by Olena

Breakfast Egg Muffins

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Olena Osipov
5 from 5 votes

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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 Easter brunch or 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!

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 | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 545IU | Vitamin C: 17mg | Calcium: 60mg | Iron: 1mg
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      45 comments on “Breakfast Egg Muffins

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      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?

      2. Do you cook the broccoli before putting it in the mix? Or do you put it in raw and it bakes enough in the oven?

      3. 5 stars
        I made these for the 93 year old woman that I help. I have been concerned about her nutrition, and she loves these muffins! She can grab one and not worry about cooking… I would include a picture of how beautiful they are, but I am better in the kitchen than I am with this technology?

        1. Oh, that is wonderful!!! Older generation eating habits often concern me too. They don’t google like us so they don’t even know what they should be eating better for them. Excellent!

      4. 5 stars
        I’ve had this recipe bookmarked for some months now and I regret not trying it earlier (Just made my first batch!) I’m a busy graduate student with early morning classes and rotations. I’m also a girl who loves eggs for breakfast to carry me through the day, but sometimes sleeping for 10 more minutes is more tempting. This is the perfect way to grab-n-go some nutrients in the morning! Thanks so much for sharing 🙂

      5. Hi: This sounds like a great recipe that I would like to try. Just a little confused, do you use mini muffin pans or regular cupcake/muffin pans? thanks so much

        1. OK. I cook this way: 1 cup quinoa, 2 cups water, pinch of salt, bring to a boil, cover, cook 12 minutes, remove from heat and let stand for 5 minutes, fluff with a fork.

          1. 5 stars
            Love that I can make this ahead! Also, could not find regular quinoa at the store, but found some “ready to serve” organic “Minute” quinoa that comes in 1 cup size servings. It takes 4 of the “ready to serve” containers to equal 1 cup of uncooked quinoa (1 cup uncooked quinoa swells to 4 cups cooked quinoa). It’s a great shortcut since you just open the containers and dump in the contents. Warning: be sure to get the “red and white“ quinoa and not the “brown rice and quinoa“ like “someone” did. ?. It still tasted good (two of the 4 cups had the brown rice), but the texture was a little “different”. I plan to make these again the “right” way.

            1. Two other thoughts. My batch made 24 muffins. Maybe it depends on the size of your muffin tins. I don’t like hot spices, but I added the red pepper flakes anyway since it was such a small amount. It added a little extra punch of flavor without being too hot for this wimp.

      6. Sorry, I’m still confused about the egg whites. Is it 1.5 cups of egg whites or 1 egg white + 1/2 cup of egg whites? These look great and want to make sure I’ve got it right.

            1. 1:2 ratio quinoa to water with a pinch of salt. Bring to a boil, cover and cook for 12-15 mins on low. Let stand 5 minutes and fluff with a fork.

      7. Looks yummy! Trying these now…they are in the oven 🙂 Question – would this recipe work if I used muffin cups inside the muffin pan?

        1. Yes. I used thin almost wax paper like liners in Sundried Tomato Spinach Quinoa ️muffins and it almost worked. Just let them cool down completely. You can search my site to see how those look. Sorry can’t insert link on my phone.

      8. These look and sound perfect. But I’m a little confused about the egg whites. 1 + 1/2 cup egg whites? Is that another whole egg (on top of the 3 large) plus 1/2 cup egg whites or is it 1.5 cups egg whites? How many separated eggs does it take to total 1.5 cups of whites?

        1. Awesome! These are very handy for busy mornings. I’m making 2 batches today and freezing. I love these! It’s so hard to come up with a quick breakfast that’s low in sugar and not overdone with carbs. Bingo here!

      9. I love your Pinterest page. Wonderful food selections. My daughter told me about Quinoa. This recipe sounds great and easy to make and that they can be frozen. Will be sending this one to my daughter. I found your pans on Amazon. Just what I was looking for. Thanks.

        1. Hi BJ. Awe, thank you! Yes, you need a good muffin tin otherwise the muffins will stick. Like the eggs get burnt on a low quality or an old skillet. You will love it and these muffins. And quinoa is the new brown rice.

      10. Wow, these look great, and what a great breakfast idea for something that can be frozen and then heated up when you’re on the go! Looks mighty tasty 🙂

      11. I have made something similar before but I didn’t use any quinoa. I love this variation and the fact that you also used egg whites together with regular eggs is great. More protein and less cholesterol 🙂

        1. Yes, I try to balance everything out and not to avoid real good food. People are scared of eggs, instead we should eat them in moderation and of course add extra egg whites for a protein boost.:)

        1. Muffins are awesome mini food. I agree. Kids love mini muffins. Let me know how you like these. We love them! I made 3 batches and froze a few.

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