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Healthy Egg Muffin Cups

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4.9 from 46 votes
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Start your day right with Healthy Egg Muffin Cups! Only 50 calories per muffin, LOADED with vegetables, and can be made in advance!

Start your day right with Healthy Egg Muffin Cups! Only 50 calories per muffin, LOADED with vegetables, and can be made in advance! showmetheyummy.com #healthyeggmuffincups #healthy #breakfast #vegetarian #eggmuffin #eggs #eggmuffincupsThis Healthy Egg Muffin Cups Recipe is one of our most popular recipes (originally posted January 22, 2015), so I’ve updated it to include a how-to video! Enjoy!

Healthy breakfasts ensure I make healthier choices throughout the day, that’s why I also love these other healthy breakfasts: roasted vegetable breakfast muffins, breakfast burrito bowls, healthy baked oatmeal cups, healthy breakfast casserole bites. 

Trevor and I have never really made New Year’s resolutions in the past. I’ve tried before, but I feel like I always “forget” a few weeks days hours in.

So instead of deciding to change our lives on January 1st, we’ve slowly started working toward our new goals, not just for 2015, but hopefully, forever!

One thing that’s really important to Trevor and I is reading. I’ve always been a huge reader, but recently have had a hard time squeezing in the time to do it.

One of the books that Trevor just started reading is called The Miracle Morning.

The main idea is to become more productive, happier, etc. and that starts with a great morning routine! For our morning routine, Trevor and I have been waking up earlier, reading for thirty minutes, and then having breakfast together.

Although we now have more time in the morning, I still don’t want to spend my mornings whipping up an elaborate, healthy breakfast before work. Enter: Healthy Egg Muffin Cups!

I love that these healthy egg muffin cups can be made in advance. These muffin cups have less than 50 calories per muffin and are packed with vegetables, so eat up and serve with some toast, your morning coffee, yogurt, etc! showmetheyummy.com #breakfast #healthy #togo #easyrecipes #vegetarian
I talked about how important it was for me to get in tons of veggies first thing in the morning in my post about the amazing No Banana Berry Green Smoothie.

That smoothie is a really great way to get in tons of veggies and fruit in the morning and it’s super quick to put together, but sometimes I need something hot to really get me going.

These healthy egg muffin cups are filled with veggies, toasty warm, filled with protein, and can be made in advance! Sounds like the perfect breakfast to me. Oh yea, and they taste good 😉

I love that these healthy egg muffin cups can be made in advance. These muffin cups have less than 50 calories per muffin and are packed with vegetables, so eat up and serve with some toast, your morning coffee, yogurt, etc! showmetheyummy.com #breakfast #healthy #togo #easyrecipes #vegetarian Start by chopping some veggies: red pepper, green pepper, yellow onion, mushrooms, and baby spinach!

I like chopping everything pretty small, because I’m not a fan of big chunks, but the size of veggie is up to you! Now mince some garlic and crack the eggs! I used 4 whole eggs and 4 egg whites.

Whisk the eggs together in a large four cup measuring cup and set aside. I like whisking the eggs in the measuring cup, because it makes pouring the mixture into the muffin tin easier later on!

I love that these healthy egg muffin cups can be made in advance. These muffin cups have less than 50 calories per muffin and are packed with vegetables, so eat up and serve with some toast, your morning coffee, yogurt, etc! showmetheyummy.com #breakfast #healthy #togo #easyrecipes #vegetarian Now, heat a non stick pan over medium heat.

Once hot, add in olive oil. Then add in the red pepper, green pepper, yellow onion, and a pinch of salt.

Saute for about 5-7 minutes, or until the peppers are tender. Add in spinach and mushrooms and cook for another 2 minutes. In the last 30 seconds, add in minced garlic.

I love that these healthy egg muffin cups can be made in advance. These muffin cups have less than 50 calories per muffin and are packed with vegetables, so eat up and serve with some toast, your morning coffee, yogurt, etc! showmetheyummy.com #breakfast #healthy #togo #easyrecipes #vegetarian Taste and re-season with salt if necessary!

Pour the cooked veggies into the whisked eggs. Stir to combine. If you like, you could even add in a little hot sauce.

Preheat the oven to 350 degrees F and grease a muffin pan with cooking spray.

Pour the egg/veggie mixture evenly into the muffin pan. You’ll have enough for all 12 muffin slots!

Bake for about 15 minutes, or until the tops are firm to the touch or if an inserted toothpick comes out clean.

I love that these healthy egg muffin cups can be made in advance. These muffin cups have less than 50 calories per muffin and are packed with vegetables, so eat up and serve with some toast, your morning coffee, yogurt, etc! showmetheyummy.com #breakfast #healthy #togo #easyrecipes #vegetarian Let cool in the pan for a few minutes, before removing!

