0 from 12 votes
Breakfast Egg Muffins
Start your day off right with these delicious, healthy Breakfast Egg Muffins! Like a frittata but in muffin form, they are filled with protein and get a boost of nutrients from bell pepper, onion and broccoli. Meal prep these easy breakfast bites at the beginning of the week and enjoy a tasty grab-and-go option for busy mornings.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 72 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1 medium orange bell pepper finely diced
- ½ cup yellow onion finely diced
- 1 ½ cup broccoli chopped
- 10 eggs at room temperature
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ½ teaspoon crushed red pepper flakes optional
- 2 tablespoons chopped green onions to garnish
Instructions
- Preheat the oven to 350 degrees F. Grease the muffin pan with cooking spray and set it aside.
- Heat a skillet on medium heat with a tablespoon of oil.
- Once the oil is heated, add the veggies, bell pepper, onion, and broccoli. Sauté the veggies for 3-5 minutes. Remove the skillet from the heat and set it aside.
- In a large bowl, crack the eggs and whisk. Add the spices; garlic powder, parsley, black pepper, salt, and red chili flakes.
- Add the sautéed veggies to the egg mixture and whisk until just combined.
- Pour the egg mixture into the greased muffin pan, filling almost higher than 3/4th. Bake the egg muffins for 17-20 minutes.
- Transfer the baked muffins to a serving platter and garnish with some fresh onions and serve.
Cup of Yum
Notes
- Storing leftovers: Once the egg muffins are completely cool, transfer them to an airtight container and refrigerate for up to 5 days.
- Freezing: For longer storage, place in a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator overnight, and follow the reheating instructions below. Or skip thawing and microwave for 1–2 minutes, or until warmed through.
- Reheating: Wrap or cover egg muffins with a damp paper towel and microwave for 20–30 seconds, or until warmed through. Or place in the oven and bake, covered, at 350°F for 5–10 minutes, or until warmed through. You can also air fry at 375°F for 3–4 minutes, or until warmed throughout.
Nutrition Information
Serving
1muffin
Calories
72kcal
(4%)
Carbohydrates
2g
(1%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
136mg
(45%)
Sodium
153mg
(6%)
Potassium
119mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
578IU
(12%)
Vitamin C
23mg
(26%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 72
% Daily Value*
| Serving | 1muffin | |
| Calories | 72kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 136mg | 45% |
| Sodium | 153mg | 6% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 578IU | 12% |
| Vitamin C | 23mg | 26% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.