Light + Fluffy Egg Muffins (7 flavors; not wet!) (2024)

By: Denise Bustard87 Comments
Posted: 1/5/21Updated: 11/8/21

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Light, fluffy, and never soggy, these egg muffins are perfect for breakfast or a snack on the go! Freezer and fridge-friendly, this recipe is perfect for reheating- it is never wet or squishy. 7 tried and true flavor variations are included.

Eggs are such a great option for meal prep- they are high in protein, easy to reheat, and have endless flavor variations! From sheet pan eggs to baked egg cups, we have a ton of options on Sweet Peas & Saffron, but these egg muffins are the ones we come back to time and time again.

Light + Fluffy Egg Muffins (7 flavors; not wet!) (1)

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With seven different flavor variations, these muffins keep the variety going in your meal prep. But the best part? How easy to reheat they are- never 'juicy' or wet, they are perfect, even on day 4.

Reasons you'll ♡ this recipe

there are seven different veggie-loaded egg muffin flavors
they keep well in the fridge or freezer
unlike most egg muffins, they are light, fluffy, and not soggy when reheated

Recipe video

Watch this 1-minute video to see how easy it is to prep four of the flavors in this post! You can find more recipe videos on my YouTube channel.

Ingredient notes

Light + Fluffy Egg Muffins (7 flavors; not wet!) (2)

eggs- these recipes were tested with large eggs; if you use other sizes, it could throw the recipe off.
cheese- adds flavor and more protein to the muffins. Use shredded mozzarella or cheddar, or get creative with your favorite cheese.
flour- you may use regular or almond flour. This is the key ingredient that helps to prevent the muffins from being wet and spongy when reheating. If you are OK with wet muffins, then feel free to skip!
baking powder- this leavening agent acts with the flour to produce fluffy egg muffins- not dense ones. If you skip the flour, skip the baking powder as well

FAQ

How do you keep egg muffins from deflating?

Typically, egg muffins puff up in the oven, but deflate as they cool. This is because eggs on their own are not able to maintain the structure of the muffin. By adding a small amount of flour to these egg muffins, we help the muffins maintain their structure.

Why are my egg muffins spongy?

Typical egg muffins are simply mini 'frittatas', and become spongey when reheated. This is due to the combination of a wetness from the eggs and added vegetables and the bubbly texture of the frittata. By adding a small amount of flour to these egg muffins, the texture improves considerably, resulting in a fluffier, less wet and less spongey texture.

Which type of flour can I use?

A variety of flours work well including all purpose, white whole wheat flour, almond flour and gluten-free.

How many calories does an egg muffin have?

The base recipe (no vegetables added) has 152 calories per egg muffin.

Which liners work best for egg muffins?

I recommend using parchment or silicone muffin liners, or spraying the muffin tin well. Egg muffins can stick to paper liners, so avoid those.

Find my favorite muffin linersin my shop!

Light + Fluffy Egg Muffins (7 flavors; not wet!) (3)

Step by step directions

Scroll to the recipe card for ingredient quantities.

Wet ingredients- in a large bowl or glass measuring cup, stir together the eggs, cheese, salt and pepper and vegetable add-ins.
Dry ingredients- add the flour and baking powder. Mix until completely combined and no lumps remain.
Add to muffin pan- evenly distribute the egg mixture into a muffin pan. Sprinkle tops with reserved cheese.
Bake- for 20-25 minutes, until muffins are baked through and no longer jiggle. Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.

Storage and reheating

These egg muffins are perfect for meal prep, and they may be stored in either the fridge or freezer. Cool completely on a wire rack before storing:

fridge- in an air tight meal prep container for up to 4 days.
freezer- in a freezer bag or reusable silicone bag- suck the air out with a straw before freezing. Alternatively, you can loosely wrap in parchment paper and store in a meal prep container. Freeze for up to 3 months.
thaw- in the fridge overnight
reheat- in the microwave until steaming hot.

