Breakfast Egg Muffins 3 Ways are low carb, filling and perfect for meal prep! Spinach Tomato & Mozzarella, Bacon & Cheddar AND Garlic Mushroom & Peppers!
Whether you’re on a low carb or Keto diet, or you need something quick to grab while running out of the door, Breakfast Egg Muffins are a delicious healthy saviour and PERFECT for Meal Prep! Although eggs are a preferred and versatile breakfast food, not many of us have the time to whip up a Caprese frittata, a steaming pan of Shakshuka, or poached eggs on toast and omelettes in the morning.
That’s where these protein packed eggs muffins come in! Just like mini frittatas, can be cooked ahead of time and refrigerated for when you need them to grab and go!
EGG MUFFINS
If you’re like us and love having eggs for breakfast every morning, shake up your breakfast routine with these mini frittatas. This is more like a 3 in 1 recipe: 3 types of Breakfast Egg Muffins to please everyone!
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- Spinach Tomato & Mozzarella
- Bacon & Cheddar
- Garlic Mushroom & Peppers
First, you’re going to beat your eggs together with salt and pepper and some finely chopped onion. Pour the egg mixture into your pan and fill with whatever you like! Or follow this recipe and try the best tasting combos!
SPINACH, TOMATO & MOZZARELLA
Yep! Only 3 ingredients needed to add into this combination! I love these drizzled with a little balsamic glaze!
BACON & CHEDDAR
Only TWO ingredients needed in this one. To this combo you can add chopped chives or scallions, chopped asparagus or zucchini, or keep them just the way they are.
GARLIC MUSHROOM & PEPPERS
Like one of my favourite frittata at our family breakfast bistro, this one tops them all. Red peppers (or capsicum), with garlic and mushroom would have to be one of the best!
FRITTATA IN A MUFFIN TIN!
You can either spray a 12-capacity NON-STICK muffin tray with a light coating of non-stick oil spray, or line each cup with paper liners. Personally I prefer spraying them because I’m, not a huge fan to paper sticking to my frittatas. If you’re going to line them, be sure to get good quality non-stick liners (the same texture as parchment or baking paper).
We love serving our egg muffins with diced avocado and chopped tomatoes on the side for added nutrition and good fats.
Even though they don’t have any flour or baking powder and are completely gluten free, they are so fluffy when you bite into them!
TIPS AND TRICKS FOR MAKING PERFECT EGG MUFFINS
- Grease your muffin tin properly and use a good quality non stick muffin tray. If in doubt, use parchment paper or cupcake liners to prevent sticking.
- The muffins puff up while they cook in the oven. Fill them 3/4 of the way up to prevent overflow.
- Let your muffins cool for about 10 minutes before attempting to remove them. Run a plastic knife or spatula around the inside walls of the muffin holes to help loosen them if needed.
HOW DO YOU STORE EGG MUFFINS?
Pack them into airtight containers and keep them in the refrigerator for up to 5 days. Make a batch in advance and then heat them up in the microwave (usually 10-15 seconds in enough) when ready to eat!
HOW TO FREEZE BREAKFAST EGG MUFFINS
Let the egg muffins cool completely, then wrap individually in plastic wrap and pop them in a freezer-safe zip-lock bag. They will last for up to 2 months.
To reheat, unwrap from the plastic wrap and fold them in a damp paper towel. Heat in the microwave in 20 second increments until warmed through.
Breakfast ready in no time!
HOW TO MAKE BREAKFAST EGG MUFFINS 3 WAYS
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Breakfast Egg Muffins 3 Ways are low carb, filling and quick to grab while running out of the door! Spinach Tomato & Mozzarella, Bacon & Cheddar AND Garlic Mushroom & Peppers! Protein packed eggs muffins are just like mini frittatas, can be cooked ahead of time and refrigerated for when you need them to grab and go!
- 12 large eggs
- 2 tablespoons finely chopped onion, (red, white or yellow/brown)
- Salt and pepper, to taste
- 1/4 cup fresh spinach, roughly chopped
- 8 grape or cherry tomatoes, halved
- 1/4 cup shredded mozzarella cheese
- 1/4 cup cooked bacon, chopped
- 1/4 cup shredded cheddar cheese
- 1/4 cup sliced brown mushrooms
- 1/4 cup red bell pepper, (capsicum), diced
- 1 tablespoon fresh chopped parsley
- 1/4 teaspoon garlic powder or 1/3 teaspoon minced garlic
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Preheat oven to 350°F | 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.
