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+ servings

Easy Breakfast Egg Muffins

Egg muffin cups are a brilliant breakfast recipe idea for anyone. They are easy to cook, delicious, healthy, and are perfectly customizable.
5 from 25 votes
Prep Time 10 mins
Cook Time 15 mins
Course Breakfast, Snacks
Cuisine American
Servings 6 servings
Calories 307 kcal


For the base:

  • 10 large eggs
  • 1 teaspoon salt (adjust to your liking)
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil

For the filling:

  • 3 cherry tomatoes
  • 1 mozzarella ball
  • 5 fresh basil leaves
  • 1 handful spinach
  • 75 grams feta cheese
  • 4 mushrooms
  • 75 grams cheddar cheese
  • 1 handful broccoli florets
  • 50 grams red bell pepper chopped
  • 75 grams parmesan cheese


  • Preheat the over to 375 degrees F / 190 degrees celcius.
  • Place the eggs, salt, and pepper in a large bowl and whisk until the eggs are completely combined.
  • Grease a 12 cup standard muffin tin with olive oil or cooking spray.
  • Chop, grate, and prepare your assortment of fillings.
  • Fill each muffin cup about ⅔ full with scrambled egg and seasoning mixture.
  • Divide and add your veggies on top. Don't be afraid to mix it up!
  • Place into the oven and bake for 12-15 minutes, until the muffins are set and lightly browned around the edges.
  • Let it cool. Plate. & Enjoy!


  • This recipe is keto, vegetarian, and gluten-free. It can also be made paleo by removing cheese.
  • You can store leftovers in an airtight container in the fridge for 3 days.
  • Nutrition

    Serving: 2egg muffinsCalories: 307kcalCarbohydrates: 6gProtein: 21gFat: 20gSaturated Fat: 9gCholesterol: 340mgSodium: 990mgPotassium: 359mgFiber: 1gSugar: 1g

    * This nutrition card is calculated by a third party app and is only an estimate. The numbers will vary based on the specific ingredient amounts and brands you use in making this recipe.

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