There is nothing better than starting the day with the right kind of food. This Easy Breezy Super Healthy Breakfast Egg Muffins recipe is the perfect morning meal for you and your family. Kids and adults will enjoy these little muffins that are full of nutrition.
An Easy Healthy Breakfast Egg Muffins Recipe
I strongly believe that kids deserve to eat real food cooked at home and made from scratch as often as possible. Homemade meals don’t have to be super fancy or difficult to make. With just a few fresh ingredients, I believe we can make delicious meals that our whole family can enjoy. These muffins are one of my favorite healthy easy breakfast recipes with eggs, and proof that you don’t have to spend hours in the kitchen to give your kids an amazing start to their day.
The best part about this easy creative breakfast recipe is that you can use different ingredients for your muffins all the time. I use whatever I have left in my fridge which is very convenient. Veggies, cheese, deli meats, etc. Just make them according to your taste. This couldn’t be a better way to make an easy breakfast that everyone in the family will love.
Start Your Day Full Of Nutrition With This Creative Egg Muffins Recipe
This recipe is really full of nutrition. I like to use organic pasture-raised healthy eggs that will give you lots of high-quality protein. Some veggies will add fiber, vitamins, minerals, and other important nutrients to this super healthy and easy breakfast option.
These little muffin cups are also so easy to make, you can get your kids involved in the process. My kids get super excited every time I make them. Instead of boring scrambled eggs, give them super fun egg muffins. They love adding the different toppings and watching how they bake in the oven. Not only is this a quick healthy breakfast, but a fun activity with the little ones.
Morning routines can be really stressful for families, so get ready with creative healthy breakfast ideas for your family. They also make great brunch recipes for a small weekend party with friends and family.
What You Need For Your Egg Breakfast Muffins
All you really need is a muffin or cupcake tin, eggs, milk, and your favorite ingredients. You can add different toppings for more variety, and according to the different tastes in the family. This is a great recipe also if you want your kids to try new foods. The veggies are kind of hidden in the muffins, making it easier for picky eaters to want to eat them.
If you don’t eat them all for breakfast you can save some for later. You can even pop a few in a lunchbox or take them on the go for a healthy snack. You may also love my 3 Healthy Breakfast Ideas For Eating On The Go and Best Breakfast Baked Avocado Eggs Recipe posts.
Mix-In Ideas for These Easy Healthy Breakfast Muffins
I really like these egg muffins with ham and cheese, or spinach and bacon. Mushrooms and cheese is another family favorite combination. Try also red or green peppers, tomatoes, zucchini and even some quinoa for extra protein. Make a big batch with different toppings and have them ready for the week. This way, you could have different flavors each time. A few more ideas include:
- Avocado and kale
- Ricotta, parmesan and basil
- Feta cheese and Kalamata olives (like a Greek omelet muffin!)
- Gruyère cheese and sausage
- Mozzarella and cherry tomatoes
- Avocado and salmon (with or without cream cheese)
- Pesto and sun-dried tomatoes
Basically, anything that you can put into an omelet can go into these yummy breakfast muffins! You can also just use whatever you have available in your fridge. Leftover veggies from dinner? Shredded cheese sitting in your refrigerator about to expire? What about some deli meats you have left from making some sandwiches? Cut down on your food waste AND make delicious egg muffins at the same time! Isn’t it just great? I think so!
This recipe saves you time and money, and your family will absolutely love these easy breezy, super healthy and delicious breakfast egg muffins. You can keep them in the refrigerator for about 4-5 days. What I do is pop them in my toaster oven 5-7 minutes before serving. They also freeze well. They’re really just the perfect healthy on-the-go breakfasts for busy families!
Making Egg Muffins Is A Great Way For Picky Eaters To Try New Foods
Kids love muffins so they will be more willing to try new foods if they are presented in a creative way. Try adding a new veggie and see if they like it. You can start with mild flavors like spinach, cauliflower or carrots. Then, little by little add more ingredients, try using different toppings each time, and watch your kids fall in love with this recipe! Yum! For adults, this recipe is like eating your favorite omelet in the shape of a muffin.
If you are interested in easier-to-make and delicious healthy breakfast recipes, please see 5 Of The Worst Breakfast Foods For Kids Plus DIY Healthier Options You will find information about the importance of having good breakfast options available and learn what are the worst processed breakfast foods in the market. You will also discover more healthy breakfast recipes to help your family start the day with the right morning meals. Remember that homemade food is always the best choice!
