Best 20 Egg Muffins Recipes

EASY BREAKFAST EGG MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
• Pour mixture equally into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.

SCRAMBLED EGG MUFFINS

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese., Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.

BACON-AND-EGG MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray.
• Arrange bacon on a microwave-safe plate. Cook bacon in microwave for 75 seconds.
• Place a slice of bacon into each muffin cup so that the bacon lines the edges of the cup.
• Beat eggs and milk together in a bowl; ladle into muffin cups. Top 4 of the egg portions with 1 tablespoon each of the green onion, 4 with 1 tablespoon each jalapeno pepper, and 4 each with 1 tablespoon roasted red pepper.
• Bake in preheated oven until only slightly moist on top, about 20 minutes. Season the muffins with salt and pepper; top with Cheddar cheese. Continue baking until the cheese melts, about 5 minutes more.

SCRAMBLED EGG MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners.
• Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.
• Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.
• Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.

SAUSAGE EGG MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• In a large bowl, combine eggs, chiles, onion, garlic powder, salt pepper and sausage; mix well. Spoon 1/4 cup of sausage mixture into each prepared muffin cup.
• Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each 'muffin' comes out clean.

HEALTHY HAM AND EGG MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or line with paper liners.
• Combine eggs, spinach, red bell pepper, ham, egg whites, feta cheese, water, salt, and pepper in a large bowl. Ladle egg mixture into the prepared muffin cups.
• Bake in the preheated oven until set in the middle, 20 to 25 minutes.

EGG SAUSAGE MUFFINS LOW CARB EASY BUDGET

Steps:

• Brown and drain meat. Beat eggs in bowl. Add meat, cheese, salt, pepper, and optional ingredients. Mix. Pour into greased full size muffin pan 2/3 full. Bake 350 degrees for 30 minutes. Use toothpick to check for doneness.

STUFFIN EGG MUFFINS

Steps:

• Preheat oven to 400°F.
• Prepare stuffing mix according to directions.
• Spray muffin cups.
• Press 1/4 cup stuffing into bottom and up sides of 9 muffin cups.
• Crack egg into each cup.
• Sprinkle with bacon bits and cheese.
• Bake 20 minutes or until yolks are set.
• Let stand 5 minutes.

SOUTH BEACH DIET BACON EGG MUFFINS

Steps:

• Preheat oven to 350.
• In an x-large muffin pan, spray each muffin cup with Olive oil cooking spray.
• Place one piece of Canadian bacon in the bottom of each muffin cup
• Crack an egg over the piece of bacon in each muffin cup. Sprinkle the Italian seasoning and pepper over the egg in each muffin cup.
• Sprinkle the cheese over the egg in each muffin cup.
• Place in preheated oven and cook for 15 minutes or until the cheese is slightly brown on top.

MOM'S BAKED EGG MUFFINS

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
• Preheat an oven to 375 degrees F (190 degrees C). Grease muffin cups.
• Combine the melted butter and maple syrup in a small bowl. Flatten a piece of bread with a rolling pin. Brush the bread with the butter mixture. Line the muffin cup with the flattened bread. Repeat with the remaining bread slices. Bake in a preheated oven until the bread crisps, about 3 to 5 minutes.
• Sprinkle crumbled bacon into the bottom of the toast cups. Crack an egg into each cup. Season with salt and pepper to taste. Top each egg with 1 tablespoon of heavy cream and 1 tablespoon cheese. Bake until the whites are just set, about 10 to 14 minutes or until the eggs are cooked to your taste.

BACON AND EGG MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
• Place bacon on a microwave-safe plate; cook in the microwave until slightly browned but still pliable, 2 to 3 minutes.
• Melt butter in a small skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, 3 to 5 minutes.
• Whisk eggs, garlic powder, salt, and pepper together in a bowl. Stir in onion and garlic mixture.
• Sprinkle a few pieces of bacon in the bottom of each muffin cup. Cover with half of the egg mixture. Add a few more pieces of bacon; top with remaining egg mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Sprinkle Cheddar cheese on top.

SCRAMBLED EGG MUFFINS

Steps:

• Brown sausage; drain well.
• Preheat oven to 350°.
• In a bowl, beat eggs, then add onion, green peppers, salt, pepper and garlic powder.
• Stir in sausage and cheese.
• Spoon 1/3 cupfuls into greased muffin cups.
• Bake at 350° for 20-25 minutes or until a knife inserted comes out clean.

TOMATOES AND BACON EGG MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 6 muffin cups with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until halfway cooked, about 5 minutes. Blot bacon slices with paper towels and cut into small pieces.
• Mix bacon, eggs, tomatoes, green onion, and black pepper together in a bowl. Pour mixture into the prepared muffin cups.
• Bake in the preheated oven until each muffin is set in the middle, 15 to 20 minutes.

LIGHT & FLUFFY EGG-FREE MUFFINS

Steps:

• 1. Mix all ingredients until combined. Do not overmix!
• 2. Spoon into prepared muffin tins and bake at 350 degrees for 20-35 minutes, or until a knife comes out clean when inserted in the middle.

