Simple Egg Muffins | Breakfast Egg Muffins



Making these egg muffins have been on my agenda since God-knows-when. Somehow, it just wouldn’t happen. So when I chose the theme “Savory Bakes” for the Blogging Marathon #101, I had told myself that I have to bake this somehow for this series. Even though this is the second post of the series, I had baked it only last week.


Eggs are a good source of protein and fat, and we all know it. It has recently shed all its bad name and come into the group of super-foods. A couple of eggs in the morning or as evening snack can keep you satiated for quite a long time. I love eggs and eat at least two every day, especially after I have started my weight loss journey. If there is something that is present 24×7 in my pantry, then it is eggs. Most of the time I have it in the form of boiled eggs, omelette or scrambled if I am in really good mood. But most of the time, I am never in a mood or tied up on time to try other ways with eggs.




Last week, I made them for my evening snack after coming back from work. So I can’t call them “breakfast muffins”, but since usually eggs are associated with breakfast, let it be so. 😉 It is more like an omlette but baked in muffin tins for an easier biting option. They make lovely finger food for kids who love to eat eggs.


The beauty of this recipe is that you can add any add-ons of your choice, or even keep it plain if you want. I made sure my muffins had a biteful of vegetables in it in each bite. I will give some more options in the notes in the recipe card. However, do not go overboard, just enough to get them baking and ready. Off to the recipe…






Simple Egg Muffins | Breakfast Egg Muffins

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 3
Author Rafeeda


  • 4 eggs whisked well
  • Salt and pepper to taste
  • 2 tbsp minced onion
  • 2 tbsp sliced black olives
  • 1/4 cup chopped capsicum
  • 4 large button mushrooms chopped
  • 2 tbsp coriander leaves
  • 1 slice cheese or some mozarella cheese


  • Preheat oven to 180 degrees. If using a muffin tin, grease them well with melted butter or oil. I used silicon liners.
  • Pour the whisked eggs equally into each cavity. Divide the rest of the ingredients into each cavity making sure that the rim is not too high. Top with cheese if using.
  • Bake for 25-30 minutes till the egg is done. Serve warm!


You can add more spices if you wish - I would have loved some Italian seasoning, or paprika-garlic powder combination.
You can use leftover chicken in it. Even chopped sausages.
You can use chopped spinach and some garlic as well. They would taste delicious! The options are endless!


Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#101.


Join the Conversation

  1. Eggs are pantry staples for me as well. We love it in all forms. these muffins/mini quiche aee very versatile, there are so many veggies and flavors you can add to it.

    1. Rafeeda AR Author says:

      Thank you so much Rajani…

  2. A healthy and delcious recipe for breakfast especially for kids. Easy and so quick to make.

    1. Rafeeda AR Author says:

      Thank you so much Swati…

  3. Though I don’t eat eggs , I feel they are so versatile ! It’s easy to cook them in any form and in a jiffy ! The muffins look lovely and pretty easy .

    1. Rafeeda AR Author says:

      Thank you so much Vaishali…

  4. eggs have become a must in the morning now in my home , maybe I should try one of these for a change

    1. Rafeeda AR Author says:

      Thank you so much Nammi…

  5. I used to bake egg muffins during my initial days of dieting, but now I just do a simple scramble and eat it. These veggie loaded muffins with cheese would make amazing filling meal and it is also easier to serve kids.

    1. Rafeeda AR Author says:

      I get it, baking them, waiting for them to cool and then eat is more work than scrambling them… hehe… Thank you so much Gayathri…

  6. We love egg muffins. So simple to make except for the baking time it takes. Makes good option for kids snacks.

    1. Rafeeda AR Author says:

      Thank you so much Narmadha…

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