Egg Breakfast Muffins

11 45 228
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 6
Egg Breakfast Muffins
Health Highlights
Feel free to switch it up based on whatever happens to be kicking around in the fridge that needs to be eaten. See "Notes" below.


4 medium egg Egg
4 egg white Egg white (or 4 whole eggs)
1/4 cup Partly skimmed milk, 2% M.F. (or plant-based milk)
1/2 cup Spinach (fresh; roughly chopped)
1/4 cup Broccoli, raw (cooked & finely chopped)
1/4 cup chopped Red bell pepper
1/2 tsp Sea Salt
1/2 tsp Black pepper
1/2 cup shredded Mozzarella cheese (omit for dairy free or use vegan cheddar)
1/4 cup Chives (chopped)
6 muffin English muffin, whole-wheat (split & toasted)


  1. Preheat oven to 350°F (175°C). Lightly grease a six-cup jumbo muffin tin or line with silicone muffin liners. You can also use a square baking dish and cut the egg mixture into sandwich-sized squares (approximately 6-9 squares) after cooking.
  2. Meanwhile, in a large mixing bowl, whisk together the eggs, egg whites, and milk. Add the vegetables, salt and pepper, and cheese if using. Pour into the prepared muffin tin, then finish with a sprinkle of chives.
  3. Bake in preheated oven for 25-30 minutes, or until the eggs are lightly puffed and set in the center. Let cool in pan for 10 minutes, then gently slide out with a butter knife and divide into zip-top bags for the week.
  4. To reheat, microwave for 1 minute on High or until warmed through, then sandwich between the toasted English muffin halves and enjoy!


  • As long as you’ve got 1/2 cup green, 1 cup cooked veggies (or 1 cup cooked vegetables and ¾ cup diced cooked meat), ½ cup grated or crumbled cheese, and ½ cup chopped fresh herbs, you’re all set for a tasty breakfast treat!

Nutrition Facts

Per Portion

Calories 228
Calories from fat 61
Calories from saturated fat 22.4
Total Fat 6.7 g
Saturated Fat 2.5 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 2.0 g
Cholesterol 134 mg
Sodium 591 mg
Potassium 281 mg
Total Carbohydrate 29.3 g
Dietary Fiber 4.7 g
Sugars 6.7 g
Protein 15.0 g

Dietary servings

Per Portion

Grain 1.9
Meat Alternative 0.7
Milk Alternative 0.2
Vegetables 0.2

Energy sources


Meal Type(s)