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Egg Muffins

These are awesome for heating up as you're leaving for school, work, etc. for the day! Great on-the-go healthy option.
Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 egg muffins
Author Rachael DeVaux


  • 8 eggs
  • ¼ cup water
  • 1 cup packed spinach finely chopped
  • ¼ medium onion diced
  • 3 tbsp sundried tomato finely chopped
  • 1 cup mushroom finely chopped
  • ½ cup shredded cheese of choice optional
  • 1 cup diced meat optional
  • ¼ green onion chopped
  • Seasonings of choice chili powder, red pepper flakes, ground pepper, cumin, paprika, Italian, etc.
  • Olive or coconut oil spray


  1. Whisk together eggs and water.
  2. Add in the rest of ingredients to whisk once more.
  3. Spray a muffin tin with oil and pour egg mixture in each cup ¾ full.
  4. Bake at 350 degrees F for about 15-20 minutes, or until fluffy and starting to brown.
  5. Store in airtight container in refrigerator to keep for up to 5 days.