Healthy Breakfast Egg Muffins | Freezer Friendly Recipe

The kids aren’t the only ones who need a healthy breakfast in the morning. Mom needs energy to start the day on the right foot too. These healthy breakfast egg muffins make that super easy. One batch preps breakfast for 6 days with minimal time and effort on your part.

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[bctt tweet=”These healthy breakfast egg muffins are seriously perfect for busy mornings. One batch and you’re good for the week giving you more time for coffee!” username=”diyadulation”]

I’ve never been much of a breakfast person but I’ve noticed that getting up earlier means I’m hungry about the time the kiddos eat breakfast. Since getting up early has in no way improved my morning person skills, it means prepping my breakfasts beforehand so I can just pop them in the microwave even before I’ve had coffee.

Even better, it means no falling back on bad eating habits like grabbing cheese crackers (which I’ve totally done). These breakfast egg muffins are healthy, low-calorie, and easy. It’s a breakfast tri-fecta!

 

Close Up of Cut Egg Muffin on Plate

Healthy Breakfast Egg Muffins Ingredients

Step 1

First, preheat your oven to 350° Fahrenheit and prep your muffins pan by spraying them with non-stick cooking spray.

 

Diced Mini Sweet Peppers on Cutting Board

Step 2

Next, clean and dice your mini sweet peppers.

 

Baby Greens next to Diced Mini Sweet Peppers on Cutting Board

Chopped Baby Greens next to Diced Mini Sweet Peppers on Cutting Board

Step 3

Then finely chop your mixed baby greens. You don’t want large pieces in your muffins.

 

Eggs in Glass Mixing Bowl

Step 4

Next, crack your eggs into a glass mixing bowl and whisk them together.

 

Seasoning on Whisked Eggs in Glass Mixing Bowl

Step 5

Then add in your garlic pepper and paprika and whisk it into the mixture.

 

Veggies Mixed with Eggs in Glass Mixing Bowl

Step 6

Next, add your chopped mini peppers and baby greens into the mixture and stir to combine.

 

Cheese on Veggies Mixed with Eggs in Glass Mixing Bowl

Step 7

Lastly, stir your cheese into the mixture until all of your ingredients are thoroughly combined.

 

Egg Mixture in Muffin Pan

Step 8

Next, divide the mixture evenly among 12 muffin crevices in your pans.

Step 9

Lastly, bake your muffins in the over at 350° Fahrenheit for 25-30 minutes or until cooked through.

 

Close Up of Cut Egg Muffin on Plate

Meal Prep

Divide your muffins into pairs and store in the fridge for easy breakfasts all week. Microwave for 2 minutes in the morning and enjoy a delicious hot meal to start your day!

 

Close Up of Omelet Muffins on Plate with text overlay - Healthy Breakfast Egg Muffins

These healthy breakfast egg muffins are seriously perfect for busy mornings. Mom can start the day with a healthy boost of energy without the hassle. These are great for breakfast on the go too. Simply warm them up right before you head out the door in the morning and boom! You’re ready to take on your day.

Healthy Breakfast Egg Muffins

Healthy Breakfast Egg Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 12 Large Eggs
  • 10-12 Mini Sweet Peppers
  • 2 Cups Mixed Baby Greens
  • 1 tsp Garlic Pepper Seasoning
  • 1 tsp Paprika
  • 1 Cup Shredded Colby-Jack Cheese

Instructions

  1. First, preheat your oven to 350° Fahrenheit and prep your muffins pan by spraying them with non-stick cooking spray.
  2. Next, clean and dice your mini sweet peppers.
  3. Then finely chop your mixed baby greens. You don’t want large pieces in your muffins.
  4. Next, crack your eggs into a glass mixing bowl and whisk them together.
  5. Add your chops mini peppers and baby greens into the mixture and stir to combine.
  6. Then add in your garlic pepper and paprika and whisk it into the mixture.
  7. Lastly, stir your cheese into the mixture until all of your ingredients are thoroughly combined.
  8. Next, divide the mixture evenly among 12 muffin crevices in your pans.
  9. Bake your muffins in the over at 350° Fahrenheit for 25-30 minutes or until cooked through.

Notes

Meal Prep:

Divide your muffins into pairs and store in the fridge for easy breakfasts all week. Microwave for 2 minutes in the morning and enjoy a delicious hot meal to start your day!

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Nutrition Information:

Yield:

6

Serving Size:

2 muffins

Amount Per Serving: Calories: 237

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[bctt tweet=”It’s time to save money in your budget during the school year easily. You can’t beat these easy homemade lunchables when it comes to budget school lunches!” username=”diyadulation”]

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Easy Homemade Lunchables Ingredients

Note: You also need divided lunch containers for these because you want to keep the components separated for freshness. If you mix it all together then the crackers will get soggy.

Step 1

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Step 2

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Step 3

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Step 4

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Close Up of Homemade Lunchable

Step 5

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Step 6

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