Easy Egg Muffin Recipe (New Video!)

   I’ve shared this egg muffin recipe before, but they’re just too good not to share again! I love them because they’re quick, healthy and toddler approved! Check out how to make them in the video below and if you like it remember to give it a thumbs up and subscribe to my new YouTube channel! I won’t always link videos to the blog so if you want to see everything I’m sharing you’ll have to subscribe! 🙂

YouTube video

Easy Egg Muffins

Eggs, cheese, bread crumbs and bacon bits baked in a muffin tin.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: Egg Muffins
Servings: 12
Calories: 106kcal


  • 7 eggs
  • 1 cup shredded cheese
  • 1/2 cup breadcrumbs
  • 1/4 cup bacon bits or diced ham
  • 1/2 tsp garlic powder
  • salt and pepper to taste


  • Preheat oven to 350.
  • Mix all ingredients.
  • Pour into greased muffin tin.
  • Bake for 20 minutes.


Calories: 106kcal | Carbohydrates: 5g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 215mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

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  1. (Not sure if my comment went through the first time) but I am definitely going to try these! Hubby has a new job that gets him up early and running out the door a couple days a week before we have had time to eat breakfast together. These look like they'd be great to have on hand to so he can pretty much just grab 'n go! Thanks for sharing the recipe!
  2. Hi! I just discovered your blog and I'm loving it! Your egg recipe looks amazing, but I was wondering how you store them to keep them fresh and do you warm them up in the microwave before eating them? Thanks!
  3. For a Gluten Free option, and an even more frugal recipe...sustitute leftover rice for the breadcrumbs. We have Fritattas for breakfast lunch and dinner using fridge leftovers ..same principal for the muffins!!!

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