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Egg Muffins

Egg Muffins
Egg Muffins
This healthy recipe comes from NDSU Extension Service.


15 eggs

1/2 cup milk

1/2 tsp. ground mustard

1/2 tsp. garlic salt

1 c. grated low-fat cheese

1 3/4 c. chopped vegetables of your choice (red pepper, broccoli, zucchini, mushrooms, tomatoes, onion or green onion)

Optional: diced Canadian bacon, lean ham or crumbled cooked turkey sausage


Preheat the oven to 375 F. Spray muffin tin with nonstick cooking spray. In the bottom of each muffin tin, layer diced meat (if using), cheese and 2 tablespoons of the vegetable mixture. Note: If adding meat and vegetables, add 1 tablespoon of meat and only 1 tablespoon of veggies. In a large bowl, break the eggs and add in the milk and seasoning. Whisk to combine. Pour eggs into the muffin tin until it is three-fourths full. Bake 25 to 35 minutes until muffins have risen and are slightly browned and set. Muffins will keep for several days in the refrigerator. These can be frozen, but for best results, thaw in the refrigerator overnight, then reheat for one to two minutes in a microwave oven.

Makes 15 muffins. Each muffin has 100 calories, 6 grams (g) of fat, 2 g of carbohydrate, 7 g of protein and 140 milligrams of sodium.

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