This breakfast egg muffins recipe uses fresh ingredients for a healthy morning meal. Make this recipe for a quick breakfast or to eat on the go!
Sometimes I love having sweet treats for breakfast this delicious Overnight Steel Cut Oats and my Banana Oatmeal Muffins, Almond Flour Cranberry Muffins, or Carrot Muffins. Other times I enjoy having savoury breakfast recipes like this egg muffins I’m sharing with you today.
These egg muffins because they’re easy to make and nutritious. They can be made ahead of time and reheated quickly whenever you need them. Plus, it’s easy to double or triple this recipe to make enough to feed a family.
What you’ll need to make this breakfast egg muffins recipe:
- Cauliflower – Finely chop it yourself or use riced cauliflower. However, be sure to press riced cauliflower with paper towels to remove moisture or it will affect the texture of the egg muffins.
- Bacon – Chop the bacon and cook in a skillet on the stove until crispy, or make it in the oven and then crumble once it has cooled. Or, use crumbled or chopped breakfast sausage instead. You can also use ham, if you prefer.
- Red bell pepper
- Spinach – Use fresh spinach, as thawed frozen spinach has too much water content to work in this recipe.
- Red onion
- Mozzarella cheese – Always buy fresh cheese and shred it yourself. Bagged shreds have a preservative that prevents them from melting properly. You can also use cheddar cheese.
- Spices: garlic powder, dried oregano, salt and pepper
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- Vegan – Use an egg replacer and vegan mozzarella. Leave out the bacon or replace it with vegan sausage crumbles.
- Vegetarian – Leave out or replace the bacon with something else. Feel free to substitute any other vegetables you have on hand as well.
- Whole30/Paleo – Make these without cheese, or add some nutritional yeast for cheese flavor.
Breakfast egg muffins recipe
This breakfast egg muffins recipe couldn’t be simpler to make – just combine the ingredients in a bowl, pour into muffin liners, and bake!
- Mix the batter: First, whisk the eggs. Then, stir in the rest of the ingredients until well combined.
- Fill the muffin pan: Divide the batter into the wells in the pan. It can help to use a large muffin scoop to reduce mess and guarantee evenly sized muffins. Add extra bacon and cheese on top if you’d like.
- Bake and serve: Bake until the eggs are set and the muffins start to crisp around the edges. Let them cool for a few minutes before removing them from the pan.
- Prevent sticking – Be sure to grease your muffin pan so the breakfast muffins don’t stick. Silicone pans and muffin liners can be used without oil or butter, or regular paper muffin liners will work as well. Got extra liners? Try making my Almond Flour Pumpkin Muffins!
- Storage – Keep in the refrigerator in an airtight container for up to 3 days. You can also freeze them for up to 3 months. Just wrap each individually in plastic wrap and place in a ziploc bag. Thaw in the refrigerator or heat straight from the freezer.
- Reheating – Microwave for 30 seconds or until warmed through. Increase the time if still frozen, or heat in the toaster oven for crispier edges if you prefer.
Use these egg muffins in breakfast meal prep bowls for a ready-made morning meal or something you can easily grab on your way out the door.
They taste great as leftovers, can easily be reheated in the microwave, and can be combined with just about anything. Here are some ideas:
- Fresh greens and tomatoes
- Nuts and fruit
- Skillet potatoes
- Roasted butternut squash
- Baked sweet potato
Other Easy Egg Breakfast Recipes
- Slow Cooker Omelet
- Easy Breakfast Vegetable Frittata
- Easy Kale Breakfast Salad Recipe
- Instant Pot Hard Boiled Egg
- Healthy Breakfast Meal Prep Bowls
- 1 ½ cups cauliflower finely chopped just like riced cauliflower
- 5 large eggs beaten
- ¼ cup cooked bacon or ham chopped (save some for topping)
- ½ cup spinach chopped
- ½ cup red bell pepper chopped
- ½ cup red onion chopped
- ½ tsp garlic powder
- ½ tsp dried oregano
- 1 cup shredded Mozzarella or cheddar cheese save some for topping
- kosher salt and freshly ground black pepper to taste
- Place a rack in the center of your oven and preheat to 375 degrees F.
- In a large bowl briskly whisk together the eggs. Add in the same bowl, cauliflower, bacon, spinach, bell pepper, onion, garlic powder, dried oregano, Mozzarella and salt and black pepper. Mix well to combine.
- Carefully fill each muffin cup three-quarters full. Top with chopped bacon and more shredded cheese if desire.
- Bake for about 20-25 minutes, or until lightly golden.
- Let cool for 5 minutes, and then run a butter knife around the edges of each muffin to loosen it. You don’t need to do this step if you use a silicone muffin pan/cup. Remove them from the pan and enjoy.
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- Make sure you use fresh spinach as thawed frozen spinach has too much water content to work in this recipe.
- You should always grease your muffin tin so the egg cups don't stick.
- Swap or leave out the bacon to make this egg muffin vegetarian-friendly.
- To store: Store leftover egg muffins in an airtight glass container for up to 3 days in the fridge. You can also use a silicone or Ziploc bag to store them.
- To reheat: Reheat in the microwave for 30 seconds if they were in the fridge or for 1 to 2 minutes (depending on the microwave) if they were in the freezer.
- To freeze: Transfer the egg muffins to a freezer-safe bag for up to 3 months.
Nutrition information is calculated using an ingredient database and should be considered an estimate.