How to Make Healthy Egg Breakfast Muffins

By Jess

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As soon as I wake up in the morning I’m craving something warm and filling. Usually, this includes whipping up some scrambled eggs mixed with whatever vegetables I have in my refrigerator at the time. Since I’m often in a rush, I get tired of having to wash my dishes every single morning. The great thing about this recipe is that you can make a huge batch of “muffins” at the beginning of the week and refrigerate them until you want to eat them again (which will probably be every morning, because they’re so dang good). Just pop one of them in the microwave or oven and you have an easy breakfast that doesn’t require any cooking or cleaning!

Healthy Egg Breakfast Muffins- a tasty & healthy way to start the day! Will

Healthy Egg Breakfast Muffins- a tasty & healthy way to start the day! Will

The only ingredients I had on hand were vegetables, but you could also add in your favorite meat to switch up the flavors. These are perfect eaten plain or with some homemade paleo ketchup!

They’re also an easy way to get your daily dose of vegetables and use up the produce you have laying around. I just put a pinch of salt and pepper in mine, but they could easily be dressed up with some curry powder or cayenne for more of a kick. If you still need another reason to make these, they make eating eggs way more fun. Because, come on, how could you resist such a cute little egg muffin?

breakfast muffin ingredients
chopped up

Packed full of protein and plenty of vitamins needed for a healthy body, one or two of these little muffins will be enough to keep you full and energized until lunchtime. You could even make multiple batches with different vegetables to mix and match the vitamins and minerals you’re getting each morning. Enjoy! These just may become your new favorite breakfast.

eggs and veggies
raw egg muffins


    • 8 eggs
    • 1 cup diced broccoli
    • 1 cup diced onion
    • 1 cup diced mushrooms
    • salt and pepper, to taste


  1. Preheat oven to 350 degrees F.
  2. Dice all vegetables. You can add more or less of any of them, but keep the overall portion of vegetables the same for best results.
  3. In a large mixing bowl, whisk together eggs, vegetables, salt, and pepper.
  4. Pour mixture into a greased muffin pan, the mixture should evenly fill 8 muffin cups.
  5. Bake 18-20 minutes, or until a toothpick inserted in the middle comes out clean.
  6. Serve and enjoy! Leftovers can be saved in the refrigerator throughout the week.


Serving Size

1 muffin




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Ask a Question 

  1. Wow. These are absolutely delicious!! I am eating one now as I write this. I added a bit of thyme to spice it up a bit and used shitake mushrooms. Took a little longer to cook than written in the instructions, about 26 minutes but they were so worth it. Thanks!

    • I have made my own version of these many times and no issues with freezing – although some mushrooms don’t freeze well. I recommend freezing individually as they can stick together. I will make a a dozen or so, pull them out 2 days beforehand to thaw in fridge and they are good to reheat in the oven, so I undercook them a bit. (I don’t use microwaves – so if well-thawed, they are good to go in about 10mins)

    • I have made very similar breakfast muffins and frozen them, however make sure they are completely cooled off and wrap individually in plastic wrap. Take off the wrap and wrap in a paper towel to reheat in a microwave.

  2. I made mini muffin version of these using chicken sausage, frozen veggies on hand, and liquid cage free egg whites – they were yummy and the sausage made the difference. I sprayed the muffin pan, but the muffins still stuck pan, and did not come out fully. What’s the trick on that part.

  3. Exactly how much salt and pepper should we be adding? I added what I thought would be okay and it came out off…

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