How to Make Easy Egg Muffins


How is it almost October?!? Since school started, it seems like time is going by in warp speed. To finish out Better Breakfast Month, I wanted to share a new recipe that I tried this week. I’ve been wanting to try a new egg muffin recipe after my first attempt was a bust, and these came out SO MUCH BETTER.

I have tons of variations pinned on Pinterest, but I had some different flavor combinations of my own that I wanted to try. I used the egg-to-egg white ratio from Blogilates Clean Egg Muffin recipe and then added three different topping combinations of my own (tomato, spinach & feta; bell pepper & mozzarella; and turkey sausge & Monterrey jack cheese). I had never checked out Blogilates before, but I’ll definitely be going back. She’s got amazing recipes and a lot of workouts that look like total ass-kickers. Go check her out if you need some fitness inspiration!

Anyway, back to the recipe. I love the combos I made this time and I’ve already got ideas for my next batch. My favorite thing about these is that the options are endless! Use this recipe as a chance to try out any flavor combos that you’ve been dying to try and see what you think. Since you add the toppings to each cup individually, rather than the egg mixture, you can try out new stuff without worrying about ruining the whole batch. It’s a great way to use up leftover veggies before they go bad. You can even get the kids involved and let them experiment in the kitchen with you!

The other trick I discovered was Parchment Baking Cups. Has anybody ever heard of these?? Next time you need “pretty” muffins for an event or something, try out these liners! They were so nonstick that I had trouble getting them out of the muffin tin without the muffins sliding out. I found them on Amazon, but they are also available at Target. I loved them and I don’t know that I’ll ever go back to paper liners.


Here is the recipe I used. Happy Baking!

Egg Muffins

Course: Breakfast
Keyword: breakfast, egg muffins, healthy


  • 6 whole eggs AND 4 cups of egg whites
  • Salt & pepper to taste
  • Any toppings you want! The toppings I used were: tomato, spinach & feta; bell pepper & mozzarella; chicken sausage & Monterrey jack cheese


  • Preheat oven to 375.
  • Line muffin tin with liners and spray with cooking spray.
  • Whisk whole eggs and egg whites and season to taste.
  • Chop up your toppings and set aside.
  • Add 1 Tbs of the eggs to each muffin cup and add in your toppings.
  • Fill the remainder of the cups with the egg mixture. You can fill them up almost to the top.
  • Bake for 20-25 minutes until tester comes out clean.
  • Once muffins have cooled, place in the fridge. When you're ready to eat, pop them in the microwave for 30 seconds. Done!

These egg muffins couldn’t be any easier or faster to make and they are delicious! I was a little afraid that the muffins would taste rubbery once I reheated them, but they aren’t at all! I’ve had them for breakfast the last couple of days and I feel so great when I get a healthy start to my day. I’ve already got several different topping choices in mind for the next time I whip these up. Let me know if you make these and what toppings you use!ย  For updates on new posts, follow me on Facebook, Instagram, and Pinterest.

Need another healthy breakfast idea? Check out this muffin recipe!


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