25 Delicious Egg Muffin Recipes for Easy Meal Prep

Egg muffins are a fantastic way to enjoy a healthy and delicious breakfast without the fuss. These bite-sized treats are easy to make, customizable, and perfect for meal prep. Whether you’re a busy parent, a fitness enthusiast, or just looking for a quick grab-and-go snack, these 25 egg muffin recipes will keep your mornings satisfying and fun!

Mexican-Style Egg Muffins Recipe: Eggs, black beans, and salsa for a spicy kick.

These Mexican-style egg muffins are a fun and flavorful twist on your breakfast routine. Packed with protein from eggs and black beans, they offer a spicy kick that will wake up your taste buds. They’re simple to make and perfect for meal prep, making them an ideal dish for busy mornings or brunch with friends.

With the combination of fresh salsa and black beans, these egg muffins not only taste great but also provide a healthy option to start your day. They can easily be customized with your favorite ingredients, making them a versatile choice for everyone, whether you’re following low carb low fat recipes or just looking for an easy egg casserole. Enjoy them fresh or store them for a quick breakfast option throughout the week!

Ingredients

• 6 large eggs
• 1 cup black beans, rinsed and drained
• 1 cup salsa
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• 1/4 cup chopped bell pepper
• 1/4 cup chopped onion
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a large bowl, whisk together the eggs, salsa, chili powder, salt, and pepper.
3. Add the black beans, chopped bell pepper, onion, and half of the cheese to the egg mixture. Stir until well combined.
4. Pour the mixture evenly into the prepared muffin tin, filling each cup about 2/3 full.
5. Top each muffin with the remaining cheese.
6. Bake for 20-25 minutes or until the egg is set and a toothpick comes out clean.
7. Let cool slightly before removing from the tin. Serve warm or store in the fridge for later.

Garden Veggie Egg Muffins Recipe: Eggs, bell peppers, and zucchini for a fresh twist.

Garden Veggie Egg Muffins are a delightful and healthy way to start your day. Packed with vibrant bell peppers and zucchini, these muffins are both tasty and easy to prepare. They offer a light, fluffy texture and a burst of fresh flavors that make breakfast exciting.

Perfect for meal prep, these muffins can be made in advance and stored for a quick grab-and-go option. They’re ideal for anyone looking for low carb low fat recipes or bariatric breakfast recipes. Enjoy them as a part of your egg muffins breakfast routine or even as a healthy snack throughout the day.

Ingredients

• 6 large eggs
• 1 cup diced bell peppers (red, yellow, or green)
• 1 cup diced zucchini
• 1/2 cup cottage cheese
• 1/4 cup chopped green onions
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 cup shredded cheese (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
2. In a large bowl, whisk together the eggs, cottage cheese, salt, pepper, and garlic powder until well combined.
3. Add the diced bell peppers, zucchini, and green onions to the egg mixture and stir to combine.
4. If using, fold in the shredded cheese for extra flavor.
5. Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake for 20-25 minutes or until the muffins are set and lightly golden on top.
7. Let cool slightly before removing them from the tin. Enjoy your healthy egg muffins warm or store them in the fridge for later!

Classic Breakfast Egg Muffins Recipe: Eggs, bacon, and cheddar cheese baked to perfection.

Breakfast egg muffins are a delicious and easy way to kickstart your day. These little cups are packed with protein and flavor, featuring a wonderful combination of eggs, crispy bacon, and melted cheddar cheese. They’re not only tasty but also simple to make, perfect for busy mornings or meal prepping for the week.

The savory mixture of ingredients creates a comforting dish that everyone will love. Plus, they’re versatile! You can easily swap out ingredients for your favorites or to suit dietary needs, making them a great choice for all eaters.

Ingredients

• 6 large eggs
• 1 cup cooked bacon, chopped
• 1 cup shredded cheddar cheese
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped green onions (optional)
• Cooking spray or muffin liners

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or line it with muffin liners.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Add the chopped bacon, shredded cheese, and green onions if using. Stir until evenly mixed.
4. Pour the egg mixture into each muffin cup, filling them about 3/4 full.
5. Bake for 18-20 minutes, or until the egg muffins are puffed and lightly golden. A toothpick inserted in the center should come out clean.
6. Let them cool for a few minutes before removing from the tin. Enjoy warm or store in the refrigerator for a quick breakfast on the go!

