Make-Ahead Breakfast Egg Muffins with Veggies and Cheese

While my friends are busy with keto, I often indulge in carbs — but every now and then I opt for a low-carb breakfast. These egg muffins are a go-to: low in carbs, packed with vegetables, and full of flavor.

If you enjoy simple breakfast ideas, try these variations like Healthy Banana Oat Muffins or Zucchini Muffins with Applesauce for other quick morning options.

The recipe is very flexible. All you need are eggs and chopped vegetables — I like to use tomatoes, onions, green onions, bell peppers, and parsley. You can also add cooked sausage, bacon, corned beef, diced boiled potatoes, or cheese if you prefer. Mix in whatever you like to customize the flavor and texture.

Simply whisk the eggs with seasonings and the chopped vegetables, pour the mixture evenly into a greased muffin pan, and bake until set. These bake quickly and are perfect served warm or stored for busy mornings.

These muffins make an excellent make-ahead breakfast: refrigerate them and reheat for a fast, nutritious start on hectic days. They use simple ingredients, are healthy, and taste great.

Enjoy!

Breakfast Egg Muffins

5 from 1 vote

You only need a few ingredients and breakfast will be ready.

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 6 muffins

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Ingredients

• 6 large eggs
• 1-2 cups chopped vegetables I used tomatoes, onions, green onions, bell peppers and parsley
• 1/4 teaspoon salt
• 1 small seasoning cube Maggi

Instructions

• Crack the eggs into a large bowl. Add salt, the seasoning cube, and the chopped vegetables. Whisk until everything is well combined.
• Grease a 6-cup muffin pan with cooking spray, or rub with a little vegetable oil or butter if you don’t have spray.
• Divide the egg mixture evenly among the muffin cups. Bake in a preheated oven at 350°F (175°C) for 10–15 minutes. Insert a toothpick into the center of a muffin; if it comes out clean, they are done.
• Serve warm and enjoy.

Notes

Customize these muffins however you like: add corned beef, diced boiled potatoes, cooked sausage, or cheese. If you add more ingredients, you may end up with more muffins — for example, a lot of added vegetables can stretch 6 eggs into 8–10 muffins.

These are great for meal prep. Store cooled muffins in the refrigerator and reheat them for a quick, nutritious breakfast on busy mornings.

Nutrition

Calories: 70kcal | Carbohydrates: 2g | Protein: 6g | Fat: 4g

Additional Info

Course: Breakfast

Cuisine: American

Calories: 70

If you make these, please share a photo on Instagram and tag @preciouscore — I’d love to see your versions!