Tasty Tuesday: Egg Muffins

egg muffin

I have eggs for breakfast almost every morning, whether they be in the form of these muffins, over-easy, omelets, or hard boiled! This egg recipe makes it super easy to grab a yummy egg breakfast quickly, because you can make them ahead of time and just pop them in the microwave to reheat. Perfect for when you’re on the go!

Recipe inspired by and image from KalynsKitchen.com


15 eggs
1 cup grated low fat cheese of your choice
3 green onions (diced small)
5 slices of turkey bacon (cooked & chopped)
salt & pepper (to taste)


Preheat oven to 375 F. Put paper cupcake liners in your muffin pan and spray liners with nonstick spray.

In the bottom of the cups, add turkey bacon, cheese, & green onions. The cups should be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl, season with salt and pepper (to taste), and then mix well. Pour egg into each muffin cup until it is 3/4 full and stir just a little with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Egg muffins can be keep more than a week in the refrigerator without freezing. They can be frozen, if desired, but for best results, should be thawed in refrig before reheating. To reheat, just microwave on high about 1-2 minutes.

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  1. Those egg muffins look delicious. I’m going to try them out now!
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