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Loaded Egg Muffins

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Fill these easy loaded egg muffins with any combination of veggies, cheese, and meats. Perfect breakfast to make ahead for the week.

Loaded Egg Muffins

Loaded Egg Muffins

These healthy Loaded Egg Muffins are made with eggs, bacon, spinach, cheese, and veggies and then baked in a muffin tin. I used some of my favorite omelet ingredients, but you can switch it up and use whatever you like or have in your fridge. More of my favorite egg muffin recipes are these Broccoli and Cheese Egg Muffins, Egg White Muffins, and Hash Brown Egg White Nests.

Loaded Egg Muffins

Why This Recipe Works

  • Healthy: Two omelet muffins have 14 grams of protein with only 165 calories and under three grams of carbs.
  • Meal Prep: These egg cups are perfect for making ahead whenever you have time, and they freeze and reheat well.
  • Convenient: They’re a great grab-and-go breakfast or snack to have ready in the fridge or freezer.

Loaded Egg Muffin Ingredients

  • Eggs: You’ll need nine large eggs.
  • Salt and Pepper to season
  • Vegetables: Thawed and drained frozen spinach, tomatoes, onion, bell pepper
  • Bacon: Cook three strips of bacon and chop it.
  • Cheese: Use two ounces of shredded cheddar, or mozzarella, swiss, etc

How to Make Egg Muffins

  1. Once all your ingredients are prepped, these easy egg muffins come together quickly. Just whisk the eggs, season with salt and pepper, and stir in the remaining ingredients.
  2. How to Bake Eggs in Muffin Tin: Preheat the oven to 350°F, and spray a muffin tin generously with cooking spray. Place the tin on a baking sheet and pour in the egg mixture.
  3. How Long to Bake Egg Muffins: Bake at 350°F for 20 to 25 minutes until set. When you pull them out of the oven, they may deflate a little – this is normal!

To prevent egg muffins from sticking to the tin, follow these steps:

  1. Properly Grease Your Muffin Tin:Use an olive oil spray to thoroughly grease each muffin cup, including the sides and bottom.
  2. Use Silicone Muffin Cups:Consider using silicone cups or liners, which are naturally nonstick.
  3. Allow Egg Muffins to Cool Before Removal: After baking, let the omelet muffins cool for at least five to 10 minutes. Cooling allows the egg to retract slightly from the sides of the tin, making them easier to remove.
  4. Use a Knife or Spatula:If they are still stuck after cooling, use a thin knife or a small spatula to carefully loosen the edges of each egg muffin before attempting to remove them from the tin.

How long do egg muffins keep?

Egg muffins are perfect for meal prep. You can even double the recipe. Make them ahead and freeze or refrigerate the rest. They will keep in the refrigerator for up to four days.

How to Freeze

Here’s what to do to freeze these breakfast muffins for the month:

  • Let the muffins cool, then remove them from the muffin tin.
  • Flash freeze them by setting them on a parchment-lined baking sheet and sticking the pan in the freezer. This step prevents the muffins from freezing together.
  • Once frozen, transfer them to a freezer-safe bag, label it, and return it to the freezer.

How to Reheat Egg Muffin Cups

To reheat, you don’t even have to thaw them first. Pop them in the microwave straight from the freezer and warm for one minute until heated through.

Variations

You can fill these breakfast egg muffin cups with anything you like in your omelets! Below are some variations:

  • Eggs: If you prefer egg whites, you can use them or do half eggs and half whites.
  • Cheese: Omit the cheese to make them Paleo or Whole30. Or swap the cheddar with Monterrey Jack, mozzarella, or Swiss.
  • Vegetarian Egg Muffins: Omit the bacon.
  • Meat: Add chopped, cooked chicken sausage or ham.
  • Don’t like one of the veggies? Missing one? No worries! Swap any of the vegetables for whatever you like. Zucchini, mushrooms, asparagus, and broccoli would all be good.
  • Leafy Greens: Use leftover cooked leafy greens, like Swiss chard or kale. If you don’t have frozen spinach, sauté fresh and add it to the muffins.
  • Western Omelet: Use ham, Swiss, and bell peppers.
  • Egg Casserole: You can bake the egg mixture in an 8”-x-8” pan for about 30-40 minutes. Check it with a toothpick to ensure it’s clean before removing it from the oven.
Loaded Baked Egg Muffins

