See how to make easy egg muffins! Make-ahead frittata muffins are made with healthy and nutritious ingredients. The simply savoury breakfast muffin recipe is vegetarian, gluten-free, low carb and keto. These freezer-friendly cheese egg muffins are perfect for meal prep and a tasty snack and lunch box idea.
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Easy egg muffins recipe – Healthy egg breakfast recipe
This easyegg muffins recipe is a perfect breakfast idea! My gluten-free breakfast muffinshave so much going for them. In addition to being vegetarian frittata muffinsthat are also low carb and keto, they are made with nutritious ingredients and providea healthy, filling breakfast, lunch or snack!
These minimake ahead frittatas are one of my favourite healthy egg breakfast recipes and aneasy on-the-go breakfast. And, these keto frittata muffins are great eggmuffins for kids. They’re portable, not messy, and everyone in my family lovesthem.
I wantedthese delish breakfast egg cups to be vegetarian and flourless/gluten-free. Theyfill you up but won’t weigh you down. I love that that the broccoli egg minimuffins turned out so tasty and nourishing, just like a breakfast frittatashould be.
Ofcourse, with my easy egg muffins, you aren’t limited to breakfast. Serve them witha green salad for a light and healthy lunch, or as low carb snack throughoutthe day. This mini frittata recipe is also perfect for a picnic and makes a greataddition to school lunch boxes.
How to make easy egg muffins – Low carb keto egg muffins recipe
Theseeasy egg muffins aren’t just perfect for a grab-and-go breakfast. Egg casserolemuffins are beyond simple to make too. Take a look at how to make frittata muffins:
- Preheat the oven. Preheat the oven to 375°F / 180°C / gas mark 4.
- Grease the muffin pan. Spray the cups of a 12-hole muffin pan/tin with cooking spray or brush lightly with olive oil.
- Heat oil. Heat the olive oil in a large skillet until it shimmers.
- Sauté vegetables. Add the broccoli and bell pepper. Stirring occasionally, cook for 5 to 7 minutes, until soft. Remove from the stove and cool for 5 minutes.
- Make egg muffin batter. In a large mixing bowl, stir together the eggs, cooled fried vegetables and cheddar cheese. Season with a pinch of salt and black pepper.
- Bake easy egg muffins. Pour the easy egg muffins mixture into the prepared muffin pan/tin and bake for 20 to 22 minutes, until set and golden around the edges.
- Cool breakfast muffin cups. Remove from the oven and let cool in the pan/tin for 10 minutes. Take the muffins out of the pan/tin.
Easy egg muffins variations – More breakfast muffin cups
Asalways, you can make some adjustments to these gluten-free breakfast egg muffincups to fit your preferences. Here are a few simple ideas to try when you makethese vegetarian mini frittatas:
- spinach egg muffins – If you are a fan of spinach, swap 1 cup broccoli for 1 1/2 cups freshspinach. They give a nice flavour to this breakfast egg cups recipe.
- sausage breakfast muffins – Stir 3/4 cup fried sausage into the muffin batter. You can also usebacon instead of sausage, or sprinkle some on top for extra crunch.
- breakfast egg muffins with hash browns – If the easy egg muffins don’t have to beketo or low carb, add some hash browns to the easy muffin recipe. It’s a greatway to use leftovers and make your healthy breakfast muffins even better.
How do you know when make-ahead frittata muffins are done?
Thereare several ways to tell if the low carb savoury breakfast muffins are done:
- Atoothpick inserted into the centre of the keto broccoli muffins should come outclean. If there is liquid on it, then the healthy toddler frittata muffins needto bake for a few minutes longer.
- Thetop of the low carb frittata muffins should spring back up when pushed withyour fingertips. If it bounces right back up, then breakfast egg cups havefinished baking.
- Theeasy egg muffins should have a golden colour on top.
- Ifthe centre is still jiggly, the gourmet egg muffins probably need some moretime.
Why do my egg muffins deflate or get soggy?
Egg muffins aren’t the same as traditional muffins with flour but more like mini frittatas. The eggs expand during baking and shrink down as the breakfast muffins cool. The texture and flavour are still delicious and nourishing.
One of the common reasons that easy egg muffins get soggy is that they need to be cooled all the way before you package them. If you put the frittata muffins away too quickly, condensation can form in the storage container, which leads to soggy muffins. It’s a good idea to line the storage container with a paper towel to absorb any moisture in the container.
How do you store frittata muffins?
Store the cooled gluten-free easy egg muffins inside of an airtight storage container. Keto muffins will last 3 to 4 days on the counter.
Can you freeze low carb easy egg muffins?
Can youfreeze frittata muffins? Yes, absolutely you can freeze this keto egg muffinrecipe. Bake the low carb egg muffins and allow them to cool on a wire rack.Then, place the cheese egg muffins in a freezer-safe bag or an airtight container. You can keep the make-aheadfrittata muffins for up to 3 months in the freezer.