PUT-AN-EGG-IN-IT HAM AND CHEESE CORN MUFFINS

Steps:

• Special Equipment: a jumbo 6-cup muffin tin and jumbo muffin liners
• Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a jumbo 6-cup muffin tin with jumbo liners and generously grease with cooking spray.
• Cook the eggs: Put 6 cold eggs in a medium saucepan. Add enough water to cover by about 1 inch. Bring to a boil, cover, remove from the heat and let sit for 4 minutes. Transfer the eggs to a bowl of ice water. Gently crack the eggs so that they fracture all over and let them sit in the water for at least 20 minutes.
• Gently peel the eggs under cold running water. (Older eggs are easier to peel.)
• Make the muffin batter: Melt the 2 tablespoons of soft butter in a medium skillet over medium-high heat. Once the butter starts to foam and cook, add the onions and cook, stirring frequently, until golden brown, about 4 minutes. Add the ham and 1/4 teaspoon salt and continue to stir until browned in spots, about 2 minutes. Remove from the heat and stir in the thyme. Cool in the skillet.
• Combine the flour, cornmeal, sugar, baking powder, baking soda, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a large bowl.
• Whisk together the milk, sour cream, 4 tablespoons of the melted butter and the 3 remaining eggs in a separate medium bowl. Fold the egg mixture, onion mixture, Cheddar and Parmesan into the dry ingredients until just combined (don't fret if there are lumps; it means your batter isn't over-mixed).
• Divide half of the batter evenly among the prepared muffin cups. Stand one egg in each cup, nestling it slightly in the batter. Spoon the remaining batter on top of the eggs, using the back of your spoon to spread the batter to make sure each egg is completely covered.
• Lightly brush the top of the batter in the cups with the remaining 2 tablespoons of melted butter. Sprinkle with a little salt and pepper. Bake until the muffin tops are golden, 35 to 40 minutes. Let the muffins rest in the hot muffin tin for at least 10 minutes. Remove, cut each muffin in half and serve warm, or transfer to a rack to cool to room temperature, cut and serve.

QUICK BREAKFAST STUFFIN' EGG MUFFINS

Steps:

• Preheat oven to 400°F.
• Prepare stuffing mix as directed on package.
• Press 1/4 cup stuffing firmly onto bottom and up sides of 8 muffin cups, forming about 1/4 inch rim around top of cup.
• Crack 1 egg into each stuffing cup; sprinkle with bacon bits and cheese.
• Bake 20 minutes or until yolks are set.
• Let stand 5 minutes before serving.

EGG AND BACON BREAD BOWL MUFFINS

Steps:

• Mix warm water, sugar, and yeast together in a bowl. Proof yeast until it softens and begins to form a creamy foam, 5 to 10 minutes.
• Spray a large bowl with cooking spray.
• Stir together 2 3/4 cups flour, salt, pepper, cardamom, ginger, and paprika in the bowl of a stand mixer until well combined. Make a well in the center and pour in the yeast mixture, 1/2 cup almond milk, butter, and egg. Stir with the dough hook attachment on low speed until the dough comes together. If dough sticks to the side of the bowl, add flour, 1 tablespoon at a time, until smooth. If dough is too dry and does not come together, add 1 teaspoon almond milk at a time.
• Knead dough with the dough hook attachment until smooth and supple, about 6 minutes. Transfer dough to the oiled bowl. Spray additional cooking spray on top of the dough. Cover the bowl with a clean, damp kitchen towel or plastic wrap. Allow dough to rise until doubled in size, about 1 hour.
• Roll dough on a lightly floured surface to a 1/4-inch thickness. Cut circles with a 4-inch round biscuit or cookie cutter.
• Lightly oil a large 6-cup muffin tin with cooking spray. Place about 3 dough circles in each cup, overlapping to cover the sides and bottom; press to seal. Set aside to rise for 30 to 45 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until mostly cooked but slightly underdone, 7 to 10 minutes. Drain bacon slices on paper towels and break each slice into 4-inch pieces.
• Preheat the oven to 375 degrees F (190 degrees C).
• Sprinkle a small amount of Cheddar cheese into each muffin cup. Place 2 to 3 pieces bacon on top of each, leaving the underdone ends sticking out to cook as the muffins bake. Crack an egg into each muffin and sprinkle additional Cheddar on top.
• Bake in the preheated oven until eggs are set but yolks are slightly runny, about 18 minutes.

SPINACH EGG WHITE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray.
• Mix egg whites, Cheddar cheese, spinach, hot sauce, salt, and pepper in a bowl. Ladle mixture into the muffin tin, filling each cup 3/4 the way full.
• Bake in the preheated oven until a knife inserted in the center of a muffin comes out clean, 20 to 25 minutes. Serve warm or cooled.

NO EGG, NO OIL, NO SUGAR BLUEBERRY MUFFINS

Steps:

• 1. Rinse frozen blueberries under water in strainer until thawed.
• 2. In a mixer on high speed, whip the 1/2 banana and 1/2 cup applesauce until mixed without lumps.
• 3. Add remaining ingredients except for blueberries. Mix until batter is combined. Add 1-2 tsp of almond milk if batter is too dry.
• 4. Mix batter with blueberries by hand.
• 5. Bake in preheated oven at 350F or at 330F in a convection oven. Bake for 35 mins or until firm.

SHIRRED EGG CORN MUFFINS

Steps:

• Preheat oven to 375°. In a small bowl, combine muffin mix, buttermilk and sour cream just until moistened; fold in cheese and bacon. Spoon into 12 greased muffin cups. Crack an egg into each cup; sprinkle with salt and pepper., Bake until egg whites are completely set and yolks are still soft, 18-22 minutes. Cool 5 minutes before removing from pan., Meanwhile, in a small saucepan, melt butter over medium-low heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in 1 cup cheese, thyme and 1/8 teaspoon seasoned salt until cheese is melted., Serve muffins with sauce; sprinkle with the remaining cheese and seasoned salt. Serve immediately.