These healthy egg muffins are easy, packed with nutritious veggies, and incredibly delicious. Not to mention cute and portable!
Make these scrambled egg muffins for a brunch party, or enjoy them as an easy on-the-go breakfast, lunch, or even dinner.
A bonus is that they are super easy to make, too!
Veggie Scrambled Egg Muffins
These are one of my favorite meal-prep breakfasts. They’re super versatile, too – you can switch up the veggies and even add meat if desired. Sometimes, I even re-use roasted veggies from the night before. Delicious!
To make these, you’ll need:
- fresh basil
- spelt four
- baking soda
- bacon (optional)
These muffins would be delicious with basically any combination of veggies and/or meat. Leftover roasted veggies like sweet potatoes, bell peppers, zucchini, mushrooms, etc. would all be amazing!
Here’s another tasty make-ahead breakfast idea: sweet potato breakfast burritos!
How to Make Egg Muffins
To make these veggie scrambled egg muffins, start by assembling your army of ingredients.
Whisk your eggs in a bowl, then dump in all the other ingredients and stir. Next, pour evenly into a muffin tin and bake! You can also top with shredded cheese if desired right before popping them in the oven.
Just 25 to 30 minutes later, and you have breakfast for the rest of the week! Boom. It’s that easy.
Storage for Meal Prep
How to Store in the Fridge: If you’re making these muffins for meal prep breakfasts throughout the week, make sure the muffins cool completely, then place in airtight containers or zippable plastic bags and store in the fridge. They’ll last up to 4 days. When you’re ready to eat, just microwave for about 30 seconds and enjoy.
How to Store in the Freezer: You can also easily freeze these! Wrap each muffin in plastic wrap and store in a freezer-safe container or plastic bag. They should last for up to 2 months in the freezer. To reheat, remove plastic wrap, wrap in a damp paper towel, and microwave for 1 minute (or longer) until heated through.
Scrambled Egg Muffin Recipe Variations
Besides what’s included in this recipe, you can use a variety of different toppings to make delicious egg muffins! Here are some ideas:
- Veggies: roasted sweet potatoes, asparagus, mushrooms, arugula, broccoli
- Protein: chicken/turkey sausage, prosciutto, crumbled tofu
- Cheese: parmesan, mozzarella, pepperjack
Feel free to throw on some salsa, avocado, or hot sauce right before you eat, too. Yum!
The full healthy egg muffins recipe is at the bottom of this post. Enjoy!
If you try them, let me know @fANNEtasticfood on social media how you like them – or leave a comment on this blog post!
More make-ahead breakfast ideas:
- Crustless Quiche with Spring Veggies (gluten free)
- Smoked Salmon & Vegetable Egg Casserole (gluten free)
- Baked Oatmeal (gluten free with GF certified oats)
- Make Ahead Breakfast Burritos
- Sausage Egg Casserole
- Coconut Breakfast Quinoa (vegan, gluten free)
- Almond Butter Banana Breakfast Bars (vegan)
- Make Ahead Veggie Egg Sandwiches
- Sausage Egg Burritos with Veggies (Freezable!)
- 9 eggs
- 1/2 C chopped fresh spinach
- 1/3 C whole milk
- 1/3 C spelt, whole wheat, or white flour (or ground flaxseed for a gluten free variation)
- 1/4 C grated cheddar cheese
- 1 Tbsp. chopped fresh basil
- 1 small tomato, chopped
- 1/2 tsp. sea salt
- 1/2 tsp. cracked black pepper
- 1 tsp. baking soda
- Optional add-ins: 1/4 C of either cooked bacon (crumbled) or smoked salmon, chopped
Preheat oven to 350.
- Break the eggs into a bowl and whisk.
- Add the rest of your ingredients and mix it all together!
- Add spoonfuls of the mixture to a cooking sprayed or nonstick muffin tin. I used a 1/4 C measuring cup to transfer it since it’s very runny!
- Pop them in the oven and bake for 25 to 30 minutes. Fork check to make sure they are done.
How to Store in the Fridge: Let muffins cool completely, then place in an airtight container or zippable plastic bag in the fridge. They'll last up to 4 days. When ready to eat, microwave for about 30 seconds until heated through.
How to Store in the Freezer: Wrap each muffin in plastic wrap and store in a freezer-safe container or zippable bag. They should last for up to 2 months in the freezer. To reheat, remove plastic wrap, wrap in a damp paper towel, and microwave for 60-90 seconds (or until heated through).