Breakfast egg muffins are a healthy, portable, protein-packed fertility breakfast. These little egg muffins are filling, low-carb, and perfect for meal prepping at the weekend to be stored away and reheated in an instant. Try new combos by switching up a few simple veggie and protein ingredients to create delicious egg muffins that will last you through the week!
Breakfast egg muffins are like mini frittatas, and just as versatile – you can easily create new flavour combinations to suit your taste preferences. There are endless options to customise your breakfast egg muffins and keep boredom at bay!
Breakfast muffin ingredients
Similar to making a frittata or scramble, all you need for these muffins are an egg base and some fresh ingredients. Here’s the breakdown:
- Egg base: Simply whisk up a bowl of eggs and season with sea salt and cracked black pepper.
- Vegetables: Now’s the time to sneak in more greens for breakfast! You can add in just about any vegetable such as spinach, kale, broccoli, or cavolo nero. Just finely chopped and sauté quickly and cool a little before combining with the egg base.
- Meat or fish: To add some extra protein, pre-cooked shredded chicken, prosciutto, smoked salmon, and flaked cod or wild Alaskan salmon all work well. Make sure whatever you choose has been pre-cooked before using it in your muffins.
- Cheese, or dairy-free alternative (optional): From grated parmesan cheese to crumbled feta to goat’s cheese, the choice is yours! You can add the cheese to the veggie and meat or fish mix, or sprinkle it on top, it’s up to you. If you use a dairy-free alternative, check ingredients and choose alternatives with minimal ingredients.
How to make breakfast egg muffins
Here’s the base recipe:
- Whisk 12 eggs. Each muffin requires 1 egg. So, depending on how many muffins you are making – follow this general rule.
- Choose your additions. Your choice of veggies, meat or fish, and cheese. To keep the ratio even with the egg base, you will need about 4-cups of add-ins for 12 muffins; about ⅓-cup per muffin. It is really useful to use cup measures for this recipe, by volume ⅓-cup is equivalent to 80ml.
- Fill the muffin tray with the add-ins. First add your veggies, meat or fish, and cheese (unless you want to sprinkle the cheese on top), then pour the egg mixture into each muffin until it reaches about 90% full.
- Bake at 180°C (350°F) for 20-25 minutes.
- Let the muffins cool. Then run a palette knife around the edge and turn out.
How to store and reheat breakfast egg muffins
These muffins make for an easy breakfast make-ahead recipe. You can make a batch on a Sunday and enjoy them all week long. They’re also brilliant lunchbox fillers.
- Store them in an airtight container in the fridge for up to three days, or in the freezer for up to three months. Just make sure to place them in sealed containers or freezer-safe bags to keep them fresh.
- You can eat them cold, or to reheat, simply pop them in the microwave for about 30 seconds (from the refrigerator) or 1-2 minutes (from the freezer).
More egg-based breakfast ideas
- Sweet breakfast omelette
- Traditional shakshuka
- Spring vegetable shakshuka
- Green goddess omelette
- Courgette fritters
More muffin recipes to try
I hope you enjoy these breakfast egg muffins. If you make them, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Breakfast egg muffins
- 12-hole muffin tin
- 100 g baby leaf spinach roughly chopped
- 3 slices prosciutto roughly chopped
- 2 spring onions finely chopped
- 150 g goat's cheese
- 12 large free-range eggs
- ½ tsp sea salt
- ¼ tsp cracked pepper
- Preheat the oven to 220°C (425°F). Divide the spinach, prosciutto, spring onion and goat's cheese between 12 muffin holes.
- Place the eggs, salt and pepper in a large bowl and whisk to combine. Fill the muffin holes with the egg mixture to about 90% full and bake for 20-25 minutes or until golden.
- Leave to cool for 5 minutes before turning out to serve.