Keto-Friendly Egg Muffins Recipe: Eggs, sausage crumbles, and mozzarella cheese.

Keto-friendly egg muffins are a fantastic way to kickstart your day with a healthy breakfast. Packed with protein from healthy eggs and savory sausage crumbles, these egg cups are both satisfying and flavorful. The addition of mozzarella cheese adds a creamy texture that makes each bite a delight. Plus, they’re super easy to make, perfect for busy mornings or meal prep!

These breakfast egg muffins are not only delicious but also low in carbs, making them a perfect choice for anyone following a keto diet. With just a few simple ingredients, you can whip up these nutritious egg muffins that can be stored in the fridge for those hectic days when you need a quick meal. Let’s get started!

Ingredients

• 6 large eggs
• 1 cup cooked sausage crumbles
• 1 cup shredded mozzarella cheese
• 1/4 cup milk (or a dairy-free alternative)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped green onions (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Stir in the cooked sausage crumbles, shredded mozzarella, and chopped green onions.
4. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
6. Allow to cool slightly before removing from the tin. Serve warm or store in the fridge for later.

Spinach and Feta Egg Muffins Recipe: A healthy blend of spinach, feta cheese, and eggs.

Spinach and feta egg muffins are a delightful and nutritious option for those busy mornings. These muffins combine the fresh taste of spinach with the creamy tang of feta cheese, creating a flavor-packed breakfast that’s both satisfying and healthy. They are quick to prepare, making them perfect for meal prep or a grab-and-go option during the week.

Whip up a batch of these egg muffins, and you’ll have a delicious breakfast that fits perfectly into various diets, including keto vegetarian recipes and bariatric breakfast recipes. Enjoy them warm or cold, and they can easily be stored in the fridge or freezer for later enjoyment. Let’s dive into this easy egg muffin recipe!

Ingredients

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)
• Cooking spray or muffin liners

Instructions

1. Preheat the oven to 350°F (175°C). Prepare a muffin tin by greasing it with cooking spray or lining it with muffin liners.
2. In a large bowl, beat the eggs and add the milk, salt, black pepper, garlic powder, and red pepper flakes. Mix until well combined.
3. Stir in the chopped spinach and crumbled feta cheese until evenly distributed.
4. Pour the egg mixture into the prepared muffin tin, filling each cup about 2/3 full.
5. Bake for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
6. Allow them to cool slightly before removing from the tin. Enjoy warm, or store leftovers in an airtight container in the fridge.

Mushroom and Swiss Egg Muffins Recipe: A savory mix of eggs, mushrooms, and Swiss cheese.

Mushroom and Swiss Egg Muffins are a delightful way to enjoy a savory breakfast that combines the earthy flavors of mushrooms with the creamy richness of Swiss cheese. They are not only delicious but also incredibly easy to make, perfect for busy mornings or meal prepping for the week ahead.

This recipe is a great choice for anyone looking for healthy, protein-packed breakfast options. Each muffin is full of nutritious ingredients, making them a smart addition to your diet recipes easy collection. Whether you’re searching for easy egg casserole recipes or low carb, low fat recipes, these egg muffins are sure to satisfy!

Ingredients

• 6 large eggs
• 1 cup shredded Swiss cheese
• 1 cup mushrooms, sliced
• 1/2 cup bell pepper, diced
• 1/4 cup milk
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a skillet, sauté the mushrooms and bell peppers over medium heat until softened, about 5 minutes. Set aside.
3. In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
4. Stir in the sautéed vegetables and Swiss cheese until well combined.
5. Pour the mixture evenly into the prepared muffin tin and bake for 20-25 minutes, or until the muffins are set and lightly golden.
6. Remove from the oven and let cool slightly before removing from the tin. Garnish with chopped parsley before serving.