Check out my favorite meal prep containers.

7 Flavor Variations

Take the base recipe and get creative! Here are seven tried and true flavor variations:

Sun Dried Tomato, Spinach & Mushroom Egg Muffins- ½ cup sun dried tomatoes drained & chopped, 1 ½ cups chopped spinach, 1 ½ cups chopped mushrooms
Kale, Mushroom & Goat Cheese Egg Muffins- 2 cups chopped kale, 2 cups chopped mushrooms, ½ cup crumbled goat cheese
Roasted Red Pepper & Corn Egg Muffins- ⅔ cup corn kernels, ⅔ cup roasted red peppers chopped, 1 ½ cups spinach chopped, ½ teaspoon cumin, ½ teaspoon chili powder
Broccoli Cheddar Egg Muffins- 2 cups broccoli florets chopped small
Cauliflower Herb Egg Muffins- 2 cups riced cauliflower, ½ teaspoon basil, ½ teaspoon oregano, ¼ teaspoon dried dill
Zucchini, Feta & Dill Egg Muffins- 2 cups shredded zucchini -excess liquid squeezed out, ½ cup feta cheese, 1 teaspoon dried dill, omit salt from base recipe
Spinach, Feta & Red Pepper- 2 cups chopped spinach, 1 bell pepper finely chopped, ½ cup feta cheese crumbled, omit salt from base recipe

More meal prep breakfast ideas

Healthy Freezer Breakfast Sandwiches
7 Healthy Breakfast Egg Muffins
7 Easy Baked Oatmeal Muffins
36 Healthy Meal Prep Breakfast Ideas
Perfect Fluffy Protein Pancakes

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

7 Healthy Breakfast Egg Muffins

4.88 from 39 votes

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Print Rate

Ingredients

base recipe

▢ 8 eggs
▢ ½ teaspoon salt
▢ ½ teaspoon pepper
▢ 2 cups mixed vegetables cut into small cubes (ie: zucchini, onion, bell
▢ peppers torn spinach, mushrooms, broccoli florets)
▢ 1 cups shredded cheese ½ cup reserved for sprinkling muffin tops
▢ ½ cup all purpose flour see note 1
▢ ½ teaspoon baking powder see note 2

Sun Dried Tomato, Spinach & Mushroom Egg Muffins

▢ ½ cup sun dried tomatoes drained from oil and chopped into small pieces
▢ 1 ½ cups chopped spinach
▢ 1 ½ cups chopped mushrooms
▢ 8 eggs
▢ ½ teaspoon salt
▢ ½ teaspoon pepper
▢ 1 cup shredded cheese
▢ ½ cup all purpose flour
▢ ½ teaspoon baking powder

Kale, Mushroom & Goat Cheese Egg Muffins

▢ 2 cups chopped kale
▢ 2 cups chopped mushrooms
▢ ½ cup crumbled goat cheese
▢ 8 eggs
▢ ½ teaspoon salt
▢ ½ teaspoon pepper
▢ ½ cup all purpose flour
▢ ½ teaspoon baking powder
▢ ½ cup shredded cheese for tops

Roasted Red Pepper & Corn Egg Muffins

▢ ⅔ cup corn kernels
▢ ⅔ cup roasted red peppers chopped
▢ 1 ½ cups spinach chopped
▢ ½ teaspoon cumin
▢ ½ teaspoon chili powder
▢ 8 eggs
▢ ½ teaspoon salt
▢ ½ teaspoon pepper
▢ 1 cup shredded cheese ½ cup reserved for sprinkling muffin tops
▢ ½ cup all purpose flour
▢ ½ teaspoon baking powder

Broccoli Cheddar Egg Muffins

▢ 2 cups broccoli florets chopped small
▢ 8 eggs
▢ ½ teaspoon salt
▢ ½ teaspoon pepper
▢ 1 cup shredded cheese ½ cup reserved for sprinkling muffin tops
▢ ½ cup all purpose flour
▢ ½ teaspoon baking powder

