Easy Egg Muffins (3 Ways)
Healthy, low-carb, and customizable egg muffins perfect for meal prep and on-the-go breakfasts.
40m6Servings
Nutrition
764kcal
44gProtein
40gCarbs
50gFat
High Protein
Ingredients
EGG BASE
Large Eggs
12 whole
Kosher Salt
To taste
to taste
Black Pepper
To taste
to taste
BROCCOLI, BACON & CHEDDAR
Broccoli Florets
4 cups
Bacon
3 slices
Cheddar Cheese
1 cup
Chives
¼ cup
ITALIAN SAUSAGE, KALE & PARMESAN
Italian Sausage
0.5 pound
Shallot
1 whole
Kale Leaves
packed
3 cups
Parmesan Cheese
1 cup
SPINACH, TOMATO & GOAT CHEESE
Grape Tomatoes
halved
24 whole
Baby Spinach
packed
1 cup
Green Onion
1 whole
Goat Cheese
6 ounces
Equipment
Muffin Tin
Instructions
1Prepare Egg Base
5m
5mWhisk Eggs
Add the 12 large eggs to a large 4-cup measuring cup. Season with kosher salt and freshly ground black pepper to taste. Whisk until fluffy.
2Broccoli, Bacon & Cheddar Muffins
15m
15mCook Bacon
Slice the bacon into ½-inch thick pieces. Add to a saute pan over medium heat, stirring frequently and cook until crispy. Use a slotted spoon to remove the bacon to a paper towel.
Steam Broccoli
Fill a pot with 1-inch of water and bring it to a boil. Insert a steamer basket, then add the broccoli florets. Cover with a lid and cook for 5 to 6 minutes. Remove the steamer basket and broccoli, and let cool for a couple of minutes. Then dice the broccoli into small pieces.
Assemble and Bake
Fill the muffin tray about half full with pieces of broccoli, cooked bacon, and cheddar cheese. Sprinkle with chives. Then fill with egg mixture about 90% full and bake at 350°F (175°C) for 20 to 25 minutes.
Cool and Remove
Let the muffins cool slightly, then run a knife along the outer edge and remove each egg muffin. Enjoy immediately or store in the fridge or freezer.
3Sausage, Kale & Parmesan Muffins
15m
15mCook Sausage
Add the Italian sausage to a saute pan on medium heat. Use a spatula to break up the sausage and cook it until it's just browned.
Sauté Shallot and Kale
If there's enough fat in the pan from the sausage, you might not need to add oil. But if the pan looks dry, add 1 tablespoon of olive oil. Add the shallot and kale to the pan and saute for 2 minutes, or until the kale has wilted. Then remove from the heat.
Assemble and Bake
Fill the muffin tray about half full with the sausage kale mixture. Sprinkle some parmesan cheese into each muffin cup. Then fill with egg mixture about 90% full and bake at 350°F (175°C) for 20 to 25 minutes.
Cool and Remove
Let the muffins cool slightly, then run a knife along the outer edge and remove each egg muffin. Enjoy immediately or store in the fridge or freezer.
4Spinach, Tomato & Goat Cheese Muffins
10m
10mPrepare Ingredients
Roughly chop the baby spinach. Halve the grape tomatoes. Thinly slice the green onion.
Assemble and Bake
Add a small handful of spinach to each muffin cup. Then add 4 grape tomato halves, a sprinkle of green onions, and goat cheese. Fill with egg mixture about 90% full and bake at 350°F (175°C) for 20 to 25 minutes.
Cool and Remove
Let the muffins cool slightly, then run a knife along the outer edge and remove each egg muffin. Enjoy immediately or store in the fridge or freezer.
Tips
For the spinach, tomato, and goat cheese muffin, you might need to cook it 1 to 2 minutes longer, as there is more juice from the tomato.
If using a regular muffin tin, you can use an oil spray or silicone cups to help remove the muffins.
These muffins can be stored in an airtight container in the fridge for 3-4 days or frozen for up to three months.