Egg Muffins Breakfast Varieties with Cheese, Vegetables, and Protein Recipe

Introduction

Egg muffins are a versatile and delicious breakfast option that you can customize with your favorite ingredients. They’re perfect for meal prepping and can be enjoyed warm or on the go. Whether you prefer classic cheddar and broccoli or something with a spicy kick, these muffins have you covered.

Ingredients

• 10 large eggs
• 1 – 1 1/2 teaspoons sea salt, or to taste
• 1/4 – 1/2 teaspoon black pepper, or to taste
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder (plus extra noted in variations)
• 1 1/2 cups broccoli, steamed and chopped (or frozen and thawed)
• 2/3 cup grated cheddar cheese, plus more for topping
• 1/3 cup Buffalo sauce (such as Frank’s)
• 1/3 cup chopped green onions
• 1 cup chopped cooked or rotisserie chicken
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried mustard or Dijon mustard (optional)
• 3/4 cup chopped cooked or deli ham
• 1/2 teaspoon toasted sesame oil
• 1/3 cup finely chopped kimchi
• 1/4 cup diced red peppers
• 1/3 cup crumbled cooked bacon (optional)
• 3-4 jalapeño peppers, de-seeded and chopped, plus slices for topping if desired
• 1/3 cup softened cream cheese
• 1/2 cup grated cheddar cheese
• 1 cup chopped spinach
• 1/2 cup chopped mushrooms (white button or cremini)
• 3 strips cooked and crumbled bacon (use Whole30 compliant bacon as needed)
• 1/2 teaspoon dried basil
• 2 cups chopped spinach
• 1 1/2 cups grated Parmesan cheese, plus more for topping
• 1/3 – 1/2 cup sun-dried tomatoes (soaked in warm water until tender and chopped, discard soaking water)
• 3/4 cup chopped spinach
• 1/4 cup loosely packed chopped fresh basil
• 1 cup grated Parmesan cheese (plus more for topping)
• 3/4 teaspoon Italian seasoning
• 1 cup diced ripe tomatoes

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a 12-count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
2. Step 2: In a large mixing bowl or a 4-cup measuring cup, crack in all 10 eggs. Whisk together with salt and black pepper. This will be your base egg mixture.
3. Step 3: Choose your flavor variation from the options below. Whisk in the additional spices and mix-ins to the base egg mixture accordingly.
4. Step 4: Once combined, evenly divide the egg mixture into the muffin cups, filling each about two-thirds full.
5. Step 5: Bake in the preheated oven for 12-17 minutes depending on the variation, or until the egg muffins are set and a toothpick inserted comes out clean.
6. Step 6: Let the muffins cool for a few minutes before removing from the pan. Serve warm or store for later.

Tips & Variations

• Broccoli and Cheddar: Whisk in 1/2 teaspoon garlic powder and 1/2 teaspoon dried thyme. Stir in 1 1/2 cups steamed broccoli and 2/3 cup cheddar cheese. Top with extra cheese before baking.
• Buffalo Chicken: Add 1/2 teaspoon garlic powder and 1/3 cup buffalo sauce to the eggs. Stir in 1/3 cup chopped green onions and 1 cup cooked chicken (2-3 tablespoons per muffin). Drizzle with more buffalo sauce if desired.
• Ham and Cheddar: Include 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder. Mix in 3/4 cup chopped ham and 2/3 cup cheddar cheese. Top muffins with extra ham and cheese.
• Kimchi: Add 1/2 teaspoon toasted sesame oil then stir in 1/3 cup chopped kimchi, 2/3 cup cheese, and optional 1/3 cup cooked bacon. Top with more kimchi and bacon.
• Jalapeño Popper: Whisk 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/3 cup softened cream cheese. Stir in 1/2 cup cheddar cheese, chopped jalapeños, and crumbled bacon. Place jalapeño slices on top.
• Mushroom, Green Pepper, and Spinach: Add 3/4 teaspoon Italian seasoning; stir in 1/2 cup chopped mushrooms, 1/4 cup diced red peppers, and 1 cup chopped spinach. Optionally add sausage.
• Spinach and Cheese: Whisk in 1/2 teaspoon garlic powder and 1/2 teaspoon dried basil. Fold in 2 cups chopped spinach and 1 1/2 cups grated Parmesan cheese. Top with extra cheese.
• Sun-Dried Tomato, Parmesan, and Spinach: Stir in 1/3 to 1/2 cup soaked, chopped sun-dried tomatoes, 3/4 cup chopped spinach, 1/4 cup chopped fresh basil, and 1 cup grated Parmesan.
• Tomato and Spinach: Whisk 1/2 teaspoon garlic powder and 3/4 teaspoon Italian seasoning into eggs. Stir in 1 cup diced ripe tomatoes and 1 cup chopped spinach. Add cheese if desired.
• Feel free to mix and match ingredients to suit your preference or dietary needs.

Storage

Store cooled egg muffins in an airtight container in the refrigerator for up to 4 days. To reheat, microwave a muffin for about 30-45 seconds until warm. They also freeze well—place muffins in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make egg muffins ahead of time?

Yes, egg muffins are excellent for meal prep. Bake them ahead and store in the fridge or freezer for quick breakfasts throughout the week.

Can I use different vegetables or meats?

