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  • Writer's pictureSarah LaNore

Recipe: Egg Muffins

Breakfast Egg Muffins

Make these ahead on Sunday night, so they are ready to go in the morning!

Yield: 12 muffins (6 servings) Author: Six Sisters' Stuff – You can make these with any ingredients that sound good to you!


12 eggs ½ teaspoon seasoned salt 2-3 tablespoons onion, diced (optional) could use frozen diced onion) 1 cup cooked bacon, diced (optional or serve on the side) pepper to taste ¼ teaspoon garlic powder ¼ cup red bell pepper, diced ¼ cup fresh mushrooms, diced (optional - sauté first) 1 cup shredded cheddar cheese (I use sharp/old) ½ cup baby spinach, finely shredded


1. Preheat oven to 350 degrees.

2. Spray a 12cup muffin pan with nonstick cooking spray (the better you spray, the less it will stick!) or use thick muffin liners (such as these silicone liners).

3. In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.

4. Scoop ⅓ cup of mixture into each muffin liner.

Bake for 20-25 minutes or until the center of the muffin is completely cooked.

**You can use any veggie combo you want **Pop in the microwave in the morning to heat up! Eat with avocado and salsa, if desired!

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