For more ideas, check out my 7 Healthy Breakfast Ideas For Busy Families. Find super easy-to-make breakfast recipes you can make in just a few minutes. You can also try some of my favorite morning recipes like my Sweet Potato pancakes or my Blueberry Kale smoothie recipe. They are super easy to make and my family loves them.
Print
Healthy Breakfast Egg Muffins
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Delicious egg muffins that are so easy to make. Perfect for a super healthy breakfast or afternoon snack. Gluten free, dairy free (if you do not add cheese as a topping). They also freeze well and are easy to reheat.
Ingredients
- 7 eggs
- 2–3 tablespoons milk
- Ingredients of your choice like chopped: spinach, mushrooms, sweet peas, peppers, ham, cheese, etc
- salt and pepper to taste
- Oil or ghee
Instructions
- Oil the muffin tin with a little oil. I like to use coconut oil or a little ghee. But any oil you use at home will be fine.
- Preheat oven to 375 degrees.
- Whisk 7 eggs, 2 tablespoons milk (dairy or non-dairy), salt and pepper to taste.
- Divide your ingredient combos evenly into tin.
- Pour enough egg mixture in each well to come to the top.
- Garnish with a pinch of grated cheese if you want.
- For extra protein, you can add a tablespoon of cooked quinoa into the mixtures too, and get a crunchier texture.
- Bake for about 15-20 minutes.
Notes
The nutrition information will vary slightly depending on the different toppings you will use.
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: gluten free, easy, breakfast, kid friendly, egg muffins, keto egg muffins, egg cups, healthy egg muffins, toddler meals, toddler food
I really hope you enjoy this egg muffins recipe, and please let me know if you have any questions, comments, or suggestions for other tasty mix-ins. I would love to know that other families are enjoying them as much as we do.
Jennifer says
Can you use egg whites?
Creative And Healthy Fun Food says
Hi, I don’t see why not 🙂
Mat says
I just made these with eggwhites. They turned out great!
Creative & Healthy Family says
Good to know. Thanks!
Nancy Jendrzyi says
What does quinoa taste like? I’ve never cooked with it.
Creative Healthy Family says
It’s similar to cous cous in terms of texture. You can add spices to obtain different flavors. A great replacement for rice if you want healthier meals :). Hope this helps!
Amelia says
Sounds like a good idea. These would freeze okay?
Creative And Healthy Fun Food says
Thank you Amelia. Yes, you can freeze and save them for later 🙂
ShelenaM says
How long do you think these would last in the fridge? I think these would be great for meal prep, but I’m not sure how often I would need to make a batch.
Creative And Healthy Fun Food says
Hi, I would keep them in the fridge for 3-4 days max.
Tory says
So you don’t have to cook the veggies before hand? That would be a bonus!
Creative And Healthy Fun Food says
It depends on the veggies. When I make them with mushrooms, spinach, tomatoes, or peppers I don’t cook them before. Hope this helps!
Heather says
How big is your muffin pan. 7 eggs only filled up 5 of my muffin holes! I just made another eggwash Bach and continued so we will see if they come out good??
Creative And Healthy Fun Food says
Hi Heather, I have a small muffin pan. You should be fine if you make another batch. I recommend mini muffin pans for this recipe. Hope this helps 🙂
Trenton says
How many calories are in one of these?
Creative And Healthy Fun Food says
Hi, I really don’t know but you can check here: http://www.acaloriecounter.com Hope this helps!
Sarah says
Hi i was wondering if these could be kept refridgerated for a few days after making them or frozen?
Creative And Healthy Fun Food says
Hi, you can keep them in the refrigerator for 2-3 days. They also freeze well. Hope you enjoy them ????
Shelby Jenkins says
Single mom of two and trying to find easy meal prep ideas. Would these be good to freeze? How could i reheat them? Or to keep in fridge for up to 4 days?
Marie says
Ever freeze the breakfast egg muffins? And if so how do you prepare them?
Creative & Healthy Family says
They freeze well. You can put them in the oven afterwards.
Ryan says
If I batch cooked them how long would they be good for ?
Creative & Healthy Family says
Hi, I keep mine in the fridge for about 3-4 days. You can also freeze them if you want them to last longer. Hope this helps 🙂
Kristy says
These look so yummy,, I bet the kids would love to help make them too. These will be great for busy mornings, thanks for the idea!
★★★★★
Creative Healthy Family says
Thank you! My kids love making these muffins!
