7 Healthy Breakfast Egg Muffins

Healthy breakfast egg muffins make a delicious savory low carb breakfast or snack on the go! 7 different vegetable-filled flavors to prep ahead and stock your freezer.
7 Healthy Breakfast Egg Muffins

Ingredients
base recipe

  1. 8 eggs
  2. 1/2 teaspoon salt
  3. 1/2 teaspoon pepper
  4. 2 cups mixed vegetables cut into small cubes (ie: zucchini, onion, bell

peppers torn spinach, mushrooms, broccoli florets)

  1. 1 cups shredded cheese 1/2 cup reserved for sprinkling muffin tops
  2. 1/2 cup all purpose flour
  3. 1/2 teaspoon baking powder

Sun Dried Tomato, Spinach & Mushroom Egg Muffins

  1. 1/2 cup sun dried tomatoes drained from oil and chopped into small pieces
  2. 1 1/2 cups chopped spinach
  3. 1 1/2 cups chopped mushrooms
  4. 8 eggs
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon pepper
  7. 1 cup shredded cheese
  8. 1/2 cup all purpose flour
  9. 1/2 teaspoon baking powder

Kale, Mushroom & Goat Cheese Egg Muffins

  1. 2 cups chopped kale
  2. 2 cups chopped mushrooms
  3. 1/2 cup crumbled goat cheese
  4. 8 eggs
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon pepper
  7. 1/2 cup all purpose flour
  8. 1/2 teaspoon baking powder
  9. 1/2 cup shredded cheese for tops

Roasted Red Pepper & Corn Egg Muffins

  1. 2/3 cup corn kernels
  2. 2/3 cup roasted red peppers chopped
  3. 1 1/2 cups spinach chopped
  4. 1/2 teaspoon cumin
  5. 1/2 teaspoon chili powder
  6. 8 eggs
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon pepper
  9. 1 cup shredded cheese 1/2 cup reserved for sprinkling muffin tops
  10. 1/2 cup all purpose flour
  11. 1/2 teaspoon baking powder

Broccoli Cheddar Egg Muffins

  1. 2 cups broccoli florets chopped small
  2. 8 eggs
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon pepper
  5. 1 cup shredded cheese 1/2 cup reserved for sprinkling muffin tops
  6. 1/2 cup all purpose flour
  7. 1/2 teaspoon baking powder

Cauliflower Herb Egg Muffins

  1. 2 cups riced cauliflower
  2. 1/2 teaspoon basil
  3. 1/2 teaspoon oregano
  4. 1/4 teaspoon dried dill
  5. 8 eggs
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon pepper
  8. 1 cup shredded cheese 1/2 cup reserved for sprinkling muffin tops
  9. 1/2 cup all purpose flour
  10. 1/2 teaspoon baking powder

Zucchini, Feta & Dill Egg Muffins

  1. 2 cups shredded zucchini excess liquid squeezed out
  2. 1/2 cup feta cheese
  3. 1 teaspoon dried dill
  4. 8 eggs
  5. 1/2 teaspoon pepper
  6. 1/2 cup all purpose flour
  7. 1/2 teaspoon baking powder
  8. 1/2 cup shredded cheese for tops

Spinach, Feta & Red Pepper

  1. 2 cups chopped spinach
  2. 1 bell pepper finely chopped
  3. 1/2 cup feta cheese crumbled
  4. 8 eggs
  5. 1/2 teaspoon pepper
  6. 1/2 cup all purpose flour
  7. 1/2 teaspoon baking powder
  8. 1/2 cup shredded cheese for tops

Instructions

  • Heat oven to 350°F.
  • Line a standard sized muffin pan with parchment or silicone liners and set aside.
  • In a large bowl, mix together the vegetables, eggs, salt and pepper, until well combined.
  • Stir in the flour and baking powder until completely incorporated.
  • Spoon the mixture into the muffin pan, filling nearly full. Sprinkle tops with reserved cheese.