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5 from 10 votes

Egg Muffins

Prep time
5 mins
Cook time
16 mins
Total time
21 mins


  • 9 large eggs
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ⅓ cup shredded cheese (I used mozzarella)
  • 1 cup baby spinach, chopped
  • ¼ cup red bell pepper, chopped
  • ¼ cup white onion, chopped
  • a few asparagus stalks, chopped
  • 6 cherry tomatoes, diced


  1. Preheat the oven to 350 degrees. Line a muffin tin or use a non-stick spray to generously coat the muffin tin. Makes 12 egg muffins.
  2. In a medium-sized bowl, whisk the eggs. Add salt & pepper. Add shredded cheese. Mix together. 
  3. Evenly distribute the chopped spinach, bell pepper, onion, asparagus, and tomatoes among the 12 muffin cups. Pour the egg mixture over the veggies so each muffin cup is about three-quarters full. The egg muffins will puff up when they cook in the oven. 
  4. Bake for 15-18 minutes, or until set. I did 16 minutes. A toothpick should go through clean.
  5. Let the egg muffins cool for a few minutes. Use a butter knife to carefully remove the egg muffins from the tin. 
  6. Serve warm or you can store them in an airtight container in the fridge and use as breakfast or a snack on-the-go for the week. You can reheat them in the microwave for 10 to 30 seconds if you like. 
Ready to eat gluten-free Egg Muffins
Making gluten-free Egg Muffins
Making gluten-free dairy-free Egg Muffins
Making gluten-free Egg Muffins or Egg Bites
Gluten-free dairy-free Egg Muffins
Stack of Egg Muffins
Ready to eat Egg Muffins
Gluten-free Egg Muffins for breakfast
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