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Healthy Breakfast Egg Muffins

  • Author: Ursula Herrera
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free


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.



  • 7 eggs
  • 23 tablespoons milk
  • Ingredients of your choice like chopped: spinach, mushrooms, sweet peas, peppers, ham, cheese, etc
  • salt and pepper to taste
  • Oil or ghee


  1. 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.
  2. Preheat oven to 375 degrees.
  3. Whisk 7 eggs, 2 tablespoons milk (dairy or non-dairy), salt and pepper to taste.
  4. Divide your ingredient combos evenly into tin.
  5. Pour enough egg mixture in each well to come to the top.
  6. Garnish with a pinch of grated cheese if you want.
  7. For extra protein, you can add a tablespoon of cooked quinoa into the mixtures too, and get a crunchier texture.
  8. Bake for about 15-20 minutes.


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

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