You guys – I love making these little egg muffins! There are so quick and easy and my whole family eats them up! Even my extremely picky toddler devours these, so you know they are good! I’ve posted about them a few times on social and had several requests for the recipe – so here you go!
What you’ll need to make a dozen egg muffins:
- 7 Eggs
- Your favorite fillings – (I always use a protein and a vegetable)
- Olive oil
- Muffin tin
Okay, let’s get started…..
Get a large bowl and crack 7 large eggs and whisk to blend. On a separate plate, combine your favorite fillings to add to the eggs. Today I used turkey, bacon, green onions, spinach (I used frozen) and cheese. Pro tip: To save time of preparing chicken, turkey or bacon – I head to Whole Foods before the weekend and grab a to-go box full of these meats off the salad bar! I use them for the week on my salads, too! Such a time saver!
Take your muffin fillings and pour them into the mixture of eggs and whisk all together until completely blended. I leave the cheese out to top half of muffins for my boys. They are cheese addicts. I am a recovering one – so I leave the cheese out of mine.
Once your mixture is nicely blended, take a 1/2 cup measuring cup and scoop out the mixture to pour into the tins individually. Before you pour be sure to oil up the tins with olive oil. I like to use regular oil instead of the spray. I spread it evenly with my fingers on each tin so the muffins won’t stick or fall apart. Fill each tin up 3/4 to the top.
Once the tin is filled – place in oven at 350 degrees for 25 minutes.
I always use a butter knife to poke the center at the end of 25 minutes to make sure they are done. If you pull the knife out and still see some liquid, leave them in the oven another 2-3 minutes.
Let them cool before enjoying. I also like to add a little avocado slice to the top once finished. Bon Appétit!
You can find more great recipes and product reviews from our friends at the Village Bakery, too!
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