Egg Muffins

In my family, we love our eggs. We can eat eggs anytime of the day. These tasty egg muffins are so easy to make. You can add any toppings you normally enjoy on your omelet. For our little egg based treat, I used spinach and tomatoes. This is a good way to add something a bit healthy to those picky little eaters menu without the kid anti-vegetable dread and debate. But my husband loves it when I add sausage and bacon, after all whats not to love about bacon? Use your imagination or what you have in the refrigerator to create your own personal egg muffin.

These little delights are not only great for breakfast but as a snack as well.

You can put them in a zip-lock bag, store them in the crisper drawer, take a couple out, throw them in the microwave and voila you have a nutritious homemade on-the-go treat. They will keep in the refrigerator for up to a week. I will often freeze them so they are handy for those “rainy days”. To reheat the muffins, put them in the microwave and heat up to 30 – 45 seconds.  These are perfect for your kids to let them feed themselves when times are busy and we can’t all get sat down at the same time to eat together. If storing them in the freezer, I recommend using a freezer container or freezer zip-lock bag to maintain freshness for up to 2-3 months.

Check out my video to see for yourself just how quick, easy and affordable these little time savers can be.

As always, feel free to leave a comment and let me know if you like the recipe. I hope you have a wonderful day and I look forward to hearing from you.

Egg Muffins

5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, Breakfast, Side Dish
Cuisine American
Servings 24


  • Mini Muffin Pan


  • 10 eggs
  • 2 cups fresh spinach chopped
  • ½ cup  tomatoes chopped
  • 1 tbsp dried chopped onion
  • ¼ cup milk
  • ½ tsp paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder


  • Preheat oven to 350°F.
  • Place eggs in a large bowl and gently whisk.
  • Then add the rest of the ingredients to the egg bowl and whisk until well mixed.
  • Spray cooking oil on the mini muffin pan.
  • Fill the cupcake forms in the pan with egg mixture.
  • Bake in the preheated oven for approximately 20 minutes or until done.
Keyword breakfast egg muffins, easy egg muffins
Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

Published by


Life is too short not to eat delicious food at every available opportunity. EatFoodlicious is dedicated to providing the types of meals that will delight your senses, feed your family and not break the bank.

4 thoughts on “Egg Muffins

Leave a Reply