Cauliflower Herb Egg Muffins

▢ 2 cups riced cauliflower
▢ ½ teaspoon basil
▢ ½ teaspoon oregano
▢ ¼ teaspoon dried dill
▢ 8 eggs
▢ ½ teaspoon salt
▢ ½ teaspoon pepper
▢ 1 cup shredded cheese ½ cup reserved for sprinkling muffin tops
▢ ½ cup all purpose flour
▢ ½ teaspoon baking powder

Zucchini, Feta & Dill Egg Muffins

▢ 2 cups shredded zucchini excess liquid squeezed out
▢ ½ cup feta cheese
▢ 1 teaspoon dried dill
▢ 8 eggs
▢ ½ teaspoon pepper
▢ ½ cup all purpose flour
▢ ½ teaspoon baking powder
▢ ½ cup shredded cheese for tops

Spinach, Feta & Red Pepper

▢ 2 cups chopped spinach
▢ 1 bell pepper finely chopped
▢ ½ cup feta cheese crumbled
▢ 8 eggs
▢ ½ teaspoon pepper
▢ ½ cup all purpose flour
▢ ½ teaspoon baking powder
▢ ½ cup shredded cheese for tops

Instructions

Heat oven to 350°F.
Line a standard sized muffin pan with parchment or silicone liners and set aside.
In a large bowl, mix together the vegetables, feta (when used), eggs, salt and pepper, until well combined.
Stir in the flour and baking powder until completely incorporated.
Spoon the mixture into the muffin pan, filling nearly full. Sprinkle tops with reserved cheese.
Bake in the pre-heated oven for 20-25 minutes, until muffins are baked through and no longer jiggle.

Tips:

1- all purpose flour prevents these muffins from becoming wet when reheating. You may swap for gluten-free or almond flour. If you don't mind wet egg muffins, feel free to leave out the flour.

2- if you leave out the flour, do not add the baking powder.

Storage

Cool completely on a wire rack before storing:

fridge- in an air tight meal prep container for up to 4 days.
freezer- in a freezer bag or reusable silicone bag- suck the air out with a straw before freezing. Alternatively, you can loosely wrap in parchment paper and store in a meal prep container. Freeze for up to 3 months.

Reheat

Heat in the microwave until steaming hot.

Video

Nutrition Information

Serving: 1egg muffin (base recipe), Calories: 152kcal, Carbohydrates: 8g, Protein: 9g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 8mg, Sodium: 265mg, Fiber: 1g, Sugar: 1g

Author: Denise Bustard

Course: Breakfast

Cuisine: American

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

Reader Interactions

Sara says
Posted on 6/28/22 at Posted on 6/28/22

I did not like egg muffins because of the texture upon reheating. These are a game changer! They weren't soggy or rubbery! The dill, zucchini and feta are delicious!! I didn't use liners, but sprayed my muffin tin with nonstick spray and I had no issues with sticking.
Reply
- Denise Bustard says
  Posted on 7/4/22 at Posted on 7/4/22
  Hi Sara! I'm so happy to read this, because I completely agree about the reheating texture. Thanks so much for coming back to leave a review 🙂
  Reply
Kellie says
Posted on 5/5/22 at Posted on 5/5/22
How long would you cook if you were using a mini muffin tin? I only have the mini version tin.
Reply
- Denise Bustard says
  Posted on 6/16/22 at Posted on 6/16/22
  Hi Kellie, I'm unsure. Would you leave us a comment if you give it a try?
  Reply
Sally says
Posted on 4/9/22 at Posted on 4/9/22
I know my family would love these but we don’t have a microwave. How would you recommend reheating these?
Reply
- Jasmine @ Sweet Peas & Saffron says
  Posted on 4/11/22 at Posted on 4/11/22
  Hi Sally, you could reheat in the oven at 350ºF for 5-6 minutes, monitoring closely to ensure that they don't burn or overheat. I hope this helps!
  Reply
Rosie H says
Posted on 3/20/22 at Posted on 3/20/22