Serve immediately or let finish cooling on a cooling rack. After millions of views, here are some of the most frequent questions we get about egg muffin cups.

How long can you keep egg muffins in the fridge?

You can keep these in the fridge for about 4-5 days, which is PERFECT for healthy breakfasts throughout the week.

You may see extra liquid in the bottom of your storage container because of all the vegetables. Don’t worry, it’s totally normal. If the excess liquid bothers you, just blot the muffin before you warm them up in the microwave.

Can you freeze egg breakfast muffins?

Yes! These actually freeze really well. Let them cool completely before placing them into sealed airtight containers. They last about 3-4 months in the freezer.

How do you reheat egg muffins?

Since I’m queen of being lazy in the morning, I love popping these in the microwave for about 30 seconds or until warm. You could also reheat these in the oven. I’d say 350 degrees F for about 5-10 minutes. If you’re cooking from frozen, you may need additional time in the microwave/oven. If you try any of these techniques, you’ll have to let me know in the comments below!

What is the point of an egg cup?

It’s quick, it’s loaded with protein and vegetables, it’s portable, and it’s already portioned out!

I love that these healthy egg muffin cups can be made in advance, because I know a lot of people just don’t have the time for a healthy breakfast, so they grab something else on the go that may not be the healthiest option!

Even if you DO have the time, these are so delicious that you’ll want to make them anyway 😉 These muffin cups have less than 50 calories per muffin, so eat up and serve with some toast, your morning coffee, yogurt, etc!

I love that these healthy egg muffin cups can be made in advance. These muffin cups have less than 50 calories per muffin and are packed with vegetables, so eat up and serve with some toast, your morning coffee, yogurt, etc! showmetheyummy.com #breakfast #healthy #togo #easyrecipes #vegetarian

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These healthy egg muffin cups are packed full of veggies and protein and are truly tasty! It’s a fun way to eat eggs and can definitely be eaten on the go!

– Jennifer

If you like these, you might also enjoy these other healthy breakfast recipes.

Show Me the Yummy!

I love that these healthy egg muffin cups can be made in advance. These muffin cups have less than 50 calories per muffin and are packed with vegetables, so eat up and serve with some toast, your morning coffee, yogurt, etc! showmetheyummy.com #breakfast #healthy #togo #easyrecipes #vegetarian

Healthy Egg Muffin Cups

4.9 from 46 votes
I love that these healthy egg muffin cups can be made in advance. These muffin cups have less than 50 calories per muffin and are packed with vegetables, so eat up and serve with some toast, your morning coffee, yogurt, etc!
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 12 muffins
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Ingredients

  • 1 tablespoon olive oil
  • 1 cup red pepper measured after chopping
  • 1 cup green pepper measured after chopping
  • 1 cup yellow onion measured after chopping
  • 2 cups baby spinach - roughly chopped measured/packed before chopping
  • 1 cup mushrooms measured before chopping
  • 2 cloves garlic minced
  • salt to taste
  • 4 whole eggs
  • 4 egg whites
  • hot sauce optional for drizzling on top!

Instructions

  • Preheat oven to 350 degrees F.
  • Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.
  • Heat a large non stick skillet over medium heat.
  • Once hot, add in oil, red pepper, green pepper, and onion.
  • Saute 5-7 minutes, or until peppers are tender.
  • Add in spinach and mushrooms and cook for an additional 2 minutes.
  • In the last 30 seconds, add in minced garlic.
  • Season with salt and remove from heat.
  • Crack eggs/egg whites into a large 4 cup measuring cup and whisk together.
  • Stir in cooked veggies.
  • Pour the egg/veggie mixture evenly into the prepared muffin pan.
  • Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.
  • Cool slightly and serve immediately!
  • Leftovers can be stored in an airtight container in the fridge for about 4 days.
  • These may also be frozen.
  • To reheat, pop them in the microwave until warm.
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Notes

Calories are for one muffin, so eat up and serve this with a side of toast, your morning coffee, yogurt, etc!

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Nutrition Information

Nutrition Facts
Healthy Egg Muffin Cups
Amount Per Serving
Calories 50 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 62mg21%
Sodium 47mg2%
Potassium 161mg5%
Carbohydrates 3g1%
Sugar 1g1%
Protein 4g8%
Vitamin A 995IU20%
Vitamin C 28.5mg35%
Calcium 20mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutritional information is estimated and varies based on products used.

Keywords: breakfast egg muffins cups, healthy breakfast egg cups
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Course: Breakfast
Cuisine: American

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  3. Jan

    Using silicone muffin pan, sprayed with cooking spray, makes the clean up a breeze. You do have to put the silicone pan on an appropriate sized baking sheet. I always line the baking sheet with aluminum foil in the event there is spill or overflow.

