Easy Breakfast Egg Muffins Recipe

This recipe will help you prep a healthy breakfast with very little effort. These can be prepared in advance and stored in the fridge for breakfast all week.

Makes 12 muffins.


  • 6 large eggs
  • 4 large egg whites
  • 1 ring feta cheese
  • 1 cup baby spinach, chopped
  • 1 red pepper, diced
  • 1 green pepper, diced
  • ¾ cup quartered cherry tomatoes, chopped
  • ¼ tsp dried basil
  • ¼ tsp dried oreganum
  • Pinch salt and ground black pepper


  1. Preheat the oven to 180°C and spray the muffin pan with non-stick spray.
  2. Fill the cups of the muffin pan with the spinach, red pepper, green pepper, and tomatoes.
  3. In a large bowl, whisk together the eggs, egg whites, salt, basil, oreganum, and black pepper until well combined.
  4. Fill each muffin cup with the egg mixture until the cup is three-quarters full.
  5. Sprinkle feta cheese on top of each muffin.
  6. Bake for about 25 minutes, or until the egg muffins are cooked and set.
  7. Take the muffins out of the oven and let them cool down for a few minutes.
  8. Remove them from the pan and enjoy.

If you're going to store them in the refrigerator or freezer, use an air-tight container and wait until they are completely cooled before putting them in the fridge or freezer.