Low Carb Egg Breakfast Muffins (25 Minutes, Vegetarian)

Healthy, Low Carb Egg Breakfast Muffins #vegetarian #muffin | hurrythefoodup.com

You might have noticed a bit of a pattern emerging recently. We’ve been posting lots of dishes that are high protein, or low carb, or both. This one is no exception and proudly combines a lovely mix of tempting flavours with impressive health benefitsJust the way we like it…

When we first came across these Low Carb Egg Breakfast Muffins it suckered us in instantly, but also looked a little fiddly and time consuming. After a few (a lot!) of trial and error efforts we drastically cut down the prep and cooking time and are happy to say we have a really easy but really tasty recipe to share with you.

The end result is a crazy high-powered egg hybrid thing that tastes like an omelette, looks like a muffin and is packed full of protein and delicious veggie nutrients. You can eat them hot or cold, for breakfast, lunch or dinner or as a post-workout snack (my favourite). I love to layer a good bit of cheddar cheese over the top, but each to their own of course!

They’re surprisingly filling too –  the ingredients below will make six of these egg muffin thingies – and three is definitely a full meal. I’ve been taking them out and about with me and eating a couple at a time as a large snack. Yumm…

If you don’t already have a muffin tin then now is the perfect time to invest in one. They don’t need to be expensive.

Healthy, Low Carb Egg Breakfast Muffins #vegetarian #muffin | hurrythefoodup.com

Health Benefits – Low Carb Egg Breakfast Muffins

Healthy, Low Carb Egg Breakfast Muffins #vegetarian #muffin | hurrythefoodup.com
One serving = 3 muffins

Eggs are a nutrient, mineral and protein bomb. They contain omega-3 fats, A,B,D, E and K vitamins, and a complete range of amino acids (1) – the building blocks of protein. The old myth of eggs being bad for you ‘cos of cholesterol reasons has also been disproven as a load of old bollocks (albeit in a slightly less succinct way) (2) and this short but interesting study shows that eggs will keep you feeling full for longer (3). Food for thought indeed.

With regards to the nutritional information table – please note that one serving is comprised of three muffins.


Healthy, Low Carb Egg Breakfast Muffins #vegetarian #muffin | hurrythefoodup.com

4.8 from 16 reviews
Low Carb Egg Breakfast Muffins (25 Minutes, Vegetarian)
Prep time
Cook time
Total time
Recipe type: Vegetarian
Serves: 6 muffins
  • (To go 12 muffin full throttle, just double the batch)
  • 1 bell pepper (your favourite colour)
  • 3 spring onions
  • 4 little cherry tomatoes/one normal tomato
  • 6 Eggs
  • A good pinch of salt (about ¼ to ½ tsp)
  • 12 slot muffin tin
  • Optional - these all go great. Add whatever you fancy!
  • 2 slices cheese; around 50g (eg. cheddar)
  • Handful spinach/green leaves
  • 2-3 splashes of hot sauce or curry powder
  • 2 tsp of sambal oelek
  • Baking paper or muffin cups (only if you don't have a nonstick muffin tin)
  1. Preheat the oven to 200°C/ 390°F.
  2. Wash and dice the pepper, onions and tomatoes and put them in a large mixing bowl.
  3. Add the eggs and salt and mix well. Pro tip - crack the eggs separately before adding. That way if you get a dodgy one, it won’t ruin the whole meal.
  4. Optionally add some hot sauce, curry powder...whatever you like. Hot sauce is great!
  5. Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups - definitely saves time on doing the washing up ;)
  6. If you’re so inclined then layering some cheese over the top of each muffin before they go into the oven is a delicious addition! You can also mix in the cheese to the batter.
  7. Pop the tray into the oven for 15-18 minutes or until the tops are firm to the touch.
  8. Bon Appetit!!
Please make sure to use a non-stick muffin tin. That way you won't have to scrape around after your baking session. You can get a good one for around 10 bucks, easy.

IF YOU LIKED THIS RECIPE: Try out one of our other recipes - if you’re in an eggy mood then this Perfect Omelette is ideal for breakfast, lunch or dinner. This Quick Eggy Bread is a real time-saver too!
PS: Did you ever think about creating your own food blog? If so, Howie created a pretty extensive guide on how to start a food blog. It contains everything you need to know to set up and kick-start your blog.

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  1. I love those make ahead grab and go breakfasts!

  2. They look so good and they are fast to prepare makes them so so appealing!!

  3. A great idea for an easy grab and go breakfast. Perfect for my son who is so fussy at breakfast time but loves eggs. I might even make myself a vegan version using tofu in place of the eggs.

  4. Looking very pretty!! And you got a fancy new pop up plugin 🙂

  5. I bet these would freeze really well too making for super quick breakfast or snack. I can even see popping these into my son’s lunchbox.

    • Indeed Jenn you can make a batch up front and just pop them in the freezer. I’m sure your son would love some of these, I wish I had something like that in my lunchbox when I was a child.

