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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 142.7
  • Total Fat: 10.1 g
  • Cholesterol: 278.7 mg
  • Sodium: 172.6 mg
  • Total Carbs: 1.8 g
  • Dietary Fiber: 0.1 g
  • Protein: 10.7 g

View full nutritional breakdown of Egg Muffins calories by ingredient
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Egg Muffins

Submitted by: CODYJO
Egg Muffins

Introduction

Quick & easy egg muffins to make now and take later! South Beach - all phases Quick & easy egg muffins to make now and take later! South Beach - all phases
Number of Servings: 12

Ingredients

    15 Large Eggs
    1 Green Bell Pepper
    1 Cup Shredded Cheddar Cheese (low fat if possible)
    1/4 Cup Feta Cheese (Optional)
    Garlic Seasoning to taste

Directions

Preheat oven to 375 F.

If using a silicone pan, spray with non-stick spray. If using a regular muffin pan, use 2 liners.

Beat eggs in a bowl. Add diced veggies and cheese. Add garlic seasoning to taste. Pour into muffin tins filling 2/3 full. The muffins will rise.

Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.


Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.

Number of Servings: 12

Recipe submitted by SparkPeople user CODYJO.






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Member Ratings For This Recipe


  • Incredible!
    18 of 18 people found this review helpful
    Fantastic! I used 6 eggs and 6 eggs whites and 1/4 cup skim milk as my base. Made 3 different kinds... ham, turkey sausage and ones with left over turkey taco meat.. all under 100 calories! LOVE THIS RECIPE! - 9/7/09

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  • Incredible!
    6 of 6 people found this review helpful
    Just made them. Turned out great. Add peppers, sausage, lunch meat, anything to these. Only thing is that 1 egg equals 1 muffin for a ratio. I sprayed non stick spray in the muffin pan and they popped out super easy. thanks! - 8/19/12

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  • 5 of 5 people found this review helpful
    Perfect for us busy moms. Even more better for the growing teenage boy who puts one between an english muffin before heading to the bus stop! - 12/6/12

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  • Very Good
    5 of 5 people found this review helpful
    I added some diced canadian bacon and reduced fat Pepper Jack cheese instead of feta and I added a little green onion. - 2/21/11

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  • Very Good
    4 of 4 people found this review helpful
    I really like the idea of these but they came out kind of plain. I'm going to add turkey sausage bits or diced ham next time and more garlic seasoning. I didn't know how much to add so I only used 1 tsp. Does anyone know why they stuck to my liners? I lost a lot on the liner. Thanks! - 8/8/10

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  • 3 of 3 people found this review helpful
    Everyone in my house has different tastes, so instead of mixing the veg into the eggs I added different ones to the bottom of each hole in the muffin tin then poured the egg/cheese mixture over. A dozen eggs was more than enough, and to save calories/fat I went with 6 regular, 6 egg whites. Yum!!! - 5/11/12

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  • Incredible!
    2 of 2 people found this review helpful
    I really liked this recipe, just throw whatever vegis you want in it...I added fresh garlic,cilantro,and onion to mine. Would have added a tomato if I had one. Breakfast/Snack for almost a week. - 12/29/10

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  • 1 of 1 people found this review helpful
    Yum - 5/18/13

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  • Incredible!
    1 of 1 people found this review helpful
    Great loved these muffins, added lean cuts of roast beef, mushrooms, tomatoes, chives, corrinder and replaced cheddar cheese with edam cheese - 3/8/13

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  • Incredible!
    1 of 1 people found this review helpful
    Delicious!!! I added diced tomatoes to mine and didn't use the liners but sprayed the pan. Some did get stuck but overall it was great! Perfect breakfast for me because I am always on the go in the morning. - 12/27/12

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  • 1 of 1 people found this review helpful
    This recipe is awesome. Instead of green peppers I used fresh spinach. Terrific. - 11/14/12

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  • Incredible!
    1 of 1 people found this review helpful
    Superb! I made them with fresh spinach, tomato, mushrooms, chives, garlic, cheddar, parm, and turkey coldcuts. These are amazing! Don't add any salt! Better than the picture. Sprayed metal muffin pan with nonstick butter spray and they popped right out! - 11/13/12

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  • I actually discovered this on my own, except I use a container of Egg Beaters and 4 eggs and make it in a baking dish instead of muffin tins. DH & I eat it every day - for LUNCH! - 9/5/14

