Egg muffins are a lovely, delicious breakfast alternative for those frantic morning moments or meal prep. This egg muffin recipe combines fluffy protein-rich eggs with different vegetables, various cheeses, and optional meats to create a perfectly satisfying, bite-sized, nutritious, and flavourful meal. These muffins are baked to golden brown perfection in a muffin tin to grab and go while maintaining consistency in portions easily. Low-carb, high-protein diets are highly recommended for those on keto, paleo, or gluten-free diets. To make this egg muffin recipe, the eggs are whipped with a splash of milk or cream to give them extra fluffiness and seasoned with salt, pepper, and optional herbs like parsley or chives. A mix of your favourite ingredients, such as spinach, bell peppers, mushrooms, shredded cheese, cooked bacon, or sausage, is evenly distributed into the muffin cups before the egg mixture is spooned over the top. The muffins come out of the oven light, savoury, and perfectly portable. Egg muffins can be tailored to your taste and diet requirements, from being purely vegetarian or loaded with meats to taking on more protein. They are a great meal prep recipe since they can be stored in the fridge, frozen, and then reheated within minutes. Whether enjoyed on their own, served with a toast on the side, or taken out for lunch on the go, this egg muffin recipe is versatile, healthy, and delicious when it comes to kicking off the right note for the day.

• 6 eggs
• 1 cup tomato
• 1 cup spinach
• 3/4 cup red bell pepper
• 3/4 cup green bell pepper
• Black pepper
• 1/4 tsp dried basil
• 1/4 tsp dried oregano
• 1/4 cup feta cheese

• This Egg muffins recipe cannot be missed at all.
• First, preheat your oven to 350 F (175 C) and place a rack in the center.
• Grab a 12-cup muffin tin and coat it generously with nonstick spray so the muffins pop out effortlessly once baked.
• Next, let's tackle the veggies.
• Chop 1 cup of baby spinach, ¾ cup of red bell pepper, ¾ cup of green bell pepper, and ¾ cup of cherry or grape tomatoes, quartered.
• These colorful vegetables not only add a burst of freshness but also a satisfying texture to the muffins.
• Divide the veggies evenly among the muffin cups, filling them about two-thirds full.
• Now for the eggs.
• In a large bowl or a measuring cup with a spout (trust me, it makes pouring a breeze), whisk together 6 large eggs, 4 egg whites, ¼ teaspoon kosher salt, ¼ teaspoon dried basil, ¼ teaspoon dried oregano, and a pinch of cayenne or black pepper for a little kick.
• Whisk until the mixture is smooth and well blended.
• This combination keeps the muffins light yet packed with protein, while the dried herbs elevate the flavor profile with an aromatic touch.
• Carefully pour the egg mixture into each cup, filling about three-quarters full to leave space for the eggs to puff up while baking.
• For an extra layer of deliciousness, sprinkle ¼ cup of crumbled feta cheese over the tops of the muffins.
• The creamy, tangy feta is the perfect match for the vibrant veggies and savory eggs.
• Bake in the preheated oven for 24 to 28 minutes, or until the muffins are set and golden on top.
• Allow the egg muffins to cool in the tin for a few minutes, then run a butter knife around the edges to release them easily.