Egg Muffins


Egg Muffins

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Serves 12
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Allergy Egg
Meal type Breakfast, Snack
Misc Freezable, Pre-preparable, Serve Cold, Serve Hot


  • 8 eggs (You can pic your own proportion of eggs to egg whites)
  • 7 egg whites
  • 1 cup shredded chedder cheese
  • garlic seasoning (to taste)
  • 1 green pepper (spinach, musroom and and other vegetables good too)


Muffins will keep at least a week in the refrigerator without freezing. Egg muffinscan be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 30 seconds to reheat.


Step 1. Spray cupcake pan with non-stick spray (baker's joy rocks). If using a regular muffin pan, use 2 liners.
Step 2. Beat eggs in a bowl
Step 3. Add diced veggies and cheese.
Step 4. Add garlic seasoning to taste.
Step 5. Pour into muffin tins filling 2/3 full. The muffins will rise
Step 6. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
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