Healthy Egg Muffins — Portable baked egg muffin cups that you can enjoy without worry! These healthy egg muffins are stuffed with protein, veggies, and cheese. The best kind of breakfast! Or snack. Or dinner.
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Make-Ahead Egg Muffins Recipe
I thought these egg breakfast muffins would be a good way to sneak in a few extra servings of vegetables and protein for my family. I was right. These muffins are a big hit, and bonus: they’re naturally gluten-free and vegetarian!
I found myself grabbing one of these egg muffins here and there. And here and there. Before a workout, after a workout, with dinner, for breakfast, in school lunches. We took down the dozen of these in a day.
The egg muffins are soft, yet dense and chewy. I love the texture the vegetables add and I like the surprise of biting into a juicy pea or a crispy pepper piece!
Ingredients in Healthy Egg Muffins
To make egg muffins in the oven, you’ll need the following ingredients:
- Shredded carrots
- Orange bell pepper
- Frozen peas
- Frozen corn
- Eggs
- Salt and pepper
- Shredded cheese
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Baked Egg Muffins
These egg muffin cups couldn’t be simpler to prepare! Here are the basic recipe steps:
- Liberally spray a non-stick muffin pan with baking spray.
- Then, toss together the veggies in a mixing bowl and fill each muffin cup 3/4 full with the mixture.
- Crack the eggs into a measuring cup, season with salt and pepper, and whisk with a fork until smooth. Divide the eggs evenly between the 12 muffin cups.
- Sprinkle with your shredded cheese of choice, then bake.
Baking Tip
These egg muffins need to bake until the muffins are set, cooked through, and are lightly golden. Note that they will puff in the oven, but sink upon cooling.
Make-Ahead Instructions
Make-ahead egg muffins are the perfect way to meal prep for the week ahead!
You can make a whole batch of these in advance and keep them for up to about a week in the fridge and then just reheat them in the microwave for 15 to 30 seconds. Makes a quick on-the-go snack!
However, I actually like them cold. (But I also love cold pizza, so do what sounds good to you.)
If you want to freeze the egg muffins, I recommend letting them cool completely to room temperature before flash freezing on a parchment paper-lined baking tray. The muffins should harden within 1 hour and can then be sealed in a freezer bag without fear of them getting squished or sticking together.
For best results, reheat egg muffins from frozen. If you thaw them first, the vegetables will weep and the eggs will become soggy. No, thank you!
Recipe FAQs
Definitely! I used shredded carrots, orange peppers, frozen peas and corn, but you can use almost any veggie you like. It’s the perfect produce drawer clean-out recipe.
Rather than the shredded carrots, which serve to really bulk up the vegetable mixture, you could grate or dice leftover potatoes or sweet potatoes. Or work in some broccoli, asparagus, spinach, kale — whatever is seasonal or lurking in the bottom of your produce drawer and needs to get used, stat.
Yes, but you MUST cook bacon and sausage in a skillet before adding to the muffin cups. The egg muffins aren’t baked for long enough to cook raw bacon and sausage, plus all the veggies and egg.
I’ve only made these baked egg muffins with whole eggs, although you could likely use liquid eggs or just whites. If you use one of these egg alternatives and this recipe turns out well for you, please let me know in a comment below!
I used a regular muffin pan to make this egg muffin recipe, but you’re welcome to make mini egg muffins if desired. Just note that the bake time will be significantly reduced.
Baked egg muffins can turn out soggy if too much liquid is added to them, or if the vegetables release a lot of liquid. To keep this recipe super simple, I didn’t saute the vegetables for this recipe (which a lot of egg muffin recipes have you do). However, I also didn’t add any liquid, such as milk, to the egg mixture. So, you shouldn’t have any issues with soggy egg muffins if you follow my recipe as written!
Yes! This recipe is fabulous as make-ahead egg muffins. Flash freeze on a parchment paper-lined baking tray until firm, then seal in a freezer bag and reheat (from frozen!) in the microwave for about 30 seconds.
Tips for Making Healthy Egg Muffins
Non-stick spray: When making these egg bake muffins, you MUST spray the heck out of your muffin pan with non-stick spray. Then, run your finger through the spray and around the sides of the cups because every inch must be liberally coated with spray. If you miss a spot, you’ll be chiseling off stuck food with a knife. I speak from lots of experience.
Carrots: If using shredded carrots in this baked egg muffins recipe, I highly recommend shredding the carrots yourself as opposed to buying bagged shredded carrots. I find bagged shredded carrots to be too big, coarse, and tough due to the preservatives added.
Cheese: I topped the muffins with shredded mozzarella for extra flavor, richness, and it helps the muffins brown nicely on top. Use your favorite cheese. Or, if you’re trying to be good, omit it.
