I am in love with these breakfast egg muffins. That being said they’re not just good for breakfast, in fact, I take them to work from time to time and have them at lunch. However, it doesn’t matter if you have these for breakfast, lunch, dinner or just a snack; they still taste great.
One of the things I love about this egg muffin recipe is that they are perfect for meal prep. I like to make sure I have something healthy each day for lunch and meal prep is a big part of that. These are perfect for the freezer which means you can have them for lunch on other days as well.
The great thing about these egg muffins is that you can add anything you like. I added ham into these but you can make them without any meat, making them vegetarian egg muffins or you can add ham, beef, chicken or anything else you fancy into them. Also, vegetables make them look prettier which is always nice for a nice lunch.
Scrambled Egg Muffins?
So when I made these egg muffins I was asked what they were in simple terms. The best way I could describe what these were, is scrambled eggs, or a frittata if you will. They go great with rice and they taste amazing. They are also very healthy and super easy to make which is always nice.
Healthy Egg Muffin Recipe
I love these egg muffins, not because they’re super easy to make but because of the many benefits that they have. I’m going to list all of the amazing ways this healthy egg muffin recipe can really make a positive impact on your life, ready?
Slimming World Egg Muffin Recipe. If you’re following the slimming world journey, these egg muffins are going to be great for you. If you follow this recipe then each muffin is only going to cost you 1 syn each! If you leave out the cheese you’ll be spending even less syns.
Low Carb Egg Muffin Recipe. These egg muffins are low in carbs and high in protein. This makes them great for anyone who is following a low carb diet and are trying to get more protein in their diet.
Keto Egg Muffin Recipe. This egg muffin recipe is obviously amazing for anyone on a keto diet plan. It’s low in carbs, high in protein and full of amazing taste!
Low-Calorie Egg Muffin Recipe. These egg muffins are amazing for anyone who’s trying to calorie count. My partner counts their calories and finds it’s a great way to lose weight. These egg muffins are only 178 calories per muffin, what’s not to like!
So if you follow any of the diets or life plans I’ve just spoken about, these egg muffins are just the thing you need. If you need more inspiration take a look at my easy lunchbox ideas list!
Egg Muffin Tips
I’ve seen a few recipes out there and each has its highlights. One tip I will give is to change the trays you’re using. I’ve given up on metal trays for the most part and I now only use silicone trays. With this recipe, it means you don’t have to use as much oil and only a couple of squirts of frylight will do the job.
You can make alternatives to the ingredients that you use. Whereas most people use normal milk, we use soya milk in this household because we want to cut back on our dairy consumption. So when you make your breakfast egg muffins, think about what you could switch?
What Equipment Did I Use?
Well, I’m glad you asked. I used a few bits of kitchen equipment when I made these amazing egg muffins. Take a look at the affiliate links below and get yourself something new and exciting for the kitchen. I recommend the silicone muffin trays.
Affiliate links, silicone trays, mixing bowls, pan for the hob, jug, scales
Breakfast Egg Muffins Recipe Card
Like I said these egg muffins can be used for breakfast, lunch, snacks and dinner if you really wanted. The main use in this house is to have them for lunch. I prefer to add a little ham in the ones I make because it gives it a little more flavour.
Let me know if you did anything different with this breakfast egg muffin recipe, I’d love to hear it! If you make these egg muffins upload a picture to Instagram and tag me in it so I can see them!
Breakfast Egg Muffins Recipe
- Chopping Board
- Frying Pan
- Silicone Muffins Tray
- 8 Eggs
- 150 g Broccoli
- 50 g Low Fat Grated Cheese
- 1 Medium Pepper You can use red, green and yellow mixed peppers if you prefer
- 2 Sping Onions Sliced
- 1 tbsp Low Fat Milk
- Preheat the oven to 200°C/400°F/Gas 4
- Chop up the broccoli into small pieces. Slice the pepper and spring onions
- In the frying pan, spray a little low calorie cooking spray and cook the broccoli and peppers until they are soft. Then remove from the heat.
- In a large jug, add the eggs, milk, salt and a little pepper.
- Now add the broccoli and peppers to the egg, along with the spring onion.
- Spray the muffins tray moulds with low-calorie cooking spray.
- Add the egg mixture into 8 of the muffins tray.
- Sprinkle with a little cheese.
- Bake in the oven fpr 15 – 18 minutes or until golden brown and cooked through.
- Remove from the moulds and serve straight away for breakfast or allow to cool for packed lunches, picnics etc.
|Broccoli||150 g||51 kcal||£0.08|
|Cheese (Low Fat)||50 g||176 kcal||£0.35|
|Pepper (Red/Orange/Green)||1||32 kcal||£0.27|
|Spring Onions||2||10 kcal||£0.12|
|Low Fat Spread||1 tbsp||5 kcal||£0.02|
|PER SERVING||178 kcal||£0.26|
If you liked this breakfast egg muffin recipe as much as I did, share it with your friends! Don’t forget to add it to your Pinterest and let me know if you liked them in the comments!