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Breakfast Egg Muffins 3 Ways | cafedelites.com
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4.97 from 29 votes

Breakfast Egg Muffins 3 Ways

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!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins (cups)
Calories: 82kcal
Author: Karina



  • 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


  • Preheat oven to 350°F | 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.
  • In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.
  • Add egg mixture halfway up into each tin of a greased muffin tin.
  • Divide the three topping combinations into 4 muffin cups each.
  • Bake for 15-20 minutes, until set.
  • Let cool slightly, then serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
  • Enjoy!


Calories: 82kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 168mg | Sodium: 97mg | Potassium: 103mg | Vitamin A: 555IU | Vitamin C: 6.3mg | Calcium: 55mg | Iron: 0.8mg