Colorful, easy, healthy, and tasty… what’s not to love about these delicious Egg Muffins?
How many times have I made these egg muffins? Honestly, more times than I can count. Perfect for busy mornings or a meal on the go, these easy and versatile breakfast muffins take the stress out of making delicious breakfasts all week long. I like to whip up a batch on Sunday nights when the dreaded Sunday Scaries are starting to settle in. Having the meal prep taken care of means one less thing to worry about come Monday morning.
This is the perfect grab-and-go breakfast bite, full of healthy ingredients that keep you full and fueled all morning long. And I love how customizable they are, too. This recipe can be adapted to suit your preferences and to take advantage of seasonal vegetables to keep your breakfast repertoire fresh and varied no matter how busy you get. Got some leftover spinach? Toss it in. Is there half a zucchini languishing in the fridge? Chop it up. In it goes.
My take on this egg muffin recipe utilizes a hearty mix of asparagus, sweet bell peppers, and juicy tomatoes, accented by salty little bites of feta cheese. If you want an easy way to start your day off right, you can’t go wrong with giving these savory muffins a try.
Are These Egg Muffins Healthy?
Unlike traditional muffins, which are essentially small cakes, these egg muffins are very healthy. Eggs are loaded with protein, vitamin A, B vitamins, and choline, while all of the fresh vegetables up the healthy quotient even further. You get plenty of vitamins, minerals, and antioxidants in every bite.
This recipe is also relatively low in calories and fat, considering feta contains less fat than many other types of cheese. If you wanted to lighten it up any further, you could look for a low-fat feta variety at the store.
As for dietary needs, these egg muffins are naturally gluten-free and can be made dairy-free by swapping in a non-dairy feta alternative (or just leaving out the feta altogether).
Killer Egg Muffin Combos
Want to experiment with flavors even more? Here are some of my favorite veggie and mix-in combos to add to a savory egg muffin:
- Spinach, mushrooms, and goat cheese
- Cherry tomatoes, basil, and mozzarella
- Zucchini, sun-dried tomatoes, and basil
- Broccoli, cheddar, and green onions
- Bacon, cheddar, and chives
- Kale, sweet potatoes, and sage
How Do I Store Leftovers?
Leftover muffins can be stored in an airtight container in the fridge for up to 4 days.
Serving Suggestions
Having a stash of Baked Oatmeal Bars on hand is great to offset your quick breakfast with a little sweetness. If I have the time, I also like to enjoy my egg muffins with a simple Fruit Salad or some Avocado Toast on the side.
Ingredients
- 12 stalks green asparagus chopped
- 1/2 red bell pepper finely diced
- 1/2 green bell pepper finely diced
- 1/2 cup cherry tomatoes halved
- 4 large eggs
- 1/4 cup fresh parsley finely chopped
- Pinch sea salt and black pepper
- Pinch cayenne pepper
- 1/4 cup feta cheese crumbled
Instructions
- Preheat your oven to 350 degrees Fahrenheit and lightly coat a 6-cup muffin tin with nonstick spray. Divide half of the green asparagus, bell pepper, and tomatoes among the cups in the muffin tin.
- In a large bowl add the eggs, chopped parsley, and season with a pinch of salt, pepper, and cayenne pepper. Whisk gently until combined.
- Fill each muffin cup with the egg mixture, top with the other half of the vegetables, and sprinkle the feta evenly over the top.
- Bake the muffins for 20-25 minutes in the preheated oven until the eggs are set. Remove the baked egg muffins from the oven and let cool for a few minutes. Loosen the muffins with a knife, then remove them from the pan and let them cool slightly on a wire rack.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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