How do you reheat egg muffins?
Make ahead frittata muffins are perfect for meal prep and a quick, on the go breakfast. To thaw, place the easy egg frittata muffins on the counter or in the refrigerator overnight. If you want to eat the keto egg muffins warm, toss them in the microwave for 15 to 20 seconds.
More healthy breakfast recipes
Since Iknow you love healthy breakfast ideas, I wanted to share some of my otherfavourite gluten-free breakfast recipes with you. Take a look at thesebreakfast meals:
- gluten-free blueberry muffins – You can never have too many options when it comes to delicious breakfast muffins.
- healthy pumpkin muffins – Perfect for autumn… or anytime you want a pumpkin breakfast.
- easy breakfast cookies – These gluten-free banana oatmeal breakfast cookies are a great way to start the day.
- ground beef casserole – You only need 20 minutes to prep this delicious, low carb breakfast.
- honey nut granola – A delicious granola recipe with honey and nuts.
Tab orclick the links below to shop the products I used to make this healthybreakfast muffin recipe:
- skillet – You want to have a good qualityskillet for this savoury muffin recipe.
- mixing bowls – For vegetarian mini frittatasand a million other recipes, I use this set of mixing bowls almost daily.
- muffin pan/tin – This muffin tray is perfectfor baking all sorts of muffins and cupcakes.
Easy Egg Muffins – Healthy Breakfast Muffin Recipe
Yield: 12 low carb breakfast muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
See how to make easy egg muffins! Make-ahead frittata muffins are made with healthy and nutritious ingredients. The simply savoury breakfast muffin recipe is vegetarian, gluten-free, low carb and keto. These freezer-friendly cheese egg muffins are perfect for meal prep and a tasty snack and lunch box idea.
Ingredients
- 3 tbsp olive oil
- 2 cups / 350 g / 12.4 oz broccoli florets (can sub for cauliflower)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 8 eggs, beaten
- 1 cup / 100 g / 3.5 oz grated cheddar (can sub for mozzarella or parmesan cheese)
- fine sea salt
- ground black pepper
- cooking spray (optional)
Instructions
- Preheat the oven to 375°F / 180°C / gas mark 4.
- Spray the cups of a 12-hole muffin pan/tin with cooking spray or brush lightly with olive oil.
- Heat the olive oil in a large skillet until it shimmers.
- Add the broccoli and bell pepper. Stirring occasionally, cook for 5 to 7 minutes, until soft. Remove from the stove and cool for 5 minutes.
- In a large mixing bowl, stir together the eggs, cooled fried vegetables and cheddar cheese. Season with a pinch of salt and black pepper.
- Pour the easy egg muffins mixture into the prepared muffin pan/tin and bake for 20 to 22 minutes, until set and golden around the edges.
- Remove from the oven and let cool in pan/tin for 10 minutes. Take the muffins out of the pan/tin.
Notes
How do you store frittata muffins?
Store the cooled gluten-free easy egg muffins inside of an airtight storage container. Keto egg muffins will last 3 to 4 days on the counter.
Can you freeze low carb easy egg muffins?
Can you freeze frittata muffins? Yes, absolutely you can freeze this keto egg muffin recipe. Bake the low carb egg muffins and allow them to cool on a wire rack. Then, place the cheese egg muffins in a freezer-safe bag or an airtight container. You can keep the make-ahead frittata muffins for up to 3 months in the freezer.
How do you reheat egg muffins?
Make ahead frittata muffins are perfect for meal prep and a quick, on the go breakfast. To thaw, place the easy egg muffins on the counter or in the refrigerator overnight. If you want to eat the keto egg muffins warm, toss them in the microwave for 15 to 20 seconds.
Easy egg muffins variations – More breakfast egg muffins cups
As always, you can make some adjustments to these gluten-free breakfast egg muffin cups to fit your preferences. Here are a few simple ideas to try when you make these vegetarian mini frittatas:
- spinach egg muffins – If you are a fan of spinach, swap 1 cup broccoli for 1 1/2 cups fresh spinach. They give a nice flavour to this breakfast egg cups recipe.
- sausage breakfast muffins – Stir 3/4 cup fried sausage into the muffin batter. You can also use bacon instead of sausage, or sprinkle some on top for extra crunch.
- breakfast egg muffins with hash browns – If the easy egg muffins don’t have to be keto or low carb, add some hash browns to the easy muffin recipe. It’s a great way to use leftovers and make your healthy breakfast muffins even better.
Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 129Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 132mgSodium: 162mgCarbohydrates: 4gNet Carbohydrates: 0gFiber: 1gSugar: 1gSugar Alcohols: 0gProtein: 7g
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