You’ll love these easy, healthy egg muffins, loaded with veggies, fresh herbs, and Mediterranean favorites! These are low-carb and gluten free breakfast egg muffins that you can prepare ahead for the perfect on-the-go breakfast any day of the week. And what a great way to use any veggies or leftover meats you might have (I used rotisserie chicken this time.)
For brunch, I like to serve these with some sides and salads. Lots of ideas and tips in this post. And be sure to watch the video for how to make these healthy egg muffins (below.)
One thing I’m thankful for is that my family is pretty big on savory breakfasts. They’ve never been into sugar-laden cereals etc.
If it’s a leisurely weekend morning, you can bet we’ll be doing shakshuka (or green shakshuka); a fritatta with feta and spinach or smoked salmon and egg whites; or even a big Mediterranean brunch board with falafel and all sorts of other favorites.
I know weekday mornings are far busier, and for our family, this is especially true during the school year. But, I’ve found a way to still make a great wholesome breakfast that works for any night of the week…
Enter: Egg Muffins
I promise you, once you make these, you will not be skipping breakfast anymore!
Why these Healthy Egg Muffins work?
There is so much I love about these breakfast egg muffins. Breakfast egg muffins are the perfect on-the-go breakfast because you can make them ahead and store them individually for later use throughout the week (I’ll tell you how in a bit.)
Egg muffins are perfectly savory and very filling (if you have a sweet tooth, though, check out our on-the-go Healthy Blueberry Muffins!). I load mine up with veggies and whatever meat I might have on hand. This time, for example, I made them using a bit of leftover rotisserie chicken. What else? They are…
- Healthy egg muffins
- Low-carb
- Gluten free
- And they’re so easy to make!
What you need to Make these Egg Muffins
To make this egg muffin recipe, you will need a 12-cup muffin pan or 12 individual muffin pans, lightly oiled with olive oil. From there, only three main steps really:
1) Prepare some chopped vegetables and meat; portion those into the lightly oiled muffin cups, filling the cups about 2/3 of the way.
2) Whisk the eggs with salt, pepper, and spices of your choice, then pour over the veggies.
3) Bake in heated oven for about 25 minutes until the eggs are set.
Change up Your Healthy Egg Muffins (Variations)
I think of these egg muffins like mini frittatas. And as far as what goes in them, the possibilities are endless.
In this egg muffin recipe, I chose to use what I have on hand: chopped bell peppers, cherry tomatoes, and shallots. Shredded leftover rotisserie chicken goes in (use any cooked meat you have on hand, or leave it meatless.) Then some Mediterranean flavor makers like olives, a sprinkle of feta, and fresh parsley.
You can use any vegetables you have on hand. And if you decide to use harder vegetables like carrots or broccoli, saute or cook them first and let them cool before using.
A couple good combinations: mushrooms, garlic, spinach, and feta. Or, Tomato, mozzarella, prosciutto bits, and fresh basil. You get the idea, whatever your favorite combination of flavors will likely work.
Serve them for Brunch!
Just like my easy oven baked eggs recipe, these egg muffins are great for a simple brunch. I love to add a couple of salad options. A savory wholesome balela salad or this Greek salad, for example. And this bright Mediterranean orange pomegranate salad. If you want to complete the Mediterranean fare, I say add a bread option with hummus or baba ganoush.
Egg Muffins Meal Prep and Heating
But if you’re after a good grab-n-go breakfast, you can totally prepare these egg muffins ahead. Once you bake the egg muffins. Let the egg muffins cool completely, then carefully pop them out and store in a glass container with a tight lid, or a ziptop bag. Store in the fridge for up to 3 days. Or, you can individually wrap and freeze them for up to 2 months.
Can these egg muffins be reheated? I typically eat these at room temperature, but they can be heated. Two ways: 1) if you’re using microwave, set the power to low (like 3 out of 10) and heat for a very brief time; try 20 seconds and see. 2) If heating from frozen, you can wrap individual egg muffins in foil (not too tightly) and heat in the oven at 300 degrees F until warmed through (check at 10 minutes and go from there.) Either way you choose, watch that you do not overheat the egg muffins.
Watch the video for How to Make Egg Muffins:
More Recipes to Try:
Easy Breakfast Stuffed Peppers
Baked Zucchini Sticks with Thyme and Parmesan
Greek Chicken and Potato Dinner
Mediterranean Bean Soup with Tomato Pesto
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Mediterranean Breakfast Egg Muffins
- Total Time: 40 minutes
- Yield: 12 egg muffins 1x
Description
Easy and healthy breakfast egg muffins. These low-carb, freezer friendly egg muffins make a great breakfast on the go! Also perfect for your next brunch, serve along with salad and other Mediterranean favorites (see notes for ideas!)
Ingredients
- Extra virgin olive oil for brushing
- 1 small red bell pepper, chopped (about 3/4 cup)
- 12 cherry tomatoes, halved
- 1 shallot, finely chopped
- 6 to 10 pitted kalamata olives, chopped
- 3 to 4 oz/113 g cooked chicken or turkey, boneless, shredded
- 1 oz/ 28. 34 g (about 1/2 cup) chopped fresh parsley leaves
- Handful crumbled feta to your liking
- 8 large eggs
- Salt and Pepper
- 1/2 tsp Spanish paprika
- 1/4 tsp ground turmeric (optional)
Instructions
- Place a rack in the center of your oven and preheat to 350 degrees F.
- Prepare a 12-cup muffin pan like this one (or 12 individual muffin cups). Brush with extra virgin olive oil.
