Mini Egg Muffins

LocalFoodRocks's picture

Mar. 24, 2015

Frittatas and omelets are great for breakfast (or dinner for that matter), but not exactly easy to take with you when you're running out the door. A fun solution: Mini Egg Muffins, 3 Ways! Breakfast is as easy as grab-and-go with these mini egg muffins. Just mix it all together and pop it into the oven while you finish getting yourself ready or make them the night before and just give a quick reheat in the morning.


Eggs 8
Bell pepper 1/2 Cup (8 tbs) , dice
Italian sausage 1/2 Cup (8 tbs) , dice (cooked)
Cherry tomatoes 6 , halved



Preheat oven to 350 degrees Fahrenheit.

Grease your mini muffin tin with some butter.


Evenly distribute the diced sausage and bell peppers between each mini muffin.

In a large bowl whisk the eggs. Season with salt and black pepper.

Pour in the egg mixture, filling each mini muffin cup about 3/4 of the way full.

Gently top with a cherry tomato half. Bake for 20 minutes.


Serve the muffins with fresh fruit juice.


Eat right out of the oven or allow to cool and wrap and refrigerate to enjoy later. To heat just pop them into the microwave or into the toaster oven until heated through.

Alternative Flavor Combos Instead of Sausage and Peppers, try these flavor combinations. Use the same amount of eggs and follow the same steps, just replace the muffin ingredients.

Cheesy Bacon:1/2 cup shredded cheddar cheese +6 strips of cooked bacon, crumbled.

Spinach+ Mushroom:1/2 cup fresh spinach leaves, minced +1/2 cup button mushrooms, diced.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 251Calories from Fat 169

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 342 mg14.25%

Total Carbohydrates 3 g1%

Dietary Fiber %

Sugars 2 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet