EGG MUFFINS – 9 WAYS
These Egg Muffins are easy to make and take just 5 minutes of prep time. So convenient and perfect when you need a healthy make-ahead breakfast that can easily be taken to work or school. Choose from 9 delicious flavor variations! Naturally gluten-free, grain-free,low carb, dairy-free, keto with paleo and Whole30 options.
Eggs of any kind are a favorite at our house. They are incredibly nutritious, low in calories, high in protein and super convenient and versatile. There are so many crave-worthy egg recipes that can be whipped up in a matter of minutes!
These easy Egg Muffins definitely fall under that umbrella. Plus, you’ll never get bored of them! There are plenty of variations to try out, and it’s also easy to improvise. You can throw in your favorite fixings and create your very own variation! All you need to make it happen is the fool-proof base recipe, which has been featured on Cooking Light and The Today Show.
Ingredients
Base Ingredients
10 large eggs
1 - 1 1/2 teaspoons sea salt, or to taste
1/4 - 1/2 teaspoon black pepper, or to taste
Broccoli and Cheese
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1 1/2 cups broccoli, steamed and chopped (or frozen and thawed)
2/3 cup grated cheddar cheese, plus more for topping
Buffalo Chicken
1/2 teaspoon garlic powder
1/3 cup Buffalo Sauce (I used Frank's)
1/3 cup chopped green onions
1 cup chopped cooked (or rotisserie) chicken
Ham and Cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried mustard or Dijon Mustard (optional)
2/3 cup grated cheddar cheese plus more for topping
3/4 cup chopped cooked or deli ham
Kimchi
1/2 teaspoon toasted sesame oil
1/3 cup finely chopped kimchi
1/4 cup diced red peppers
1/3 cup crumbled cooked bacon (optional)
Jalapeño Popper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3-4 jalapeño peppers de-seeded and chopped, plus round slices for topping (if desired)
1/3 cup softened cream cheese
1/2 cup grated cheddar cheese
1/3 cup cooked crumbled bacon
Bacon, Mushrooms and Spinach
1 cup chopped spinach
1/2 cup chopped mushrooms (white button or cremini)
3 strips cooked and crumbled bacon , use Whole30 compliant bacon as needed
Spinach and Cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
2 cups chopped spinach
1 1/2 cups grated Parmesan cheese, plus more for topping
Sun-Dried Tomato, Parmesan and Spinach
1/3 - 1/2 cup sun dried tomatoes soaked in very warm water until tender and chopped (discard soaking water)
3/4 cup chopped spinach
1/4 cup loosely packed chopped fresh basil
1 cup grated Parmesan cheese plus more for topping
Tomato and Spinach
1/2 teaspoon garlic powder
3/4 teaspoon Italian seasoning
1 cup diced ripe tomatoes
1 cup chopped spinach
Optional: Feel free to add 3/4 cup grated Parmesan if not Paleo / Whole30 or Dairy Free
Instructions
Base Recipe
Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
9 Breakfast Egg Muffin Cups are the perfect easy make-ahead breakfast for on the go. Best of all, they are packed with protein and so convenient for busy mornings, weekend or holiday brunch! Broccoli and Cheddar Cheese, Buffalo Chicken, Ham and Cheddar Cheese, Jalapeno Popper, Kimchi, Mushroom, Pepper and Spinach, Sun-Dried Tomato and Spinach, Tomato, Basil and Parmesan
In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
(SEE BELOW TO ADJUST FOR DIFFERENT FLAVORS OR LEAVE AS IS FOR PLAIN)
Divide evenly into muffin tins filling each about 2/3 full. Bake in preheated oven for 12-15 minutes, or until set.
9 Breakfast Egg Muffin Cups are the perfect easy make-ahead breakfast for on the go. Best of all, they are packed with protein and so convenient for busy mornings, weekend or holiday brunch! Broccoli and Cheddar Cheese, Buffalo Chicken, Ham and Cheddar Cheese, Jalapeno Popper, Kimchi, Mushroom, Pepper and Spinach, Sun-Dried Tomato and Spinach, Tomato, Basil and Parmesan
Bake in preheated oven for 12-15 minutes, or until set.
