Breakfast Egg Muffins
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Morning egg muffins are Low carb, satiating, and excellent for meal prepping are three methods! Garlic, mushrooms, and peppers with spinach, tomato, and mozzarella, as well as bacon and cheddar

Breakfast egg muffins are a delicious healthy savior and PERFECT for meal prepping, whether you’re on a low carb or Keto diet or you just need something quick to grab while racing out the door! Although omelets, poached eggs on toast, and Shakshuka are popular and adaptable breakfast options, few of us have the time to prepare them in the morning.

These protein-rich muffins fill that need. Mini frittatas can also be prepared in advance and stored in the refrigerator for quick grab-and-go meals.

Breakfast Egg Muffins
Breakfast Egg Muffins (Pinterest)

Egg Muffins

If you love eggs and have them for breakfast every morning as we do, try these little frittatas to change things up. This dish is more like a 3-in-1: Three distinct breakfast egg muffin varieties are available.

  1. Spinach Tomato & Mozzarella
  2. Bacon & Cheddar
  3. Garlic Mushroom & Peppers

You should first beat your eggs with some finely chopped onion, salt, and pepper. Put whatever you like in the pan after pouring the egg mixture in there. Or use this recipe to create the tastiest combinations!

Spinach, Tomato & Mozzarella

Yep! There are only 3 ingredients in this mixture! I adore these with a little balsamic glaze drizzled over them!

Bacon & Cheddar

For this one, only TWO components are required. You have the option of adding chopped chives, scallions, asparagus, or zucchini to this mixture or leaving it as is.

Garlic Mushroom & Peppers

This frittata rivals my favorite from our family’s morning restaurant. One of the best must be red peppers (or capsicum), garlic, and mushroom!

Frittata in a muffin tin!

Either lightly coat the 12-cup NON-STICK muffin pan with non-stick oil spray, or line the cups with paper liners. Since I dislike paper sticking to my frittatas, I personally like spraying them.

Get high-quality non-stick liners if you’re going to line them (the same texture as parchment or baking paper).

For extra nutrition and healthy fats, we like to serve our muffins with diced avocado and chopped tomatoes on the side.

When you bite into them, they are incredibly fluffy despite being fully gluten-free and lacking any flour or baking powder.

Guidelines for baking the ideal egg muffins

  • Use a high-quality nonstick muffin tray and adequately grease your muffin tin. If in doubt, avoid sticking by using parchment paper or muffin liners.
  • While baking in the oven, the muffins expand. To avoid overflow, only fill them up to 3/4 of the way.
  • Before attempting to remove your muffins, give them time to cool for around 10 minutes. If necessary, use a plastic knife or spatula to loosen the muffin holes’ interior walls.

How should Egg Muffins be stored?

They can be stored in the refrigerator for up to five days if they are placed in sealed containers. When you’re ready to eat, prepare a batch in advance and reheat them in the microwave for 10-15 seconds.

How to freeze Egg Muffins for breakfast?

After letting the muffins cool fully, wrap each one in plastic wrap before placing it in a freezer-safe zip-top bag. They can last for as long as two months.

Remove from the plastic wrap and fold in a wet paper towel to reheat. 20-second intervals of heating in the microwave until thoroughly warmed.

Breakfast is ready quickly!

Breakfast Egg Muffins
Breakfast Egg Muffins (Pinterest)



  • 12 large eggs
  • 2 tablespoons finely chopped onion, (red, white, or yellow/brown)
  • Salt and pepper, to taste


  • 1/4 cup fresh spinach, roughly chopped
  • 8 grape or cherry tomatoes, halved
  • 1/4 cup shredded mozzarella cheese


  • 1/4 cup cooked bacon, chopped
  • 1/4 cup shredded cheddar cheese


  • 1/4 cup sliced brown mushrooms
  • 1/4 cup red bell pepper, (capsicum), diced
  • 1 tablespoon fresh chopped parsley
  • 1/4 teaspoon garlic powder or 1/3 teaspoon minced garlic


  1. Set the oven to 180°C or 350°F. Apply nonstick oil spray sparingly to a muffin pan with a 12-cup capacity.
  2. Eggs and onion should be whisked together in a big bowl. To taste, add salt and pepper to the dish.
  3. Fill each muffin cup in a greased muffin tin with the egg mixture halfway up.
  4. Each of the three topping combinations should go into four muffin cups.
  5. Bake until set for 15-20 minutes.
  6. Allow to gently cool before serving OR store in the refrigerator for up to 4 days in an airtight container and reheat when ready to serve.
  7. Enjoy!


Calories: 82kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 168mg | Sodium: 97mg | Potassium: 103mg | Vitamin A: 555IU | Vitamin C: 6.3mg | Calcium: 55mg | Iron: 0.8mg