Eggy Muffins

Eggy Muffins in tin pan
Eggy Muffins in tin pan ready to go into the oven
Eggy Muffins
These protein-packed bites are perfect for an on-the-go breakfast or snack. Fill them with all your favorites.
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  1. 8 eggs eggs
  2. your favorite veggies (we like broccoli, bell peppers, baby spinach, arugula, onions, mushrooms, zucchini, carrots, etc.)
  3. your favorite fresh herbs (we like dill, basil, parsley, tarragon, etc.)
  4. optional: your favorite cheese (we like feta, cheddar, parmesan, etc)
  5. optional: your favorite meats (we like turkey bacon, chicken sausage, etc.)
  6. 1/2 cup milk or milk alternative
  7. salt and pepper, to taste
  1. Preheat the oven to 375 degrees.
  2. Chop up all the veggies, herbs, cheese and/or meats you are using. Set aside.
  3. * be sure to chop up everything roughly the same size so that it cooks evenly
  4. Whisk together the eggs and the milk. Season with salt and pepper.
  5. Spray a muffin tin with cooking spray.
  6. Ladle the egg mixture into the muffin tin, filling each spot approximately 1/2 of the way full, leaving room for the toppings.
  7. Add in your veggies, herbs, cheese and/or meats.
  8. Bake until fluffed up and cooked all the way through. Test with a toothpick.
  9. Let cool slightly before trying to remove from the muffin tin.
  1. * use organic ingredients whenever possible
  2. * see EWG’s Dirty Dozen / Clean 15 List for 2017 here
  3. * this recipe makes approximately 12 standard muffins
FreshmadeNYC | Cooking Studio & Events | New York City | SOHO

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