    Reply

  4. Stephen K

    5 stars
    Great recipe. I added spinach at last minute (turn off heat and fold in) as I prefer my spinach with a little fresh texture to it. Think adding tomatoes would be good (maybe next time). Thank you for starting my New Years off right! I will say if you can actually prep this in 10 minutes you have way better knife skills than I.

    Reply

    • Jennifer @ Show Me the Yummy

      Thanks so much Stephen! The tomatoes *might* make it too watery, you could always add some fresh on top!

      Reply

  6. Talia

    5 stars
    I’m just getting into meal prep and these are perfect! Easy to make, I can make a bunch in advance, and they’re delicious! Do you have an approximate time on how long these will keep in the freezer? Thank you for sharing!

    Reply

  9. Sheray

    Do I have to use egg whites? Can’t I just use the whole eggs? What will the difference be? Do I just need to cook it longer?

    Reply

    • Jennifer @ Show Me the Yummy

      No difference in baking time. Just measure out 1 1/2 cups of eggs. The only difference is they’ll be higher in calories. 🙂

      Reply

  13. Eugenia

    Love this recipe!
    So convenient and tasty – makes it easy to stay on my eating plan.
    Sometimes I make a breakfast sandwich with them on a light English muffin with a I/2 slice of low-fat cheese. Delicious and filling!
    Awesome with asparagus instead of peppers too.

    Reply

  16. Pattie

    5 stars
    I can’t believe it has taken me so long to find this recipe. Love, love, love them. You can switch up the ingredients with different veggies each week. Perfect for taking to work.

    Reply

  18. Gloria Lewis

    I have always found it easier to put the vegetables and cheese in each cup and then pour the egg mixture over. The mixture is more evenly distributed this way!

    Reply

  20. sam

    5 stars
    made them today…took a little longer to prep, but they taste great! basically mini western omelettes in muffin form. used all egg whites (8 this time), but will prob add one more in the future. the only drawback was it seemed just slightly soggy/watery. so i’m not sure if it’s because i immediately threw the whole pan of veggies from the stove straight into the egg white mixture or if it’s because too much grease for the muffin pan??

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Sam! So glad you liked these! Could be more soggy, because you used all egg whites unlike the original recipe!

      Reply

    • Lynne

      Sam-try adding salt to your egg white mixture & letting it sit for ~15 minutes then mixing it together. This should help the soggy watery problem 😃

      Reply

  24. Rick Mulcahy

    The muffins are GREAT idea, if i add a sprinkle of good quality cheedar cheese how bad will that kill the nutrition vaults

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Rick! They’ll still be healthy 🙂 You’d have to look up how many calories are in the cheese you’re adding!

      Reply

  26. Justine

    5 stars
    Thank you for this! I didn’t read the instructions first and put the veggies in raw but they turned out delicious! This is such a tasty, healthy way to start my day. Thank you 🙂

    Reply

  28. Rebecca varley

    5 stars
    Hi,

    Can you please advise what the serving size is?

    Currently I make these too in muffin tins so I get 6 out of 8 eggs, however I was looking for a recipe that has the calorie intake as I have these in a morning with homemade hash browns but I am trying to be healthier and take in to account what goes in to my body

    Thanks
    Becca

    Thanks
    Becca

    Reply

  29. Yosha D.

    4 stars
    I like to put jalapenos too because it gives that nice little kick because I am south Asian and I love my spicy foods. The eggs taste blah otherwise because I am not putting spices in.

    Reply

  30. Annah

    5 stars
    I love this recipe! I’ve made these several times and like to offer some tips:
    1) After sauteing all your vegetables, I like to drain off all the excess liquid using a paper towel/cheesecloth before putting it in the egg mixture.
    2) Sometimes I add jalapenos into the onion/red pepper mixture and we love them. I also add a little siracha into my eggs and some paprika for an extra kick.
    3) I also add tomatoes (straight to egg mixture, no sauteing) and I’ve added some turkey bacon too, I crisp it up real well and toss it into the egg mixture. Yum!

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Lena! You use whole eggs AND egg whites, so there’s cholesterol, because of the egg yolks 🙂

      Reply

  32. Jennifer

    I have a question… I am in an RV full time and no access to an oven. Is there a way that these can be completely cooked in an electric skillet?

    Reply

    • Jennifer @ Show Me the Yummy

      I’d maybe just make these into scrambled eggs! Cook the veggies, season with salt (as per directions), then stir in whisked eggs and cook until the eggs are cooked all the way through.

      Reply

  33. Kathleen Waldron

    5 stars
    I love this recipe but have a hard time knowing when this done and also getting them out of the pan. Cleaning the pan is horrendous. Any suggestions?

    Reply

    • Jennifer @ Show Me the Yummy

      A new pan honestly. I use a non stick pan with cooking spray and have never had any sticking. I’d bake them for the recommended amount of time listed in the recipe 🙂 So glad you love these!

