Egg breakfast muffins for a healthy breakfast or snack on the go.

Healthy Egg Muffins with 8 Variations (and More!)

These vegetarian egg muffins make a perfect grab-and-go high protein breakfast. While I've included instructions here for several flavors of egg muffins, this recipe is endlessly adjustable -- experiment!

Course Breakfast
Cuisine American
Keyword easy breakfast recipes, easy muffin recipe, gluten free muffins
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 servings
Calories 40 kcal
Author Kris Bordessa


  • 1 pound fresh spinach chopped
  • 1 T. extra virgin olive oil (plus more for pan)
  • 8 large eggs
  • 1 clove garlic crushed
  • ½ tsp. sea salt
  • ½ tsp. pepper


  1. Preheat oven to 375 degrees F. Coat muffin pan liberally with olive oil.

Prepare the spinach:

  1. Heat olive oil in a large frying pan. Sauté spinach in olive oil until it's wilted. Put cooked spinach into a mesh colander and press with the back of a big spoon to remove liquid. Alternatively, wrap cooked spinach in the center of a dish towel, and squeeze excess liquid out. 

Prepare the egg mixture:

  1. Beat eggs, garlic, salt, and pepper in a large mixing bowl. 

  2. Stir spinach into egg mixture.

  3. Add vegetables or other variations (see below) and stir to combine. 

  4. Add egg mixture to each oiled cup, ¾ of the way to the top. 

  5. Bake for 8-12 minutes until set. Let cool. Run a knife or spatula around the edge of each muffin to loosen and remove from pan.

Spinach egg muffins with tomato (pictured):

  1. Dice 1-2 medium sized tomatoes; stir into egg mixture.

Feta and kalamata egg muffins:

  1. Stir 1/4 cup of diced kalamata olives and 1/2 cup feta cheese into the egg mixture. 

Cheddar bacon egg muffins:

  1. Stir 1/4 cup of crispy cooked bacon bits and 1/2 cup cheddar cheese into the egg mixture. 

Broccoli cheddar egg muffins:

  1. Stir 1/2 cup finely chopped broccoli and 1/2 cup cheddar cheese into the egg mixture. 

Spinach mushroom egg muffins:

  1. Cook 1 cup of sliced mushrooms along with the spinach. 

Pesto parmesan egg muffins:

  1. Stir 1/4 cup each of pesto and parmesan cheese into the egg mixture. 

Garlic and sun-dried tomato egg muffins:

  1. Add one clove diced garlic to spinach while cooking. Stir 1/3 cup diced sun-dried tomatoes into the egg mixture. 

Bruschetta egg muffins:

  1. Stir one diced tomato, several kalamata olives, 2 sliced green onions, and 1 clove of garlic (diced) into the egg mixture.