Healthy breakfast egg muffins are a freezer-friendly, veggie-loaded breakfast option to prep in advance and reheat for busy mornings! This version features mushrooms, scallions, and feta cheese for maximum flavor.
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If you read my post from earlier this week, you might already know that September is National Family Meals Month! So this month’s Recipe Redux theme–“kids cooking”–is very timely.
As a dietitian, I often see how a person’s childhood experiences shape their diet and lifestyle choices in adulthood. Not having exposure to home cooking or basic kitchen skills as a youth can lead to a resistance to food preparation later in life.
After working with so many people in this exact situation, I now know how fortunate I was to learn how to cook and bake from a young age. It’s so important to get kids comfortable in the kitchen from a young age.
Leading me to today’s kid-friendly recipe: Healthy Breakfast Egg Muffins with Mushrooms and Scallions!
Preparing this recipe with kids is a great way to teach them about a few important kitchen skills, including:
- Chopping vegetables
- Sautéing vegetables
- Cracking and whisking eggs
These techniques are basic…but so important. They are the foundation of independence in the kitchen, and will enable your kids to prepare food throughout their life (and hopefully eat more veggies in the process!!).
How to Make Healthy Breakfast Egg Muffins
- Preheat the oven and coat a muffin tin generously with oil.
- Cook the veggies with some oil in a skillet. Spoon them evenly into the muffin cups.
- Whisk together the eggs, feta cheese, salt, and pepper. Pour the egg mixture evenly into the muffin cups.
- Bake, let cool, reheat, and eat!
- Do not skimp on coating the muffin tin with oil/cooking spray. Breakfast egg muffins are notorious for getting stuck to tins. You can also use silicone muffin liners or a silicone muffin tray (these work exceptionally well and are way less hassle!). However, don’t try to use paper ones because they won’t work.
- Egg muffins will keep in the fridge for 4 to 5 days. Store in an airtight container.
- To freeze egg muffins, let them cool completely, wrap each one in plastic wrap, then store the wrapped muffins in a large freezer bag for up to 3 months.
- To reheat egg muffins, set them on a microwave safe plate and heat for 30 to 60 seconds on high.
- Feel free to mix up the veggies, cheese, and seasonings that you add to this recipe! Think of the amounts listed for the ingredients as a baseline for you to use to experiment with different combinations. I like to use bell peppers, yellow onions, and leafy greens.
More Breakfast Recipes
If you like these healthy breakfast egg muffins, you should also check out the Easy Broccoli and Cheese Egg Bake, Broccoli and Sweet Potato Frittata, Apple Pumpkin Frittata with Gouda, and Acorn Squash Eggs-in-a-Hole with Sage Brown Butter. My Sheet Pan Omelet with Veggies is another delicious option.
If you make this recipe, I’d love to hear how you like it! Please rate/review using the stars on the recipe card or in the comments section.
Healthy Breakfast Egg Muffins with Mushrooms and Scallions
- Preheat the oven to 350 degrees F. Generously grease a muffin tin with oil or cooking spray, or line the tin with silicone muffin liners.
- In a skillet over medium high heat, heat the olive oil and add the diced scallions and mushrooms. Saute for 5 to 7 minutes or until the veggies are tender. If there is any excess water from the mushrooms, you can drain it off.
- While the veggies are cooking, whisk the eggs in a large mixing bowl. Add the feta, pepper, and salt, and stir until combined.
- Prepare the muffins by adding a spoonful of veggies to the bottom of each muffin cup then filling the rest of the space with the egg mixture.
- Bake for 20 to 25 minutes until the eggs are set and a toothpick inserted in the center comes out clean. Enjoy!
- Storage: Egg muffins can last for up to five days in an airtight container in the fridge. To freeze them, let the muffins cool completely. Wrap each one in plastic wrap, then place the wrapped muffins in a large freezer-friendly bag. Store in the freezer for up to 3 months.
- Reheating (from the fridge or freezer): Unwrap egg muffins and place on a microwave-safe plate. Reheat for 30 to 60 seconds on high or until they have reached your desired temperature.
- Variations: Feel free to sub other types of veggies for the mushrooms and scallions (I like bell peppers and leafy greens). You can also use different types of cheese.
Happy cooking! – Lizzie