      Reply

  37. Amanda D.

    5 stars
    Hi there!
    My friend and I both made these and we found that the mixture stuck to the pan even though we coated them well with spray. Do you have any other alternatives? Scrubbing the pans are such a pain! Thanks so much!

    Reply

    • Jennifer @ Show Me the Yummy

      I’d honestly suggest new non stick muffin tins. I’ve never had a problem with my non stick muffins tins when they’re sprayed with cooking spray. 🙂

      Reply

  38. Miss Julie

    5 stars
    I am going to try this! Do you think it might work to heat these up straight from the freezer? To be quite honest my kids distract me from thawing things, I’m so so bad at remembering lol

    Reply

  39. Alexis Spir

    5 stars
    I believe nothing is far better than in the early morning to have VEGGIE OMELET MUFFINS. Firstly it’s healthy and balanced and makes you feel complete and also high protein morning meal keep you running up until lunch easily. I stopped making fry eggs given that I saw veggie omelet

    Reply

  40. Deidre

    I usually make these as muffins, no issue. But do you think I can just mix it all together and put in an 8×8 pan for a larger casserole?

    Reply

  41. Stephie

    5 stars
    Hello!
    I just found this recipe and am excited to try it on Sunday night 😍 just wondering, How many muffins do you have in the morning to fill you up?
    At the moment I have 1 x scrambled egg and 1 x egg white with spinach but am wanting these muffins….😊😊

    Reply

  49. Kimberly

    These are really, really good. If your a little ahort of the veg need to add another egg/egg white to get a whole properly sizes dozen.

    Reply

  50. Stacy

    I love the recipe!!! I want to keep my calories below 100 calories per serving. Any recommendations for meat and cheese additions?

    Reply

  52. Karina

    OMG!! This is the perfect breakfast addition to my avocado toast. I refrigerate half and freeze half, as a household of 1 I’m always on the lookout for recipes that be frozen and enjoyed later so I like making a batch of 12 and eating these on the weekdays when I don’t have much time in the morning, and they’re healthy! thank you! I look forward to making more of these recipes.

    Reply

  54. Savina

    These are delicious! I’m not much of a cook but after eating instant oatmeal, that has loads of sugar and not much else, I need something healthy. I am slow at prep cooking, so I just started the oven first then chopped the heartier veggies (squash and zucchini) and tossed those with olive oil, krazy salt and pepper and popped those into the oven. I added the mushrooms and peppers later. Then I followed the rest of the instructions. Thank you!

    Reply

  55. Michele Blake

    I just made these and they are so oo oo oo good. I added a little fat free cheese to the top of them, before baking, and it was awesome. On WW, these are only 1 Pt, which is fantastic!!

    Reply

  57. Pattikakes kitchen (formerly)

    Happy to find recipes I can prepare in muffin cups. More would be greatly appreciated. I am severely handicapped and it is very difficult to work in my kitchen now. I was an avid cook before my spine surgeries. I will be watching for more yummy goodies from you.

    Reply

    • Jennifer @ Show Me the Yummy

      More muffin cups recipes coming your way! Thank you so much! So sorry to hear about your spine surgeries.

      Reply

    • Jennifer @ Show Me the Yummy

      Hi June! I’m honestly not sure, but I don’t see why not! I’d love to hear how it works out 🙂

      Reply

    • Jennifer @ Show Me the Yummy

      Hi Elise! Yep! Use a non stick and spray generously with Pam. I’ve never had a problem that way. 🙂

      Reply

  62. Keri

    I was wondering what cooking spray you used? I made these last night for the first time and my eggs stuck to the pan 🙁 yours came out of the pan so nicely!

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Keri! That’s so bizarre, I’ve never had a problem with these sticking! I use Pam (generously) and I also use a nonstick muffin tin. I hope that helps! 🙂

      Reply

  63. Stephanie

    Awesome recipe! The only thing I don’t agree with is the cooking time. I had to leave them in almost double the amount of time and even turned up the temp. to 375 for the last 5 minutes. But delicious when done! 🙂

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Stephanie! So so happy you love these! Our oven temperatures must be significantly different, because mine cook right at 15-20 minutes. 🙂

      Reply

  64. Eimear

    Hi,

    This looks like a great recipe. Just wondering (and this might be a really silly question) whether these would still taste ok cold or would you need to heat them up in the microwave before eating? Just thinking of bringing them into work but won’t have access to a microwave!

    Thanks 🙂

    Reply

    • Jennifer @ Show Me the Yummy

      Hi there! Not a silly question 🙂 These are best served warm, but if you like eggs cold, then you might enjoy it! 🙂

      Reply

  65. Nan

    I just made your delicious recipe for my work Weight Watchers group. I am trying to calculate the smart points. I only see the “Total Fat (g)” and “Protein (g)” on your nutritional chart. What is the “Saturated Fat(g)” and “Sugars(g)” ?