More Egg Muffin Recipes

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Loaded Egg Muffins

4.72 from 139 votes
2
Cals:165
Protein:14
Carbs:2.5
Fat:11
These easy, loaded egg muffins can be filled with any combination of veggies, cheese and meats. Easy breakfast to make ahead for the week.
Course: Breakfast, Brunch
Cuisine: American
Loaded Baked Egg Muffins
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 6 servings
Serving Size: 2 omelets

Equipment

  • nonstick muffin pan

Ingredients

  • nonstick cooking spray
  • 9 large whole eggs
  • 1/4 teaspoon kosher salt
  • black pepper, to taste
  • 3 tablespoons thawed frozen spinach, drained
  • 3 tablespoons diced tomatoes
  • 3 tablespoons diced onion
  • 3 tablespoons diced bell pepper
  • 3 strips cooked bacon, chopped
  • 2 ounces shredded cheddar

Instructions

  • Preheat the oven to 350F. Spray the muffin tin generously with cooking spray to prevent sticking.
  • In a large bowl whisk the eggs, season with salt and pepper.
  • Mix in the remaining ingredients.
  • Fill  and place tins on a cookie sheet and bake 20 to 25 minutes, until set.

Last Step:

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Video

Nutrition

Serving: 2 omelets, Calories: 165 kcal, Carbohydrates: 2.5 g, Protein: 14 g, Fat: 11 g, Saturated Fat: 4.5 g, Cholesterol: 289 mg, Sodium: 267 mg

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509 comments on “Loaded Egg Muffins”

  1. Love love love this recipe! So versatile and so delicious! Change it up, you won’t be disappointed. Perfect for cleaning out the veggies in your fridge. Makes 6 days of breakfast and you can freeze these as well.

  2. These are delicious. They’re great when fresh out of the oven and also when frozen and reheated. Love this recipe.

  3. Another great recipe for meal planning . Mixed and matched the batch adding the bacon on top and some cups with mushrooms ! Great way to mix up breakfast for those busy sports mornings

  4. We made these last night and had one for breakfast this morning (should have paid closer attention that a serving = 2!). They were delicious and will be a staple in our household. Thank you for sharing all of your delicious recipes!

  5. Delicious and easy! I was surprised the first time I made these. Followed the instructions for not overfilling the muffin tins, yet they sill puffed out about 3 inches higher than the tin, only to deflate to about 1.5 inches when they cooled. I put in ham, peppers, onion, cheese–no spinach. Came out great. I got more than 6 — I got a full dozen. Froze them. Great to reheat.

  6. Avatar photo
    Jessica Touchard

    These taste good, but I can never get them to slip out of my muffin tin like this video. I even got a new tin and sprayed the heck out of it, they still stick and the pan is super hard to clean. Maybe I am doing something wrong?

  7. I have made something similar to this many times but always precooked the veggies which adds an extra step. This time I used the chopper attachment to my immersion blender to get a fine dice and found doing that worked great. I diced some commercial ‘salad starter’ as had no frozen spinach and eliminated the red pepper. Result was delicious! Thanks Gina for another great recipe❣️

  8. These are so good. I use fresh spinach, instead of frozen. They freeze well for individual servings.

  9. Made a couple of batches and used a silicone pan. Turned out perfect and were very easy to freeze. They are delicious!!!

  10. Absolutely love this recipe! I used a silicone muffin pan (no sticking at all), turkey sausage and sautéed the onion and bell pepper…great for the week.

  11. I made 3 dozen of these for our women’s bible study kickoff. They were perfect. Thanks Gina for another stellar yet easy recipe!

    1. You would have to figure out how many slices of ham is in that once cup. Read the label and write it all down. Divided that by 12 and then you have your answer

  12. These are a great value WW points wise. I make 12 and freeze half of them. I agree about muffin tins but last time the dishwasher solved that problem! Cleaned up just fine!

  13. So good! Because I never have success cleaning tins or silicone after making egg bites this time I made it in a mug in the microwave. I poured in the mug the amount I wanted for breakfast and put the rest in the fridge for another day. Turned out great!

  14. Very tasty 😋 They did stick to my muffin tin even with plenty of avacado spray. I topped with Frank’s hot sauce for an extra kick.

  15. So easy, and really can add whatever veggies, or protein you want. I had some Amylu chicken breakfast sausage languishing in my freezer, so used a few of those.

