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–+ servings
Sheila Browder

Healthy Breakfast Egg Muffins Recipe

When I think about starting the day right, breakfast is the first thing on my mind. Healthy breakfast egg muffins are the perfect choice, but let’s talk about what to pair with them.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 78
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 large free-range eggs
  • 1 shallot finely minced
  • 1 small red bell pepper
  • 12 cherry tomatoes halved
  • 6 to 10 pitted Kalamata olives roughly chopped
  • 1 oz about ½ cup fresh parsley leaves, chopped
  • ½ teaspoon smoked Spanish paprika
  • Salt and freshly ground black pepper
  • 1 teaspoon dried oregano
  • A handful of crumbled feta cheese to taste
  • 3 to 4 oz 113 g cooked chicken or turkey, shredded and boneless
  • 1 teaspoon fresh lemon zest
  • ¼ teaspoon ground turmeric
  • Extra virgin olive oil

Equipment

  • Muffin pan, mixing bowl

Method
 

Step 1: Preheat Your Oven
  1. First things first, preheat your oven to 350°F (175°C). A hot oven is key to getting that perfect muffin texture.
Step 2: Prepare the Muffin Tin
  1. Grab a muffin tin. Spray it lightly with cooking oil or brush it with extra virgin olive oil. This helps prevent sticking, ensuring easy removal after baking. If you have silicone muffin cups, those work wonders, too!
Step 3: Whisk the Eggs
  1. In a large bowl, crack all eight eggs. Whisk them well until they are nicely blended. You want them to be fluffy and ready for flavor.
Step 4: Add the Vegetables and Seasoning
  1. Now, toss in the minced shallot, diced bell pepper, halved cherry tomatoes, and chopped olives. Sprinkle in the smoked paprika, dried oregano, salt, and pepper. The colors should be vibrant, and the aroma will fill your kitchen.
Step 5: Mix In the Cheese and Optional Ingredients
  1. Fold in the crumbled feta cheese and any optional ingredients like cooked chicken or turkey. The mix should be cohesive and fragrant.
Step 6: Fill the Muffin Tins
  1. Carefully scoop the egg mixture into the prepared muffin tins, filling each cup about three-quarters full. Leave some space for the muffins to rise.
Step 7: Bake!
  1. Place the muffin tin in the preheated oven. Bake for about 20-25 minutes. Keep an eye on them; they should puff up and turn golden on the top.
Step 8: Cool and Enjoy
  1. Once done, let them cool in the tin for about 5 minutes. Then, use a spoon to gently remove the muffins. They are delicious warm or at room temperature.

Nutrition

Calories: 78kcalCarbohydrates: 2gProtein: 4gFat: 6.1gSaturated Fat: 2.5gTrans Fat: 0.1gCholesterol: 130mgSodium: 135mgSugar: 1gVitamin A: 14IUVitamin C: 19mgCalcium: 8mgIron: 4mg

Notes

Batch Cooking: Make a large batch to have muffins ready for the week. Store them in airtight containers in the fridge.
Experiment with Ingredients: Don’t hesitate to swap veggies or proteins based on what's on hand or your family's preferences.
Keep It Zesty: Adding fresh herbs or a squeeze of lemon juice just before serving can brighten the dish even more.
Don’t Overcook: You want your muffins to be just set. Overcooking makes them dry.
Freeze for Later: These muffins freeze well! Just let them cool completely before placing them in freezer bags. Reheat them in the microwave for a quick breakfast.

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