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Egg Muffins


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Rate this recipe 4.5/5 (27 Votes)
Egg Muffins 1 Picture


  • Non-stick spray.
  • Any kind of veggies you want: ham & broccoli, chicken & carrots, spinach with feta & tomatoes, steak & bell peppers....whatever you have in the fridge. (Note: add all veggies RAW - they will cook to perfection during the baking process)
  • Cheese of your choice (shredded or sliced)
  • Seasonings of your choice


Adapted from


Step 1

Preheat Oven 425
Spray a muffin/cupcake pan with non-stick spray.
Add whatever raw veggies you have in the fridge.
Mix approx 1 egg per/muffin in a blender with a splash of milk. Pour directly into each cup just below the rim.
Top with shredded or sliced cheeses of your choice.
Bake for 20 minutes.
Allow to cool slightly before removing from pan.
These can be stored in your fridge for up to 3-4 days! Simply warm in the microwave for a quick breakfast on-the-go!


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