    But the muffin pans are a mess. I understand the convenience of the muffin shape, but may make in a Pyrex dish next time, cut into squares and freeze.

  16. Avatar photo
    Frances Prymac

    I’ve made a variation of these. They are delicious and easy to make. I add the veggies and meat differently. One cooked, I put equal amounts in the muffin tins and then add the eggs for more even muffins

  17. Made two versions of this – with bacon and lots if vegetables, without bacon and only spinach in the egg mixture. Agree that silicone pans work best. These are scrumptious and so handy for breakfast through the week. Thanks for another great recipe idea.

  18. Tasted ok but the eggs souffled in the oven and then sunk, and they stuck to the pan despite a ton of cooking spray. Cleanup was a nightmare. I will not make them again.

  19. Came out perfect! They did not stick and baked for 20 min. I did finely diced zucchini, orange bell pepper, chicken sausage and mozzarella

  20. I Love Love Love these!!!
    The taste is amazing!!!
    The prep is simple and I like making it the night before so I can put them in the oven in the morning and have everyone enjoy the aroma 🥰

  21. Avatar photo
    Felicity Tattersall-Craft

    Really easy and tasty. I made them for our Coronation party. They are excellent for brunch, light lunch and, of course, for entertaining.
    First batch stuck in tin, so need plenty of greasing- the spray didn’t work for me. Great recipe!

  22. Avatar photo
    Carol Walston

    No where did I see how many muffin cups this recipe will make. It is implied that there are 6 servings with 2 muffins each, therefore, I assume it will make 12 muffins. Also, how full does the batter need to fill each cup?

  23. So good! My husband loves these in the morning for quick healthy breakfast! Made them 3 weeks in a row now for meal prep. 😋

  24. These turned out great! I used a whole carton of eggs and added spinach, spicy turkey sausage, red pepper, and 50% lower fat cheddar cheese. It made 16 individual muffins– so hypothetically enough for 8 breakfasts. That was until my partner tried them and ate 4 of them at once LOL. He loved them. Thanks for the recipe!!

  25. Avatar photo
    Christine Greco

    Hi! These are in the oven right now. I doubled the recipe. Confused though because recipe says it serves 6, but then it says a serving size is two omelets. That could inky be if recipe was for 12 muffins. Are the ingredients listed for 6 muffins or for 12? 

  26. Hi Gina-do you thaw before heating in the microwave or do you take from the freezer straight to the microwave?

  27. What can I do to make them not spongy/wet. Am doing low carb diet and I followed recipe exactly and BOTH times I made them they were spongy

  28. Used the 9 eggs and basically just added whatever vegetables I had in the fridge. Didn’t have fresh bacon so used the dehydrated bacon we use on salads.  20 minuets was perfect. What some referred to as “spongy” was just fluffy to us. Will definitely cook again!

  29. I made these at lunch today (I’m an awful cook). My boyfriend looked at me in amazement and said to add these to the preferred recipes for our keto menu

    PS. I used cubed ham since we didn’t have bacon.

  30. I try to avoid processed food. Is there anything I could replace the bacon with? Or perhaps just omit it?

    1. You could use skinnytaste recipe for easy turkey chorizo “sausage “. It’s really good. I always have some frozen in a zip bag to use in recipes like this!

  31. I have an idea of how to reduce the sponginess. I haven’t tried this yet, so please reply with your results if you do. I’ll update once I try it, too!

    Bake the eggs in a bain-marine. Using a pan larger than the muffin pan, line the bottom with a dishcloth. Put the filled muffin pan into the larger pan. You can put it in the oven now, so you don’t have to move it later. Then fill the outer pan with hot water. You’ll need to pour it in with a spouted measuring cup. Fill to about 1/4″ below the muffin pan top. Bake with the rack in the lower half of the oven at 325. Take them out when they are almost, but not quite fully set in the middle because they will firm up on their own.

    Or if you have a sous vide cooker, you can cook them in little tiny jars – 4 oz, I think.

  32. Avatar photo
    Dana Cunningham

    I had leftover chorizo/potato taco mixture so added a little cheese (manchego) and ohhh yes!! Love the versatility of this.

  33. I did these a few weeks ago, they were really tasty, but it was a bit time consuming getting the ingredients together, I will make them again, but will make the mixture the day before and keep in the fridge overnight so I can just cook them in the morning.