9 Breakfast Egg Muffin Cups are the perfect easy make-ahead breakfast for on the go. Best of all, they are packed with protein and so convenient for busy mornings, weekend or holiday brunch! Broccoli and Cheddar Cheese, Buffalo Chicken, Ham and Cheddar Cheese, Jalapeno Popper, Kimchi, Mushroom, Pepper and Spinach, Sun-Dried Tomato and Spinach, Tomato, Basil and Parmesan
Broccoli and Cheddar
Whisk in garlic powder and thyme until combined. Stir in broccoli and cheddar. Divide evenly into muffin tins filling each about 2/3 full.
Sprinkle with more cheddar if desired. Bake in preheated oven for 12-15 minutes, or until set.
A Close-Up Shot of a Broccoli and Cheese Egg Muffin with a Gray Background
Buffalo Chicken
Whisk in garlic powder and buffalo sauce until combined. Stir in green onions. Divide evenly into muffin cups filling each about 2/3 full.
Use a spoon to evenly distribute chicken into muffin cups (about 2-3 tablespoons each). Bake in preheated oven for 12-16 minutes, or until set. Serve with a drizzle of buffalo sauce if desired.
A Buffalo Chicken Egg Muffin on a Countertop Beside Some Shredded Chicken and a Dish of Buffalo Sauce
Ham and Cheddar
Whisk in garlic powder and onion powder until combined. Stir in ham and cheddar cheese. Divide evenly into muffin cups filling each about 2/3 full.
Top with more ham and cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.
A Ham and Cheese Egg Muffin on a Gray Surface Beside a Small Dish of Shredded Cheddar Cheese and Ham
Kimchi
Whisk in sesame oil until combined. Stir in kimchi, cheese, and bacon (if using). Divide evenly into muffin cups filling each about 2/3 full.
Top with more chopped kimchi & bacon if desired. Bake in preheated oven for 12-15 minutes, or until set.
A Kimchi Egg Muffin Cup Sitting on a Gray Surface with Two Small Dishes Next to it
Jalapeño Popper
Whisk in garlic powder, onion powder, and cream cheese until combined. Stir in cheddar cheese, chopped jalapeño and bacon. Divide evenly into muffin cups filling each about 2/3 full.
Place 1 round jalapeño slice on top in each muffin cup, if desired. Bake in preheated oven for 12-17 minutes, or until set.
A Jalapeno Popper Egg Muffin on a Countertop Shot From Above
Mushroom, Green Pepper and Spinach
Whisk in Italian seasoning until combined. Stir in mushrooms, peppers, and spinach (Add sausage if using). Divide evenly into muffin cups filling each about 2/3 full.
Bake in preheated oven for 12-16 minutes, or until set.
Mushroom, Pepper and Spinach Breakfast Egg Muffin Cups are the perfect easy make-ahead breakfast for on the go. Best of all, they are packed with protein and so convenient for busy mornings, weekend or holiday brunch! Broccoli and Cheddar Cheese, Buffalo Chicken, Ham and Cheddar Cheese, Jalapeno Popper, Kimchi, Mushroom, Pepper and Spinach, Sun-Dried Tomato and Spinach, Tomato, Basil and Parmesan
Spinach and Cheese
Whisk in garlic powder and basil until combined. Stir in spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.
Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.
Spinach and Cheese Egg Muffins are quick, simple and make a perfect grab and go breakfast for busy mornings. Best of all, this recipe is easy to customize and the egg cups are low in carbs, keto friendly and packed with protein.
Sun-Dried Tomato, Parmesan and Spinach
Stir in sun-dried tomatoes, spinach, basil, and cheese. Divide evenly into muffin cups filling each about 2/3 full.
Sprinkle with more cheese if desired. Bake in preheated oven for 12-16 minutes, or until set.
A Sun-Dried Tomato and Spinach Egg Cup on a Countertop Beside a Spinach Leaf
Tomato and Spinach
Whisk in garlic powder and Italian seasonings until combined. Stir in tomatoes and spinach. You can add cheese here if using. Divide evenly into muffin cups filling each about 2/3 full.
Sprinkle with more cheese if desired. Bake in preheated oven for 12-16 minutes, or until set.
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