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  • Writer's pictureKayla Blum

Egg Muffins

I am always getting questions about what to make for breakfast. People are busy, tired, or rushing to get to work.

These egg muffins are my go-to when I am having a busy week for breakfast or want a quick healthy snack.

I always pair the egg muffins with a carbohydrate source to get some steady energy and good fiber as well.

What I love the most about these muffins is you can make them any way you like! I use spinach, if you don't like spinach add some mushrooms or any other vegetable! You can really make these taste whatever way you like!

First step: pick your favorite veggies and pick a meat! This could be bell peppers, mushrooms, asparagus, zucchini, etc. or bacon, turkey bacon, ham, turkey, etc. I also add a small pinch of cheese to each egg muffin. Chop them into smaller pieces.

Second step: Add the meat and veggies to a skillet and cook on medium heat until slightly browned.

Third step: Spoon the eggs into the greased muffin tin filling until the cups are about 1/2 full and top with the veggie/meat mixture until they are 3/4 full.

Fourth step: Cook at 400 degrees for 10 minutes and viola, a healthy and quick breakfast option!


  • 5 eggs

  • 5 egg whites

  • 2 vegetables, enough for 2 handfuls (I used a big handful of spinach and 1 bell pepper)

  • 1 meat, enough for 2 handfuls (I used 5 pieces of turkey bacon)

  • 1/4 cup cheese


  1. Preheat oven to 400 degrees

  2. Prep veggies and meat

  3. Whisk together eggs and egg whites, set aside

  4. Cook veggies and meat over medium heat in a large skillet until slightly browned

  5. Spoon eggs into the muffin tin until the cups are 1/2 full

  6. Spoon the veggie and meat mixture until the cups are 3/4 full

  7. Sprinkle some cheese on top

  8. Cook at 400 degrees for 10 minutes

Enjoy 1-2 muffins by themselves as a snack or pair with oatmeal, fruit, or a slice of toast for a well balanced breakfast!

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