- Divide the peppers, tomatoes, shallots, olives, chicken (or turkey), parsley, and crumbled feta among the 12 cups (they should come up to about 2/3 of the way full.)
- In a large measuring cup or a mixing bowl, add eggs, salt, pepper, and spices. Whisk well to combine.
- Pour the egg mixture carefully over each cup, leaving a little room at the top (should be about 3/4 of the way or so.)
- Place muffin pan or muffin cups on top of a sheet pan (to help catch any spills). Bake in heated oven for about 25 minutes or until the egg muffins are set.
- Let cool for a few minutes, then run a small butter knife around the edges of each muffin to loosen. Remove from pan and serve!
Notes
- Pro Tip: What to serve along for brunch. If you plan to serve these egg muffins as part of brunch, add a couple of salads like Greek salad, or balela salad and this Mediterranean orange and pomegranate salad. I also like to add a bread option and some roasted garlic hummus or baba ganoush to complete the Mediterranean fare.
- Pro-tip: Meal Prep. These egg muffins are great to make ahead and enjoy for breakfast-on-the-go. Let the egg muffins cool completely, then carefully pop them out and store in a glass container with a tight lid, or a ziptop bag. Store in the fridge for up to 3 days. Or, you can individually wrap and freeze them for 2 months.
- Pro-tip: This recipe is incredibly flexible. You can feel free to swap out the veggies or herbs to your liking. If you want to use firmer vegetables like carrots or broccoli for example, you might try cooking them first, then let them cool before using in the recipe. Some fun ingredient combinations: mushrooms, garlic, spinach, and feta. Or, tomato, mozzarella, basil, and prosciutto bits.
- Used in this Recipe: Private Reserve Greek Extra Virgin Olive Oil (from organically grown and processed Koroneiki olives); Spanish Paprika; and Organic Turmeric. Visit our store.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
*This post was recently updated with new information and media for readers’ benefit. Enjoy!
My husband and I loved these breakfast muffins!
I added mushrooms to mine. The only thing is I needed to cook it for an extra 5 mins and oven temperature was 375.
I would make this again! We had it with salad and it was delicious! Thank you!
I am part of the WW community and I am always taking your recipes and creating the recipes to get the point information. Is there a site that I can go to so that I don’t have to do this all the time?
Thank you.
Hi, Lori. We don’t have any affiliation to WW so we’re unable to calculate and provide that information, unfortunately. I’m so sorry.
Fabulous! We’ve made them with a variety of ingredients (always keeping the eggs and usually some cheese), and they’re always a hit! Thank you!
P. S. This past weekend, we made 4 dozen – each dozen a certain kind – on Friday afternoon. Kept in refrigerator overnight. On Saturday morning before the brunch, we filled one large baking pan and one smaller with them, and warmed them all at once in the oven. I then placed each kind in a small crock pot/slow cooker on “Keep Warm,” with a label in front indicating, “Veggies, egg, and cheese,” “sausage, egg, and cheese,” etc. – They stayed hot, everyone could choose what they preferred, and they were delicious! We’ve always just made them for quick and easy breakfasts. Highly recommend baking an assortment ahead for a brunch or breakfast event! We will definitely do this with them again!
Wonderful idea, Jenn! Thanks for sharing!
These were a hit! I used whatever veggies I had on hand, plus some cold cut turkey slices and cheese on top. Delicious!
Love these. Made them in a mini muffin tin with 2 eggs and just the veggies and feta.
Currently starting my first Whole 30 run and on the look out for breakfast variation with eggs. With leaving out the feta, these are perfect!
These sound terrific! Would these work if I used egg whites instead of whole eggs?
I think that would totally work…there may be some adjustment as far as baking time.
Made these this morning for breakfast, but added spinach and rocket and because my garden is full of edible goodies I used a few extra herbs in as well. Tasted absolutely fabulous.
Great recipe and love that it allows you to put whatever veggies you want into the muffin tin. Only problem is that it called for 8 eggs for a 12 count muffin tin, but I ended up using 12 eggs in order to fill up all the muffin tins.
Thanks for the feedback, Mike!
I have made these muffins a few times already, each time with slightly different ingredients, but delicious every time! I was wondering if this could be adapted as sort of a crustless quiche, but not sure if baking time would need adjustment and whether a standard 9″ pie pan would work. Any suggestions?
Hi, Colleen. I actually have a Crustless Quiche recipe you can use for guidance. Enjoy!
Pls send me email as with video u cook as show us as recipes list I want cook for us diet I am diabetic
Hi, Rose! Here is a link you can use to sign up to get our recipe and weekly food plan emails: Email List.
I’m an aspiring home cook at 18 and made this as a brunch for my family. I used feta, olives, artichokes, tomatoes, and peppers for the filling, and they came out awesome. Perfect size, perfect texture – I did add a little milk to the eggs though. Thanks for the awesome recipe!
Well done, Tyler! So glad they were a hit!!
Those look awesome!
I’m vegan so replaced the eggs with tofu and whipped in a blender with a little non-dairy milk (I live Almond). They tasted great.
Thank you for sharing your adaptations!
A little late here… just found this blog.
How might this recipe turn out without cheese ?
Thanks !
Hi, Dee! I would be just fine without the cheese.
Hi, I was wondering if you could let me know what the nutritional facts are? I wasn’t able to find them on this page. Also, what is the serving size. I’m excited to make these. Thank you!
Nutritional facts are listed in the actual recipe card just below the recipe instructions. Enjoy
Such a great idea for grab on the go breakfast. YUM