Loved the addition of flour. The egg muffins were moist rather than slimy and lasted perfectly as meal prepped breakfast bites all week. This will be a regularly used recipe in my home.
Changes:
halved the amount of flour to 1/4 cup
Used a silicon muffin tray instead of using liners in addition to using butter to help with any sticking
I used the base recipe but only used what I had on hand at home. Baby kale, cheese and bacon bits.
Reply
- Jasmine @ Sweet Peas & Saffron says
  Posted on 3/22/22 at Posted on 3/22/22
  Hi Rosie, really glad to hear that they turned out well for you! Thanks for sharing your modifications + add-ins, and for taking the time to come back to leave a rating and review! 🙂
  Reply
Anna says
Posted on 3/13/22 at Posted on 3/13/22
These were extremely dry and stuck to the muffin liners. Would not make again
Reply
- Jasmine @ Sweet Peas & Saffron says
  Posted on 3/14/22 at Posted on 3/14/22
  Hi Anna, thanks for your feedback!
  Reply
  See Also
  I Finally Figured Out the Key Ingredient for Making Perfect Copycat Starbucks Egg Bites
Jane says
Posted on 1/15/22 at Posted on 1/15/22
Can I substitute shredded cheese with something else?
Reply
- Jasmine @ Sweet Peas & Saffron says
  Posted on 1/15/22 at Posted on 1/15/22
  Hi Jane, you could likely eliminate it entirely (we have not tested, but it should work out just fine), or add in dairy-free shredded cheese. Another alternative if you want some cheesy flavor is to add nutritional yeast - which is vegan. I'd suggest adding 1/4 cup nutritional yeast to start, as it does have a potent but delicious flavor. Hope this helps!
  Reply
Ollie says
Posted on 11/6/21 at Posted on 11/6/21
I have a question regarding one ingredient. In the picture it says you are using baking powder but in steps you mention baking soda. These are two different things so which one should I use for the recipe? I don’t want to ruin lots of eggs by putting a wrong ingredient in.
Reply
- Jasmine @ Sweet Peas & Saffron says
  Posted on 11/8/21 at Posted on 11/8/21
  Hi Ollie, thanks for catching that! It's baking powder - we have updated the blog post and directions. Cheers, and we hope you enjoy! Let us know how they turn out when you make them!
  Reply
Karen says
Posted on 9/27/21 at Posted on 9/27/21

Perfect and delicious! These are amazing and I am looking forward to making all of the variations.
Reply
- Jasmine @ Sweet Peas & Saffron says
  Posted on 9/27/21 at Posted on 9/27/21
  Hi Karen, we are so glad that you enjoyed this recipe and found a new favorite to add to your meal prep rotation! Thank you so much for taking the time to come back and leave a rating and review.
  Reply
RB says
Posted on 8/22/21 at Posted on 8/22/21

The almond flour & baking soda hack is a game changer. I’m a flight attendant & I pack a cooler bag for my multi-day work trips, and egg cups are always leaky and squishy in my iced cooler bag, which makes them messy to reheat (we don’t have microwaves & use a hot plate instead), but I can already tell these are going to be travel-friendly. Can’t wait to try more ingredient combos!
Reply
- Jasmine @ Sweet Peas & Saffron says
  Posted on 8/23/21 at Posted on 8/23/21
  Hi RB, we're so glad that this recipe is going to help you with your breakfast meal prep! Thank you for coming back to leave a rating and review.
  Reply
nancy says
Posted on 3/2/21 at Posted on 3/2/21
yummy dishes..
Reply
Valerie says
Posted on 1/26/21 at Posted on 1/26/21
These are delicious! Thank you for giving me another lunch option in my low carb meal plan.
Reply
- Denise Bustard says
  Posted on 1/27/21 at Posted on 1/27/21
  Hi Valerie! I'm so happy to hear you enjoyed! Thanks so much for coming back to leave a review 🙂
  Reply
Shelley Lima says
Posted on 2/9/20 at Posted on 2/9/20
It would be really nice if there were recipes with measurements. For the egg base, I can’t tell how much of any ingredient to add. Am I missing it somewhere in this page?
Reply
- Denise says
  Posted on 2/20/20 at Posted on 2/20/20
  Hi Shelley, it seems that you have not found the recipe card. It's at the very bottom of the post. You can skip straight to it using the 'jump to recipe card' button at the top of the post.
  Reply
  - Sara says
    Posted on 1/5/21 at Posted on 1/5/21
    
