Muffin Eggs

Muffin Eggs Recipe

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Ellen Moberly


These can be stored in your fridge for 3 to 4 days.

Fill with anything you want: ham & broccoli, chicken & carrots, spinach with Feta & tomatoes, steak & bell peppers....whatever you have in the fridge, come up with your own combinations.

Amounts are listed as a cup, but you will need as much as it takes to make the portions you want.


★★★★★ 1 vote



Add to Grocery List

  • 1 c
  • 1 c
    broccoli florets
  • 1 c
  • 1 c
  • 1 c
  • 1 c
    feta cheese
  • 1 c
  • 1 c
  • 1 c
    bell peppers

How to Make Muffin Eggs


  1. Spray a muffin/cupcake pan w/ non-stick spray.
  2. Add all veggies RAW - they will cook to perfection during the baking process. Pre-cook meats.
  3. Mix approx 1 egg per muffin in a blender with a splash of milk.
  4. Pour directly into each cup, just below the rim.
  5. Top with shredded or sliced cheeses of your choice.
  6. Bake at 425 degrees for approx 20 min.
  7. Let cool before removing from pan
  8. Simply warm in the microwave for a quick breakfast on-the-go!

Printable Recipe Card

About Muffin Eggs

Course/Dish: Eggs, Other Breakfast
Main Ingredient: Eggs
Regional Style: American

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