Just six ingredients for these egg muffin cups! A healthy breakfast perfect for meal prep. Have fun with the mix-ins to create your own flavors. Vegetarian and gluten-free recipe.
If you’re looking for a new way to enjoy eggs in the morning, I’ve got you covered! These easy egg muffins will be your new favorite thing.
Whether you love it or love to hate it, meal prepping breakfast can make life so much easier! And these muffin tin eggs could not be easier. They’d be super simple to throw together while you’re getting dinner ready as well.
Easy Egg Muffin Cups
I love a good broccoli cheese combo and it makes for the perfect mix-ins for these egg muffin cups. I threw in red bell peppers for a little crunch too.
What you Need for Egg Muffins
- muffin tin – I highly recommend a 12-cup silicone muffin pan for this recipe. Or, get silicone muffin liners. They’re inexpensive and will make dishes a lot easier!
- large eggs – I used 10 eggs in this recipe
- broccoli – my green vegetable of choice
- bell pepper – I like red to add some color and sweet flavor
- cheese – freshly grated cheddar is my favorite here.
- milk – just a little for a lighter, fluffy egg muffin. I used cashew but any milk is fine.
Healthy Breakfast Meal Prep
Egg muffins are really a great breakfast idea for littles but also perfect for healthy breakfast meal prep. They barely take any time at all to make and they reheat well too.
There are just 3 main steps for this easy recipe…
Mix all ingredients in bowl
Whisk together eggs and milk. Then add broccoli, diced bell peppers, cheese, salt and pepper.
If you’re looking for an extra hint of flavor, add 1/4 teaspoon each of some garlic and onion powder too.
Distribute into 12-cup Muffin Pan
Tip: Make sure to spray *generously* or like I’ve previously mentioned, get yourself a silicone muffin pan <–– great for homemade peanut butter cups too!
Use a medium cookie scoop to easily distribute to mixture into a muffin pan.
Bake for 25 minutes
Bake in a preheated oven for about 25 minutes, until center of eggs are cooked through.
How to Store
Store cooled egg muffins in airtight container, in fridge for 3-4 days.
To reheat: microwave for 30 seconds. Or, use toaster oven at 350ºF for about 10 minutes.
How to Enjoy Egg Muffins
These egg muffins can be a great part of breakfast, offering protein, healthy fats and veggies.
Vegetarian Breakfast Ideas
- yogurt & granola
- slice in half and create and english muffin egg sandwich
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
- 8 large eggs
- 1/4 Cup Milk
- 1 1/2 cups chopped broccoli florets*
- 1 medium red bell pepper, diced
- 1 cup freshly grated sharp cheddar cheese
- 1/2 tsp salt & pepper, to taste
- Preheat oven to 375ºF and spray 12-cup silicone muffin pan. If using a metal muffin pan, I highly suggest silicone liners.
- In large bowl, whisk together eggs and milk. Fold in broccoli florets, red bell pepper, cheddar cheese, salt and pepper.
- Evenly distribute mixture to greased muffin pan.
- Bake egg muffins for 20-25 minutes, until eggs are cooked through. Allow eggs to cool in pan for 15 mintues. Use a butter knife to gently go around edge of egg muffin and release.
- Serve with favorite breakfast items, english muffins, fruit, yogurt, etc.
- Store leftovers in fridge and enjoy within 3 days. To reheat, pop in microwave for about 20-30 seconds.
*I used frozen broccoli, then lightly steamed it before adding to the egg mixture. You can also use fresh broccoli without cooking beforehand.
Freezer Storage – Place cooled egg muffins in freezer safe container and store for 2-3 months. To reheat, I suggest letting muffins thaw in fridge first, then toaster oven for about 15 minutes for best results. But you can also reheat from frozen, it will just take longer.
To Reheat – Place thawed egg muffins in the microwave for about 30 seconds. If frozen, check in 20-30 second increments.