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Nan! Just updated the nutritional chart to include saturated fat (.6 g) and sugars (1.4g). I hope that helps! Thank you!! 🙂

      Reply

  69. Lady T Milton

    Thank you so much for this recipe. I made them they are exceptionally light, flavorful and really delicious. I did not use mushrooms because I did not have any plus my husband doesn’t particularly care for them but if I had them I would have gone half with and half without instead I mixed in a veggie burger patty. Thanks again

    Reply

  71. Rebecca

    Do you have any sort of measurements for the vegetables? I’ve never made anything like this before and I have no idea how much of each veggie to put in to avoid it being too watery or too dry

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Rebecca! If you scroll back up (before the comments and after the photos), you’ll see a recipe box that contains the full ingredient list and directions. I hope that helps! 🙂

      Reply

  72. Scott

    My wife doesn’t like green peppers and my kids don’t like mushrooms. So I left those out and used six eggs (4 whole and 2 whites.) Also used green onions including most of the green instead of yellow.

    They came out great! My daughter likes them topped with grated cheese and heated til bubbly in the toaster oven. She requested next time to stir in the grated cheese before baking.

    One question: why use egg whites instead of whole eggs?

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Scott! So glad everyone loved these! I use both whole eggs and egg whites to get the protein but keep the calories lower! You can definitely use all egg whites or all whole eggs if you’d like. 🙂

      Reply

  73. Lynda

    Great start. Proud of you two. I have followed Gina (Skinny Taste) religiously and have all the books. Moving forward…
    I see you both in the same place with her accomplishments if you will include nutritional information that includes Weight Watchers required info (calories, sat fat, sugar, protein…would appreciate carbs and fiber too. IMHO…One of Gina’s successes is that she focused on a group’s needs that didn’t exclude any other healthy eating group. Look how many Weight Watchers there are. Looking forward to your total success.

    Reply

    • Jennifer @ Show Me the Yummy

      Thank you so much for your kind words Lynda! Adding nutritional information to all of our recipes is definitely something on the to do list 🙂

      Reply

  74. Gabriela King

    I made these with Spinach tomatoes and a bit of Cilantro, this is now my hubby’s go to breakfast lunch and snack 🙂

    Reply

  75. Monique

    I used to make an omelette with these ingredients (except I used scallions instead of onions) every morning before heading to the gym… then I stopped because I had to get up earlier. But now I’ll just make these egg muffins in advance. What a brilliant idea! Thank you!

    How do you think tomatoes would hold up if added?

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Monique! I think the tomatoes would cause these to be too watery. Thank you so much, I hope you love these! 🙂

      Reply

  77. Caroline

    What a cool recipe! Do you think they would also be tasty when cooled off? I can imagine waking up, having normal breakfast, popping one of these in the microwave until warm, wrapping them in aluminium foil and bringing them to college to have as a morning snack. Do you think it would be tasty or not? Thanks!

    Reply

      • Melody

        My husband makes these for me and sends me off to work with two in a ziplock bag. I microwave them for less than a minute- flipping once- and they are delicious! He uses chopped Roma tomatoes, fresh spinach and chopped jalapeños which spices them up. Today he is adding mushrooms. I add a little Tapatio from time to time. Tides me over until my pineapple/cranberry lunch.

  79. Joanne Angeles

    Jennifer
    Love this recipe and the healthy breakfast sandwich for grab and go but healthy!

    I love the black lace top you’re wearing in the video recipe for these muffin cups- can you tell me where you got it? Thanks and you guys are awesome!

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Joanne! Thank you so much!!! It’s like 5 years old, but I think it’s from American Eagle!! 🙂

      Reply

  82. Sabrina B

    what a great idea at only 50 calories each! Lot of protein too, and a nice change from my go to green drinks, thank you for this!

    Reply

  85. Denise Wright

    These are very similar to your power breakfast sandwiches, which I make all the time (thanks to you!). In fact I made them Friday night!

    Reply

  89. Dana

    5 stars
    Hi

    Are these egg cups bite sized. I made mine and it was different.
    Please email me for more information, I would like to know if I have the correct muffin tin.

    Please let me know

    Reply

  91. Lori

    5 stars
    Thank you so much for posting this recipe. I’ve been trying to eat healthier but mornings were always either unhealthy, or healthy but not at all tasty. These are the best of both worlds, and the fact that they can be made ahead is a lifesaver!

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Carol! Yep. These are super light and fluffy!! There really isn’t too much fat in these, which is why they’re so light 🙂

      Reply

  93. Christine

    Will it taste the same if I don’t use egg whites too? Just the 4 whole eggs? Just don’t want to waste the yolk of the other 4…

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Christine! For this recipe, you basically need 1.5 cups of eggs. I use a combination of egg whites and whole eggs for health reasons, but feel free to use all whole eggs! I’m guessing you’ll need about 6 whole eggs…just crack the eggs into a measuring cup until it reaches 1.5 cups.

