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healthy egg muffins
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5 from 8 votes

Breakfast Egg Muffins

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!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast, Meal Prep
Cuisine: American
Keyword: baked egg, easy breakfast, egg, egg muffins, meal prep
Servings: 12 Egg Muffins
Calories: 112kcal
Author: Capri Lilly


  • 12 Large Organic Eggs
  • 1/4 cup LA VICTORIA® Suprema Salsa
  • 4 Garlic Cloves, minced
  • 1/2 cup Spinach, chopped
  • 1/2 cup Green Bell Pepper, chopped
  • 1/2 cup Red Bell Pepper, chopped
  • 1/4 tsp Red Pepper Flakes
  • 1/4 tsp Sea Salt
  • 1/3 cup Queso Fresco, Cheddar, or Feta Cheese
  • 1/2 cup Sausage, sliced into small bite-sized pieces


  • Preheat the oven to 350°F (180°C). Lightly oil each opening of a 12-capacity muffin tin.
  • In a large bowl, whisk eggs. Then, add garlic, salt, red pepper flakes, salsa, and whisk until well incorporated.
  • Fill each muffin tin opening with chopped spinach, peppers, and sausage.
  • 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. Add in the cheese.
  • Bake the egg muffins for 15-20 minutes, or until set.
  • Let the egg muffins cool for 2 minutes before removing them from the muffin pan.
  • Top with a dollop of salsa and enjoy!


How to Store Your Breakfast Egg Muffins
Store your breakfast egg muffins in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.