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In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.
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Add egg mixture halfway up into each tin of a greased muffin tin.
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Divide the three topping combinations into 4 muffin cups each.
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Bake for 20 minutes.
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Serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
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Enjoy!
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Michelle says
I was just wondering how you went about freezing these. Do you use zip lock bags and a container or either? I would like to make several batches and want them to keep for a while. Thank you ahead of time.
Karina says
Hi Michelle! Let the muffins cool completely, wrap each one individually in plastic wrap and pop them all in a freezer zip-lock bag or airtight container. They last for up to 3 months. To reheat, unwrap from plastic and fold them in a wet paper towel. Microwave in 15 second increments until warmed through. I hope that helps!
Brynna King says
You can also freeze them on a cookie sheet with parchment paper and then transfer them to a large tub.
Natalie says
The nutrition facts do not say how many are in each serving. Is it for just one? Counting calories and wasn’t sure how many to eat in one sitting.
Karina says
Hi Natalie. Yes, just for one.
Michelle Grise' says
It was mentioned that these could be made ahead and then microwaved. I don’t use a microwave. Is there a way to reheat them in the oven in a manner that won’t overcook them or is it just better to make them fresh? Thanks, Michelle
Karina says
Hi Michelle, you can reheat them in the oven for about 10 minutes. They won’t overcook. They are definitely better tasting fresh, but reheating won’t harm them. I hope that helps!
Michelle Grise' says
Yes, thank you. I’ll plan on making them fresh for Christmas and reheat leftovers in the oven the next day. Happy Holidays!
Karina says
The same to you Michelle!
Lauren says
Can you freeze these?
Karina says
Yes, that is a great idea. Thanks for following along with me!! xo
Lauren says
Can you make them in mini muffin tins?
Karina says
Absolutely! You may need to reduce cooking time.
Chelsea Lea Oliphant says
I love these. They fill me up and I don’t like eating a big breakfast so they’re great on the go! I love the recipes on this site in general, but it’s so bogged down by so many ads that it takes me forever to scroll through and get to the meat of the article. A little frustrating when my computer freezes on me halfway through all the time.
Andrina Mathew says
delicious recipe
Jeff says
Just made these with grand reviews for all, ages 4-75. Very easy, fast and delicious!!!
Sandy says
Do you sauté the mushrooms and peppers prior to adding
Karina says
Hi Sandy… No need to precook anything. Add all veggies raw as they cook while baking in the egg mixture. Of course, if you’d like to fry anything up before hand, you’re more than welcome too.
diana miller says
going to make them thanks so much for the recipe just resigned for your emails did you not put any cheese in mushroom combo? diana from Toronto
Karina says
Yes, I do like cheese though. You can leave it out if needed.
Buffer says
I just made a batch (12) and used a Chantal 6-muffin baking pan that make heart shape muffins. Filled with fresh spinach, bacon, cherry tomatoes, green onions and mozzarella cheese. They turned out cute, colorful w/ingredients I used and very yummy! They are good size muffins and really puff high during the baking process but do shrink as they cool leaving a slight hole in the middle. They are a little deformed, but did not lose the heart-shape. I bet filling the hole w/sour cream would even make them more yummy (if you like sour cream) or how about salsa? Idea is endless. Since these are large muffins, I had to used 16 jumbo size eggs to fill cups 1/2 way with the egg batter first, then add fillings. These will go fast since I am using them for a brunch. I did not use paper liners; just sprayed cups w/Pam and they popped out beautifully. I won’t bake them any longer than 20-mins. I drizzled a balsamic vinegar glaze on the one I “taste-tested”. Very yummy!
KARRIE J SCHUTT says
I made these today AMAZING!! Super fast with little clean up.Can’t wait to make more .I’m freezing them in 2’s.
Sarita Chapdelaine says
I made these today and they were delicious! I used reusable silicon baking cups and the clean-up was a breeze. I can’t wait to try more flavor combinations. Thank you for the great recipe.