Broccoli and Cheddar Egg Muffins Recipe: A wholesome pairing of broccoli, cheddar, and eggs.

Broccoli and Cheddar Egg Muffins are a tasty and nutritious option for breakfast or a quick snack. These muffins combine the earthy flavor of broccoli with the sharpness of cheddar cheese, all held together in a fluffy egg base. They are simple to prepare, making them perfect for busy mornings or meal prep for the week.

These Egg Muffins not only satisfy your taste buds but also pack a punch of healthy ingredients. You can easily customize them with your favorite additions like bell peppers or onions. Whether you’re following a low-carb diet or just looking for healthy egg recipes, these muffins are a delicious choice!

Ingredients

• 6 large eggs
• 1 cup broccoli florets, chopped
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 cup diced bell peppers (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
2. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
3. Add the chopped broccoli, cheddar cheese, and diced bell peppers to the egg mixture and stir until evenly distributed.
4. Pour the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
5. Bake for 18-20 minutes, or until the muffins are puffed and a toothpick inserted comes out clean.
6. Let them cool for a few minutes before removing from the tin. Serve warm or store in the fridge for later!

Sweet Potato and Egg Muffins Recipe: Eggs, shredded sweet potatoes, and spices for sweetness.

These Sweet Potato and Egg Muffins are a delicious and nutritious twist on traditional breakfast options. Packed with shredded sweet potatoes, they offer a slight sweetness that perfectly complements the savory eggs. They are simple to make, making them an excellent choice for busy mornings or meal prepping for the week ahead.

With the perfect blend of spices, these muffins are both flavorful and satisfying. They fit well into various diets, including low-carb and vegetarian options, making them a versatile addition to your breakfast rotation. Enjoy them fresh out of the oven, or store them for a convenient on-the-go breakfast!

Ingredients

• 1 cup shredded sweet potatoes
• 6 large eggs
• 1/2 cup cottage cheese
• 1/2 cup chopped spinach
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Olive oil spray (for greasing)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with olive oil spray.
2. In a large mixing bowl, whisk the eggs until well beaten. Add the cottage cheese, shredded sweet potatoes, chopped spinach, garlic powder, onion powder, salt, and black pepper. Mix until fully combined.
3. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
4. Bake for 20-25 minutes or until the muffins are set and lightly golden on top.
5. Let them cool for a few minutes before removing from the tin. Serve warm or store in the fridge for a quick breakfast option throughout the week.

Mediterranean Egg Muffins Recipe: Eggs, sun-dried tomatoes, and Kalamata olives.

These Mediterranean Egg Muffins are a delightful way to start your day. Bursting with flavors from sun-dried tomatoes and Kalamata olives, they offer a taste of the Mediterranean in every bite. They’re simple to make, making them perfect for busy mornings or meal prep for the week.

The combination of healthy eggs and savory ingredients not only makes these muffins satisfying but also nutritious. They’re a fantastic option for those looking for healthy eggs in their breakfast rotation, and they fit many dietary needs, including keto vegetarian recipes.

Ingredients

• 6 large eggs
• 1/2 cup cottage cheese
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup fresh spinach, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray or oil for greasing

Instructions

1. Preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray or oil.
2. In a large bowl, whisk the eggs until well beaten. Add the cottage cheese, sun-dried tomatoes, olives, spinach, garlic powder, salt, and pepper. Mix until combined.
3. Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
4. Bake for 20-25 minutes or until the muffins are set and lightly golden on top.
5. Let them cool for a few minutes before removing from the tin. Serve warm or store in the refrigerator for a quick breakfast option throughout the week.

Ham and Cheese Egg Muffins Recipe: Classic combo of diced ham, cheddar, and eggs.

Ham and cheese egg muffins are a delightful and easy breakfast option that combines the savory flavors of diced ham and melty cheddar cheese with fluffy eggs. These muffins are not only tasty but also versatile, allowing you to add your favorite veggies or spices. They make for a perfect grab-and-go meal, whether you’re heading out for work or enjoying a leisurely brunch at home.

