Healthy Breakfast Egg Muffins – The Perfect Make-Ahead Breakfast
These Healthy Breakfast Egg Muffins are the perfect solution for busy mornings. They’re low carb, high protein, freezer-friendly, and packed with flavor — all while being super easy to make.
Whether you’re meal prepping for the week, following a low-carb lifestyle, or just want a quick and nutritious breakfast, these egg muffins will quickly become a staple in your kitchen.
⭐ Why You’ll Love These Egg Muffins
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Low carb & high protein
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Great for meal prep
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Freezer-friendly
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Ready in 30 minutes
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Customizable with your favorite veggies
🛒 Ingredients You’ll Need
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8 large eggs
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¼ cup milk (or almond milk)
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½ cup bell peppers (diced)
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½ cup spinach (chopped)
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¼ cup onion (finely chopped)
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½ cup shredded cheese (cheddar or mozzarella)
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½ tsp salt
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¼ tsp black pepper
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½ tsp garlic powder
👩🍳 How to Make Healthy Egg Muffins
Step 1: Preheat & Prep
Preheat oven to 180°C / 375°F.
Grease a muffin tin or line with silicone liners.
Step 2: Mix Eggs
In a large bowl, whisk eggs, milk, salt, pepper, and garlic powder.
Step 3: Add Fillings
Stir in vegetables and shredded cheese.
Step 4: Fill Muffin Cups
Pour mixture evenly into muffin cups (about ¾ full).
Step 5: Bake
Bake for 18–22 minutes until eggs are set and lightly golden.
Step 6: Cool & Serve
Let cool slightly before removing. Serve warm or cold.
🔥 Pro Tips for Perfect Egg Muffins
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Use silicone liners (no sticking!)
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Don’t overfill the muffin cups
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Let muffins cool before freezing
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Add cooked meat for extra protein
🔄 Variations You’ll Love
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Bacon & cheese egg muffins
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Keto version (no milk)
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Mediterranean (feta + olives)
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Vegetarian (all veggies)
❓ FAQ (SEO Friendly)
How long do egg muffins last?
Up to 5 days in the fridge.
Can I freeze egg muffins?
Yes! Freeze up to 2 months.
How do I reheat them?
Microwave for 30–40 seconds.