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  • Writer's pictureJenn Clayton

Egg Muffins

Healthy, protein packed and loaded with goodness! Makes a GREAT on the go Breakfast!

Change up the protein and veggies to make different egg bites! Delicious!!

Full recipe in video below!


  • 10 large eggs

  • 1/4 cup milk of choice

  • 1 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon ground mustard

  • 3/4 cup shredded light mozzarella cheese

  • 5 slices cooked center cut bacon , diced small

  • 1 1/4 cups cooked finely chopped peppers, broccoli or veggie of your choice

  • 1/4 cup grated Parmesan cheese

  • Preheat oven to 375 degrees F. Coat a 12-slot muffin tin with nonstick cooking spray.

  • In a large bowl, whisk together the eggs, milk, and all the seasonings until well blended. Stir in the mozzarella cheese, bacon, and veggies.

  • Divide mixture evenly among the muffins cups, filling about 3/4 way full. Sprinkle the Parmesan cheese over the tops.

  • Bake until the eggs are set in the middle and golden around the edges, about 15-17 minutes.

  • Remove egg muffins from the slots, serve warm or let cool completely and store for later.

12 Egg Muffins:

1 point (blue & purple)

3 points (green)

99 Calories

Recipe inspiration from

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