by Karina · This post may contain affiliate links
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Breakfast Egg Muffins 3 Ways are low carb, filling and perfect for meal prep!Spinach Tomato & Mozzarella,Bacon & Cheddar ANDGarlic Mushroom & Peppers!
Whether you’re on a low carb or Keto diet, or you need something quick to grab while running out of the door, Breakfast Egg Muffins are a delicious healthy saviour and PERFECT for Meal Prep! Although eggs are a preferred and versatile breakfast food, not many of us have the time to whip up a Caprese frittata, a steaming pan of Shakshuka, or Cauliflower hash brown egg cupsandSpanish omelettes in the morning.
That’s where these protein packed eggs muffins come in! Just like mini frittatas, can be cooked ahead of time and refrigerated for when you need them to grab and go!
Table of Contents
EGG MUFFINS
If you’re like us and love having eggs for breakfast every morning, shake up your breakfast routine with these mini frittatas. This is more like a 3 in 1 recipe: 3 types ofBreakfast Egg Muffins to please everyone!
- Spinach Tomato & Mozzarella
- Bacon & Cheddar
- Garlic Mushroom & Peppers
How To Make Egg Muffins
First, you’re going to beat your eggs together with salt and pepper and some finely chopped onion. Pour the egg mixture into your pan and fill with whatever you like! Or follow this recipe and try the best tasting flavour combinations.
SPINACH, TOMATO & MOZZARELLA
Only 3 ingredients needed to add into this combination! I love these drizzled with a little balsamic glaze!
BACON & CHEDDAR
Only TWO ingredients needed in this one. To this combo you can add chopped chives or scallions, chopped asparagus or zucchini, or keep them just the way they are.
GARLIC MUSHROOM & PEPPERS
Like one of my favourite frittata at our family breakfast bistro, this one tops them all. Red peppers (or capsicum), with garlic and mushroom would have to be one of the best!
You can either spray a 12-capacity NON-STICK muffin tray with a light coating of non-stick oil spray, or line each cup with paper liners. Personally I prefer spraying them because I’m, not a huge fan to paper sticking to my frittatas. If you’re going to line them, be sure to get good quality non-stick liners (the same texture as parchment or baking paper).
How long to bake egg muffins at 350
Then only need 15-20 minutes to fully cook. We love serving ours with diced avocado and chopped tomatoes on the side for added nutrition and good healthy fats.
Even though they don’t have any flour or baking powder and are completely gluten free, they are so fluffy when you bite into them!
TIPS
- Grease your muffin tin properly and use a good quality non stick muffin tray. If in doubt, use parchment paper or cupcake liners to prevent sticking.
- The muffins puff up while they cook in the oven. Fill them ¾ of the way up to prevent overflow.
- Let your muffins cool for about 10 minutes before attempting to remove them. Run a plastic knife or spatula around the inside walls of the muffin holes to help loosen them if needed.
Storage tips
- Refrigerator: Let the muffins cool completely and pack them into airtight containers. Keep them in the refrigerator for up to 3 days. Grab a large container to store them all together OR portion them out into smaller containers for individual serving sizes to take with you for a quick breakfast on the go.
- Freeze: Individually wrap cooled egg muffins in plastic wrap. Store them in freezer-safe ziplock bags and freeze for up to 3 months. To serve, allow them to thaw out in the refrigerator overnight for the best results. You can also reheat them directly from frozen in 20 second increments until warmed through.
- Reheat: For the best results, gently heat them up in the microwave for about 15-20 seconds (thawed), or 1-2 minutes if frozen. You want them hot and warmed through to the centre!
HOW TO MAKE BREAKFAST EGG MUFFINS 3 WAYS
Breakfast Egg Muffins 3 Ways
Author: Karina
Breakfast Egg Muffins 3 Ways are low carb, filling and quick to grab while running out of the door!Spinach Tomato & Mozzarella,Bacon & Cheddar ANDGarlic Mushroom & Peppers! Protein packed eggs muffins are just like mini frittatas, can be cooked ahead of time and refrigerated for when you need them to grab and go!
