Prep these broccoli rice red pepper egg muffins ahead for a lean and green breakfast. These Paleo-friendly healthy breakfast muffins sneak in lots of veggies!
One of our favorite things is sharing delicious and tasty recipes with you. Especially breakfast recipes because they are our favorite! They're also where we can make the biggest impact on changing your diet with just a minimal amount of effort. And these broccoli rice red pepper egg muffins are simply made; They're basically healthy breakfast muffins.
Most people will skip breakfast because they are too rushed in the morning. But when you are prepared with recipes like this one, or any of our other favorite egg muffin recipes, you will be set up for success every morning—or for as long as this recipe lasts!
What's fun about this recipe is that it takes the concept of healthy breakfast muffins and turns it upside down by making it a savory breakfast muffin. They bake in a muffin tin, which makes for easy clean-up, too.
This recipe uses both whole eggs and egg whites. They're both full of protein, but the whites are almost a completely pure source of protein without any carbohydrates or fat. Additionally, egg whites add some structure to these healthy breakfast muffins.
This particular recipe works well for many different diets, including low-carb, Paleo, Whole30, gluten-free, and 21-day sugar detox plans. Pair the muffins with your favorite sides (hash browns or even a side salad work great) to help meet your personal macronutrient goals.
These egg muffins can be customized according to your preferences.
These egg muffins will keep well in the refrigerator for up to 4 days if wrapped well so they don't dry out. Gently reheat them in the microwave if you'd like, but a medium oven (about 350 F) or toaster oven for 5 to 10 minutes makes for a better-tasting egg muffin.
You can also freeze them, too. Wrap them individually in aluminum foil and transfer to a zip-close plastic freezer bag. Remove these broccoli rice red pepper egg muffins from the freezer and reheat directly in a preheated 350 F oven. Or defrost them overnight in the fridge, as needed, and reheat as directed.
Bonus: These little bite-sized breakfast muffins will cost you just cents a piece to make!
Read More: Amp up the nutrition even more with this High Protein Breakfast Egg Muffin Meal Prep.
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I noticed in the recipe that it says 4 large eggs divided into whites and yolks. Then in the instructions it says whisk together eggs, milk, garlic pdr, salt and pepper. What happens with the whites? There is no mention of them. Thank you.
Hi Lynn -
We apologize. It should not have said " 4 large eggs divided into whites and yolks" I have updated the recipe for you. I hope you are able to give it a try now!
I'm a little confused with the two versions of the recipe above. One says 4 large eggs and 4 large egg whites. The second one says 4 large eggs divided into yolks and whites. Then the instructions do not say anything about the egg whites. Are the egg whites used? When do you incorporate them? Is it a typo and just 4 large eggs are used? Thanks for your reply.
I'm making these, thank you for your recipe! I chose to make a couple of changes for mine, I added a small sausage patty to the bottom of each tin, and I used the bell pepper stir fry mix you find in the freezer and riced it with the broccoli. Since the machine was already out I figured what the hey why not LOL (I'm a bit lazy I admit it).
Delicious!!! Next time I would add some onion though.