Print Recipe Jump to Recipe
This easy breakfast egg muffins recipe is an easy grab-and-go option for busy mornings. We eat eggs pretty much every morning because they are a good source of protein and a great way to start the day. There are endless breakfast ideas with eggs. I love this fun breakfast recipe because you can whip it up in minutes, and customize it with whatever vegetables you like or have on hand.
Healthy Egg Muffins for Work or SchoolThese healthy, portable breakfast egg muffins are the perfect on-the-go breakfast. I love that I can make a batch of 12 egg muffins for just 30 minutes and I have enough muffins to grab one in the mornings during the week and eat it on the way to work. You can keep them in an airtight container in the fridge for 1 week and then just reheat them.
MY OTHER RECIPES That’s the best kind of breakfast! Or snack. And it’s also perfect for school lunches. These breakfast egg muffins are naturally gluten-free and Paleo friendly.
They are super easy to make. It took me about 10 minutes to prep and chop the veggies, then I tossed everything and transferred it to the muffin cups, and poured the egg mixture and topped with cheese. I love that this recipe is very customizable and you can use almost any veggies you have in your fridge. You can also add some cooked bacon, ham or leftover chicken. You are only limited by your imagination!
How Do You Store Breakfast Egg MuffinsYou can store any leftover breakfast egg muffins in an airtight container in the fridge. These eggs muffins are designed to be cooked ahead of time, stored on the refrigerator, and then grabbed on the go during the week.
- 1 red bell peppers, finely diced
- 1 cup finely chopped broccoli
- 1 medium carrot, peeled and shredded
- 1/2 medium yellow onion
- 8 large eggs
- 6 strips of cooked bacon, crumbled (optional)