Graceful Little Honey Bee

  • Home
  • Recipes
    • Appetizers & Sides
    • Breads
    • Breakfasts
    • Main Dishes
    • Slow Cooker
    • Instant Pot
    • Freezer Cooking
    • Desserts
    • Snacks
    • DIY Mixes
    • Preserving Food
    • Cooking Tips & Tricks
    • Meal Plans
  • Frugal Living
  • Simple Living
    • gardening
    • Preserving Food
    • Natural Remedies & Recipes
    • chickens
  • About
  • Contact
  • Privacy Policy

Easy Egg Muffin Recipe (New Video!)

September 11, 2014 by Missy Rakes 10 Comments

  • Yummly
  • Share
Jump to Recipe Print Recipe

   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! 🙂

Print Recipe

Easy Egg Muffins

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

Ingredients

  • 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

Instructions

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

Nutrition

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

Please consider sharing:

  • Facebook
  • Pinterest
  • Twitter
  • Tumblr
  • Reddit
  • Email
  • Print

Subscribe and Never Miss a Post!

Enter your email address to receive new recipes and frugal living tips each week!

  • Yummly
  • Share

Filed Under: Breakfasts, chickens, Easy Recipes, Snacks

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Rate this recipe: ☆☆☆☆☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. SparingChange says

    September 12, 2014 at 11:29 pm

    (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!
    Reply
  2. Kaitlyn says

    February 27, 2017 at 12:53 pm

    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!
    Reply
    • Missy Rakes says

      February 28, 2017 at 9:06 am

      I store them in the fridge and heat them up when we are ready to eat them, but I've had them cold before too.
      Reply
  3. Cristy says

    May 2, 2017 at 11:01 pm

    Can this recipe be made ahead or frozen?
    Reply
    • Missy Rakes says

      May 4, 2017 at 3:43 pm

      It will keep for a few days in the fridge. I don't think they would work very good frozen.
      Reply
  4. Karen says

    January 11, 2018 at 10:07 pm

    Do the egg muffins freeze and reheat well?
    Reply
  5. TexasCherokee says

    May 11, 2018 at 9:23 am

    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!!!
    Reply
  6. Sara d Rich says

    June 17, 2018 at 10:00 am

    Missy your print recipe calls for 7 eggs you only used 3 eggs hum?
    Reply
    • Missy Rakes says

      June 18, 2018 at 12:34 pm

      I definitely used 7 eggs. I was just showing the difference between store bought and homegrown in the video.
      Reply
  7. Cara says

    October 8, 2018 at 8:45 am

    Very good and fast and easy to make. I topped mine with some salsa. Ketchup might be good on it too.
    Reply

Welcome, I'm Missy and I'd love to help you cook from scratch, save money and live a more simple and abundant life. Click the buttons below to follow along on social media and get to know me better. Have a lovely day!

As an Amazon Associate I earn from qualifying purchases.

Popular Content

Slow Cooker Sausage and Potato Casserole
25 Old-Fashioned Recipes Your Grandma Knew By Heart
How to Make Bread Machine White Bread
15 Cheap Pantry Meals with 4-Ingredients or Less (FREE PRINTABLE!)
10 Bible Verses About Trusting God
Chicken Bacon Ranch Sheet Pan Dinner

As an Amazon Associate I earn from qualifying purchases.

search

categories

archives

Copyright ©2023, Graceful Little Honey Bee. All Rights Reserved. Custom design by Pixel Me Designs