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+ servings
egg muffins stacked up on a white plate

Breakfast Egg Muffins

Simple and delicious high protein Breakfast thats great for on the go
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 79kcal
Author Rena


  • 12 Eggs
  • ½ Onion Diced
  • ½ Tsp Ground pepper
  • 2-3 Garlic Cloves Minced
  • 1 Tsp Salt
  • ¼ Cup Cherry tomatoes chopped
  • 2 Cups Leafy greens or Spinach chopped
  • 1/2 Avocado to garnish Diced
  • Shredded cheese to garnish Optional


  • Preheat oven to 350 degrees F.
  • Whisk together eggs in a large mixing bowl until light yellow and fluffy. Pour in the onion, garlic, salt, pepper, tomatoes, and greens. Mix well.
  • Spray a 12-cup muffin tin with avocado oil or nonstick spray. Pour ⅓ of mix into each cup, filling to the top. Bake on 350 degrees F for 25 minutes.
  • Remove and let cool for 5-10 minutes. Use a knife to release eggs from their cups around the edges.
  • Top with avocado chunks, shredded cheese, and leftover tomatoes for garnish, if desired.


Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.


Calories: 79kcal | Carbohydrates: 1g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 259mg | Potassium: 126mg | Vitamin A: 340IU | Vitamin C: 3.5mg | Calcium: 28mg | Iron: 0.9mg