Egg Muffins

Darci Juris


These egg muffins are a great way to get everything you could want in an omelette, but in one little package. Great for snacking or an easy breakfast. Mix up the added ingredients/veggies to create your own egg muffins.


☆☆☆☆☆ 0 votes

12 muffins
15 Min
15 Min


  • 2-3 c
  • 1 large
    red bell pepper, chopped
  • 1/2 medium
    onion, chopped
  • 1 c
    shredded cheddar cheese (or feta cheese crumbles)
  • 6 slice
    bacon, cooked and chopped
  • 8 large
  • 1/4 c
  • 1 Tbsp
    olive oil
  • 1/2 tsp
    salt and pepper
  • dash(es)
    cayenne pepper (optional)
  • 2 Tbsp
    salsa (optional)

How to Make Egg Muffins


  1. Preheat oven to 350 degrees F.
    Either grease muffin tin, or add paper muffin cups to pan.
  2. Over medium-low heat, in a large frying pan, saute the onions and bell pepper in the olive oil for about 8 minutes.
  3. Add the spinach and cook until wilted. Remove and let cool.
  4. In a large bowl, beat the eggs with the milk.
    Add the salt and pepper, bacon, spinach, onion, pepper and cheese. Stir to combine.
  5. Distribute egg mixture between muffin cups, filling 3/4 of each cup.
  6. Bake for about 15 minutes.
    Remove from oven and let cool slightly in pan.
    Gently remove egg muffins from tin.
  7. Serve while hot...or let cool and refrigerate for a grab-n-go snack or breakfast.

Printable Recipe Card

About Egg Muffins

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Low Fat Low Carb

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