For a vegetarian option, omit the turkey ham and add other vegetables like mushrooms, zucchini, or sun-dried tomatoes. Spice level can be adjusted by increasing or decreasing the amount of jalapeño pepper or cayenne pepper. These egg muffins can be stored in the refrigerator for up to a week or frozen for longer storage. Reheat in the microwave or oven until warmed through.
Breakfast Egg Muffins
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING12 People
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VIEWS112
Start your day with these vibrant and versatile Breakfast Egg Muffins! Packed with protein and bursting with fresh vegetables, these customizable muffins are perfect for a quick and nutritious breakfast, a savory brunch addition, or a convenient make-ahead snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol167 mg
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Fiber1 g
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Protein21 g
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Saturated Fat2 g
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Sodium630 mg
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Sugar3 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 375 degrees F (190 degrees C). Generously grease 24 muffin cups with cooking spray. (Prep time: 5 minutes)
02
StepIn a large bowl, whisk together the eggs and egg whites until smooth and slightly frothy. (Mixing time: 3 minutes)
03
StepIncorporate the diced turkey ham, chopped spinach, red and green bell peppers, jalapeño peppers, and minced garlic into the egg mixture. Ensure the ingredients are evenly distributed. (Mixing time: 5 minutes)
04
StepSeason the mixture with Italian seasoning, onion powder, cayenne pepper, salt, and freshly ground black pepper. Adjust seasonings to your preference. (Seasoning time: 2 minutes)
05
StepCarefully ladle the egg mixture into the prepared muffin cups, filling each about 3/4 full to allow for expansion during baking. (Filling time: 7 minutes)
06
StepBake in the preheated oven until the centers are set and the muffins are lightly golden brown. (Bake time: 25-30 minutes)
07
StepRemove from oven and let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
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Russell Funk
Jun 8, 2025The jalapeños add just the right amount of spice. I'll definitely be making these again!
Trudie Daugherty
Apr 7, 2025I love that this recipe is so adaptable. I can use whatever ingredients I have in the fridge.
Shakira Brakusjaskolski
Jan 15, 2025I tried using sweet potato and kale instead of spinach and peppers - so good!
Sigurd Schuppe
Nov 7, 2024I froze a batch of these and they reheated perfectly. So convenient for busy mornings!
Osbaldo Bins
Sep 16, 2024These are a much healthier alternative to store-bought breakfast sandwiches. I feel good about feeding these to my family.
Brisa Ernser
Sep 14, 2024I found that using silicone muffin liners made it much easier to remove the muffins from the pan.
Summer Franey
Aug 29, 2024These are so easy to make and perfect for meal prepping! I love that I can customize them with whatever veggies I have on hand.
Zander Ryan
Aug 1, 2024I added some shredded cheese and bacon to mine, and they were a huge hit with my family!
Priscilla Windler
Jul 29, 2024These are a great way to sneak in some extra vegetables for my kids. They don't even realize they're eating spinach!