    I made the sundried tomato, spinach and mushroom muffins and they were so tasty! Would definitely recommend. The only thing I struggled with was the measurements, I'm based in the UK and we don't use cups here so I found it time consuming trying to convert.
    Reply
    - Denise Bustard says
      Posted on 1/6/21 at Posted on 1/6/21
      Hi Sara! I'm so happy to hear you enjoyed the sundried tomato muffins. Which measurements were difficult for you translate, was it the flour? Thanks so much for taking the time to come back and leave a review, I really appreciate it!
      Reply
Bianca says
Posted on 1/27/20 at Posted on 1/27/20
Hi Denise! I plan to whip up a few batches of these to freeze while I do my next meal prep. Do you have any tips on reheating from frozen to yield the best results? Thanks in advance!
Reply
- Denise says
  Posted on 2/3/20 at Posted on 2/3/20
  Hi Bianca! I don't typically heat these from frozen, I like to thaw completely and then rewarm in the microwave on a paper towel. Hope you enjoy!
  Reply
- Natalie says
  Posted on 3/18/22 at Posted on 3/18/22
  Hi! If I decide to freeze these, what's the best way to go about reheating them for breakfast? Should I take them from the freezer and place in the fridge the night before so that they thaw out some and then reheat in the microwave?
  Reply
  - Jasmine @ Sweet Peas & Saffron says
    Posted on 3/19/22 at Posted on 3/19/22
    Hi Natalie, that's right - thaw in the fridge overnight, then reheat in the microwave until steaming hot. We hope you enjoy!
    Reply
Brittany says
Posted on 10/23/19 at Posted on 10/23/19
Thanks for sharing these egg muffin variations! I tried the cauliflower herb recipe and they looked beautiful coming out of the oven. I let them cool for a few minutes and noticed that the tops had sunken down. Upon cutting into one, the middle section was fairly hollow. It still tasted great, but can you tell me where I went wrong? I did omit the baking powder and flour. I hope to try again and get it right. Thanks!
Reply
- Denise says
  Posted on 11/4/19 at Posted on 11/4/19
  Hi Brittany! That's really strange! Do you mean it had a big bubble? They shouldn't rise a ton in the middle. I can't say for sure what may have happened 🙁
  Reply
Nehal Preet says
Posted on 8/27/19 at Posted on 8/27/19
Hi Denise Regards, I would love to try this, can’t wait to try them at my house party. What a lovely and easy recipes you have shared with all of us. Thanks for sharing. Looking forward to more recipes. Love xoxo
Reply
- Denise says
  Posted on 8/29/19 at Posted on 8/29/19
  Hope you enjoy them!
  Reply
Janine says
Posted on 7/15/19 at Posted on 7/15/19
Love this Recipe! Thank you!
It's so quick and easy to make. Reheat 20 seconds in the microwave, and boom!
It still tastes delicious even after reheating
Reply
- Denise says
  Posted on 7/22/19 at Posted on 7/22/19
  Yay! So glad you enjoyed. I really love this recipe for reheating! No more rubber 🙂
  Reply
Hannah says
Posted on 6/13/19 at Posted on 6/13/19
Can you substitute the feta cheese equally for a different kind of cheese? Like cheddar or mixed? Same question for coconut flour? and GF flour?
Reply
- Denise says
  Posted on 6/18/19 at Posted on 6/18/19
  Hi Hannah! You can leave it out or swap for a different cheese. I haven't tried with coconut flour and am not sure if it would work, but I think GF flour would work perfectly fine (I have used it successfully in a different egg muffin recipe)
  Reply
Suzanne says
Posted on 6/4/19 at Posted on 6/4/19
Has anyone tried “baking” in a microwave with a silicon muffin pan?
Reply
- Denise says
  Posted on 6/5/19 at Posted on 6/5/19
  Hi Suzanne! I have not tried this.
  Reply
Shelby says
Posted on 5/9/19 at Posted on 5/9/19