  34. I made these in a silicone muffin pan and they do not stick. I used a paper towel and wiped oil on the pan. Excellent recipe and very easy to make. After baking for 15 mins. I turned off the heat and left them in oven for 5 mins to set..

  35. Avatar photo
    ELYSE C Degen

    I used the nine eggs and made 12 good size muffins, and still have a little to make about 6 more. I suggest you cut the ingrdients down if you only want 12 muffins. Mine all puffed to top.

  36. These are the simplest and most delicous breakfast treat I have ever had. So easy to prepare. As I did not have fresh ingredients, I used, frozen broccli, Dr. Pragers Spinach littles cooked and broken up, bacon bit, tomatoes and cheese. Sprayed the tin with olive oil spray and nothing stuck to the pan. The calories are great and the muffins nutritious. Thank you for this recepie. I get yout recipes daily on facebook and have made many of them So easy to follow ( my daughter cannot cook and even she can do them)

    1. I cooked my fresh spinach in the microwave for a minute or so and then squeezed out the water. Worked great! 

  37. Just made these and they are fantastic! For those concerned with sticking on the pan, I used the disposable pans from the dollar store. The sticking wasn’t even bad, but just made it easier.

    I’ve been following you and your recipes for years Gina, but never commented. Thank you for all your healthy goodness =)

    1. I think dollar store pans are a great idea. I use them a lot. At 83, I don’t care to scrub any baking pans and I believe soap and hot water, not counting my time, probably cost a dollar!

  38. Where do the 2 points come from? I used fat free cheddar and all of my ingredients are 0 points.

  39. Just made this as an option to busy mornings. I had no bacon so I substituted with two slices of maple glazed turkey deli and used fresh spinach instead of frozen.
    I baked for 22 minutes but I think next time I’ll only do 20. 
    For the pan, I used Pam baking non-stick cooking spray made with flour ( perfect release). Omelettes came out right away, they even popped on their own once I took them out of the oven. I had no problem with them sticking. ( for those who are having trouble with this) 
    Overall, they taste great. I ate one for lunch with a serving of Greek yogurt and half of an avocado. 
    Definitely recommend! 

  40. Avatar photo
    Sharan Devoto

    This recipe turned out great; however, my muffin tins are nonstick and I also used spray, but the muffins stuck to the pan. Has anyone else has this problem?

    1. Yes the same thing happened to me, made a mess getting them out of sprayed muffin tin, just made some more and used patty papers in tin.

    2. I had the same problem the first time I made them. 
      Since then,  I just use a glass 9×9 pyrex and cut them into squares. For me, it’s easier. I make a huge mess filling the muffin tins anyway! 😂

  41. These are tasty. Followed directions exactly. Teen girl gave them a B+ because of the “texture”. Husband and I give this recipe an A+ and ate 3 mornings last week by reheating, 30 seconds for 2 of them. Flavor is great.
    Boy wouldn’t eat them and teen boy didn’t like the texture. 
    Biggest complaint was the egg sticking to the non stick muffin tin., it was so bad we soaked it for days. Neither one of us wanted to be the one to clean it lol. I will try the bacon grease next time.

  42. These were great! Made as is ex –  didn’t have bacon so added 1 slice of Kirkland lean ham (0pts on blue plan) and used only 1/3 cup of Kirkland Tex-Mex. I was able to fill 9 muffin cups and when I entered into WW system for 9 servings and the adaptations above I was able to have two for only 1pt (blue plan) in total!!

  43. 20 minutes seems a bit much. I leave mine in for 13 minutes and the top usually is a little rubbery. How can I fix that?

  44. So I made this for the 1st time. They came out beautiful. They taste great. I will be making again.

  45. This is such an easy and delicious recipe. My only change is that I used fresh spinach instead of frozen. I have baked the muffins in regular and mini muffin sizes. Recommended to try.

  46. These were delicious! The tray didn’t fare very well (lots of sticking), so I may try a silicone tray like others are recommending. I loved that you can really load up the veggies in this format!

  47. Avatar photo
    Kathie Heilsberg

    Reduced the eggs to 7, used my egg bites molds and cooked in my Instant pot for 20 min on high then 10 min NR. (with 1 C of water in the bottom of the pot). Love not heating up the stove when it is 105º out!

