Egg muffins

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 116.4
  • Total Fat: 7.3 g
  • Cholesterol: 135.6 mg
  • Sodium: 385.0 mg
  • Total Carbs: 0.8 g
  • Dietary Fiber: 0.0 g
  • Protein: 13.0 g

View full nutritional breakdown of Egg muffins calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 6


    3 jumbo eggs
    6 egg whites
    1/2 cup sharp cheddar cheese
    2 slices ham, torn into pieces
    salt and pepper to taste
    chives, spices of your choice
    a few splashes Frank's Redhot


All ingredients are up to you- you can make them meatless, make them all whole eggs, etc.


Spray your muffin pan with cooking spray- I use a 6 muffin silicone pan.
Add shredded cheddar and ham pieces to bottoms of muffin cups. Sprinkle chives on top.
In a 2 cup measuring cup (easier to pour) crack 3 eggs and add 6 egg whites. I whisk with a fork and add salt pepper, garlic powder right in there. Pour into muffin cups until 3/4 full. I place my silicone pan on a cookie sheet, if you're using a metal pan you can skip this (unless you're nervous they might drip).
Bake in 350 degree over for 30-35 minutes. Muffins will puff up while baking then deflate down as they cool. Once cooled, you can store in the fridge for up to a week or freeze even longer. I put mine in baggies to take to work. They take 20 seconds in the microwave to reheat!

Serving Size: This makes 6 extra large muffins for me

Number of Servings: 6

Recipe submitted by SparkPeople user LILMAMA826.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.