Breakfast Egg Muffins

These protein-packed breakfast egg muffins are filled with eggs, spinach, cherry tomatoes, green onions, and cheddar cheese. They’re keto-friendly, low-carb, gluten-free, and ready in just 30 minutes.

Course Breakfast

Cuisine American

Keyword breakfast egg muffins, egg muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 100kcal

Author Julia

Ingredients

12 whole eggs (small or medium)
¼ cup whole milk
2 teaspoons salt
3 teaspoons pepper
1 ½ cups spinach roughly chopped
1 cup cherry tomatoes halved
½ cup green onions finely sliced
¾ cup cheddar cheese shredded

US Customary - Metric

Instructions

Preheat the oven to 350 F and grease a 12-cup muffin pan. You can either grease the muffin tins or use muffin liners to keep the eggs from sticking to the pan.
In a medium mixing bowl whisk the eggs until smooth, then whisk in the milk, salt, and pepper.
Fold in the spinach, tomatoes, green onions, and cheddar, stir until each ingredient is evenly distributed.
Pour the egg mixture into the muffin tins until they are ¾ of the way full.
Bake at 350 degrees F for 20 minutes, or until the eggs have risen.
Let cool for a few minutes before serving.

Notes

Fridge: Store the egg muffins in an airtight container in the refrigerator for up to 4 days. To reheat, you can cook them in the oven at 350 degrees for 10 minutes or until they are warm.
Freezer: Let the egg muffins cool completely, then wrap each one tightly in plastic wrap. Place them in a freezer-safe bag or container and freeze for up to 2 months. To reheat, unwrap and microwave for about 30–60 seconds until warmed through.

Variations

Cheese Swaps: Instead of cheddar, you can try crumbled feta, Swiss, colby jack, or gooey mozzarella. Amp up the heat with pepper jack cheese or jalapeno cheddar. I also like to add a few spoonfuls of cottage cheese to the egg mixture for a creamier, yet protein-packed texture.
Add Protein: Stir in cooked bacon, crumbled sausage, prosciutto, or diced ham to make them even heartier and more satisfying.
Add Extra Veggies: Mix in sautéed mushrooms, diced bell peppers, zucchini, canned roasted peppers, broccoli, or asparagus.

Nutrition