Egg Muffins
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Egg Muffins

Submitted by: Regina Galbick

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Servings: 6

Feel free to add additional chopped veggies such as broccoli, red pepper, zucchini, mushrooms, etc.


    12 egg

    2 tsp. seasoning or spices of your liking

    1 1/2 c. mild cheddar cheese

    3 sml. green onion

    1 coconut oil


Preheat oven to 375° F. Line a muffin pan and lightly grease each liner with coconut oil.

In the bottom of the muffin cups layer cheese, green onions, and vegetables (optional). Fill each muffin cups about 2/3 of the way.

Break eggs into large bowl, add herbes de provence and beat well. Pour egg into each muffin cup until it is 3/4 full. Stir slightly with a fork.

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

Muffins will keep more than a week in the refrigerator. They can be eaten chilled, or frozen and reheated if you prefer them warm. For best results, thaw frozen muffins in the refrigerator before reheating. Microwave on high about 1-2 minutes to reheat. Enjoy!