Breakfast Egg Muffins | Easy, 20-minute Recipe!

Fluffy breakfast egg muffins filled with peppers, spinach, sausage, salsa, and cheese! They are perfect for meal prep or a delicious grab-and-go breakfast! This easy 20-minute recipe is Keto-Friendly and Gluten-Free!

If you love easy, baked egg dishes, you will have to check out our Easy Strata Recipe next!

The secret to making these flavorful breakfast egg muffins is adding a bit of salsa to the mix. Of course, adding a dollop of the salsa on top of the egg muffins is essential — seriously the best! However, what makes these breakfast muffins stand out and taste better than any egg muffin you have ever had is the salsa added to the egg muffins!

You’ll Love These Easy Breakfast Egg Muffins! They are:

• Keto-friendly, low-carb, gluten-free, and easy to make!
• Perfect for a grab and go breakfast option.
• Made with simple ingredients
• Easily customizable. Add whatever veggies and meat you like!
• Kind of like mini frittatas. Perfect for serving at brunch parties.

Here’s What You Need To Make These Tasty Breakfast Eggs Muffins

• Eggs: You’ll need 12 large organic eggs or 10 organic jumbo eggs
• Salsa: I use LA VICTORIA® Suprema Salsa medium heat option. You can use whichever salsa you prefer.
• Cheese: I recommend using queso fresco, cheddar, or feta cheese
• Veggies: Spinach, Bell Peppers (any color)
• Seasonings: Fresh Garlic Minced, Sea Salt, and Red Pepper Flakes (optional)
• Sausage: Use your favorite breakfast sausage. I used Spicy Chicken Sausage. (Make sure to cut the sausage into bite-sized pieces so that it cooks thoroughly in the egg muffins.)

How To Make Egg Muffins

1. Add the eggs to a large bowl and whisk well
2. Whisk in the minced garlic, salt, and red pepper flakes
3. Whisk in the salsa
4. Lightly oil each opening of a 12-capacity muffin tin. Fill each opening with spinach, chopped peppers, and sausage. 
5. Pour the egg mixture to fill each muffin tin opening. Be sure to leave ¼ inch space at the top as the egg muffins will expand while they cook.
6. Add in the cheese. Bake the egg muffins for 15-20 minutes, or until set.
7. Let the egg muffins cool for 2 minutes before removing them from the muffin pan. 
8. Top with a dollop of salsa and enjoy!

Storage and Reheating

Store your egg muffin cups in an airtight container in the refrigerator for up to 4 days. Rewarm in the microwave for 30-60 seconds, or until warmed through.

Customizations and Variations

• ADD DIFFERENT MEAT. You can add chopped bacon. simply cut the bacon into 1/2 inch pieces and add it to the egg muffins before baking.
• ADD DIFFERENT VEGGIES. Chopped onions and jalapenos are a great option. Some people also like to add chopped broccoli or mushroom.
• TRY DIFFERENT CHEESE: Pepper Jack, Monterey Jack, Parmesan Cheese, and Cheddar Cheese are great options.
• MAKE IT VEGAN. You can use JUST Egg to make these egg muffins vegan. Use alternative meat and cheese as well.

What To Eat With These Breakfast Egg Muffins

You can most certainly enjoy these egg muffins on their own, but here are a few great pairing options:

• Vegan Gluten-Free Pancakes
• Easy Gluten-Free Focaccia (With Video)
• Gluten-Free Garlic Bread
• A simple side salad of arugula with oil and balsamic vinegar.
• Enjoy with a morning drink. Try our Coffee Smoothie Recipe, Maca Coffee, or Espresso Tonic.

I hope you enjoy this Egg Muffins recipe! 

If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.