- Servings: 6–8 muffins
- Total Time: 20 minutes
- Difficulty: Easy
- Calories per Muffin: ~110 kcal
- Macros (Per Muffin): 9g Protein / 2g Net Carbs / 7g Fat / 1g Fiber
Introduction
These Healthy Egg Muffins are a game-changer for busy mornings, meal prep, or on-the-go snacks. Packed with protein, vegetables, and a hint of cheese, they’re fluffy, flavorful, and customizable to your diet preferences.
Perfect for Keto, Slimming , Weight Watchers, High-Protein, and Mediterranean lifestyles, these muffins are low in carbs, high in nutrients, and entirely freezer-friendly — making your weekly meal planning effortless.
Whether you’re looking for a quick breakfast, a lunchbox addition, or a protein-packed snack, these muffins deliver flavor, convenience, and nutrition in every bite.
Look at the Recipe
- Texture & Visual: Fluffy, golden on top, tender inside with colorful vegetable bits.
- Flavor Highlight: Savory eggs enhanced with cheese, herbs, and fresh vegetables.
- Diet Benefit: High in protein, low-carb, gluten-free, and easily adapted for Mediterranean diets.
Ingredients Needed
Base Ingredients
- 6 large eggs
- ½ cup Greek yogurt or cottage cheese (for added protein and fluffiness)
- ¼ cup shredded cheese (cheddar, feta, or mozzarella)
- ½ tsp salt
- ¼ tsp black pepper
Vegetable Mix (Choose your favorites)
- ½ cup diced bell peppers
- ¼ cup chopped spinach or kale
- 2 tbsp chopped onion
- 2 tbsp cherry tomatoes, halved
- 1–2 tbsp fresh herbs (parsley, chives, or basil)
Optional Add-Ins
- ¼ cup cooked bacon or ham cubes (Keto/High-Protein)
- 1 tsp paprika or chili flakes for spice
- 1 tsp olive oil for greasing
How to Make Our Healthy Egg Muffins
- Preheat oven & prep pan:
Preheat your oven to 375°F (190°C). Grease a 6–8 cup muffin tin with olive oil or line with silicone liners. - Whisk eggs:
In a large bowl, whisk eggs, Greek yogurt, salt, and pepper until smooth. - Add vegetables & cheese:
Fold in the diced bell peppers, spinach, onion, tomatoes, herbs, and shredded cheese. Add optional meat or spices if using. - Fill muffin cups:
Pour the mixture evenly into muffin cups, filling about ¾ full. - Bake:
Bake for 15–18 minutes, or until muffins are set and lightly golden on top. - Cool & serve:
Allow muffins to cool for 5 minutes before removing from tin. Serve warm or store for meal prep.
Storage & Serving Suggestions
- Store: Refrigerate in an airtight container for up to 4 days.
- Freeze: Freeze individually wrapped muffins for up to 2 months. Reheat in microwave or oven before eating.
- Serving Ideas:
- Pair with avocado slices or a side salad for a balanced breakfast.
- Serve as a snack with hummus or tzatziki for Mediterranean flair.
- Enjoy for a post-workout protein boost.
Tips & FAQs
1. Can I make this Slimming -friendly?
Yes! Use fat-free Greek yogurt or cottage cheese and omit cheese if desired. Each muffin is roughly 1–2 syns depending on ingredients.
2. How many Weight Watchers points per muffin?
Approximately 2–3 WW points per muffin when using low-fat cheese and yogurt.
3. Can I make these dairy-free?
Yes — replace Greek yogurt and cheese with coconut yogurt and dairy-free cheese.
4. How can I make it Keto-friendly?
Stick to full-fat cheese, Greek yogurt, and low-carb vegetables like spinach and peppers.
5. Can I add more vegetables or proteins?
Absolutely! Egg muffins are highly versatile — zucchini, mushrooms, or cooked chicken all work well.