  48. Avatar photo
    Ann Pellegrini Achilles

    This is my go to recipe. I have tried others and the combination of veggies is perfect.
    I save WW points by using Al Fresco Chicken Bacon ( 4 slices are one point).

    1. Set each egg muffin on a cookie sheet in freezer until frozen, then place in freezer bag and return to freezer. 

  49. Avatar photo
    Mme M. L. Juillet

    Je suis très contente d’avoir trouvé des bonnes recettes pour faire de très bonne omellettes avec différentes saveurs. Un très gros MERCI.

    1. Translation: I am very happy to have foumd these good recipes for making very good omelettes with different flavours. A very big THANK YOU.

  50. Avatar photo
    Adrienne Reid

    I made these muffins to put in my husband’s lunch.  They are the perfect size and cutlery and a plate are not required.  They are good for a snack, to eat on the go or to take on a picnic.  Thanks so much for sharing this!

  51. I’ve been wanting to try this recipe and just made them today. I’m glad I did. Delicious and filling!!!
    Your recipes are wonderful and I’ve tried many of them…..always a hit.
    Thank you for this great web-site!

  52. I saw a measuring cup being used to divide the recipe into the cupcake tin…is it a cup? I usually measure out my food and want to make sure I am getting the right serving. I can’t wait to make these to have for enxt week!

  53. These look great!! Perfect for meal prepping. I can not wait to try it out. Can you heat them up in the oven? I dont have or use microwaves for health reasons. Thank you.

  54. Great recipe made a double batch to have for the freezer.  My first time making them and they taste great thank you

  55. Avatar photo
    Sherry Widstrom

    https://www.amazon.com/gp/aw/d/B0000DE0XI?psc=1&ref=ppx_pop_mob_b_asin_title

    So I liked your idea of the heart Pan (I bought on Amazon)as I am making this for a potluck tomorrow the directions on the pan said the first time put a thin layer of oil so that’s what I did they came out perfect and puffy I also added a little fat free milk to the egg mixture to help fluff them.  I also tried a mini muffin pan that was not Teflon and even with the oil it’s stuck like crazy . These are so delicious thank you for taking the time to post so many wonderful recipes

  56. Avatar photo
    Sheryl Miller

    These are wonderful! I have made them a few times and no matter what I did, they stuck!! I found a solution. I bake mine in dollar store Ramekins. I let them cool until I can handle them and they came out great!!!

  57. This was easy to make. and taste  excellent.
    The only thing  it needed was either Basil or something to give it a add a little bit of zing but that is my personal taste

  58. I made this recipe and cooked for 15 minutes at 350 degrees and then turned off oven for 10minutes with the oven door ajar for the lat 5 min. (my egg cups still deflated but they are still pretty enough to use for company on buffet table if that is what you are looking for.   I also tested putting half of batter in paper cupcake liners and half in bacon greased cupcake cup using a 1950 cupcake pan (no teflon or coating of any sort) except for the bacon grease.  The egg cups with out liners came out beautifully.  but there was some residue that needed to be scraped off or soaked in water came off easily.  The papercup liners — it is best to remove the paper liners off the egg cups while they are still hot or warm enough to be able to touch without burning your fingers.  Great recipe 

  59. I’ve made these twice now and they are so delicious and easy! However, they are puffed up right out of the oven and within minutes they deflate. What am I doing wrong??

    1. I found the veggies were still a bit raw after cooking them. Next time I will cook veggies first then add to egg mixture. Also as I’ve read from others the egg cups deflate after removing from oven. 

  60. Avatar photo
    Rebecca Adams

    These recipes look Great! I would love to know how to get a physical copy of your book of recipes. If you could email me the name of your book. Thank you. Sincerely, Rebecca Adams, RN

  61. I love your ideas. I brought all your book series. will be helpful if you can tell which book and what page these recipes are, I can follow recipe from book instead of online.

    1. Most of the recipes here are not in the books, but you can go to the cookbook index (on the blog) and check if a particular recipe is there.

    1. Absolutely! Or egg whites. The container usually tells you how many cups equals how many eggs. I’ve also used chopped ham, leftover sausage or just vegetables. Can’t go wrong and they freeze well!

