Egg Muffins Recipe -
Egg Muffins Recipe
  • READY IN 1 hr

Egg Muffins

Recipe by  

"Paleo. Breakfast. On-the-go. For some reason individual cupcake liners don't work so well for these little quiches. Grease the tin with olive oil or butter."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 450 degrees F (230 degrees C). Grease 12 muffin cups with olive oil.
  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain.
  3. Saute onion, spinach, and mushrooms in the same skillet until onions are soft, 5 to 10 minutes. Remove from heat and cool slightly.
  4. Blend onion mixture in a blender until smooth. Beat onion mixture, eggs, feta cheese, and bacon together in a bowl until batter is well-combined. Pour batter into prepared muffin cups.
  5. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.
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Reviews More Reviews

Jan 27, 2015

These were good. Mine only took 15 minutes to cook through. I didn't use feta but chose grated Parmigiano Reggiano instead. I added a bit of cream to the mixture and this probably explains why mine fell once taken out of the oven. They puffed up wonderfully, then plop! But they were still nice to eat. I used 1/4 cup of "batter" for each tin and came up short so I tossed in two more eggs and that made 12 muffins exactly. Next time I will cut down on the onion, maybe a 1/4 cup is sufficient. Thank you Chris Denzer for sharing your recipe.

Mar 19, 2015

Egg Muffins' Haiku: "Four-fifty TOO high. Why put veggies in blender? Taste was just OK." Scrambley-low-carb/paleo/muffin-quiche ... these all have cute names, and they're so versatile and fun to eat. I'll make a dozen, freeze some and have ready-to-go breakfasts. I tried this particular recipe just for a change from my normal egg "guts" of sausage, bell pepper, cheddar, onions and kale and/or spinach. Didn't quite understand the step of blending the spinach/mushroom mixture, but I went ahead and did it anyways. Mine were also done in 28 min. in a 350 deg. oven, NOT the recommended 35 min. in a 450 deg. oven which I can only imagine would've obliterated the eggs into a dry, rubbery cup of yuck. These tasted pretty good, but I missed having a mushroom or veggie to bite into (I guess the chopped bacon made up for that!) I also didn't use the optional feta and instead sprinkled in Parmesan, along w/ S&P, as there were no seasoning/spices called for. Ended up adding a heavy splash of Texas Pete hot sauce. I'd make them again, but w/o the blender step, nor w/ the high temperature.


3 Ratings

Feb 25, 2015

I just made this yesterday for the first time and I was feeling a little lazy so I didnt cook vegetables or anything. I also used what I had on hand. 1/2 yellow pepper, 1/2 red pepper, 1 med onion, thawed spinach squeezed dry and a few sauted muchrooms that I had as left overs. I also added salad cheese (similar to feta). Salt and pepper. I didnt have bacon, but that could only make it better. I used a hand mixer to beat the eggs. The cooking time and heat was perfect for me and they looked pretty and stayed puffed. Since I didn't cook the vegatables the muffins were very moist. Great option for satisfying weekday breakfast. Thanks for the recipe!


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  • Calories
  • 89 kcal
  • 4%
  • Carbohydrates
  • 1.2 g
  • < 1%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 164 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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