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+ servings
hand holding egg muffin

Egg Muffins

Egg Muffins are a super easy and quick low carb breakfast, kinda like a small Frittata. Plus you can customize them to your heart's desires!
Course Breakfast
Cuisine American
Keyword Egg Muffin Cups, egg muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 servings
Calories 104kcal


  • 3/4 cup onions & peppers finely diced
  • 12 eggs
  • salt & pepper to taste
  • 1/2 cup breakfast sausage crumbles
  • 1/4 cup cheddar cheese


  • Preheat oven to 350 degrees. Spray 12 muffin tins well with nonstick cooking spray. Set aside. Place a medium skillet over medium heat. Spray with nonstick cooking spray and sauté veggies with salt and pepper until tender, about 4 minutes. Remove from heat and add 1 tablespoon into the bottom of each muffin tin.
    sautéed onions and peppers
  • Crack all eggs into a large liquid measuring cup. Add salt and pepper and whisk until well scrambled. Add 3-4 tablespoons to each muffin tin and do your best to divide evenly.
    scrambled eggs in liquid measuring cup
  • Add sausage and cheese to the top of each muffin. Bake 15-20 minutes or until egg is completely cooked.
    unbaked egg muffins in muffin tins
  • Cool 3-5 minutes before removing from each muffin tin. Serve warm.
    baked egg muffins in muffin tins


Calories: 104kcal | Carbohydrates: 1g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 173mg | Sodium: 140mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 303IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 1mg