by Olena

Breakfast Egg Muffins

Olena's image
Olena Osipov
5 from 5 votes

This post contains affiliate links. Please see our disclosure policy.

Breakfast Egg Muffins with broccoli and cheese on a platter

Breakfast Egg Muffins Recipe

With Easter upon us, these breakfast egg muffins would be a great addition to your healthy egg recipes for Easter brunch or a breakfast table. Equally they would be fantastic for a Mother’s Day brunch, Christmas Day breakfast and more importantly – weekdays.

Healthy breakfast egg muffins are easy, low carb and are packed protein and veggies. No bacon but you can. I will not judge you.:)

Variations and Substitutions

  • Broccoli had a perfect texture and was still crunchy. Use snap peas, asparagus, sauteed mushrooms or bell pepper.
  • Fresh herbs add a ton of flavor without bacon. I used parsley and green onion. Dill would be wonderful too.
  • Replace cottage cheese with 1/4 cup feta or goat cheese.
  • Instead of mozzarella, use any other melting cheese like cheddar, gouda or Parmesan.

Sliced Healthy Breakfast Egg Muffins with broccoli, leftover quinoa and cottage cheese

Eggs or Egg Whites?

I created these breakfast egg muffins back in “only egg whites are healthy” days. When I ate low carb, worked out like crazy and was afraid to just eat. Today I know better that eating cholesterol rich foods like egg yolk, coconut oil and milk doesn’t increase your bad cholesterol levels. Egg yolk is full of nutrients like vitamin B, folate, carotenoids, protein and Omega-3 fats (Source).

But I will leave it up to you. Use 9 whole large eggs or 1.5 cups egg whites + 3 large eggs.

Prevent Egg Muffins from Sticking

If you pour egg mixture even into the most non-stick pan on the planet, egg muffins will stick. Not to mention traditional Teflon non-stick coating is not the most healthy way to cook food. You want your food not to touch it.

You have 2 options for perfect egg muffins:

  1. Use silicone muffin pan.
  2. Line regular muffin tin with unbleached parchment paper muffin liners.

Tip: No matter baking method I choose, I always spray openings with cooking spray (Misto). Just to be safe.

Breakfast Egg Muffins combined in a bowl and then baked in a muffin tin

How to Freeze and Reheat

Egg muffins keep fresh in the fridge for up to 5 days. I use glass containers. For entire week of healthy grab-and-go breakfasts. Wahoo! Have an air fryer? Meal prep air fryer breakfast casserole, next!

To freeze, cook muffins, let cool and freeze in an airtight container (glass is best again) for up to 3 months.

Thaw on a counter for 2-3 hours or in the fridge overnight. I’m not a fan of microwaves but I won’t judge you. Defrost in a microwave for a few minutes, depending on your microwave and checking muffins often.

You can reheat muffins in a toaster oven, regular oven at 400 degrees F for 10 minutes or microwave (again will not judge you).

More Healthy Egg Recipes to Try:

Breakfast Egg Muffins

Breakfast Egg Muffins with Broccoli

Healthy Egg Muffins with fluffy eggs, vegetables and cheese. Make ahead and freezer friendly breakfast on-the-go.
5 from 5 votes
Print Save Rate
Course: Breakfast
Cuisine: North American
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12 muffins
Calories: 93kcal
Author: Olena Osipov



  • Preheat oven to 350 degrees F and place unbleached muffin liners into a 12 muffin tin and spray with cooking spray (alternatively, you could use silicone muffin tin).
  • In a large mixing bowl, whisk eggs and egg whites for 30 seconds. Add cottage cheese, mozzarella cheese, onion (garlic) powder, salt, pepper, red pepper flakes and stir to combine. Add quinoa, broccoli, parsley and green onions, and mix.
  • Fill each muffin with egg mixture 3/4 full and sprinkle with extra mozzarella cheese on top (optional). Bake for 20 mins and then broil until golden brown crust appears (optional). Remove from the oven and let cool about 10 minutes. Serve hot or cold.

Store: Refrigerate in an airtight container (I use primarily these glass containers) for up to 5 days. Reheat in microwave for easy breakfast on-the-go or a snack.

    Freeze: In an airtight container for up to 3 months. Defrost in a microwave or thaw on a counter.


      Serving: 1muffin | Calories: 93kcal | Carbohydrates: 6g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 127mg | Sodium: 199mg | Fiber: 1g | Sugar: 1g

      Recipes and images are a copyright of It is against the law to republish recipes without permission. Nutritional info is approximate.

      Join today and start saving your favorite recipes

      45 comments on “Breakfast Egg Muffins

      Our “happiness" software automatically deletes any rude or inappropriate comments, so we can keep on happily cooking delicious recipes for you.

      Leave a Reply

      Your email address will not be published.

      Recipe Rating

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      1. Question about the eggs! it says 3 whole eggs + 1.5 cups of egg whites or 9 whole eggs. so if i choose to do the 9 eggs instead of 1.5 cup of egg whites, is the total for the amount of whole eggs now 12? or am i just doing 9 whole eggs total?

      The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

      This page may contain affiliate links. Please see our disclosure policy. is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!