      Reply

  96. Lisa

    5 stars
    Hi Jennifer

    I just started Atkins so this was perfect for our breakfast and very yummy, I was just wondering if you knew the carb count per muffin? I wouldn’t think it would be very high. Thanks and I look forward to making more of your recipes

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Lisa! Glad you liked these… thanks for making them 🙂 There are 2.5 g of carbs per muffin

      Reply

  97. Vaishali

    5 stars
    Hi Jennifer,
    Thank you so much for posting this! I just made it today, it was easy and super duper delicious! It will definitely be a staple for my breakfasts from now on 🙂 I didn’t have spinach on hand, but I’m happy to report that Kale was an excellent substitute!

    Looking forward to trying more from your website! Thanks again!

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Vaishali!! Yay!! So glad you loved these… happy to hear that kale makes a great substitute! 🙂

      Reply

  98. Kathy

    I can not wait to try these! I just found your website and loving it! These would also be pretty low in carbs too!!

    Reply

  99. Faith

    These look great & easy but I don’t like mushrooms. Anything else I can substitute to get the same results? Thanks

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Faith! You can just omit the mushrooms or if you want more veggies, you can replace the mushrooms with more red/green bell peppers!

      Reply

  100. Doro

    I will try the recipe tomorrow. I just like to know, I read somewhere not to reheat spinach and mushrooms…..did you hear about that ?

    Reply

  102. Charmie

    Also very yummy in a bowl of broth with whatever else you like to put in. If just for me, I use a 2 cup measuring cup. I fill it w/1 cup of broth (usually, organic low sodium chicken), 1 of egg muffins, some chopped Tuscan Kale, diced baby carrot(s), seasonings (your choice), a couple of strips of cooked chicken (or, beef, tofu, etc.), heat either in pan or micro. I serve in a bowl topped w/green onions, diced tomatoes, a little sprinke of peccorino romano, or? (You can always add more broth to your liking) YUM!

    Reply

  103. Star

    5 stars
    I needed some variety from boiled eggs, oatmeal, peanut butter toast so I Youtubed healthy breakfast two days ago and this popped up. Made them this morning and they are SO delicious. Lots of flavor, pretty coloring, not a lot of prep or cook time, easy to pack, freezable and reheatable – thank you!!!

    Reply

  104. Amy

    I have a 48 cup mini muffin pan I look forward to using this recipe in. I will just need to finely dice my veggies for it. I know I may need to adjust the cook time but it will be nice quick on the go breakfasts during the week.

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Amy! Oh these would be so cute in mini muffins!! Definitely make sure to adjust the baking time like you said, as mini muffins will cook faster than the regular muffins. 🙂

      Reply

  105. Debbie

    So delicious! I added crispy bacon to mine. Can’t wait to enjoy them all week! I’ve been looking to add more eggs to my breakfast meals, but I just don’t have time in the morning to cook.

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Joyce! Thank you so much for making the egg muffins! I love the idea of having them as an app with a salad. 🙂

      Reply

  109. Bita

    Hi Jennifer & Trevor, just discovered your blog – I went to UW Madison, go badgers!! I currently live in the Bay Area in California. I’m a health coach for Kurbo Health (www.kurbo.com) and I have a relatively new healthy food blog. I help Kurbo with their Pinterest boards and I love coaching families to make better food choices. I’ve made this type of omelet muffins before – they are so easy and good for you. Yours sound amazing…I usually just add bell peppers, onions and garlic. The spinach and mushrooms sound great too. I’m signing up for your blog now. p.s. you guys are too adorable together in your videos. So fun to watch!! 💕✨ your latest fan, Bita

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Bita! Thank you SO much for your sweet comment. 🙂 Congrats to you on your new healthy food blog! We’re big fans of the healthy egg muffin cups…love how many veggies/protein you get in first thing in the morning. I’m really happy to hear you’re enjoying the videos, we have fun! 🙂 Happy Friday!

      Reply

  110. Donna

    Hi,
    These look delicious! In the video I noticed you cut the ends off the peppers. I hope you didn’t thow these parts away.

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Donna! Thank you so much! We didn’t 🙂 We used them in breakfast burritos the next morning! 🙂

      Reply

  111. Lisa

    Thank you for the delicious recipe! I am allergic to peppers, so I substituted and made mine with spinach, mushrooms, onions and broccoli! Delicious!!

    Reply

  112. Belinda

    5 stars
    I just made these for the first time and they are so delicious! I made a few changes because I can’t have too much fructose. I omitted the garlic and used garlic infused olive oil instead of the plain olive oil and then I added the green part of spring onions (scallions) instead of the onion.

    I will probably also try adding zucchini and maybe even broccoli and asparagus for some variation! Thanks for sharing.

