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.
Table of Contents
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
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
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.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Egg Breakfast Recipes:
100-Calorie Cheesy Sausage and Egg Muffins — Low-carb baked egg muffins that are loaded with juicy sausage and cheese! EASY, ready in 30 minutes, and perfect for breakfast, brunches, snacks, or breakfast-for-dinner! You’ll want to keep a stash on hand!!
Asparagus, Peas, and Smoked Gouda Frittata — Even the pickiest eaters will eat green vegetables in this healthy & easy 25 minute recipe!
Egg-in-a-Hole Avocado Toast — Slathering warm egg in a hole toast with a creamy chive and lime-scented avocado spread is beyond DELICIOUS!! This avocado toast with egg is EASY, ready in 15 minutes, and perfect ANYTIME!!
White Cheddar and Dijon Baked Eggs — Serve with toast or a salad for lunch or brinner, or with French toast or pancakes for breakfast. Cozy, comforting, and almost no dishes!
Kale and Tomato Frittata — This frittata is healthy and I love the texture contrast between the tender eggs, chewy kale, and juicy tomatoes in this frittata.
Cheesy Chicken, Broccoli, and Egg Skillet – A healthy-ish brunch, lunch, or breakfast-for-dinner recipe that combines juicy chicken, crisp-tender broccoli, eggs, and melted cheese!! EASY and ready in 30 minutes!!
Shakshuka with Italian Sausage — Shakshuka (aka Eggs in Hell) is an easy dish made of eggs poached in a spicy tomato sauce. It’s so simple to make and can be prepped for breakfast, brunch, or dinner!
These were awesome and even my picky kids loved them!
I used silicone muffin liners so the muffins popped out no problem without the need for grease.
Thanks!
Meg
Thanks for trying the recipe and I’m glad it came out great for you! Glad the silicone liners worked liked a charm and that picky kids approved!
Where did you get your silicone muffin liners? I live in Canada and would love to get some. I have a 6 cup silicone muffin “pan” and made these, adding just a bit of cooked quinoa and grated zucchini to keep them moist. Amazing!
Thanks for trying the recipe and I’m glad it came out great for you with the quinoa and zucchini. I would just google or do an amazon search of what you can get with delivery options to Canada and I’m sure you’ll find something easily.
Warning: do not use cupcake papers!
These are delicious. I read through some comments, mostly about how they stick, and thought Well, silly people, just use cupcake papers! Ha! bad idea. They do, indeed, shrink up immediately when you pull them out of the oven, and if they are in papers? They shrink in every direction! They still tasted great, but the paper thing was a BAD IDEA!
I used bacon pieces, kale, onion and cheddar. Yummy!
That’s why I don’t use paper liners in these and don’t recommend it…they will stick like crazy!
I’ve got these in the oven right now! Smells like breakfast. It’s only two of us, so I’m looking forward to throwing these in our lunchboxes for the week or having them for a quick breakfast.
I used some diced onion, corn, carrots, and some bacon crumbles (freshly cooked, not the “bits”)–didn’t have peas, but I think they’ll still come out great. I also added about two tablespoons of salsa to the beaten egg mixture. I think it will pair well with the corn and monterey jack I used.
I’m so excited to be making these! They’ve been on my “to bake” list for a while. Thanks for the recipe!
The salsa sounds like a great addition! Thanks for trying the recipe!
What would be the best method of thawing and heating these if frozen?
I would say let them come up to room temp on their own and then zap them in the micro just until warmed, maybe 30 seconds.
Awesome recipe! I added some different fillings and it turned out great! I sautéed onions, mushrooms, and spinach then mixed them all together with cut-up pieces of sausage. Not vegetarian of course but the textures worked out really well with each other. Oh and I also made them in a mini muffin pan so they came out cute and bite-sized!
Thanks for trying the recipe and I’m glad it came out great for you! Love the add ins you used and that you made them mini, so cute!
Sounds good. How long did you bake the mini ones?
ok to freeze?
Many readers have told me they’ve done so successfully. I haven’t personally though.
I have frozen them. Came out well.
Also used silicone muffin liners. Reusable. No sticking.
This sounds awesome! I wonder if I could use avocado and tomato, do you think it will turn out?
Baking avocado can go either way…try it and see what happens!
Using non-stick spray on some non-stick pans can actually gunk them up. I like the coconut oil idea or maybe butter or olive oil. Also, if you put baking soda on your pans with some warm/hot water (too much dilutes the baking soda) it will soften the stuck-on food and make it easier to wash off.
This recipe looks delicious and creative. This is a new way to have eggs at breakfast. The process seems easy to follow. I will try this soon!
Did you use the mini muffin pans or the regular size? These sound delicious!!
Regular. Enjoy!
I used coconut oil to grease the pans and they popped out immediately.
That’s great news!
your egg muffin recipe looks easy and delicious, I’m going to try mine Abby adding some low fat ricotta to my eggs instead of the cheese on top, adds flavour to the recipe, I use it in scrambled eggs every time. Enjoy
I noticed that you remarked on greasing the muffin tray very well and though I would share my experience with you for what it is worth. I have the same experience as you with the sticking but loved the idea of the muffins. So this time when making yours, I put baking paper into each cup. I cut it into squares to fit then squished it and fitted it into the holes. I put my mixture in and baked them as you directed. No sticking and BTW these are awesome. Thank you for sharing.
Thanks for trying the recipe and I’m glad it came out great for you with the paper liners!
I absolutely loved these!! :) Though I had to make some adjustments since I was sort on some ingredients it was still tasty!! I added onion and a little garlic to the veggies and paprika and almond milk with the eggs for I only had 6. Yummy yummy yummy and my family ate them all in one go :P
Thanks for trying the recipe and I’m glad it came out great for you! The garlic, almond milk, and paprika all sound like perfect touches and that your family ate them all in one go! Love it!
Could I just use cup cake liners to avoid the spray?
You can try it; not sure if eggs will stick to them or not. My guess is yes, but I haven’t tried.
We make thrm with mini muffin cases. Make 12 in a morning and myself, 3yr old and one year old polish them off for brekkie. I always plan on leaving some for snacks throughout the day but NEVER happens
Glad they’re so much of a hit that there’s never leftovers! Great to hear!