Judy McCord says
Re: Marcelle July 2, 2018 I think that the hole in her egg muffins might have come from large bubbles in the beaten egg. Either let the egg mixture rest for a minute until the bubbles burst, or fill the muffin tin then lift it up an inch or so and drop it to burst the air bubbles. That is done with breads and cakes. I hope this helps !!
Annette says
Are these “mini” muffins or regular size?
Karina says
These are regular size muffin cups. Hope that helps! XO
Robin says
These were good, although a little spongy. I might have over cooked them as they were super puffy so I cooked them a little longer. Although they did shrink down while cooling.
Dionne says
Thanks so much for the recipe! My husband and I loved them
Marcelle says
I made this today for a pot luck at church and they were great! I did notice that some of them had a hole in the middle – do you know why that is?
Karina says
HMM! I am not sure why there would be a hole in them. I am sorry that they were not perfect for your potluck. I hope they tasted great though! Thanks for choosing one of my recipes to share with everyone!
Donna says
Can you freeze these? I see that several have asked, but there’s been no response as yet.
Karina says
Yes, of course! That is a great idea!
Prasuna says
These are great!i didn’t have mozzarella cheese, so I tried with Parmesan . They turned out delish! Am gonna serve them as a snack for my guests this evening!thank you Karina:)
randy says
worked great tasted great and was a samsh hit with the family absolutly loved this recipe
Colleen says
I’ve seen the question asked a couple of times, but no answer… can I freeze these?
Karina says
Yes, of course! That is a great idea! Breakfast made easier for sure!
Katie says
I have made varieties of these for a while, but am so frustrated by the eggs coating the muffin tin when trying to clean it. Do you have any suggestions on the best spray to use?
Karina says
OH No! I am so sorry you are frustrated. I used pam in mine before spraying and that helped a lot. I am sure any spray will work great! Thanks so much for following along with me!
Jil says
Sorry, what is the bake temp?:)
Karina says
350* for the bake temperature.
CindiJ says
I am going to make these for our Easter breakfast at our Church after our sunrise services. I will experiment as well and make some with ham and asparagus using gruyere cheese. I think these will be a big hit!
Amy says
Yum! Love these flavor combinations! I think I’m going to experiment with these in the Instant Pot!
Karina says
MMM! It is so good! Yes, let me know how the Instant Pot works for you! I am loving mine! I am glad that you love this recipe! Thanks for sharing!
Connie Legge says
Made these today at my son’s while sitting with my beautiful grand daughter. A while ago I had purchased individual silicone cupcake “papers” for my daughter-in-law so I used them. Huge success! I will be purchasing them for my home also. These muffins were delicious and clean up was a breeze. There are always leftover veggies in my fridge, so we will have lots of flavors to try. Thanks so much!
Karina says
You’re welcome Connie!
Juan Quinonez says
Hey! Im loving this website and your recipes are sooooo simply that im using them for meal prepping. Also your photos are amazing.
I have two questions about the nutrition facts:
1. How do you calculate them?
2. Are the ones posted here about 1 egg muffin?
Thank you so much Karina!
Tymeron Smith says
I have found the best way to get nutritional info on all of the recipes is through MyFitnessPal.com. You just type in the recipe and it tells you.
Lorrie says
I was also wondering if the breakfast egg muffins could be frozen
Tymeron Smith says
Yes, of course! Great idea!
krishi says
Thank you for all your wonderful recipes, they always turn out great! Keep it up
Shelly Owens says
Made with Egg Beaters came out delicious.
Christopher Glenn says
Wow, have not tried these yet, but can think of so many combinations and possibilities! Including a “few” more
muffin tins, some help and for a luncheon or large breakfast gathering(?) Or, maybe a little thinner muffin and between
a toasted English muffin or biscuit(?)
Chris
Judy Caughlin says
Breakfast Egg Muffins is a wonderful idea. Made them this morning for the week. Endless combinations of ingredients for future batches. THANK YOU
Michele S says
Hi! Can you freeze these? I will be the only one eating them and 12 is too many for me to eat in a few days. I like the idea of cooking ahead and storing them though! They look delish! Thanks!
Marie Morgan-Roth says
I was wondering if these froze well?