    I plan to make these in batches on the weekend for a quick and healthy breakfast (3 muffins) or a snack (1-2 muffins) Yum!!!!

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Belinda! Ooo garlic infused olive oil?! YUM! Love the idea of adding zucchini/broccoli/asparagus! So glad you’re enjoying the healthy muffins 🙂

      Reply

  113. Kelly

    5 stars
    These look Delicious! I will make them real soon. I am a Type 1 Diabetic for going on 38 years now. I’m always looking for Healthy Recipes. Thanks! Kelly

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Cindy! I’ve actually never had a problem with sticking, as long as you use a non-stick muffin pan and cooking spray! If you’re still worried about it, I don’t see why you couldn’t use muffin cups! You’ll have to let me know how it works out. 🙂

      Reply

      • Jennifer @ Show Me the Yummy

        That’s a great question…I’m not sure! I’m sure it would be fine either way, but just in case, I’d grease the muffin liner, too!

  115. Victoria

    5 stars
    The egg muffins look delicious. I can’t wait to try them. The instruction video is great, as well as the pictures. This is my first time visiting this site.

    Reply

  116. Lucille Surette

    Sounds so good and easy to make! I am retired now, so this recipe is just perfect. No more morning visit to the local eatery for breakfast.

    However because I am also a novice cook I have a question. I absolutely hate waste. What can I do with the leftover 4 yolks?

    May I suggest you include recipes for leftover ingredients.

    Reply

      • Lucille Surette

        We still have only one, lonely egg yolk to deal with. Perhaps you could also show how to store or freeze egg yolks. In this instance perhaps with the use of ice cube trays for individual yolks.

        I have searched the web to find out how to freeze yolks. It requires that we use either salt or sugar (?) Then I wondered how the ingredients added for freezing impacted on the recipe using those thawed yolks.

        In the end, as a novice cook I would not use your recipe because it does not use whole ingredients. – unless using the complete egg quantity would not affect the outcome. What do you think? Using mini-loaf pans comes to mind if the muffin tins are too small.

      • Jennifer @ Show Me the Yummy

        Hi Lucille! I’d definitely have to do some research on freezing eggs. For this recipe, you basically need 1.5 cups of eggs. I use a combination of egg whites and whole eggs, but feel free to use all whole eggs! I’m guessing you’ll need about 6 whole eggs…just crack the eggs into a measuring cup until it reaches 1.5 cups. You should still use a muffin tin. I hope that helps, Lucille! 🙂 Let me know if you have any further questions.

    • Jennifer @ Show Me the Yummy

      Hi Becki! Thank you. 🙂 Egg beaters should work…I’d use 1.5 cups. Let me know how that works out for you! 🙂

      Reply

      • Jannett Burns

        I love his recipe, I just made them and added turkey sausage. Yum!!!
        My question is, how is it that they are only 48-50 calories, which is great!!! ,but another recipe I saw has the same ingredients and all with 259 calories, why is that? I’d like to go with 50 cal. but what is it really? So confused

      • Jennifer @ Show Me the Yummy

        Hi Jannett! Not sure why the other recipe is 259 calories, I’d have to see it, but MY recipe is 48-50 calories per muffin (one out of 12). 🙂 Adding turkey sausage, however, would increase the calorie count. I hope that helps!

  119. Brenda Taylor-Crawford

    5 stars
    Great demo and recipe! I have made a version with turkey sausage in the past. You are right! Make them on Sunday and you have a breakfast for the rest of the week.

    Reply

    • Jennifer @ Show Me the Yummy

      Thank you, Brenda! These would be fantastic with turkey sausage…I might need to play around with that! 🙂

      Reply

  120. Heather

    5 stars
    I just made the Egg Muffins for the first time, but instead of adding 2 peppers I added chopped asparagus. They are so good, my husband loved them too. Thanks for sharing the recipe

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Heather! I love the idea of adding asparagus. 🙂 I’m so glad that both you and your husband loved them!

      Reply

    • Jennifer @ Show Me the Yummy

      Hi Andy! I just nuke them in the microwave! I start with 10 seconds and then check to see if it’s warm yet. Then I’ll add another 10 seconds, etc. until it’s warm. It usually takes me about 20 – 25 seconds! I hope that helps. 🙂

      Reply

  122. Rebecca

    Honestly I just strain salsa and use frozen chopped spinach (thawed/strained) cuts down on prep time and I can easily make a large batch!!

    Reply

    • Jennifer @ Show Me the Yummy

      Thanks for the tip, Rebecca! Anything that makes breakfast easier is great for me. 😉

      Reply

  123. Gwen

    4 stars
    Thank you for sharing! I’d love to get some more calcium and protein for my mornings; personally think this will taste, and look fabulous with an acai bowl, yes? Acai bowl, egg muffins, morning coffee, fresh juice, and sliced fresh fruits are just necessary and an essential to my summer mornings! Thank you for sharing once again! These muffins will be the death of me!
    For fall, I think adding a bit of cumin, cinnamon, ginger, anything spice, will be AMAZING. Add some pumpkin puree in your egg mixture, and ohmygod you have the perfect fall egg muffin!
    For spring, I think you should include some artisan flavors,just a personal opinion 🙂

    Thank you!!

