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-
- 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!