The combination of wholesome ingredients makes these muffins a nutritious choice, incorporating healthy eggs and protein from the ham. They are also ideal for meal prep, meaning you can whip up a batch at the start of your week and have breakfast sorted for several days. Let’s get cooking!

Ingredients

• 6 large eggs
• 1 cup diced ham
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped green onions (optional)
• 1/4 cup chopped bell peppers (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Add in the diced ham, cheddar cheese, and any optional veggies you choose. Stir until evenly mixed.
4. Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 18-20 minutes or until the muffins are set and golden on top.
6. Allow the muffins to cool slightly before removing them from the tin. Enjoy warm or store in the fridge for later!

Buffalo Chicken Egg Muffins Recipe: Eggs, shredded chicken, and buffalo sauce.

Buffalo Chicken Egg Muffins are a fun and tasty way to enjoy a classic flavor combination in a convenient format. These muffins bring together the richness of eggs, the heartiness of shredded chicken, and a spicy kick from buffalo sauce, making them perfect for breakfast or a snack. They are simple to make, and the result is a satisfying dish that packs a punch.

Whether you’re looking for a quick breakfast option or meal prep for the week, these egg muffins fit right in. They’re low carb and can be tailored to your preferences by adding veggies or adjusting the spice level. Plus, they freeze well, so you can always have a healthy breakfast ready to go!

Ingredients

• 6 large eggs
• 1 cup cooked shredded chicken
• 1/2 cup buffalo sauce
• 1/4 cup diced green onions
• 1/4 cup shredded cheddar cheese
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a bowl, whisk together the eggs, buffalo sauce, garlic powder, salt, and pepper until well combined.
3. Add the shredded chicken, green onions, and cheddar cheese to the egg mixture and stir until evenly distributed.
4. Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes or until the muffins are set and lightly golden on top.
6. Let cool slightly before removing from the tin. Enjoy warm or let cool completely and store for later!

Zucchini and Parmesan Egg Muffins Recipe: Grated zucchini, Parmesan, and eggs for a light bite.

These Zucchini and Parmesan Egg Muffins are a delightful twist on traditional egg muffins, combining fresh grated zucchini and rich Parmesan cheese for a satisfying snack or breakfast option. With their light and fluffy texture, they are perfect for a quick morning bite or a healthy addition to your meal prep.

Making these muffins is simple and requires minimal effort. Just whisk together the eggs, fold in the zucchini and cheese, and bake until golden. They’re not only tasty but also fit well into various diets, making them a versatile choice for anyone looking for healthy egg options or easy egg casserole recipes. Enjoy them warm or cold, and don’t forget to save some for lunch!

Ingredients

• 1 cup grated zucchini (about 1 medium zucchini)
• 4 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh herbs (like parsley or basil)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup diced bell pepper (optional)
• 1/4 cup milk (or a dairy-free alternative)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a large bowl, whisk together the eggs and milk until well combined.
3. Add the grated zucchini, Parmesan cheese, chopped herbs, salt, and pepper to the egg mixture. Stir until everything is evenly combined.
4. If using, fold in the diced bell pepper for added flavor and color.
5. Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
7. Allow to cool slightly before removing from the muffin tin. Serve warm or store in an airtight container for later.

Bacon and Avocado Egg Muffins Recipe: Eggs, crumbled bacon, and diced avocado.

Bacon and Avocado Egg Muffins are a delicious and easy breakfast option that packs a flavorful punch. Made with healthy eggs, crispy bacon, and creamy avocado, these muffins are not just tasty but also nutritious. They make for a perfect grab-and-go meal for busy mornings or a great addition to any brunch spread.

Rich in protein and healthy fats, these muffins can be customized to fit different dietary needs, making them an excellent choice for anyone looking for low carb, low fat recipes. Whether you’re hosting a crowd or meal prepping for the week, this recipe for egg muffins is simple and satisfying!

