by Olena

Breakfast Egg Muffins

by Olena

5 from 2 reviews

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:

Print

Breakfast Egg Muffins with Broccoli

5 from 2 reviews

Healthy Egg Muffins with fluffy eggs, vegetables and cheese. Make ahead and freezer friendly breakfast on-the-go.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: North American
Scale

Ingredients

  • 3 large eggs + 1.5 cups egg whites or 9 large eggs
  • 1/2 cup cottage cheese or 1/4 cup feta
  • 1/4 cup any melting cheese, shredded
  • 1 tbsp onion or garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper, ground
  • 1/8 tsp red pepper flakes
  • 1 cup quinoa, cooked
  • 2 cups broccoli, snap peas or asparagus, coarsely chopped
  • 1/2 cup parsley or dill, chopped
  • 2 green onion sprigs, chopped
  • Cooking spray (I use Misto)

Instructions

  1. 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).
  2. 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.
  3. 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.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

39 comments on “Breakfast Egg Muffins

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  1. 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!

  2. 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 🙂

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  7. 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.

  8. 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.:)

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