    Reply

    • Jennifer @ Show Me the Yummy

      Thanks for stopping by, Gwen! Acai bowl + egg muffins + coffee…ummm yes please! I love the idea of the fall spices! I’m getting excited for all those fall flavors. 🙂

      Reply

  124. Terri

    I just made these and OMG: delicious. Instead of green bell pepper I used small chopped asparagus and added a couple of jalapeños for some heat. I made my veggie sauté the night before and just did the egg part this morning. Talk about flavorful! Thanks for the easy recipe!

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Terri! I’m so glad you loved them. 🙂 I love the addition of the asparagus and jalapeno…Trevor and I are both huge spice lovers. Thanks for making (and enjoying!) the recipe!

      Reply

  126. Stephanie

    5 stars
    I’ve made a different version of these eggs several times…but I always have problems with them sticking to the bottom of the pan, even when it has been greased. Is the key to them not sticking, the non-stick spray?

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Stephanie! I always use a non stick muffin pan AND non-stick spray and have never had a problem. 🙂 I hope that helps!

      Reply

  128. Ayesha

    Love to make these! Another tip would be to make the veggie mixture overnight so in the morning just bring it to room temperature,tip it in the eggy mixture and bake!

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Ayesha, I’m so glad you love these! That’s a great tip! I love anything that makes my morning easier! 🙂

      Reply

  129. Alexis

    5 stars
    Hi! I made these and they are delicious- but mine collapsed after taking them out of the oven. Any hints for next time I made them?

    Thanks!

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Alexis! I’m so glad you liked these. 🙂 If they collapsed, I’m guessing that was from too much water in the veggies. Next time, if you see a lot of extra water in your veggies mixture, maybe mop some of it up with a paper towel? You could also try baking them a little longer! Also make sure that your eggs are whisked really well. I hope that helps! Thanks for making the recipe. 🙂

      Reply

      • Jennifer @ Show Me the Yummy

        Oo. I’ve never tried that! I actually don’t mind the extra moisture. 🙂 But you’ll have to let me know if you ever try it with cornstarch!

      • Denise

        I was just about to ask this too! Some of my veggies had been in the freezer, but I did drain a lot of water from the pan when I cooked them (maybe not enough). In any case, they are DELICIOUS! I added a little cheese and a bit of chopped tomatoes. I LOVE them and have been telling everyone about this recipe and your blog. Thank you!

  130. Stephanie

    These are in the oven RIGHT NOW! I have been eating hard boiled eggs every single morning for over two years now and I just wanted to change it up a bit. I’m really looking forward to these!

    Reply

    • Jennifer @ Show Me the Yummy

      Thanks Stephanie! I hope you enjoy them as much as we do! 🙂 It’s such a great, healthy recipe to start the day!

      Reply

  131. Adrienne

    These look great!! Just wanted to clarify..these are mini muffins or regular muffin size? Thanks! 🙂

    Reply

  132. Liana

    I made these muffins for brunch one day and they were a huge HIT. Nobody could believe how much they liked them and when I mentioned that they were healthy (I only used egg whites), they were shocked!

    Reply

  133. Nona Muss

    I made your white pizza with arugula the other day! Def yummy! Making these today! Thanks for your posts! 🙂

    Reply

    • Jennifer @ Show Me the Yummy

      Thanks Nona! I’m so happy to hear that you loved the pizza. It made my day! Let me know what you think of these muffins! Thank YOU for following along and making and enjoying my recipes! 🙂

      Reply

      • Simeon

        4 stars
        i love the flavors of these however i feel that if you enjoy a challenge when it comes to cooking like me then these may be rather easy to make but other than that these are brialiant

      • Stacey

        I have made these before but by the end of the work week they become soggy. Any ideas on how to prevent this? Otherwise…DELICIOUS!

      • Nicky

        These are great. I added some sliced lunchmeat ham that I had in my fridge. I was making these for guests that all wanted different veggies so I cooked the veggies separate and put them in bowls, then had each guest scoop the fillings they wanted into 2 muffin cups. I poured the eggs on top, added some cheese and put them in the oven while I made waffles and mimosas. It was an excellent brunch.

    • Deb Murray

      Hopefully plotting the vegetables will work! I do end up with the muffins being wet, very moist. They are very testy and so easy pulling them out of freezer night before.

      Reply

      • Jennifer @ Show Me the Yummy

        Sure! You’ll probably need to drain out a lot of excess moisture when cooking the veggies though 🙂