Just made these last night and they turned out wonderful! I made the "Sun Dried Tomato, Spinach & Mushroom" ones, just subbed bacon for the tomatoes since that's what we had. A non-stick muffin tin with just a quick spray of vegetable oil worked just fine for me. The flour and baking powder made them rise much more than expected, and I honestly thought they tasted better the next morning when I heated one up at work just in the microwave! I'm a person who has to eat breakfast, but weekday mornings are always a challenge so I'm gonna make a bunch more for the freezer this weekend!
Reply
- Denise says
  Posted on 5/9/19 at Posted on 5/9/19
  Yay! I'm so happy to hear this, Shelby! Thank you for taking the time to leave a review 🙂
  Reply
Tori says
Posted on 4/28/19 at Posted on 4/28/19

I’ve always loved the idea of egg muffins packed with veggies, but never liked the texture. These are the perfect fix! My only note is in the recipe instructions at the bottom of the post, it doesn’t say when to add the feta (only “add vegetables, eggs and s&p”) so I ended up adding the feta after the flour/bp, they still turned out fine. Made the spinach, red pepper and feta — which was a lucky combo to find, as that’s what I had to use up in my fridge! Thanks for a great on the go breakfast!
Reply
- Denise says
  Posted on 5/8/19 at Posted on 5/8/19
  Thank you Tori I will fix that up! Really appreciate your feedback 🙂 So happy you enjoyed!
  Reply

Older Comments

Light + Fluffy Egg Muffins (7 flavors; not wet!) (2024)

FAQs

Why are my egg muffins watery? ›

Veggies should be sautéed so they don't release liquid as the egg cups bake–this is what makes egg muffins watery. Mix the base, making sure not to over-whisk, this can make your egg muffins spongy. Then mix in your meat (if using), cheese, and cooled veggies.

Learn More ›

Why are my egg muffins rubbery? ›

If your muffins turned out rubbery this means that you left them in the oven for too long. When eggs are overcooked they become dry and rubbery. This is why it's important to use a timer when cooking.

Tell Me More ›

Why are my egg muffins spongy? ›

The ideal whole-egg to egg-white ratio for a batch of egg muffins is 6 whole eggs plus 4 egg whites. This makes them higher in protein, but keeps them from being spongy. Watch the Water Content. If your egg muffins are soggy, you likely used a lot of veggies with high water content.

What are the best liners for egg muffins? ›

Silicone muffin liners are best because they release the egg muffins easily, clean up quickly and you don't need to grease them. Avoid paper liners as they are difficult to remove from baked muffins. If silicone liners are not available, generously spray muffin tin with cooking spray.

Find Out More ›

Why is my egg bake watery? ›

Be sure to drain ingredients well, squeezing out excess moisture whenever possible. Watery ingredients will create a watery egg bake. Season every layer to achieve a more flavorful egg bake. Season your egg mixture as well as the vegetables you may cook for the filling.

Discover More Details ›

How do you fix runny muffins? ›

If it's still very liquidy, try adding another 1/4 cup of flour. If you don't have a mixer, just do the best you can by hand. The texture will end up being a bit more dense than if you had a mixer, but should still be fluffier than before. Rachel, please let us know what you end up doing and how your muffins turn out!