Easy Breakfast Egg Muffins

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These easy breakfast egg muffins are perfect for a healthy and filling way to start off your morning! Delicious Meats Healthy brings us a quick and simple recipe for these delectable breakfast bites.

Easy Breakfast Egg Muffins


red bell peppers, finely diced1 cup finely chopped broccolimedium carrot, peeled and shredded1/2 medium yellow onionlarge eggs3/4 cup shredded Cheddar cheese, optional – omit for Paleo1 teaspoon salt1/2 teaspoon ground black pepperstrips of cooked bacon, crumbled (optional)


Preheat oven to 375 F. Line a muffin tin with silicone muffin molds or paper liners. If you are not using any muffin molds, make sure you spray the muffin pan with cooking spray.Saute peppers, shredded carrots, and onion in a skillet over medium heat until tender.In a large mixing bowl crack the eggs and lightly beat with a whisk. (don’t overbeat them if you want to have fluffy egg muffins). Add the salt and pepper, and whisk to combine.Add sauteed vegetables (or mix and match with your favorite vegetables) and cheese to the whisked eggs, and toss to combine. If you want you can also add some crumbled-cooked bacon.Fill each muffin mold with the vegetable egg mixture so that each is filled to about 3/4 full. Be careful not to overfill each muffin cup. You can add extra cheese and top each cup with about 1 Tbsp shredded cheese.Bake for about 20 minutes, or until muffins are set, cooked through, and lightly golden. They will puff in the oven but sink upon cooling. Allow muffins to cool in a pan on top of a wire rack for about 5 minutes before removing.


Make sure you chop the vegetables in small and evenly sized pieces. Otherwise, the muffins might fall apart when you eat them.Don’t over whisk the eggs for too long if you want light and fluffy egg muffins.Fill the muffin cups only 3/4 otherwise, they can overflow while baking.Let the cooked breakfast muffins cool before you remove them from the muffin pan and serve them.


Serving: 77g | Calories: 99kcal | Carbohydrates: 2g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 355mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1438IU | Vitamin C: 20mg | Calcium: 75mg | Iron: 1mg

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