Easy Egg Muffins (3 Ways)
Egg muffins are the perfect on-the-go breakfast that's healthy, low-carb, and great for meal prep. Just switch up a few simple ingredients to create delicious combinations that will last you through the week. Watch the video below to see how I make all three flavors in my kitchen!
Servings: 12 servings
Ingredients
Egg Base
- 12 large eggs
- kosher salt and freshly ground black pepper to taste
Broccoli, Bacon & Cheddar
- 4 cups broccoli florets
- 3 slices bacon
- 1 cup grated cheddar cheese
- ¼ cup chives finely sliced
Italian Sausage, Kale & Parmesan
- ½ pound Italian sausage
- 1 shallot finely diced
- 3 cup (packed) kale leaves roughly chopped
- 1 cup grated parmesan
Spinach, Tomato & Goat Cheese
- 24 grape tomatoes halved
- 1 cup (packed) baby spinach
- 1 green onion thinly sliced
- 6 ounces goat cheese
Instructions
Egg Base (Same For All Flavors)
- Add the 12 eggs to a large 4-cup measuring cup and season with salt and pepper. Whisk the eggs until fluffy.
Broccoli, Bacon & Cheddar
- Slice the bacon into ½-inch thick pieces. Add to a saute pan over medium heat, stirring frequently and cook until crispy. Use a slotted spoon to remove the bacon to a paper towel.
- Fill a pot with 1-inch of water and bring it to a boil. Insert a steamer basket, then add the broccoli florets. Cover with a lid and cook for 5 to 6 minutes. Remove the steamer basket and broccoli, and let cool for a couple of minutes. Then dice the broccoli into small pieces.
- Fill the muffin tray about half full with pieces of broccoli, bacon, and cheddar cheese. Sprinkle with chives. Then fill with egg mixture about 90% full and bake at 350°F for 20 to 25 minutes.
- Let the muffins cool slightly, then run a knife along the outer edge and remove each egg muffin. Enjoy immediately or store in the fridge or freezer.
Sausage, Kale & Parmesan
- Add the sausage to a saute pan on medium heat. Use a spatula to break up the sausage and cook it until it's just browned.
- If there's enough fat in the pan from the sausage, you might not need to add oil. But if the pan looks dry, add 1 tablespoon of olive oil. Add the shallot and kale to the pan and saute for 2 minutes, or until the kale has wilted. Then remove from the heat.
- Fill the muffin tray about half full with the sausage kale mixture. Sprinkle some parmesan cheese into each muffin cup. Then fill with egg mixture about 90% full and bake at 350°F for 20 to 25 minutes.
- Let the muffins cool slightly, then run a knife along the outer edge and remove each egg muffin. Enjoy immediately or store in the fridge or freezer.
Spinach, Tomato & Goat Cheese
- Roughly chop the baby spinach. Then, add a small handful of spinach to each muffin cup.
- Add 4 grape tomatoes halves and a sprinkle of scallions and goat cheese. Then fill with egg mixture about 90% full and bake at 350°F for 20 to 25 minutes.
- Let the muffins cool slightly, then run a knife along the outer edge and remove each egg muffin. Enjoy immediately or store in the fridge or freezer.
Video
Notes
- Nutrition information is based on the broccoli, bacon, cheddar flavor.
- Each flavor listed in the recipe card has enough ingredients to fill a complete 12-muffin pan. You can always use less of each flavor combination and mix and match as I've done.
- For the spinach, tomato, and goat cheese muffin, you might need to cook it 1 to 2 minutes longer, as there is more juice from the tomato.
- If you are using a regular muffin tin, you can use an oil spray or silicone cups to take the muffins out. Just make sure to not use the paper cups as it will stick.
- Unfortunately, the ceramic muffin pan I used in the video is no longer available.
Nutrition
Calories: 134kcal | Carbohydrates: 3g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 177mg | Sodium: 167mg | Potassium: 177mg | Fiber: 1g | Sugar: 1g | Vitamin A: 557IU | Vitamin C: 28mg | Calcium: 107mg | Iron: 1mg