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Breakfast Egg Muffins

posted February 28, 2022
by Cassandra Morris
Healthy Breakfast Egg Muffins 3 Ways are low carb, freezer friendly and an easy protein packed grab and go option for busy mornings. Perfect for meal prepping as you can make a big batch that will keep in your fridge for up to a week. They are hearty and loaded with fluffy eggs, spinach tomato & goat cheese, bacon, cheddar & broccoli and a classic ham & cheese!

Breakfast Egg Muffins

Healthy Breakfast Egg Muffins 3 Ways are low carb, freezer friendly and an easy protein packed grab and go option for busy mornings. Perfect for meal prepping as you can make a big batch that will keep in your fridge for up to a week. They are hearty and loaded with fluffy eggs, spinach tomato & goat cheese, bacon, cheddar & broccoli and a classic ham & cheese!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12

Ingredients

EGG BASE

  • 12 large eggs
  • salt + pepper

SPINACH, TOMATO & GOAT CHEESE (based on on 12 muffin pan)

  • 24 grape tomatoes, halved
  • 1 cup packed baby spinach, chopped
  • 3/4 cup goat cheese, crumbled

BROCCOLI, BACON & CHEDDAR (based on on 12 muffin pan)

  • 1 cup broccoli, steamed and finely chopped
  • 3/4 cup cooked bacon, chopped
  • 3/4 cup cheddar cheese, shredded

 HAM & CHEESE (based on on 12 muffin pan)

  • 3/4 cup deli ham or pre cooked ham, chopped
  • 3/4 cup cheddar cheese, shredded

Instructions

EGG BASE - SAME FOR ALL FLAVORS

  • Add the 12 eggs to a large 4-cup measuring cup and season with salt and pepper. Whisk the eggs until fluffy.
  • Coat a 12 count muffin pan with non-stick cooking spray. Set aside.

SPINACH, TOMATO & GOAT CHEESE

  • Roughly chop the baby spinach. Then, add a small handful of spinach to each muffin cup.
  • Add 4 grape tomato halves and goat cheese. Then fill with egg mixture about ⅔ full top with a little extra goat cheese and bake at 350 F for 20-25 minutes, or until set.
  • 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.

BROCCOLI, BACON & CHEDDAR

  • Slice the cooked bacon into 1/2-inch thick pieces.
  • Dice the steamed broccoli into small pieces.
  • Fill the muffin tray about 1/2 full with pieces of broccoli, bacon, and cheddar cheese. Then fill with egg mixture about 2/3 full and bake at 350 F for 20-25 minutes, or until set.
  • 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.

HAM & CHEESE

  • Chop deli ham into small pieces.
  • Fill the muffin tray about ½ full with pieces of ham and cheddar cheese. Then fill with egg mixture about 2/3 full and bake at 350 F for 20-25 minutes, or until set.
  • 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.

Hi, I’m Cassandra!

I’m a proud wife, dog mom, food lovin’ Canadian girl, former TV reality show personality, wine lover and on a mission to make living a healthy + balanced lifestyle easy for everyone.

More about me

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Hi, I'm Cassandra!

I'm a proud wife, dog mom, food lovin' Canadian girl, former TV reality show personality, wine lover and on a mission to make living a healthy + balanced lifestyle easy for everyone.

More about me

Never miss a recipe!

Sign up for free recipes straight to your inbox:

Free E-Cookbook!

Cooking dinner doesn’t have to take all night. Subscribe & receive my favourite 10 Quick & Easy Dinner Recipes in an easy e-cookbook format!

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