Egg Muffins


This is one of the few recipes from my Pinterest boards that I would consider baking again :) These caught my mom’s eye, so she bookmarked the recipe. After many weeks of putting them off to the side {cookies had a higher priority!} I took a crack at them yesterday. Well they aren’t my favorite, they came out much better than I expected. The muffin is a combination of eggs, cheese, and vegetables. {you could add meat too.}  Because this was my first time, I didn’t add too many mix-ins, but the great thing about these muffins is that they are so versatile! You choose to put in almost any veggie, bacon, ham, to tell you the truth, there are a TON of options. I would suggest visiting the original website as well if you want to make these, because my recipe may not be that clear ;)


Egg Muffins Adapted from Kalyn’s Kitchen


  • 12 eggs {this is only if you are using metal muffin tins. if you have the silicone muffin tins, Kalyn recommends using 15 eggs. Since I bake with a metal tin, that’s what the recipe is going to follow.}
  • 1 1/2 cups cheddar cheese {use 1 cup if you choose to add meat}
  • 1-2 green onions, diced small
  • 1/2 red pepper, diced small
  • Optional: any other chopped veggies {zucchini, mushrooms, etc.}
  • Optional: meat {diced bacon, lean ham etc.}

to make

  1. Preheat oven to 375ºF.
  2. Place a muffin liner in each slot of the tin, and spray with nonstick cooking spray. {assuming your tin has 12 slots}
  3. Layer meat, vegetables, and cheese in each slot.
  4. Crack eggs into a large liquid measuring cup. Whisk together.
  5. Pour the egg mixture into each slot so that they are 3/4 full.
  6. Bake for 25 to 30 minutes.
  7. Enjoy at home or on the go!

*These can be frozen and reheated, or just kept in the fridge.

I feel that I over-explained a lot, so if you have any questions, ask away!

Bella :)

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