  62. Haven’t made these yet, but they sound great & easier than making an omelette every time I want one. I will probably use a mix of fresh baby spinach, kale, & chard, plus mushrooms & onion, which is what I use in omelettes. But I usually sauté them first, would that be necessary when making these omelette muffins? Would love to use peppers & tomatos, but trying to reduce night shades due to arthritis. What a shame, I really like green peppers, (which I hated when I was younger) & now need to avoid them. 🙁  Any suggestions to pep up the flavor a bit? Not rating since I haven’t made them yet, hope it doesn’t automatically give it a star. If it does, I’ll come back & rate it after I make them.

  63. Hi! Can I get advice on the best way to freeze these without them all sticking to each other in a gallon ziplock bag? Do I wrap them individually in something? or put them in individual bags?

    1. Flash freeze them first by potting them on a baking sheet unwrapped in your freezer just until frozen.  Then, once frozen , you can place them in a freezer bag. 

  64.  This was pretty easy and quick to put together to take to an Easter brunch.   Right before coming out of the oven they were beautiful and puffed up and I was patting my self on the back only to have them deflate to flat disks moments later.  Not sure what the issue was but I wish I could fix it for next time 😕

  65. A little confused – you’re supposed to have two of the omelets for a meal and it yields 6? But you made 6 total. Were we supposed to double the recipe? 

    1. I would like to try this recipe, but I’m wondering why the recipe calls for 9 eggs, and the video shows only 6? Which is correct?

  66. Has anyone tried these in an Instant Pot?  I got a mold for Christmas and I’m wanting to try it out. Any tips?

  67. I made this recipe this morn and my husband and I loved it. I substituted the spinach with 1 large asparagus spear cut into small slices and added chopped mushrooms. I did microwave the asparagus and mushrooms before I added them. Will definitely make again.

  68. Anyone else having issues with their egg cups being spongy? I’ve followed the recipe as written (and checked my oven temperature calibration to make sure that’s not it) and each time the eggs are spongy.

    1. I use the spinach, but I also add a cup of riced cauliflower for bulk. You can pretty much use whatever you like and have on hand.

    2. I’ve not tried this exact recipe, but I put shredded zucchini in my egg muffins. Be sure to squeeze the zucchini to get the extra moisture out – otherwise, your muffins might be super soggy.

  69. These are delicious and a great portable breakfast. I make these every couple of weeks with whatever I have in the frig.

  70. I made this recipe recently and as some have stated mine turned out very spongy. They also raised and fell but almost like a balloon. Can someone please make a suggestion to correct this? I don’t want to waste another 9 eggs for them to turn out awful. I could barely eat them and I consider myself a decent cook.

    1. Hi. Try using egg whites only. The yokes can be scrambled. Add a touch of milk. Use an egg beater and form peaks on the whites. Then fold in the ingredients before placing in tins. Don’t use too much spray! Hope this helps. And hope you get fluffy, delicious muffins as intended. (Gina has a great recipe)

    1. This happened to me too! Mine puffed up and then deflated! I was talking with a friend and she said I may have over beaten the eggs. And I also didn’t add all the ingredients as suggested to I was thinking that may be it too. Soooo frustrating.

    2. Hi. You may want to use just the egg whites. They should stay fluffy and not deflate. Hope this helps!

  71. Avatar photo
    Yolanda Monteiro

    Hi Gina, I have a question about the number of eggs. Although your recipe says 9 whole eggs, in the video and the picture above, you use 6 eggs. Besides this recipe makes 6 muffins, so should I be using 6 eggs or 9. Thanks for replying and thanks also for sharing the recipe. I am using the heart shape muffin tins for valentine’s day!!

      1. In Yolanda’s comments, she states the recipe makes 6 muffins?  I understand that it calls for 9 eggs. Should this mixture be divided into 6 muffin cups or 12?  Does this recipe make 6 or 12 muffins?  In a previous response, it said 12 muffins.

        Maybe this confusion is the reason that some are having problems with the muffins being spongy etc.

  72. Avatar photo
    Dorene Forslund

    I have followed you for a long time and many of your recipes have become my grandchildren’s favorites. We have to have them on certain family occasions. I made the egg muffins today and I have found a new go to choice for all meals. I am so thankful for you and your help to make a healthy way to eat delicious food.😊

  73. These are good and so easy to make.  I made these with just egg whites and I switch the ingredients every week.  I actually preferred the egg whites instead of the regular eggs but it’s really personal preference.   Totally recommend. 

