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Breakfast egg muffins

Breakfast Egg Muffins

Laura M.
Egg muffin cups are a high protein, healthy snack that the whole family will enjoy!  
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Snack
Cuisine American
Servings 18 people


  • 9 whole eggs
  • 4 cups egg whites
  • 3 cups shredded zucchini
  • 1 cup parmesan cheese
  • 2 bags chopped spinach
  • 16 oz chopped roasted peppers


  • Pre-heat oven to 350 degrees. 
  • Prepare your veggies as needed - if using fresh zucchini finely shred and set to one side. If using frozen vegetables for the spinach and peppers then defrost and drain excess water.   
  • Beat the eggs in a large bowl then add all the other ingredients serving 1/4 cup parmesan cheese and mix well. 
  • Once all the mixture is distributed evenly amongst the muffins tins, place in the oven. At 10-15 minutes sprinkle the remaining parmesan on each muffin. Cook for an additional 15-20 minutes.  


You can easily freeze this once cooked. They're perfect for travel days! Just allow to thaw or reheat in the microwave. 


Serving: 1muffinCarbohydrates: 2gProtein: 6gFat: 2gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 48mgSodium: 298mgPotassium: 8mgSugar: 1gVitamin A: 400IUVitamin C: 14mgCalcium: 40mgIron: 0.4mg
Keyword Egg, Muffin
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