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Egg Muffins

Heart Healthy Quick & Easy 12 servings


  • 8 large eggs
  • ⅔ cup skim milk
  • ¼ teaspoon salt
  • ⅔ teaspoon black pepper
  • ¾ cup shredded Colby Jack or cheddar cheese
  • 1½ cup chopped meat and/or vegetables, such as turkey sausage, crisp-cooked bacon, fully cooked ham, bell pepper, green onion, zucchini, yellow summer squash


  1. Preheat oven to 350°.
  2. Spray a muffin tin with nonstick cooking spray.
  3. Add 2 tablespoons chopped meat and/or vegetables, and 1 tablespoon cheese to each muffin cup; set aside.
  4. In a medium bowl, whisk together eggs, milk, salt and pepper.
  5. Pour into muffin cups, filling each about three-fourths full.
  6. Bake for 20 to 25 minutes or until muffins are set in the center. Remove from oven and cool for 5 minutes.


Serve warm.

Cover and refrigerate leftovers up to three days. Egg muffins are also great to freeze and warm up on busy mornings. They only take 1-2 minutes to warm in the microwave.

Recipe and photography courtesy of Hy-Vee, Inc.

Nutrition Per Serving

  • 105 calories
  • 8g fat (3g saturated fat)
  • 139mg cholesterol
  • 151mg sodium
  • 2g carbohydrate
  • 1g sugar
  • 0g fiber
  • 8g protein