  6. Looks great, and super healthy!

  7. YUM! These muffins sound wonderful! They’d be over the top with some sambal oelek in them or some chorizo! Thanks for sharing!

  8. Oh I love my carbs LOL, the healthy ones that is, they are so good for us and give us energy! I love having quick grab and go breakfasts! This is such a fantastic idea and I love how bright your pics are! 🙂

  9. Looks delicious and certainly a very healthy breakfast option! 🙂

  10. Love this idea! It can be hard to get a good breakfast in the mornings, sometimes I just divert to toast because it’s easier. Will try these!

  11. A perfect healthy breakfast food. Looks delicious.

  12. My grandchildren love to help make these!

    • How lovely Tina Marie, I can’t wait for the time where I can start to show Joshua how much fun it is to cook and bake 😀

  13. these look like a great grab n’ go breakfast! Yum 🙂

  14. Yesssss, grab and go breakfasts are the best! I’m normally bad about making breakfast before work in the mornings, so I try to plan ahead. Egg muffins are so great for that. Great post!

    • I know exactly what you mean Marissa, especially on those days where you haven’t so much time in the morning, it is nice to have something already prepared, so you can just eat and go, or even on the way 😉

  15. Yummy! My low-carby momma makes a similar version for us when we visit. I always look forward to them. I will have to try your version out for sure!

  16. I have a bunch of people coming over this weekend–what a perfect way to feed ’em all! Love this.

  17. Amazing breakfast idea. I’m going to try this out and see if my son will finally get some veggies down!

  18. Thumbs up for breakfast on the go!! Beautifully done! Thanks for sharing!!

  19. Oh my! I just love these healthy little breakfast muffins and especially the addition of spinach in there:-)

  20. I love your trend of high protein and low carb. Keep them coming! This looks like a great recipe. I think it is a perfect breakfast muffin or even a post workout snack.

  21. Oh my!!! I love them, so I need to try them soon. The type of muffin I enjoy. Great recipe guys! 🙂

  22. BOOM! I made something like this today too except NOT … BUT JUST AS TASTY! lol!! First time EVER baking eggs!! BOOM!

  23. What a great idea. This recipe will be really easy to veganize with nutritional yeast and vegan cheese. Thanks for the beautiful photos and recipe.

  24. Can these be made with an egg substitute like egg beaters? Will they still hold together?

  25. se ve muy buena!!!!!, tengo una duda: se puede guardar en nevera, cuántos días, o congelar? ya que si me como 2 al desayuno. muchas gracias por compartir tu receta.

    • Hola Milka!
      No lo sé la verdad. Es que me las como todas cada vez, jajjaja. Pero estoy seguro que se puede guardarlas dos dias. Congelar.. puede ser.
      Un saludo!! 🙂

  26. These are so tasty and easy! Trying to cut my carbs and this was perfect for breakfast for me and husband (he was especially grateful for it after coming in from round 1 of snow shoveling). I would only warn people that the eggs may bubble over the muffin cups while in the oven – next time, I’m putting some foil under the tin for easy clean up just in case.

  27. These were great! Thanks for the recipe. The only issue I had, they were stuck to the paper and it was hard to peel. Next time I may try baking in a baking dish and cutting in pieces.

    • You’re welcome Virginia, and thanks for letting us know you enjoyed them! The baking dish idea is a good one – occasionally I get the same peeling problem, though I haven’t worked out what causes it yet, seems quite random! It does go better if you wait for them to cool, if that helps though…

  28. After these are cooked, how long of a fridge life do they have?

  29. Hi, I like the nutrition facts but I can’t tell how many muffins are in a serving.

  30. do you think you could make them with just egg whites?

    • Hi Tracy! Phew, good question, I never tried it, but I’m sure it works. You could even whip the egg white a little to make the pancakes fluffier!

  31. Made these today.. Thank you for the wonderful recipe..this is the perfect breakfast! 🙂

  32. I just made this recipe. I left out the tomato & added one Applegate Farms buffalo style hot chicken sausage (casing removed), six shredded Colby/Monterey cheese cubes and some spinach. I used six Eggland’s Best eggs, which made a dozen muffins. YUM!

  33. Shelley Parker

    Look great! Can they be reheated?

  34. How long would this stay good in the fridge?

  35. How full to fill the cups to make sure it doesn’t run over?

    • Hi Natalie, you can fill the cups at least three quarters of the way, or pretty much to the top. As long as you’re careful when moving the tray about, as soon as the muffins start to cook they also start to harden, so none should really spill out. Hope that helps!

  36. A healthy muffin! I will be making this tomorrow morning for sure. Thank you for sharing!

  37. I made these for Mother’s Day brunch, and they were perfect as bite-sized options. I only used half of the salt though and added a bit of old bay seasoning. You can do these with egg whites too using twice the egg portions.

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