4.98 from 47 votes
PRINT SAVE
Prep: 15 minutes mins
Cook: 20 minutes mins
Total: 35 minutes mins
Serves: 12 muffins (cups)
Ingredients
BASE:
- 12 eggs large
- 2 tablespoons onion finely chopped, red, white or yellow/brown
- 1 pinch salt to taste
- 1 pinch pepper to taste
TOMATO SPINACH MOZZARELLA:
- ¼ cup spinach fresh, roughly chopped
- 8 grape tomatoes or cherry tomatoes, halved
- ¼ cup shredded mozzarella cheese
BACON CHEDDAR:
- ¼ cup cooked bacon chopped
- ¼ cup shredded cheddar cheese
GARLIC MUSHROOM PEPPER:
- ¼ cup brown mushrooms sliced
- ¼ cup red bell pepper diced
- 1 tablespoon parsley fresh chopped
- ¼ teaspoon garlic powder or ⅓ teaspoon minced garlic
Instructions
Preheat oven to 350°F | 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.
In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.
Add egg mixture halfway up into each tin of a greased muffin tin.
Divide the three topping combinations into 4 muffin cups each.
Bake for 15-20 minutes, until set.
Let cool slightly, then serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
Enjoy!
Notes
Tip: Grease your muffin tin properly and use a good quality non stick muffin tray. If in doubt, use parchment paper or cupcake liners to prevent sticking.
Nutrition
Calories: 95kcal | Carbohydrates: 1g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 170mg | Sodium: 137mg | Potassium: 125mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 556IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 1mg
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Reader Interactions
Comments
KL says
Do i need to pre cook mushroom before adding them to the batter?
Reply
Tom Mozgala says
Hi KL,
In the recipe provided, it is not specified whether to precook the mushrooms before adding them to the batter. However, cooking the mushrooms beforehand can enhance their flavor and texture, as well as help reduce moisture that could affect the final result. If you prefer a firmer, more flavorful mushroom in your dish, it’s a good idea to sauté the mushrooms briefly before adding them to the batter. Otherwise, you can add them raw, as they will cook while baking.
Reply
Sandra Groh says
I very much enjoyed making and serving these, they are fun. They are perfect for a brunch spread. Easy to make and tasty.Reply
Kari Walker says
Delicious, but we wanted more of the add ins, so next time I’ll only use 10 eggs & 1 cup of cheese. Plan to make these for school day breakfast meal prep. Thanks!Reply
Erin says
I needed to cook breakfast for 6 guys doing a race and I was out of town. Last year, I got up at 330 and popped a casserole into the oven. That’s not an option. This was a perfect plan! I made 24 cups (8 spinach, garlic, tomato and mozz; 8 bacon, cheddar and parmesan ; 8 hot sausage, creminis, green onion and pepper jack). I cooked all of the ingredients before baking, except for the tomatoes. I also added a little cream to my egg mixture. This was a brilliant plan! I froze them, popped them into the fridge before I went out of town and the guys nuked 6 at a time when they got in.Reply
Susie says
Fantastic! I wet chopped broccoli, spinach, and peppers in my blender and added them with bacon, mushroom, cheese and tomato for the whole batch. I added everything into the eggs and dried onion as they would all be the same. The egg mix looked a little shy on eggs with all the veggies, so I added 2 extra eggs. So I ended up with a batch of 17 “everything omelet” egg muffins that I’ll enjoy and freeze. Thanks for a great recipe!Reply
Christine says
Just made these for breakfast and love love love!!!! Can’t decide which one is my favorite! Will definitely be sharing with family and friends 😁💜Reply
Crystal Unrue says
Edit to earlier post: AMAZING! Used what I had on hand… sausage, onion, yellow pepper and spinach… topped with sharp cheddar. So yummy!Reply
Crystal Unrue says
I ran across this recipe at midnight on a Monday night… Went into my kitchen to see what I had and as of right now I have in the oven my muffin tin, filled with eggs, fried ground up sausage, which I added, onion, and yellow pepper and spinach too.. added to eggs topped with sharp cheddar baking for 17-20 minutes and they are smelling wonderful !Reply
Mark Schrock says
I’ll make a seafood variation, shrimp and scallops blackened seasoning, sauté firstReply
Sarah says
I’ve made this twice now and they’re as easy and delicious as it claims to be! Thanks so much for the recipe, much appreciated and highly recommend to anyone!Reply
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4.98 from 47 votes
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