Easy Egg Muffins

Eggs are easy, filling, healthy, and versatile for breakfast.  These easy egg muffins make the perfect grab and go breakfast or brunch item.  Eggs have a good amount of protein in them, 6 g per egg.  They also have iron, vitamins and minerals.  This recipe is perfect because you can change it up however you like.

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Easy Egg Muffins


The only kitchen tools you absolutely need for this recipe is a good muffin pan.  I really love the Wilton Brand Muffin Pan, nothing sticks to it!  For this recipe I used bacon, but you can use ham or sausage or omit the meat completely.  Egg whites will work here to if you prefer.  This recipe is also good to use up any leftover vegetables they you may have hanging around.  You can use any vegetable combo you love, when a vegetable is mixed in with cheese, eggs and bacon its always good, right?

These are great for kids too! I usually don’t add vegetables to the boys egg muffins, let’s face it kids aren’t always vegetable fans.  Mine usually just want them dipped in ranch.  But sometimes I chop spinach or baby kale small enough and they don’t mention it.  Mom win!

These Easy Egg Muffins are so versatile and great for those busy days when you want something quick and healthy to grab for breakfast.  What is your favorite egg muffin combination?

Related: Healthy Chocolate Peanut Butter Balls

 

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Print Recipe
Easy Egg Muffins
These easy egg muffins will give you no excuse to skip breakfast!
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Muffins
Ingredients
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Muffins
Ingredients
Instructions
  1. Preheat oven to 350
  2. In a skillet heat up olive oil over medium heat, cook bell pepper, onions, and baby kale. About 7 minutes or until tender.
  3. Beat eggs, milk, salt and pepper in a mixing bowl until well blended.
  4. Add vegetables and bacon to egg mixture.
  5. Spoon egg mixture into a greased cupcake pan. About 1/3 cup goes into each cup.
  6. Top each cup with 1 tablespoon of the shredded cheese.
  7. Bake at 350 23-26 minutes. They are done when a knife comes out clean.
Recipe Notes

NUTRITION INFO: 141 calories, 10 g fat, 4 g carbs, 9 g protein, 1 g fiber, 2 g sugar.  Per muffin.

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