7 Healthy Breakfast Egg Muffins

Light, fluffy, and never soggy, these egg muffins are perfect for breakfast or a snack on the go! Freezer and fridge-friendly, this recipe is perfect for reheating- it is never wet or squishy. 7 tried and true flavor variations are included.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 350°F.

Step 2

Line a standard sized muffin pan with parchment or silicone liners and set aside.

Step 3

In a large bowl, mix together the vegetables, feta (when used), eggs, salt and pepper, until well combined.

Step 4

Stir in the flour and baking powder until completely incorporated.

Step 5

Spoon the mixture into the muffin pan, filling nearly full. Sprinkle tops with reserved cheese.

Step 6

Bake in the pre-heated oven for 20-25 minutes, until muffins are baked through and no longer jiggle.

Step 7

1- all purpose flour prevents these muffins from becoming wet when reheating. You may swap for gluten-free or almond flour. If you don't mind wet egg muffins, feel free to leave out the flour.

Step 8

2- if you leave out the flour, do not add the baking powder.

Step 9

Cool completely on a wire rack before storing:

Step 10

fridge- in an air tight meal prep container for up to 4 days.

Step 11

freezer- in a freezer bag or reusable silicone bag- suck the air out with a straw before freezing. Alternatively, you can loosely wrap in parchment paper and store in a meal prep container. Freeze for up to 3 months.

Step 12

Heat in the microwave until steaming hot.

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