Ingredients

• 6 large eggs
• 1/2 cup milk
• 1 cup cooked bacon, crumbled
• 1 ripe avocado, diced
• 1/2 cup shredded cheese (cheddar or your choice)
• Salt and pepper to taste
• Fresh herbs (like chives or parsley) for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a large bowl, whisk together the eggs and milk. Season with salt and pepper.
3. Stir in the crumbled bacon, diced avocado, and shredded cheese until well combined.
4. Pour the mixture evenly into the prepared muffin tins, filling each cup about 2/3 full.
5. Bake for 18-20 minutes, or until the muffins are set and lightly golden on top.
6. Let cool slightly, then remove from the muffin tin and garnish with fresh herbs before serving.

Pizza-Inspired Egg Muffins Recipe: Eggs, pepperoni, and shredded mozzarella cheese.

Pizza-Inspired Egg Muffins are a fun twist on traditional breakfast. With the savory flavors of pepperoni, melty mozzarella, and fluffy eggs, these muffins bring the taste of pizza right to your morning routine. They’re simple to make and perfect for meal prep, allowing you to enjoy a hearty breakfast on busy mornings.

These muffins are not only tasty but also versatile. You can customize them with your favorite toppings or add veggies for extra nutrition. Great for both kids and adults, they make an excellent option for a breakfast egg muffins or even for brunch gatherings. Plus, they fit nicely into a variety of dietary needs, including low carb low fat recipes and bariatric breakfast recipes.

Ingredients

• 6 large eggs
• 1/2 cup shredded mozzarella cheese
• 1/2 cup diced pepperoni
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon Italian seasoning
• Chopped fresh basil for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a large bowl, whisk together the eggs, milk, salt, pepper, and Italian seasoning until well combined.
3. Stir in the mozzarella cheese and diced pepperoni.
4. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
5. Bake for 18-20 minutes or until the egg muffins are set and slightly golden on top.
6. Let them cool for a few minutes before removing from the tin. Garnish with chopped basil and serve warm.

Pesto and Tomato Egg Muffins Recipe: Basil pesto, cherry tomatoes, and eggs.

Pesto and Tomato Egg Muffins are a delightful choice for a quick breakfast or snack. With the vibrant flavors of basil pesto and juicy cherry tomatoes, these muffins are packed with taste and nutrition. They’re incredibly simple to make and perfect for meal prep, allowing you to enjoy healthy eggs throughout the week.

This egg muffin recipe is versatile, as you can easily customize it with your favorite vegetables or protein. Plus, they’re great for those following low carb low fat recipes or looking for healthy options in their diet. Whether served warm or cold, these breakfast egg muffins are a tasty way to start your day!

Ingredients

• 6 large eggs
• 1/2 cup cottage cheese
• 1/4 cup basil pesto
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded cheese (optional)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a mixing bowl, whisk together the eggs, cottage cheese, and basil pesto until well combined.
3. Add in the halved cherry tomatoes and mix gently. Season with salt and pepper.
4. Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full. If desired, sprinkle shredded cheese on top.
5. Bake for 20-25 minutes, or until the muffins are set and lightly golden. Let cool slightly before removing from the tin.
6. Enjoy these egg muffins warm or store in the fridge for a quick grab-and-go breakfast!

Turkey and Spinach Egg Muffins Recipe: Lean turkey, spinach, and eggs for a high-protein snack.

These Turkey and Spinach Egg Muffins are not just tasty—they’re also super easy to make! Packed with lean turkey, fresh spinach, and wholesome eggs, they create a perfect high-protein snack or breakfast option. Ideal for anyone looking to eat healthier, these muffins are deliciously savory and can be enjoyed at any time of the day.

You can whip these up quickly, making them a fantastic addition to meal prep. The combination of turkey and spinach not only boosts the flavor but also adds essential nutrients, making these muffins a smart choice for breakfast egg muffins. They are great for those who need a healthy grab-and-go option!

Ingredients

• 6 large eggs
• 1 cup cooked turkey, shredded
• 1 cup fresh spinach, chopped
• 1/2 cup milk
• 1/2 cup shredded cheese (optional)
• Salt and pepper to taste
• Cooking spray or muffin liners

Instructions

1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with cooking spray or liners.
2. In a large bowl, whisk together the eggs and milk until well combined.
3. Add in the shredded turkey, chopped spinach, cheese (if using), and season with salt and pepper. Mix everything together.
4. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
6. Let them cool slightly before removing from the tin. Enjoy warm or store for later!

