Breakfast To Go: Egg Muffins

Breakfast To Go: Egg Muffins by The Sweet Spot Blog

These egg muffins are our new breakfast staple.  I’m really bad at eating breakfast in the mornings. It takes me at least an hour or two to really wake up these days!  And I finally realized if I’m ever going to loose those last 7 pounds….I must stop sucking on sugary, milky coffee all morning and actually eat breakfast.  Something with protein!   These egg muffins make eating breakfast easy.

I’ve also been on a quest to convince Baby E that eggs are yummy!  I’ve served them to her in every form – scrambled, over easy, poached, hard boiled, omelets, etc.  Egg muffins made with cheese and veggies that she loves seemed like a sure thing.  She loves them…..depending on the day.  Life with a toddler!

Egg Muffins

(makes 6 muffins)

4 whole, large eggs
2 egg whites
1 tablespoon whole milk
1/4 – 1/2 cup grated cheddar cheese
1/2 cup broccoli florets, cooked and chopped
salt and pepper to taste

Preheat oven to 350 degrees. Steam or boil broccoli to desired tenderness and chop. Whisk together eggs, egg whites and milk. Season egg mixture with salt and pepper and stir in cheddar cheese. Spray muffin tins with cooking spray. Layer about a tablespoon of chopped broccoli into each muffin cup. Pour in egg mixture to about 3/4 full and top with remaining grated cheese. Bake until set in center about 20-25 minutes.

Note:  We also love them with baby spinach and roasted mushrooms.  Use whatever cheese and veggies you enjoy to customize these for your taste buds.


19 Responses to Breakfast To Go: Egg Muffins

  1. Brenda in Phoenix July 11, 2013 at 8:07 am #

    I am definitely making them this weekend. I’ve been looking for a recipe like this. Thanks!!

  2. ashley November 4, 2013 at 1:34 pm #

    i want to make these tonight :) do you think that they need to be eaten right away? or the next day would they be better warm or cold?

    • Corinna November 4, 2013 at 9:24 pm #

      I make a big batch on Sundays, then my husband heats them up for breakfast through out the week. They are quick and easy to eat on the run. I’m not sure about eating them cold tho….

    • Maryellen N June 12, 2015 at 6:04 pm #

      I will try them, for sure. Already added this Pin to my ” Yummy TO Keep Board.”

  3. Lydia February 1, 2014 at 12:42 pm #

    How do you store them? How long do they keep? I tried something similar and stored them in tupperware in the fridge but they got kinda damp.

    • Corinna February 1, 2014 at 8:15 pm #

      I wrap each one separately in plastic wrap, layer them in a Tupperware dish with a tight lid, then place them in the fridge. I have not had a problem with them getting damp, but you can always reheat in the oven (instead of the microwave) if that happens.

  4. Jami June 17, 2014 at 7:47 am #

    Silly question, but has anyone used cupcake wrappers?!

  5. Danielle July 14, 2014 at 9:38 pm #

    How many calories per muffin!?

  6. sally horton November 15, 2014 at 10:22 am #

    Can these be frozen? Then microwaved? Trying to cook in larger quantities.

  7. Debbie November 15, 2014 at 6:06 pm #

    Yes! I like to wrap them individually and then pop them in a zip lock freezer storage bag. I usually transfer them from freezer to fridge the night before to get a leg up on thawing them.

  8. Anitha January 20, 2015 at 1:30 am #

    Hi just a small doubt… Is it necessary to use cheese or I can jus use eggs alone?
    Anitha recently posted..Peanut Butter Stuffed French ToastMy Profile

  9. Lyn Morse May 15, 2015 at 8:46 am #

    What do you do with the 2 extra yolks?

  10. Debbie May 15, 2015 at 8:50 am #

    I don’t like to waste them either! If you are a Caesar salad fan, I love Ina Garten’s dressing recipe that calls for egg yolks. Here is a link:

    And I have a dog who loves a little egg yolk cracked on top of her kibbles….. :)

  11. Bari May 25, 2015 at 3:38 pm #

    Id like yoake these w tomatoes. Would you sautee them

  12. Evelyn June 5, 2015 at 3:57 pm #

    Perfect! I do not jump right into breakfast and this is great for an hour or two later.
    Evelyn recently posted..Essential Oils Battle the HousefliesMy Profile

  13. review January 18, 2016 at 7:00 pm #

    of course like your web site however you have to check the spelling on quite a few of your posts.
    Several of them are rife with spelling problems and I in finding it very troublesome to tell the truth nevertheless I will surely come back again.
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  14. Kat March 3, 2016 at 1:14 pm #

    Would the recipe work with egg whites alone and no yolks? Trying to watch my fats and cholesterol

  15. Catherine May 19, 2016 at 10:50 am #

    Wow!! I tried these muffins this morning and they were great. And I can reheat them for the next few days for breakfast and not have to cook. I added cooked onions to mine. Thanks for a good breakfast recipe.


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