Healthy Breakfast Egg Muffins

Why You’ll Love This Recipe

I love these egg muffins because they’re simple, healthy, and endlessly customizable. Whether I’m watching carbs, trying to sneak in more veggies, or just need something quick, they hit the spot every time. They bake up in just 20 minutes and can be made ahead for the whole week. Plus, they’re easy to reheat and eat on the fly, which is perfect for my always-rushed mornings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 6 eggs

• 1/2 cup skim milk

• 1 dash Italian seasoning

• 1 teaspoon garlic powder

• Salt & pepper to taste

• 2 cups (packed) fresh baby spinach, finely chopped

• 5 ounces mushrooms (white button), finely chopped

Directions

1. I start by preheating the oven to 350°F and moving the rack to the middle position. Then I grease a 12-cup muffin tin thoroughly—I use non-stick cooking spray like Pam to make sure the muffins come out easily.

2. In a medium bowl, I whisk together the eggs, skim milk, Italian seasoning, garlic powder, and a good pinch of salt and pepper until well blended.

3. I finely chop the spinach and mushrooms and stir them right into the egg mixture.

4. Then I spoon the mixture evenly into all 12 muffin cups. Each one gets a nice amount of veggies and egg.

5. I bake them for 20 minutes, until they’re puffed and set in the center.

6. I let the muffins cool completely before storing them in the fridge, but I often eat one or two warm right out of the oven.

Servings and Timing

This recipe makes 12 egg muffins.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

• Add cheese: I sometimes sprinkle a bit of shredded cheddar, feta, or parmesan into the mix for extra flavor.

• Switch up the veggies: Bell peppers, onions, or chopped zucchini all work great in place of or along with the spinach and mushrooms.

• Make it meaty: I’ve added cooked bacon, turkey sausage, or ham for a protein boost.

• Use whole milk or cream: When I want a creamier texture, I swap skim milk for whole milk or even a splash of half-and-half.

• Add spice: A pinch of crushed red pepper or a dash of hot sauce gives the muffins a little kick.

Storage/Reheating

Once cooled, I store the egg muffins in an airtight container in the fridge for up to 5 days. They reheat beautifully—just 20 to 30 seconds in the microwave, and they’re ready to eat.

If I want to freeze them, I let them cool completely, then wrap each one in plastic wrap and place them in a freezer bag. They freeze well for up to 2 months. I reheat from frozen in the microwave for about 1 minute, or until warmed through.

FAQs

Can I make these egg muffins without milk?

Yes, I’ve made them with just eggs and they still turn out great. The milk adds a little fluffiness, but it’s not essential.

How do I keep them from sticking to the muffin tin?

I make sure to grease the muffin tin really well with cooking spray or use silicone muffin cups. That way, they pop right out after baking.

Can I prep the mixture the night before?

Absolutely. I mix everything the night before, store it covered in the fridge, and just pour it into the muffin tin in the morning before baking.

Are these muffins keto-friendly?

Yes, they are naturally low in carbs, especially if I skip the milk or use a lower-carb alternative like almond milk.

Can I double the recipe?

Yes, this recipe doubles easily if I want to make a big batch for the week or to freeze extras. I just bake them in two muffin tins or in batches.

Conclusion

These healthy breakfast egg muffins are the kind of meal I rely on to start my day off right. They’re quick, nutritious, and incredibly flexible—I can tailor them to whatever I have in my fridge. Whether I’m grabbing one on the way out the door or sitting down for a calm breakfast, they’re always a smart, satisfying choice.