Egg Muffins
#putaneggonit,  Breakfast,  Easy,  Features,  Recipes

Egg Muffins

I was inspired by this post over at Kayln’s Kitchen to make some breakfast muffins. I liked her method, but used my own combo of ingredients, and didn’t need nearly as many eggs to make my batch. I started with 6 eggs thinking I’d make 6 cups with it, but I guess I used more toppings in each cup, so I ended up having enough for a full 12. I forgot to stir them after I added the egg and they turned our just fine. I used the standalone silicone muffin liners and they turned out beautifully! My husband and son really enjoyed them, too! I can see doing this with lots of different combinations of ingredients, and I definitely will be making these again! They’re great for breakfast for my baby, too. I love having something healthy that’s homemade and ready to go when he gets up in the morning.

Egg Muffins

Egg Muffins
Adapted from Kayln’s Kitchen

6 eggs (You can use less egg yolks and more egg white if you prefer.)
1/2 t paprika
1/4 t dried mustard
a few dashes of hot sauce
salt and pepper, to taste

any combo of diced veggies/cheese/meat you like – I used:
2 green onions, finely chopped
1/2 shallot, finely chopped
3 Campari tomatoes, diced
shredded cheddar cheese
fresh parsley, chopped

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced veggies, herbs and cheese. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add paprika and dried mustard, and beat well. Pour egg into each muffin cup until it is 3/4 full. Stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, if desired. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.

Big Flavors Rating: 4 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


  • derryX

    This is a good recipe. But I have to give some feedback. One things I’ve been working on is getting comfortable with properly cooking eggs. I’d say the cook time is a bit on the high side. I think with a 20-25 minute bake (I’d even go just shy of 20), you’ll get nice fluffy and moist eggs. Any more than that, and they’ll get a little tough.

    Also, the cool thing about this type of thing is that you can scale it down to a single serving if you have individual ramekins. [I’ll spare you the boring scientific explanation about how the ceramic adds a conductive surface…oops!]

  • Ashley

    Thanks again for the inspiration, Kalyn!

    derryX – Yeah, I cooked them for 25 and one minute longer and they would have probably been overcooked. This would totally work in ramekins, but I don’t have a full set of them…not enough room in this tiny kitchen! 😉

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