Recipe Video Tutorial
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100-Calorie Cheese, Vegetable and Egg Muffins
Ingredients
- 1 ½ cups shredded carrots, from about 4 medium peeled and trimmed carrots*
- ½ cup small diced orange bell peppers
- ½ cup frozen peas, I didn’t thaw
- ½ cup frozen corn, I didn’t thaw
- 8 large eggs
- salt and pepper, to taste
- 12 tablespoons shredded cheese, divided (I used Mozzarella)
Instructions
- Preheat oven to 375F. Spray a Non-Stick 12-Cup Regular Muffin Pan extremely well with cooking spray. Spray the base of the cavities and sides, then run your finger over the sides so that every inch is liberally coated with spray or you will be chiseling off stuck food; set pan aside.
- In a large bowl add carrots, peppers, peas, corn (or mix and match with your favorite vegetables; read blog post for suggestions) and toss to combine.
- Loosely pile about 3 tablespoons of vegetable mixture to each muffin cavity, or enough so that each is filled to about 2/3 to 3/4 full; equally distribute filling mixture among cavities until gone; set pan aside.
- In a 2-cup glass measuring cup (the measuring cup makes for easy pouring), crack the eggs and lightly beat with a whisk.
- Add the salt and pepper, to taste, and whisk to combine.
- Pour about 2-3 tablespoons of egg into each cavity, equally distributing among the cavities. They will be about 3/4 full after being topped off with egg.
- Top each cup with a generous pinch of cheese, about 1 tablespoon each.
- Bake for about 18 to 20 minutes, or until muffins are set, cooked through, and are lightly golden. They will puff in the oven, but sink upon cooling.
- Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing. You will likely need to rim each cavity with a small knife to help dislodge muffins. I find it easiest to rim with a knife and then ‘pop’ the muffin out using a small spoon.
Notes
- *I recommend shredding the carrots yourself as opposed to buying bagged shredded carrots which I find to be too big, coarse, and tough due to the preservatives added.
- Muffins will keep airtight for up to 1 week in the fridge; reheat gently in the microwave or serve cold.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These are the perfect breakfast on the go! Love how portable they are–yumm!
100 calories well spent! They look gorgeous, Averie!
The egg muffins looks delicious and perfect to pack for when you’re on the go in the morning!
So that’s the secret? I’ve given up on egg muffins because I can’t deal with them sticking. In fact, I froze a bunch a while ago and just tossed them out because they reheated like crap and just got completely crumbled up all to hell.
These look great though, and with garden season upon us….YES!
I know people do freeze these but honestly one batch doesn’t really make enough to freeze for us at least because they last up to a week in the fridge and they’re small and really good! and honestly no way they’d last a week anyway. Point being, I’d just stick with the fridge if at all possible rather than the freezer. That could have been the culprit in part!
I use silicone muffin pans & never have a problem with sticking.
This is a great recipe – perfect for my husband right now too. He’s on that clean eating 30 day thing. (It’s annoying. ;) )
Well I give him props for doing it in the Crazy for Crust house with all those goodies laying around :)
I love these little things!! My favorite add ins are spinach and bell pepper. I bake them in ramekins and eat them topped with salsa. I haven’t made them in a while so thanks for the inspiration!
I almost added spinach to these and then got sidetracked and forgot! But that was in my original plan to use it…oh well, next time :) Topped with salsa would be so good!
Averie, I could see myself grabbing a few or more of these through out the day, too… they look amazing!
I have been wanting to make egg muffins for sometime now!! Can NOT WAIT to make these!!! Breakfast tomorrow!
Sppppprayyyyy your pan super well :) and LMK how they turn out for you!
Have you tried making them in muffin cases? Just wondered if that might be simpler than pan cleaning?!
I have a feeling they’d stick but haven’t tried.
Waaaaaaant!! I’ll take all 12 and call it a day! Seriously, I can totally see myself inhaling the batch in one day. They sound amazing!!
Thanks girlie! I’ve been pinning all your awesome stuff too! xo
These look delicious! I have no doubt they’d be gone in the blink of an eye as my menagerie loves eggs. :)
These are a great grab and go breakfast option! And I love how customizable they are!
I think I would skip the veggies on a few, as, while my kids like them, they don’t like their food “mixed” (and I would completely leave out all peas!). I really like this idea. I hate cooking a hot breakfast on busy school mornings so unless we are reheating pancakes or I make crockpot oatmeal, it’s typically cold cereal for breakfast here. But this would be tasty and make me look like a more ambitious mom than I really am …
You could make these on Sunday night and depending on how many kids/appetites there are, you could dole them out…til Friday. LOL That’s what I did last week for my daughter…1 for breakfast with some fruit, and 1 in her lunch box with other stuff of course. But M-F was handled…breakfasts and lunches. Soooo handy!
These are my kind of breakfast – they look so good and only 100 calories means I can eat at least 3!
Exactly! Since we’re baking and taste-testing nonstop, you’ve gotta save cals where you can :)
Those muffins are looking so delicious! A perfect lunch!
Averie, these look so cute and delicious! I love foods that you can just grab ‘n go, and these look like the perfect breakfast muffin to do so!
Totally grab-n-go, and I love that kind of thing, too!
Oh man, I can definitely see how these got eaten in a day.I love recipes like this too! Plus, there are so many fun variations to make once you have the base. Love this!
Sooo many variations, yes! Can go any direction with them!