Chorizo and Pepper Egg Muffins Recipe: Spicy chorizo, bell peppers, and eggs.

These Chorizo and Pepper Egg Muffins are a fantastic way to start your day with a burst of flavor. Combining spicy chorizo, vibrant bell peppers, and fluffy eggs, this recipe brings a delightful kick that’s sure to wake up your taste buds. Not only are they delicious, but they’re also easy to prepare, making them perfect for busy mornings or meal prep for the week.

The muffins are versatile and can be enjoyed warm or cold, making them a great option for breakfast on the go or a quick snack. Perfect for anyone looking for healthy egg options, they fit well into various dietary preferences, including low-carb and bariatric breakfast recipes. Let’s get into the details of making these scrumptious egg muffins!

Ingredients

• 6 large eggs
• 1 cup cooked chorizo, crumbled
• 1/2 cup diced bell peppers (red and green)
• 1/4 cup shredded cheese (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• Fresh herbs for garnish (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a large bowl, whisk together the eggs, salt, black pepper, and paprika until well combined.
3. Stir in the crumbled chorizo and diced bell peppers, mixing until evenly distributed.
4. Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
5. If desired, sprinkle shredded cheese on top of each muffin.
6. Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
7. Remove from the oven and let them cool slightly before gently removing from the tin. Garnish with fresh herbs if desired and enjoy your tasty egg muffins!

Cauliflower Rice Egg Muffins Recipe: Eggs, cauliflower rice, and shredded cheese for low carbs.

Looking for a tasty and low-carb breakfast? These Cauliflower Rice Egg Muffins are the perfect solution! Packed with protein and flavor, these muffins are simple to whip up and make for a great on-the-go meal. The combination of eggs, cauliflower rice, and cheese creates a satisfying dish that keeps you feeling full without the carbs.

These muffins are not only easy to make but also versatile. You can customize them with your favorite veggies or spices. Plus, they’re a fantastic option for meal prep, making them a great choice for busy mornings. Enjoy them hot or cold, and feel good about starting your day with healthy ingredients!

Ingredients

• 1 cup cauliflower rice
• 6 large eggs
• 1 cup shredded cheese (cheddar or mozzarella)
• 1/2 cup diced bell peppers
• 1/4 cup chopped green onions
• Salt and pepper to taste
• Optional: herbs or spices (like paprika or garlic powder)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a muffin tin.
2. In a large bowl, whisk together the eggs, salt, and pepper. Stir in the cauliflower rice, cheese, bell peppers, and green onions.
3. Pour the mixture evenly into the muffin tin cups, filling each about 3/4 full.
4. Bake for 20-25 minutes or until the muffins are set and slightly golden on top.
5. Let them cool for a few minutes before removing from the tin. Serve warm or store in the fridge for later!

BBQ Chicken Egg Muffins Recipe: Eggs, shredded BBQ chicken, and cheddar cheese.

These BBQ Chicken Egg Muffins are a delightful twist on traditional breakfast. Combining fluffy eggs with shredded BBQ chicken and melted cheddar cheese creates a savory treat that’s both satisfying and easy to make. Perfect for meal prep, these muffins pack a punch of flavor and can be enjoyed warm or cold, making them a great option for busy mornings.

The savory combination of BBQ chicken and cheese mingles beautifully with the eggs, creating a breakfast muffin that’s not only delicious but also filling. Whether you’re serving them at a brunch or grabbing one on your way out the door, these muffins are sure to please. Plus, they fit right into the category of low carb low fat recipes, making them an excellent choice for health-conscious eaters looking for egg muffins breakfast ideas.