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  • Half the recipe made 12 servings. Used muffin cups as recommended and they stuck to the muffins. Needs salt and pepper. Cooked for 17 minutes and they were overdone. Kids didn't like it, just okay for me. - 8/27/14

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  • Loved it. I got more like 16 servings. - 7/4/14

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  • These are fabulous! Great for breakfast on the go. I used 12 eggs and it gave me 12 perfect servings. Great low carb recipe! - 6/25/14

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  • I've gotten sick of eggs from eating them so often on low-carb, high-protein diets. This recipe was a great way for me to introduce them back into my diet without continuing that feeling! Easy breakfast to go, I love the bell pepper and the feta, keeps things new and tasting great. - 10/3/13

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  • Will try! - 4/21/13

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  • I use SouthWestern Eggbeaters for mine. I add bacon bits and a little shredded cheese. It's delicious and few calories than using real eggs. - 2/18/13

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  • I like the versatility of this recipe. My two school-aged boys really liked it and picky hubby also gave it a thumbs up. Will definitely make again! - 1/17/13

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  • I will add different types of healthy meats the next time I make them. Great easy quick on the go recipe... - 10/15/12

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  • These are very handy for on the go breakfasts. No excuse for skipping on the most important meal of the day with a stockpile of these bad boys! I recommend using silicone muffin cups instead of paper muffin cups because egg. sticks. to. paper. Can't wait to try different variations. Jalapeno? YUM. - 8/28/12

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  • These are great to make ahead of time and keep in the refrigerator. I used broccoli with low sodium turkey breast and low fat cheddar cheese. So good! The only problem is the stick to the liners like crazy, even if you spray them ahead of time. - 8/3/12

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  • its baking now. I used 6 eggs, 6 egg whites. onion powder, garlic powder, salt and pepper. I used the amount of cheddar cheese suggested and then thought to add 1/2 a cup of grated pepper jack cheese. Next time I'll use 1/2 cup cheddar and 1/2 cup pepper jack cheese. These will be VERY cheesy! lol - 8/1/12

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  • Good, will make again. I plan on freezing some for later. - 6/28/12

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  • It was good and easy to make. - 2/29/12

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  • I added lots of vegies, it was so good. - 2/18/12

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  • This recipe made about 20 muffins. I wish I would've added more veggies instead of following the recipe exactly.Next time I will add more peppers, spinach, soyriso, and maybe some tomatoes. - 12/12/11

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  • Has anyone tried to make these with egg subsitute? - 10/24/11

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  • Fabulous! And you can add as many veges as you want! Love it! - 8/16/11

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  • Great idea, i did the 6 egg whites and 6 eggs idea. - 4/2/11

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  • Very tasty, but it definitely can be made with about 8-10 eggs. 15 is a bit excessive. I filled 12 muffins 2/3 full and had a lot of the mixture left over. - 3/6/11

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  • I put marinara sauce in mine, used italian seasoning, garlic powder, pizza and pasta seasoning, and parsley. As well as mozzarella cheese instead of cheddar. Used 12 egg whites and 3 eggs worth of substitute. Making them tomorrow for breakfast. - 2/16/11

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  • I used the 16 eggs as caled for in recipe and had 17 servings. Will only use a dozen next time. Other than that they are good ... grab and go! - 11/29/10

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  • I added some extra veggies and a little veggie sausage - yummy! :) - 11/20/10

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  • 0 of 1 people found this review helpful
    These sound really good--I really like the suggestions by others, too. Thanks - 11/12/10

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  • This is a great twist on a recipe my late mother in law gave me! Peppers don't like me, so I'll throw in some spinach! Thanks so much! - 2/23/10

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  • love the input from other people to keep the carbs and calories down; made one today; it is a keeper; thanks so much - 10/11/09

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  • 0 of 1 people found this review helpful
    Awesome recipe - can make these and take to work - reheat in micro and voila - healthy breakfast - 9/24/09

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  • yummy !!! turned out nicely everyone liked them... - 9/14/09

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  • YUM! Even my kids liked this! I love baking them in the muffin tins - makes them portable and very kid-friendly. I put chopped up hot dogs in it, too, and called it a "Hot Dog Muffin" for even more popularity with the kids. Seems like a kind of "kitchen sink" recipe - throw in whatever you have! - 6/14/09

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  • I added broccoli and it was great! Thanks for sharing. - 6/9/09

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  • these are pretty good! thank you for the recipie! - 5/27/09

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