This egg muffin recipe is perfect for a healthy breakfast, lunch, or snack! Bake eggs in muffin tins, then pop them in the fridge for quick meals.
Here’s a customizable make-ahead recipe that’s perfect for a healthy breakfast, lunch, and snack: Egg Muffins! Bake scrambled eggs in muffin pans with healthy veggies, then refrigerate for mealtimes all week! It works like a breakfast-on-the-go and is perfect for kids’ lunch boxes. We also take them out of the fridge for a quick snack. The filling is packed with good things: lots of spinach, cottage cheese for healthy protein, and red bell peppers in the jar. They are easy to prepare and Then full of flavors!
Egg Muffin Ingredients
Egg muffins are scrambled eggs baked in muffin tins, often with vegetables or meat. Our egg muffin recipe is packed with healthy veggies: spinach and bell peppers. Why not bring healthy veggies? This makes them perfect for healthy breakfast or lunch boxes. Our son loves them (and he’s wary of spinach: imagine!). Here’s what you need:
- eggs
- oregano, garlic powder, salt and pepper
- Frozen Spinach: do not replace fresh; frozen spinach has a specific texture, you will want it
- cottage cheese: bold, savory flavor and velvety texture and adds protein
- parmesan cheese
- Roasted peppers in a jar: If desired, substitute sun-dried tomatoes
Bake in muffin cases
This egg muffin recipe is easy: whisk eggs, add cheese and veggies, and bake! Go to the recipe below. But here are some pointers to the cooking process:
- Important: Get as much water out of the spinach as possible! The spinach should look like dry crumbs when you’re done. This keeps the egg muffins together while baking and doesn’t make them too runny.
- Spray or grease the muffin tin well. You’ll want to pop the egg muffins right after baking!
- Bake until puffed and golden, 22 to 24 minutes. They will lose some air after cooling: this is normal!
Variations on Egg Muffins
These Healthy Breakfast Egg Muffins are just what we love in the morning – they’re packed with veggies and healthy protein! But if you want, you can customize the egg muffins to have different variations. Add ½ cup additional blends to the recipe below, or remove the spinach entirely and substitute about 1 to 1 ½ cups of the blends. Here are some ideas (make sure they are finely chopped):
Important Notes: You want the vegetables to be cooked through as they cook so they don’t give off too much moisture as they cook. They need to be finely chopped for good distribution. Also, be sure to keep the cottage cheese in the basic recipe; or you can replace it with milk.
storage information
The big part of these egg muffins? They hold up very well! They’re perfect to keep in the fridge for meals throughout the week.
- Store in the fridge for up to 5 days: You can eat them cold, at room temperature, or reheated. We personally love them at room temperature!
- You can also freeze them for up to 3 months. Thaw by placing in the refrigerator overnight.
Another twist: the crustless quiche!
This egg muffin recipe is a twist on our spinach quiche without the crust. So if you prefer, you can make this recipe in a cake pan and cut into wedges. Simply bake in the oven for 25-30 minutes until puffy and golden. See the linked recipe for more details!
Healthier breakfast and lunch ideas
You can never have enough healthy breakfast or lunch ideas, in our opinion! Here are some of our favorite resources:
This egg muffin liner recipe is…
Vegetarian and gluten free.
The description
This egg muffin recipe is perfect for a healthy breakfast, lunch, or snack! Bake eggs in muffin tins, then pop them in the fridge for quick meals.
- ten at 12 ounces frozen spinach*
- 6 Big Eggs
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- 1 cup cottage cheese
- ¼ cup grated parmesan cheese
- ¼ cup chopped roasted red peppers (in a jar) plus more for garnish
- Freshly ground black pepper
- Preheat oven to 375°F. Spray or grease a standard 12-cup muffin pan.
- Place the spinach in a colander and run lukewarm water over it until thawed, about 1 minute (some brands take a little more effort to defrost: you can also use a microwave if needed). Then use your hands to squeeze out as much liquid as possible.
- In a large bowl, whisk the eggs. Then stir in the oregano, salt, garlic powder, cottage cheese, grated parmesan, spinach, and roasted red peppers. Add a few freshly ground black peppercorns, if you like.
- Fill each muffin pan 3/4 full with the egg mixture. Sprinkle on top with additional chopped roasted red pepper.
- Bake 22 to 24 minutes, until set in the center and golden on the edges. Let cool for a few minutes (they will deflate, which is to be expected), then run a butter knife around the edges of each muffin to loosen and pop out. Enjoy immediately or keep in the fridge for up to 5 days: you can eat them cold, at room temperature or warmed up. (You can also freeze and thaw them for up to 3 months by placing them in the fridge overnight.)
- Category: Breakfast
- Method: Cooked
- Kitchen: Breakfast
- Diet: vegetarian
