Name: Egg Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 6 Large Eggs; ¼ Red Bell Pepper (finely chopped); 2 Green onions (finely chopped (Dark green used to garnish)); 1 Broccoli Stalk (stem peeled and all finely chopped); ¼ Cup Cheddar cheese (shredded); ½ Cup Skim milk; Cooking Spray; Kosher salt and freshly grated black pepper; Fat Free Greek Yogurt and Fat Free Salsa for serving (optional)

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This is one of the best make ahead breakfast or brunch items yet. They taste great warm or at room temperature. To make these well in advance or to have on hand for a quick breakfast during the week, I’ll let them cool completely, put in baggies and keep in the refrigerator for up to 3 days or freeze for up to a month.

To heat, I wrap them in a paper towel and heat in the microwave for 1 minute. The perfect grab and go breakfast!

For all my WW friends and those following strict Keto guidelines, this is a winner! Another note: use any veggies or cheese combos that you like. Feel free to add chopped turkey, ham or bacon. These are easy and incredibly versatile. Not only that, this is the perfect recipe for all those leftover veggies. After the holidays, I’ll make batches of these with any of the veggies from the night before. My Roasted Asparagus, Vadouvan Roasted Veggies and any other left over vegetables get added instead of fresh veggies. And you know what? I think they are even better in this dish.

Typically, I serve two or three per person with Canadian bacon or turkey sausage on the side. I also like to serve the condiments on the side so guests can decide for themselves how they top their muffins. But the salsa, fat free Greek Yogurt and chopped green onions are the perfect “Tex-Mex” combo.

To get started, preheat the oven to 350 degrees F. Spray a muffin tin with cooking spray. Chop all your veggies into a small dice.

Mix all the ingredients together in a large measuring cup. This will make it easier to pour into the prepared muffin tins.

Pour even amounts into the prepared muffin tin. Place in the oven and bake for 12-15 minutes unti the eggs are set.

Remove from the oven and let set for 3-5 minutes. Run a knife around the edges of the egg muffin and scoop out with a tablespoon. Serve warm or room temperature on a large platter and enjoy topped with salsa, fat free Greek yogurt and chopped green onion.

Looking for other great make-ahead breakfast or brunch ideas? Be sure to try my Zucchini Eggs Cups…a clever take on this egg muffin recipe. Or some of these other recipes:

Healthy Start Kodiak Muffins

Zucchini Feta Pie

Raspberry Puff Pastry Tarts

Brioche French toast Casserole

Ham and Cheese Brioche Muffins

Healthier Oatmeal Cookie Cereal

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CHAT GPT CLAUDE GEMINI PERPLEXITY GROK

Egg Muffins

Eggs, cheese and veggie combine for the perfect Egg Muffin. This is a great breakfast or brunch item that is great warm or at room temperature.

5 from 1 vote

Prep Time 10

Cook Time 15

Total Time 25

Course Brunch

Cuisine General

Servings Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

▢ 6 Large Eggs
▢ ¼ Red Bell Pepper finely chopped
▢ 2 Green onions finely chopped (Dark green used to garnish)
▢ 1 Broccoli Stalk stem peeled and all finely chopped
▢ ¼ Cup Cheddar cheese shredded
▢ ½ Cup Skim milk
▢ Cooking Spray
▢ Kosher salt and freshly grated black pepper
▢ Fat Free Greek Yogurt and Fat Free Salsa for serving optional

Instructions

Heat oven to 350 degrees. Spray a muffin tin with cooking spray.
Mix all the ingredients in a large measuring cup.
Pour even amounts in each muffin cup. Bake for 12-15 minutes until the eggs are set.
Remove from the oven and let set for 3-5 minutes. Run a knife around the edges of the egg muffin and scoop out with a tablespoon. Serve warm or room temperature on a large platter and enjoy topped with salsa, fat free Greek yogurt and chopped green onion.

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Keyword breakfast, brunch, eggs, healthier choice

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Diane Ringler

Recipe Developer

With over 10 years of restaurant experience, Diane has been cooking and developing recipes for over five years, focusing on real-food meals for two that are Weight Watchers-friendly and high in protein. A longtime WW member herself, she brings firsthand experience to every recipe — not just culinary technique, but the practical knowledge of someone who has navigated points, portions, and satisfaction for years. Her recipe for Lollipop Lamb Chops with Pistachio Pesto was selected as a KitchenAid contest winner and published in Taste of Home's "Innovate Your Plate" bookazine. She has developed recipes and created content for brands including Eggland's Best, Sprouts Market, ZenB Pasta, Flannery Beef, The Honey Jar and Marukan Vinegar. She has been cooking for two for 10 years and her recipes focus on well balanced meals that are healthy, protein-focused meals perfectly proportioned for two servings. Based in Southern California she loves fresh, seasonal produce and proteins that nourish the body and soul.