Ingredients

• 6 large eggs
• 1 cup shredded BBQ chicken
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray or oil for greasing muffin tin

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray.
2. In a large bowl, whisk together the eggs, garlic powder, salt, and pepper until well combined.
3. Fold in the shredded BBQ chicken, cheddar cheese, and green onions into the egg mixture.
4. Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 18-20 minutes or until the muffins are set and slightly golden on top.
6. Let them cool for a few minutes before removing from the muffin tin. Serve warm or store in the refrigerator for easy breakfasts throughout the week.

Herbed Goat Cheese Egg Muffins Recipe: Eggs, goat cheese, and fresh herbs like thyme.

Herbed goat cheese egg muffins are a delightful and simple dish perfect for breakfast or brunch. These muffins combine the creaminess of goat cheese with the freshness of herbs like thyme, creating a savory flavor that is both light and satisfying. They are easy to whip up, making them an ideal choice for an egg breakfast for a crowd or a quick meal prep option for busy mornings.

Not only do these muffins taste fantastic, but they also fit well into healthy eating plans. They’re packed with protein from the eggs and offer a unique twist with the addition of goat cheese. Enjoy them warm or cold, and feel free to pair them with fresh veggies or a light salad for a complete meal!

Ingredients

• 6 large eggs
• 1/2 cup goat cheese, crumbled
• 1/4 cup milk (or a cottage cheese substitute)
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• Olive oil spray for greasing muffin tin

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with olive oil spray.
2. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Stir in the crumbled goat cheese, thyme, and parsley.
4. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes or until the muffins are set and lightly golden on top.
6. Allow to cool for a few minutes before gently removing the muffins from the tin.
7. Serve warm or store in the refrigerator for a quick breakfast option throughout the week.

Taco-Style Egg Muffins Recipe: Eggs, ground beef, and taco seasoning.

Taco-Style Egg Muffins are a fun and delicious twist on the classic breakfast muffin. Packed with protein from the eggs and ground beef, they are not only tasty but also filling. The blend of taco seasoning infuses these muffins with zesty flavors, making them a delightful morning treat or a quick snack throughout the day. Plus, they’re easy to whip up, making them perfect for busy mornings or meal prep.

These muffins are versatile too! You can customize them with your favorite toppings like cheese, salsa, or fresh veggies. They fit well in low carb diets and are a great addition to any collection of easy egg casserole recipes. Enjoy them warm or cold, and feel free to experiment with different ingredients!

Ingredients

• 6 large eggs
• 1 cup cooked ground beef
• 1/2 cup bell peppers, diced
• 1/4 cup onion, diced
• 1 cup shredded cheese (cheddar or Mexican blend)
• 2 tablespoons taco seasoning
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a large bowl, whisk the eggs until well beaten. Add in the taco seasoning, salt, and pepper.
3. Fold in the cooked ground beef, diced bell peppers, diced onion, and shredded cheese until evenly mixed.
4. Pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters full.
5. Bake for 18-20 minutes or until the muffins are set and slightly golden on top.
6. Allow to cool for a few minutes before removing them from the muffin tin. Garnish with fresh cilantro and enjoy!

Cranberry and Brie Egg Muffins Recipe: Eggs, cranberries, and melted Brie for a sweet-savory blend.

Cranberry and Brie Egg Muffins are a delightful blend of sweet and savory flavors, making them a perfect breakfast option. These muffins are simple to whip up and pack a nutritious punch, thanks to the healthy eggs and tart cranberries. The creamy Brie cheese adds a rich texture that melts beautifully, creating a wonderful contrast with the cranberries.

These egg muffins are not only great for breakfast but also make for a healthy snack throughout the day. With minimal prep time and easy ingredients, you’ll find this recipe a breeze to make. They can be enjoyed warm or chilled, making them ideal for meal prep. Let’s get cooking!

Ingredients

• 6 large eggs
• 1 cup fresh cranberries (or dried if preferred)
• 1 cup Brie cheese, cut into small pieces
• 1/4 cup milk (or a dairy-free alternative)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh thyme (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a large bowl, beat the eggs and mix in the milk, salt, and pepper until well combined.
3. Fold in the cranberries and Brie cheese, along with the fresh thyme if using.
4. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes, or until the egg muffins are set and golden on top.
6. Let them cool slightly before removing from the tin. Serve warm or store in the refrigerator for later.

