Egg Muffins

My kids have never really liked eggs which is a huge bummer because eggs are fast, easy, and such a great source of protein.

I came up with a fun way to try eggs rather than just sticking a few ugly scrambled eggs on their plate. This recipe is basically a quiche without the crust. It is super versatile and anything can be added to it.

This recipe comes together so easily. And only a few dishes!

I put the egg mixture in fun little heart shaped molds, but anything works.

They puff up when they are baking and look fabulous.

Egg Muffins

  • Servings: about 10-12
  • Difficulty: easy
  • Print


  • 8 eggs
  • 1 cup milk (I used whole)
  • 1 tsp. salt
  • 1/2 cup shredded cheese (I used cheddar)

This is where you can add any vegetables you would like:

  • 1/4 cup chopped spinach
  1. Preheat oven to 250 degrees
  2. Whisk eggs in a large bowl.
  3. Add all other ingredients and whisk together.
  4. Pour into sprayed muffin tins or silicon molds would be great as well.
  5. Bake for 15-20 minutes until puffy and center is set.
  6. Let cool and remove from pan. Store in a sealed container for up to 5 days in the refrigerator.


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