Mornings are chaotic. Between the alarm clock, the shower, and getting out the door, breakfast often gets skipped—or worse, we grab a sugary pastry from the coffee shop.
Stop spending $5 on a stale muffin. You can make a whole week’s worth of healthy, protein-packed breakfasts in just 30 minutes on a Sunday.
These Breakfast Egg Muffins are essentially mini omelets baked in a muffin tin. They are fluffy, customizable, and completely delicious. Plus, they are naturally gluten-free and keto-friendly.
Why You Need These in Your Life
Grab-and-Go: Eat them cold, or zap them in the microwave for 30 seconds.
Zero Waste: Use whatever veggies are dying in your fridge. Spinach? Throw it in. Half a bell pepper? Chop it up.
Portion Control: Two muffins make a perfect serving size.
Ingredients Checklist
10 Large Eggs: Whisked.
1/2 cup Milk: Or almond milk.
1/2 tsp Salt & 1/4 tsp Pepper.
1/2 tsp Garlic Powder.
1 cup Spinach: Chopped roughly.
1/2 cup Bell Peppers: Finely diced (adds a nice crunch).
1/2 cup Cheddar Cheese: Shredded.
1/2 cup Cooked Bacon or Sausage: Crumbled (Optional, skip for vegetarian).
Step-by-Step Instructions
1. Prep
Preheat your oven to 375°F (190°C). Spray a standard 12-cup muffin tin generously with non-stick spray. Do not skip this step, or you will be scrubbing egg off the pan for days! Silicone muffin liners work great here too.
2. The Base Mixture
In a large bowl or a large measuring jug (easier for pouring), whisk together the eggs, milk, salt, pepper, and garlic powder until frothy.
3. Fill the Cups
Here is the trick: Don't mix the veggies into the egg bowl. They will sink to the bottom, and the first muffin will be all liquid and the last one will be all veggie. Instead, distribute your solid ingredients (spinach, peppers, bacon, cheese) evenly into the 12 muffin cups first. Then, pour the egg mixture over the top, filling each cup about 3/4 full. They will puff up in the oven, so don't overfill!
4. Bake
Bake for 20 to 25 minutes. The muffins will rise high (like soufflés). Test doneness by touching the center; it should be firm, not runny.
5. Cool
Remove from the oven. They will deflate slightly as they cool—this is normal! Run a butter knife around the edges to loosen them, then pop them out.
Flavor Combinations to Try
The Greek: Feta cheese, spinach, and black olives.
The Cowboy: Ham, cheddar cheese, and green onions.
The Pizza: Pepperoni, mozzarella, and a pinch of dried oregano.
How to Freeze and Reheat
This is the most important part! To Freeze: Let them cool completely. Place them in a Ziploc freezer bag. They keep for up to 3 months. To Reheat: Wrap a frozen muffin in a damp paper towel (this keeps it moist) and microwave for 60-90 seconds. It will taste freshly baked.
Final Thoughts
Once you start making these, you won't stop. It feels so good to open the fridge on a busy Tuesday morning and see a healthy breakfast ready and waiting for you.
Your future self will thank you for making these!