Amy says
I am in the process of making these and have to stop and go to the store because seven eggs wasn’t close to enough. I got five and a half muffin cups filled, so it’s off to the store for me.
Creative Healthy Family says
I’m so sorry about this. Maybe the recipe varies a little depending on the size of the eggs. For me 7 large eggs was enough.
Jenifer K. says
The eggs will expand a lot in the oven as they cook, so beware of that as you add more eggs. I just made with 10 eggs in regular muffin size pan, as I have 2 high schoolers. They look and smell delicious! Rounded up over the cups as they cooked! Thanks for the great recipe.
Creative Healthy Family says
Thank you!
Areesha Zahid says
nice idea but is it light diet ???
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Creative Healthy Family says
Thank you. It is a healthy option. Eggs are very nutritious.
Andrina Mathew says
thank you so much for this delicious recipe.
★★★★★
Creative Healthy Family says
Glad you liked it. Thank you for your comment and review.
Lumps says
If you freeze do you defrost these then reheat or do reheat from frozen and how do you reheat oven or microwave tia
Creative Healthy Family says
Hi, I usually take them out of the freezer into the refrigerator the night before, then I just reheat them in the oven. Hope this helps 🙂
Pam says
Great recipe. Easy. Delicious. Needed more eggs to fill my muffin tins.
★★★★
Creative Healthy Family says
Thank you so much for your comment!
Rachel says
I have chickens so always looking for ways to use eggs! Used jumbo muffin tins and put a thin round of brown soda bread on the bottom. Trying to give them a base but I don’t really think they need it. 11 eggs for 6 jumbo muffins. Used cubed roasted pumpkin, spinach and cherry tomatoes. Yumm!!
★★★★★
Creative Healthy Family says
Thank you!
Morgan says
I just made these and they turned out great, except that they stuck to the muffin pan and weren’t golden on the outside. I greased the muffin tin with butter, any tips to keep them from falling apart when you take them out? Thanks!
Creative Healthy Family says
Hi, glad to know you liked the recipe. I think you will need to cook them for an extra couple of minutes so they don’t fall apart when you take them out. I grease the muffin tin with some ghee, butter or olive oil. Silicone molds are also great because the muffins won’t stick. Hope this helps 🙂
Tamara says
I love making these for my husband and I make 2 different kinds veggie and meat …I’ve been making them for couple years but my husband told me when he microwave them a bunch of “liquid” comes.out of the muffins…
Anyone else have this issue??
Gwen says
These look great and I can’t wait to try them. I like to make breakfast muffins and have some other recipes, but the universal problem seems to be the excess moisture when you microwave them. The best solution I’ve come up with is to put a folded up paper towel under the thawed muffins to soak up the moisture. Hope this helps.
Jessica says
What is a serving size?
Creative Healthy Family says
I would say 2. Thank you.
Gordon Ramsay. says
This is an amazing. When i made these with eggwhites.
★★★★★
Creative Healthy Family says
Thank you. So glad you enjoy the recipe.
Lena Watts says
Top Quality Kitchen Products Iteam & a kitchen is a room or part of a room used for cuisine and food medication in lodging or in a marketable establishment
★★★★★
Nat says
Hey, could I use cupcake paper molds instead of oiling the tin?
Creative Healthy Family says
sure!
Kristy says
Hi, just wondering if you saute your veggies first, or just put them in raw? Thanks!
Charlotte says
Hi. Thank you for the great recipe. What’s the secret to getting them out of the muffin tin neatly😂. I used non-stick pans and lots of oil (it was running down the sides and accumulating in the bottom of the pan so I didn’t think I would have a problem). The sides were beautiful but the bottom stuck.
Creative Healthy Family says
Thank you for your comment and I am happy that you liked the recipe. I use silicone pans and add some oil or butter and no problems getting them out. Hope this helps 🙂
Bele says
Hi, the muffins turned out great, that’s a wonderful recipe. Just one question – when out of the oven, the tops were puffy, but immediately “sank in” and the top became kind of harder, any advice on how to keep it softer?
★★★★★
Creative Healthy Family says
Thank you so much for your comment. Oh no! never happened to me before. Maybe try and leave a couple more mins in the oven? Hope this helps!
Joanne Schultz says
I really hate to use my oven if I can use my toaster over. But of course a large muffin pan doesn’t fit into the toaster oven.so I used the silicone baking cups and was able to fit the dozen of them onto a baking sheet that fit into the toaster over!
They came out great and made for a nice easy breakfast for several days!
★★★★★