Easy Egg Muffins

Easy Egg Muffins

Easy Egg Muffins


Last week was a long week for us. I am still catching up. Logan woke up Monday with his first cold. He was quite cranky for a few days but he is finally feeling better. We have been spoiled with his night sleeping until this cold had him up two nights in a row. I knock on wood every time I tell anyone Logan sleeps through the night. I’m hoping it stays this way!

It didn’t take long until I caught the sickness. Being sick with a baby is tough. Our house has looked like a hot mess since last week.

When it comes to breakfast, I normally eat the same thing for about a month and then move on to something else for another month. It was a protein smoothie, then I moved on to dried oats with almond butter, honey and a few dark chocolate chips. Now it’s daily egg muffins.

I’m not a morning person. I like my sleep and will do anything to get just five more minutes of sleep. Breakfast for me has to be something quick and easy. This is my current breakfast rotation – egg muffins. Make these on a Sunday night and you will have breakfast for the entire week. Just heat up in the microwave in the morning and bam…a quick breakfast to go!





Easy Egg Muffins


Prep Time: 10 mins

Cook Time: 25 mins

Ingredients (12 muffins)

  • 12 eggs
  • 1/2 cup shredded mild cheddar cheese
  • dash of salt
  • dash of pepper
  • 1 cup chopped cooked meat (I normally use deli ham but you can use sausage or bacon)
  • 1/2 cup chopped vegetables (I normally use onions, peppers & tomatoes but mix it up if wanted)
  • 1 cup spinach


Preheat the oven to 350°F

Grease a muffin pan with coconut oil. (You can also use cooking spray).

Combine 12 eggs, cheddar cheese, salt and pepper into a large mixing bowl and whisk together.

In a muffin pan, divide the meat, chopped vegetables and chopped spinach evenly into 12 cups.

Pour egg/cheese mixture over meat and vegetables filling 3/4 the way up.

Bake for 25 minutes at 350°F

Let muffins cool for 10 mins.

Use knife to slide around each muffin to remove from muffin pan.

Eat and Enjoy!

I store in the refrigerator and heat 2 up each morning for breakfast! You now have breakfast ready to go for the week!

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