Absolutely! Egg muffins are very flexible. Substitute any vegetables, cheeses, or cooked meats you like or have on hand for a custom flavor.

Egg Muffins Breakfast Varieties with Cheese, Vegetables, and Protein Recipe

Print Recipe

★★★★★

4.8 from 672 reviews

Egg Muffins are a versatile, protein-packed breakfast or snack option featuring fluffy baked eggs combined with various mix-ins like vegetables, cheese, meats, and seasonings. These muffins are baked in a muffin tin for easy portion control and convenient grab-and-go meals, customizable to your favorite flavors ranging from classic broccoli and cheddar to spicy buffalo chicken or savory ham and cheese.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 12-17 minutes
• Total Time: 22-27 minutes
• Yield: 12 egg muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Base Ingredients

• 10 large eggs
• 1 – 1 1/2 teaspoons sea salt, or to taste
• 1/4 – 1/2 teaspoon black pepper, or to taste

Broccoli and Cheddar

• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1 1/2 cups broccoli, steamed and chopped (or frozen and thawed)
• 2/3 cup grated cheddar cheese, plus more for topping

Buffalo Chicken

• 1/2 teaspoon garlic powder
• 1/3 cup Buffalo Sauce (e.g., Frank’s)
• 1/3 cup chopped green onions
• 1 cup chopped cooked (or rotisserie) chicken

Ham and Cheddar

• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried mustard or Dijon Mustard (optional)
• 2/3 cup grated cheddar cheese (plus more for topping)
• 3/4 cup chopped cooked or deli ham

Kimchi

• 1/2 teaspoon toasted sesame oil
• 1/3 cup finely chopped kimchi
• 1/4 cup diced red peppers
• 1/3 cup crumbled cooked bacon (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Jalapeño Popper

• 3–4 jalapeño peppers (de-seeded and chopped, plus round slices for topping if desired)
• 1/3 cup softened cream cheese
• 1/2 cup grated cheddar cheese
• 1/3 cup cooked crumbled bacon
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Mushroom, Green Pepper and Spinach

• 1/2 teaspoon garlic powder
• 3/4 cup chopped spinach
• 1/2 cup chopped mushrooms (white button or cremini)
• 1/4 cup diced red peppers (green pepper implied)

Spinach and Cheese

• 3 strips cooked and crumbled bacon (use Whole30 compliant bacon as needed)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 2 cups chopped spinach
• 1 1/2 cups grated Parmesan cheese, plus more for topping

Sun-Dried Tomato, Parmesan and Spinach

• 1/3 – 1/2 cup sun dried tomatoes (soaked in warm water until tender and chopped)
• 3/4 cup chopped spinach
• 1/4 cup loosely packed chopped fresh basil
• 1 cup grated Parmesan cheese (plus more for topping)
• 1/2 teaspoon garlic powder
• 3/4 teaspoon Italian seasoning

Tomato and Spinach

• 1 cup diced ripe tomatoes
• 1 cup chopped spinach
• 1/2 teaspoon garlic powder
• 3/4 teaspoon Italian seasoning
• Optional: additional 3/4 cup grated Parmesan cheese if not Paleo/Whole30 or dairy-free

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Prepare a 12-count muffin pan by lining it with silicone liners or coating it well with non-stick cooking spray to prevent sticking.
2. Prepare Egg Base: In a large mixing bowl or a 4-cup measuring cup, crack in the eggs and whisk thoroughly with sea salt and black pepper to taste. This will be the base for all variations.
3. Customize Flavors and Mix-ins: Depending on your chosen muffin variety, whisk in the appropriate seasonings and ingredients as directed. For example, add dried thyme, garlic powder, broccoli, and cheddar for the Broccoli and Cheddar version; or buffalo sauce, garlic powder, and chopped green onions for Buffalo Chicken.
4. Fill Muffin Cups: Evenly divide the egg mixture into the muffin tins, filling each cup about two-thirds full to allow space for rising during baking.
5. Add Toppings (Optional): For extra flavor and presentation, sprinkle additional cheese, vegetables, or meats on top of each muffin before baking as desired.
6. Bake: Place the muffin pan in the preheated oven and bake for 12-17 minutes, or until the egg muffins are set and slightly golden. The exact bake time depends on the mix-ins; standard varieties take about 12-15 minutes, and those with cream cheese or thicker fillings may require up to 17 minutes.
7. Cool and Serve: Remove from oven and let the muffins cool for a few minutes before removing from the pan. Serve warm or store in the refrigerator for quick breakfast or snacks throughout the week.

Notes

• You can customize these egg muffins endlessly by adding your favorite vegetables, spices, and proteins.
• Using silicone liners or greasing the pan well ensures easy muffin removal and less mess.
• If using frozen vegetables, thaw and drain excess moisture to avoid soggy muffins.
• Buffalo Chicken muffins pair well with an extra drizzle of buffalo sauce or ranch dressing.
• For a dairy-free version, omit cheese or substitute with dairy-free alternatives.
• These muffins store well in the refrigerator for up to 4 days and freeze beautifully for longer storage.
• Ensure jalapeños are de-seeded for less heat, or leave seeds in for extra spice.
• The total bake time may vary slightly depending on oven calibration and ingredient moisture content.

Keywords: egg muffins, breakfast muffins, baked eggs, protein muffins, make ahead breakfast, low carb breakfast, healthy egg recipe