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


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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


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