how to make

Egg Muffins

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Egg muffins are a recent culinary creation, born from the trend of healthy, convenient eating. They have become popular globally, especially in health-conscious and fitness communities, due to their high protein, low carb, and customizable nature.

Originating from traditional egg dishes like omelets and frittatas, egg muffins are particularly favored in fast-paced societies like the United States for their versatility and ease of preparation. Their taste is adaptable and can range from light and fluffy to rich and savory, depending on the added ingredients like vegetables, meats, and cheeses. In essence, egg muffins represent the modern desire for quick, nutritious, and tasty food options.

Image of dish Egg Muffins


  • Eggs (12 large)
  • Salt (to taste)
  • Black pepper (to taste)

Spinach, Tomato, and Goat Cheese

  • Baby spinach (1 packed cup, roughly chopped)
  • Grape tomatoes (24, halved)
  • Green onion (1, both green and white parts)
  • Goat cheese (crumbled, amount as preferred)

Kale, Sausage, and Parmesan

  • Italian sausage (1/2 pound)
  • Kale (1 large bunch, about 3 packed cups when chopped)
  • Shallot (1, diced) or Yellow onion (1/3 cup, diced)
  • Garlic (1 clove, minced)
  • Parmesan cheese (1 cup, freshly grated)

Broccoli, Bacon, and Cheddar

  • Broccoli (4 cups, cut into small florets and bite-sized pieces)
  • Bacon (3 slices, cut into 1/2 inch thick strips)
  • Cheddar cheese (1 cup, grated)
  • Chives (1/4 cup, sliced)


Preheat the Oven

  • Preheat your oven to 350°F (175°C).

Prepare the Egg Mixture

  • Crack 12 eggs into a large measuring cup or bowl.
  • Add salt and pepper.
  • Whisk until light and fluffy.

Prepare the Fillings

Broccoli, Bacon, and Cheddar

  • Steam broccoli until crisp-tender.
  • Cook bacon until crispy.
  • Grate cheddar cheese.
  • Slice chives.

Kale, Sausage, and Parmesan

  • Brown Italian sausage.
  • Remove kale leaves from stems and chop.
  • Dice shallot and mince garlic.
  • Sauté kale, shallot, and garlic.
  • Grate Parmesan cheese.

Spinach, Tomato, and Goat Cheese

  • Chop baby spinach.
  • Slice grape tomatoes and green onion.
  • Crumble goat cheese

Assemble the Muffins

  • Grease the muffin pan with oil or non-stick spray.
  • Fill each muffin cup with the desired fillings.
  • Pour the egg mixture over the fillings in each cup.


  • Bake for 20-25 minutes until the muffins are set and slightly puffed.

Cool and Serve

  • Let the muffins cool for a few minutes.
  • Run a knife around the edges to loosen.
  • Serve warm or store for later.


  • Store in the fridge for up to 3 days or freeze for up to 3 months.
Image of dish Egg Muffins