I feel like eggs are like the Patriots - you either love 'em or you hate 'em. I've never really met someone that thinks eggs are just "ok," so I guess I'm the exception! I can do scrambled eggs or a fried egg here and there, but not every day. I need my space 😂
So when my husband's boss told me he really wanted an easy meal prep breakfast recipe, my first thought was egg muffins. But then I remembered that a lot of people don't like eggs, let alone an egg muffin.
Determined to prove to myself and those egg haters that egg muffins could in fact be both delicious and worth the work, I set out to write my own recipe for healthy egg muffins. And let me tell you, I wouldn't mind meal prepping these babies for breakfast for a whole week!
Today's recipe for Healthy Breakfast Egg Muffins is so easy to make and full of flavor - you just have to give them a try! And yes, it's an egg recipe even the egg haters will love!
With all my recipes, I try really hard to balance out the macros (macronutrients) so you're getting a little bit of everything, especially protein. Protein is the hardest macronutrient to get enough of, so I'm always conscious of how I can add more protein to my recipes, including baking!
Eggs are naturally a good source of protein (6g per large egg), but they're also high in fat (heart-healthy fats, don't worry!), so if you eat two or three eggs, you're getting about 65% of your calories from fat and only 35% of your calories from protein.
When I decided to make these healthy breakfast egg muffins, I wanted to make sure the fats and protein were more balanced, so I used a mixture of regular eggs and liquid egg whites (100% protein) to boost the protein content without adding more fat. Using liquid egg whites also makes the egg muffins fluffier and lighter, so you're not taking a bite into a dense mass of egg. (You're welcome!)
I love this egg cup recipe because once the ingredients are ready, everything is built right in the muffin tin! Just a little bit of prep work and you're ready to go.
Start by sauteing the hash browns and bacon in a large skillet until golden and crispy. Drain any excess oil and use a paper towel to pat the food dry of excess oil.
Meanwhile, in a large glass measuring cup, whisk together the eggs, egg whites, almond milk, and seasonings until well combined. This is your "egg batter" for the egg muffins.
Now comes the fun part: the layers! Gather all your chopped veggies and remaining ingredients. Layer the spinach, tomatoes, and hash browns and bacon in each muffin tin.
Pour the "egg batter" on top of the prepared muffin tins. It should come up no more than 3/4 of the way full. You'll notice that you won't need as much as you think for each tin because of all the toppings!
Top each egg muffin with the feta cheese and diced green onions. Bake for 17-20 minutes in the oven and let cool for 5 minutes before transferring to a cooling rack.
That's it! Prep the ingredients, fill the muffin tin, and bake! You've got yourself the easiest meal prep breakfast recipe ever!
Store in an airtight container or gallon size ziploc bag for up to four days. You can also invest in a muffin tin that comes with a lid like this one! It's a game changer for me and well worth the extra money.
Let the healthy egg muffins cool completely at room temperature, then wrap individually in tin foil and store in an air-tight container for up to 3 months. To reheat, transfer the egg muffins you want to eat to the fridge the night before, then remove the foil and microwave until heated through. You might need an extra touch of salt too!
I can't wait to see how many times you make these delicious Healthy Breakfast Egg Muffins! They're perfect for meal prep and on-the-go breakfasts.
Be sure to leave a star rating and review if you try this recipe so I and other readers know how you liked it! You can also tag me on Instagram. I love seeing my recipes in your home!
These Healthy Breakfast Egg Muffins are easy to make, high in protein, and perfect for meal prep. They're made with eggs, egg whites, spinach, tomatoes, hash browns, turkey bacon, and feta cheese, so even the egg haters will love this recipe!
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