Pumpkin and Sage Egg Muffins Recipe: Eggs, pureed pumpkin, and a touch of sage.

If you’re looking for a tasty and healthy breakfast option, pumpkin and sage egg muffins are a great choice. These muffins combine the rich flavor of pureed pumpkin with the earthiness of sage, creating a delightful balance that’s both comforting and satisfying. They’re super easy to make, perfect for busy mornings, and they store well for meal prep!

The addition of pumpkin not only adds a lovely sweetness but also boosts the nutritional profile, making these muffins a great way to enjoy healthy eggs. Sage complements the pumpkin perfectly, giving these egg cups a touch of warmth and depth in flavor. Whether you’re preparing for a crowd or just yourself, this egg muffin recipe will surely impress!

Ingredients

• 1 cup pureed pumpkin
• 6 large eggs
• 1/4 cup cottage cheese
• 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheese (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
2. In a large bowl, mix together the pureed pumpkin, eggs, cottage cheese, sage, salt, and pepper until well combined.
3. If using, stir in the shredded cheese for extra flavor.
4. Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
6. Let them cool for a few minutes before removing from the tin. Enjoy warm or store in the fridge for a quick breakfast option throughout the week!

Greek-Inspired Egg Muffins Recipe: Eggs, diced tomatoes, red onions, and feta cheese.

These Greek-inspired egg muffins offer a delightful combination of flavors that are both fresh and satisfying. With the tangy taste of feta cheese, juicy diced tomatoes, and the crunch of red onions, every bite is a burst of Mediterranean goodness. Not only are they a perfect grab-and-go breakfast option, but they also fit seamlessly into healthy eating plans like Keto Vegetarian Recipes or Low Carb Low Fat Recipes.

Making these muffins is simple and requires minimal prep time, making it easy to whip up a batch on a busy morning. They’re packed with protein from Healthy Eggs and provide a nutritious start to your day. Perfect for meal prep or as Egg Muffins Breakfast for a crowd, these muffins are sure to please everyone!

Ingredients

• 8 large eggs
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/2 cup crumbled feta cheese
• 1/4 cup milk
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a mixing bowl, whisk together the eggs and milk until well combined.
3. Add the diced tomatoes, red onion, feta cheese, oregano, salt, and pepper, mixing until all ingredients are evenly incorporated.
4. Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
6. Allow to cool slightly before removing from the tin. Serve warm or store in the refrigerator for up to a week.

Are Egg White Muffins a Healthier Alternative to Regular Egg Muffins for Meal Prep?

Egg white muffins are often touted as a healthier alternative to traditional egg muffins, offering lower fat and fewer calories. For meal prep enthusiasts, exploring energizing egg white muffin ideas can help create nutritious, flavorful breakfasts that keep you full throughout the day without the added guilt. Embrace this trendy option!

Jalapeño and Cheddar Egg Muffins Recipe: Eggs, jalapeño slices, and sharp cheddar cheese.

Jalapeño and Cheddar Egg Muffins are a delightful twist on classic breakfast options. These muffins pack a punch with their spicy jalapeño slices and rich sharp cheddar cheese, making them a tasty start to your day. They are simple to whip up, perfect for meal prep, and will satisfy your hunger without weighing you down.

The combination of eggs, cheese, and jalapeños creates a savory flavor profile that is both comforting and invigorating. Whether you’re having a busy morning or hosting a brunch, these muffins are sure to impress. Enjoy them fresh out of the oven or make them ahead of time for a quick breakfast on the go!

Ingredients

• 6 large eggs
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup milk
• 1 jalapeño, sliced (remove seeds for less heat)
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• Cooking spray or muffin liners

Instructions

1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by spraying it with cooking spray or lining with muffin liners.
2. In a large bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
3. Stir in the shredded cheddar cheese, jalapeño slices, and chopped cilantro until evenly distributed.
4. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
6. Allow them to cool for a few minutes before removing from the tin. Serve warm or store in the refrigerator for later enjoyment.