Breakfast Egg Muffins

Breakfast Egg Muffins

Course Breakfast, Lunch, Snack, Weekday meals
Cuisine American, Fast and Fresh, Low Carb


  • 12 large egg

Mix-ins of choice:

  • Veggies like spinach, mushrooms, onions, and tomatoes
  • cheese strong like extra sharp cheddar or parmesan
  • Meat like turkey sausage, turkey bacon (for the carnivores)
  • Herbs like chives, parsley, basil, etc.
  • hot sauce to taste
  • Salt and Pepper to taste



  • Preheat oven to 350 degrees. Grease a regular size muffin tin with a nonstick spray or olive oil. Roughly chop up mix-ins into small pieces (tip: a pizza cutter works great for this task, and a little of the cheese will go a long way).


  • Whisk eggs in a medium size bowl; add all mix-ins and whisk again to evenly incorporate. Pour into muffin tin, filling each of the cups approximately half way.


  • Bake for 20 to 25 minutes until eggs are set in the middle.


  • Remove from oven and use a spoon to gently dislodge muffins from the tin.
  • Allow to cool on a cooling rack for at least a minute before serving, with a little salt and pepper to taste!
Keyword Breakfast Egg Muffins
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