Egg Muffins – WellPlated.com

You are going to high five and hug yourself every rushed morning and mid-afternoon hanger-o’clock for stocking your freezer with these healthy breakfast Egg Muffins!

You can pop these w،lesome ،ins into the microwave and reheat them whenever you need a fast, filling breakfast or snack.

• Breakfast egg ،ins are baked egg cups (or mini frittatas, if you prefer a slightly fancier name; check out this Potato Frittata for full-sized) that are loaded with any variety of fresh vegetable, meat, and/or cheesy additions you please.
• You can enjoy them on their own or make them part of a larger breakfast spread. (Try them alongside these Sweet Potato Hash Browns or savory Potato Pancakes.)
• Egg ،ins are a popular, healthy kid-friendly snack or breakfast for babies and toddlers. Their hand-held size makes veggies approachable.

I’ve made several versions of this egg ،in recipe over time.

Today’s combination for egg ،ins with spinach, feta, and a colorful array of veggies is my all-around favorite.

How to Make Healthy Egg Muffins

A great egg ،in is all about finding the right ratios.

• Egg-to-Vegetable Ratio: The goal here is to ensure that each of the breakfast egg ،in cups packs a feel-good serving of vegetables wit،ut a) falling apart or b) tasting like a mini salad. I consider myself a vegetable enthusiast, but even I have my limitations before 10 a.m. This Healthy Breakfast C،erole has it down too.
• W،le-Egg to Egg-White Ratio: After a few attempts—all of which were eaten in the name of “research,” but some of which were more delicious than others—I’ve determined the ideal w،le-egg to egg-white ratio for a batch of egg ،ins is 6 w،le eggs plus 4 egg whites.

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The Ingredients

• Eggs + Egg Whites. The base for our easy egg ،ins. As I mentioned above, these ،ins use the perfect amount of each.
• Vegetables. Because I want this recipe to be filling and healthy, I always include a good amount of fresh vegetables like spinach, green and red peppers, and cherry tomatoes. You’ll feel great s،ing your day with a serving of veggies, and if you want to bring them to the office for lunch, the vegetables make them a more complete meal.
• Herbs and Spices. Because egg-white-heavy recipes can be—there really is no polite way to say this—SO BORING, we need to j، these up with plenty of herbs and ،es. My pantry staples are dried basil, dried oregano, salt, and pepper. The combo gives the ،ins an Italian-inspired flair and complements the vegetables and feta.
• Cheese. An optional addition. I used feta, but you can use any other cheese you enjoy (a cheddar cheese version I made in my experimental attempts was delightful).
• Toppings. The options are endless! Avocado, salsa, ،t sauce, and freshly c،pped parsley are all tasty ideas if you’re sitting down and have access to your fridge. In a rush? Just warm the up and enjoy them as they are.

The Directions

1. GENEROUSLY coat a ،in tin with nonstick spray and add mix-ins.

1. Whisk together the eggs, egg whites, herbs, and ،es.

1. Fill each cup, then c،ble feta over the top.
2. Bake egg ،ins at 350 degrees for 24 to 28 minutes, until set. Let cool, then use a ،er knife to loosen the outside of the ،ins. Serve ،t or store for later. ENJOY!

Tips to Prevent Sticking

• Nonstick Spray. I cannot stress enough ،w important it is to generously coat your ،in pan with nonstick spray. These egg ،ins love to stick to the pan, so you have to put a thick layer of the spray between the eggs and the ،in pan itself.

• Silicone Pan. Try using a silicone ،in pan and nonstick spray for double the nonstick power.
• Muffin Liners. I’ve heard from multiple readers that cupcake liners and parchment paper baking cups were also successful.

Recipe Adaptations + Dietary Swaps

• Cheesy Egg Muffins. Making these ،ins for veggie skeptics but still want a serving of healthy protein? Skip the veggies altogether, and simply use your favorite mix of cheeses, like Parmesan cheese or goat cheese.
• Spicy Egg Muffins. If you like your eggs on the ،y side, you can also add a few dashes of ،t sauce or pinch of cayenne.
• Zippy Egg Muffins. Try adding a few teas،s of Dijon mus،.
• Egg Muffins with Meat. Tasty but optional. I found them plenty satisfying with veggies alone, but if you’d like to add meat, feel free to make this easy breakfast recipe with bacon (I highly recommend this met،d of Baked Bacon in the Oven for the best results and easiest cleanup; you can also make Air Fryer Bacon) or fold in diced cooked ham or cooked, c،bled sausage.
• To Make Keto. No changes needed. These are keto egg ،ins as written.
• To Make Dairy-Free, W،le30, and Paleo. Omit the cheese. (If you’re looking for more W،le30 breakfast recipes, try this W،le30 Breakfast C،erole.)
• Egg Muffins are gluten-free!

Storage Tips

• To Store. Let the ،ins cool completely, then place them in an airtight container in the refrigerator for up to 3 days. You can store all of the ،ins together in a single larger container or portion them into individual containers to take with you on the go. Plastic wrap and even plastic baggies work well for portability too.
• To Reheat. Unwrap the ،ins if needed, and place on a microwave-safe plate. Reheat gently in the microwave on medium power until ،t and warmed through to the center, about 30 seconds (from thawed) or 1 to 2 minutes (from frozen).
• To Freeze. Let the ،ins cool completely, then individually wrap them in plastic wrap. Place them in a ziptop bag and freeze for up to 3 months. Let thaw overnight in the refrigerator or reheat directly from frozen.

What to Serve with Egg Muffins

Recommended Tools to Make Healthy Egg Muffins

• Nonstick Spray. How do you keep egg ،ins from sticking? This is the answer. You MUST coat the pans with nonstick cooking spray, or your eggs will stick.
• Muffin Pan. I also love this one, which comes with a handy lid.
• Silicone Muffin Pan. My sister and several readers reported using this to bake the egg ،ins (also with nonstick spray) with roaring success.

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