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Egg Muffin Recipe

So its no lie, breakfasts are not the easiest thing to do. If you’re like me you need something you can grab while you’re running out the door, which usually results in a granola bar and a banana. Everyone always tells me, you need to eat eggs, and I know I do. They’re full of protein and a good way to jump start your day the healthy way. But honestly, do you see me getting up earlier to make myself some eggs?

Ain’t nobody got time for dat!

So, I found a recipe on Pinterest HERE, and decided to give it a shot and modify it! Its so yummy and easy that I wanted to share it with you!

Quick and Healthy Egg Muffins



Here are the basics that you need to have:


Oh wait, that’s it! From there YOU get to pick what you want in them! Here are the ingredients that I put in mine:

  • Eggs
  • Mushrooms
  • Green Onions
  • Sweet Bell Peppers
  • Turkey Canadian Bacon
  • Cheese

Step 1:  Cut up all your veggies into little pieces (penny size) and preheat your oven to 375 degrees.

Step 2: Spray your muffin pan with non-stick spray. I used butter flavoring.

Step 3: Start layering! I put all of my veggies on the bottom, and then I added my canadian bacon on top of them.



Step 4: Add your cheese on top of the canadian bacon. I used maybe a tablespoon of cheese. I just sprinkled a little on top.




Step 5: Scramble 12 eggs in a bowl. Whisk them until they are smooth and completely mixed. Don’t beat them to death but make sure the egg yolks are broken for sure.

Step 6: Spoon the eggs into your muffin pan. I used an oversized metal spoon to do this, and added three scoops at a time to all of my little muffins and then came back and added more after I made sure they all had the same amount. Don’t completely fill them to the rim because they will overflow.




Step 7: Place into the preheated oven for 15-20 min. I set it at 18 min, and then check them. You want them to come out slightly golden brown on the top.




Yumm right?!

Step 8: Let them sit for a few minutes, then using a fork kinda poke around on the edges and then lift them out of the muffin pan onto a cooling rack.




Allow them to cool completely and then place them in snack bags and put them in the fridge! I usually eat one with a banana for breakfast, and then I put two in a bag for Brannon to eat.

When you’re ready in the morning you just take a baggie out of the fridge, throw the muffin in the microwave for 20-30 seconds, and boom! Eggs for breakfast! Mine are approx. 110 calories a piece, with over 8 grams of protein. Yahoo! Better than a granola bar right? I eat this in the morning with a piece of fruit and I’m good to go. :)

Let me know if you try them out and what ingredients you decide to add to yours!


And if you are….




Mrs Liz O! Congrats girl! You’re my winner! Shoot me an email with your mailing address and I will send you your gift card!

Keep an eye out for more great giveaways coming up. There will be another one posted next week! I know, its getting crazyy around here. :)


Happy Thursday!

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  2. these look amazing! so simple why didn’t i think of it?! i’m always wanting easier breakfasts so i’m going to try these out this morning. I’ve got everything!

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Hi! I'm Bree

In my day-job, I teach amazing individuals how to make money with their blog and social media! I started blogging back in 2010 as a hobby, and it turned into my dream job—helping women make their own money on their own terms. Blogging became a job that I love—now, I’m back to use this online journal as a fun place to document my life so I can look back 20 years from now and remember all the magical things. 

I use baking as a way
to de-stress...

And I love to play hostess and make my guests fabulous cocktails...