sure to spray your muffin tin generously with cooking spray.
- Remove from oven and let them cool before storing. Keep stored in the fridge for up to a week.
easy and delicious!
🙂 🙂
Hi! Do you think I can use nutritional yeast instead of the cheese? Thank you!
Hi Bina! The cheese provides a little texture as well, but I think leaving it out would work. You can always swap a vegan cheese if you have any on hand. I’m actually working on a cheeseless version today 🙂