Easy Homemade Egg Muffins

Although I love all the breakfast options – omelets, french toast, yogurt parfaits, waffles, bagels, egg sandwiches, etc. – there are mornings that only allow for a few swipes of mascara and a cup of coffee followed by a growling stomach.

What if I told you in one hour you could make breakfast for the next week? Well, good thing you stumbled upon this post.

For a fast, healthy (& green light for those on Whole30) breakfast, make these easy homemade egg muffins. You’ll be thanking yourself when you’re on the go each morning.


  • Eggs
  • Your fillers:
    • Spinach
    • Red Pepper
    • Onion
    • Chicken Sausage
  • Seasoning:
    • Crushed Red Pepper
    • Pepper
  • Muffin pan
  • Coconut Oil Spray



  • PREHEAT your oven to 350 degrees
  • BEAT eggs until smooth in a large bowl
  • CUT up your fillers & TEAR your spinach into small pieces
  • DIVIDE up your fillers into 12 muffin cups
  • SPRAY muffin pan with coconut oil spray
  • FILL each muffin cup 3/4 full with egg
  • BAKE for ~25 minutes
  • REMOVE from oven & let cool
  • ENJOY! (but not all at once)


In case you need ideas on how to eat these…

  • 2 muffins + banana (idea credit to my roommate)
  • 2 muffins + a few slices of avocado
  • 2 muffins + apple, sprinkled with cinnamon
  • 1 muffin (depending on the size) + slice of cheese + bagel thins = your new favorite combo

This is an easy recipe to customize to your taste buds. Let me know what you’ve tried and paired – I’m sure it’ll be egg-tastic!

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