Breakfast Egg Muffins 6 Ways

This is me when I want eggs but can’t decide what to put in them. Breakfast Egg Muffins 6 Ways. These mini-frittatas are a low-carb, make-ahead breakfast that you can throw in the freezer for months. Great for all those rushed mornings

Now I say breakfast and mornings up there, but I actually had these cups for dinner. I’m a huge proponent of breakfast-for-dinner recipes, especially when it involves eggs. And even more when they’re so customizable.

You can really go all out with the fillings here, and they’re probably still going to be just as healthy. So long as you don’t fill up that entire cup with just cheese that is.

Outside of being healthy, they’re good for portion control, meal-prep, and maintaining variety in your meals too. 

If you have a large # of cups muffin-tin or multiple smaller ones, I’d recommend making dozens of them at a time with different filling combinations.

Just be sure to label each kind though. You’re going to be grateful for that.

Breakfast Egg Muffins 6 Ways

5 from 1 vote

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Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 6 3” Egg Muffins

Calories: 100kcal

Course: Breakfast

Cuisine: American

Breakfast Egg Muffins 6 Ways for when you want eggs but can't decide what to put in them. A low-carb, freezer-friendly make-ahead breakfast that's great for rushed mornings.

Ingredients

• 6 Eggs
• ½ cup Almond Milk
• ¼ tsp Salt
• ¼ tsp Pepper

Buffalo Chicken:

• 2 Tbsp Chicken Breast, Chopped (20g)
• 2 tsp Green Onion, Sliced (2g)
• 1 tsp Buffalo Sauce

Spinach, Tomato & Mozzarella:

• 2½ Tbsp Spinach, 5g
• 2 small Grape Tomatoes, 15g
• 1 Tbsp Shredded Mozzarella, 5g

Broccoli Cheddar:

• 2 Tbsp Broccoli, Chopped (11g)
• 1 Tbsp Shredded Cheddar, 7g
• ⅛ tsp Garlic Powder

Cheesy Jalapeño:

• 3 slices Jalapeño, 6g
• 1 Tbsp Shredded Cheddar, 7g
• 1 Tbsp Shredded Mozzarella, 5g
• ⅛ tsp Onion Powder

Peppers & Onions:

• 1 Tbsp Green Peppers, Chopped (9g)
• 1 Tbsp Red Peppers, Chopped (9g)
• 1 Tbsp Yellow Peppers, Chopped (9g)
• 1 tsp Red Onion, Chopped (3g)

Mushrooms & Pepper:

• 1½ Tbsp Mushrooms, Sliced (6g)
• 1½ Tbsp Red Peppers, Chopped (13g)
• ¼ tsp Parsley, Chopped
• ⅛ tsp Garlic Powder

Instructions

• Preheat oven to 400°F.
• Spray 6-cup muffin tin with cooking spray.
• Whisk eggs, milk, salt and pepper in a medium bowl.
• Divide equally and pour egg mixture into muffin pans, filling cups halfway.
• Combine ingredients for each fillings separately and spoon into the muffin cups.
• Bake for about 20-25 minutes, until the middle is set and muffins are slightly brown.
• Serve or store for later.

Notes

• Make sure you grease the muffin tin, or the eggs will stick to the inside.
• Nutritional values are rough estimates, and calculated using cheddar cheese.

Storage:

• Refrigerator: In an airtight container for upto 5 days. Reheat in microwave.
• Freezer: Wrapped individually in plastic wrap and placed in airtight freezer safe wrap, lasts for 2 months. To consume, wrap in damp towel and reheat in microwave.

Nutrition:

• Servings: 6 3” muffins | Serving size: 1 muffin
• Veggie Only:
  • Calories: 80kcal
  • Fat: 5.1g | Saturated fat: 1.6g
  • Carbohydrates: 1.7g | Fiber: 0.5g | Sugar: 0.8g
  • Protein: 6.6g
• Veggie & Cheese:
  • Calories: 107kcal
  • Fat: 3.5g | Saturated fat: 2.2g
  • Carbohydrates: 0.1g | Fiber: 0g | Sugar: 0.1g
  • Protein: 2.6g
• 2x Cheese:
  • Calories: 132kcal
  • Fat: 9.7g | Saturated fat: 4.5g
  • Carbohydrates: 0.6g | Fiber: 0.1g | Sugar: 0.3g
  • Protein: 9.9g
• Chicken:
  • Calories: 110kcal
  • Fat: 5.7g | Saturated fat: 1.8g
  • Carbohydrates: 0.6g | Fiber: 0.1g | Sugar: 0.3g
  • Protein: 12.6g