  74. I tried something really different as I wanted these for a buffet, and I wanted them to be fresh.  I mixed all the ingredients and ladled the uncooked mixture into my Texas muffin pans.  I froze this and popped them out to go in ziplock bags in the freezer.  To cook them, I sprayed the same pans, put a circle of parchment in the bottom of each well, dropped the frozen eggs in, and baked them with a slice of Roma tomato on top of each one.   I put all the baked eggs in a glass dish, added just a couple tbs of chicken broth to the dish and covered with foil to keep warm for a few minutes.  They were a great hit and I did add milk to the egg mixture.

  75. These are perfect. I love eggs! I love omelets! These were easy, fluffy and the perfect amount. Made 12 perfect muffins. Did I mention fluffy?

  76. These taste so good, but when I enter everything in my WW app it says 6 points Per serving?? What am I doing wrong?

  77. Hi Gina,
    I am from Singapore. Stumble upon this while searching for something to bake. I have eaten so many types of eggs, western style, asian style.. Though i didn’t follow your ingredient list.. I must say, THIS IS THE BEST EGG mixed i ever eaten!

  78. I just was wondering how on earth these release from the muffin tin easily. I have made this 3 times and EVERY time they stick to the pan. I have sprayed the muffin tins every time also. Makes for more of a clean up than it is worth. Wondering if you could use muffin liners? Finished my rant…is a tasty recipe just wish it wouldn’t stick ????

    1. Avatar photo
      Abigail Margaret Elkins

      Interesting! I made these for the first time today. Sprayed the pan really well and had no issues… I do have a nonstick muffin tin? Maybe that’s why?

    2. First time I used olive oil coming spray, they stuck like crazy and couldn’t get the pan clean. Second time, I tried coconut oil, same thing. 3rd time I used bacon grease, came out perfectly with no stick!!

    3. For these kind of egg muffins, I usually use the silicone muffin liners. The egg muffins never stick to the liners. It makes a little more dishwashing, but not on the muffin pan. The silicone liners are so easy to wash.

    1. Place them immediately in freezer, on a cookie sheet. When frozen place in bag. If you freeze in the bag, you will get very soggy muffins. They will have absorbed the steam build up. By taking them out of tin, and quickly adding to a freezer, the steam will dissipate before adding to a bag. Your omelets will still be moist. ☺

    2. First time I used olive oil coming spray, they stuck like crazy and couldn’t get the pan clean. Second time, I tried coconut oil, same thing. 3rd time I used bacon grease, came out perfectly with no stick!!

  79. The Omelets where awesome; however, I had enough egg mixture leftover to fill a silicone egg bites (one to use in an Instant Pot).   Can’t wait to try different ingredients.

  80. Someone asked why any points as eggs are zero points, it’s because of the bacon & cheese.  Everything else should be zero points.  Want to try making these this weekend for work next week.

  81. Hi! I haven’t made this recipe yet but I’ve made baked eggs and frozen them. When I reheated the eggs, they were tough and watery. Can someone tell me what I may have done wrong. Makes me hesitate making eggs again. Thanks!

  82. I made these and e even if I has sprayed with Pam they all stuck to the bottoms and sides … I was disappointed because of this

    1. Get a silicone muffin pan! I found a great one on Amazon for under $10 and I don’t even have to use any extra cooking spray. You just let them cool completely and they pop right out!

  83. First, let me say I used your recipe as a guideline as I’m not on a WW plan.
    I added a splash of cream to my eggs before beating them, then stirred in the remaining ingredients. I filled each muffin compartment about a quarter inch below the top and they are perfect!
    Thank you.

  84. I was looking for a breakfast casserole recipe to bake in a 9×9” square pan and saw this. Has anyone tried baking this that way rather than in a muffin tin? I’m sure I’d have to adjust the time.

  85. I was careful making these since some cooks reported not getting 12 muffins. I started off putting 1.5 tbsp in each cup, then added another 1.5 tbsp. That used almost all the mixture, so I topped off a few with the remaining mixture. I didn’t use bacon and only added one ounce of finely shredded cheddar, so my 2 muffins = 1 point! Delicious!

  86. Avatar photo
    Shannon Cooper

    I make these all the time and freeze them.  I modify the recipe a bit.  I use a larger muffin tin (6 serving) to make a single muffin a serving size.  I beat 7 eggs, 4 tbsp milk, salt and pepper, then generally I add shredded cheddar cheese, fresh hand shredded baby spinach, diced bell pepper,  diced onion…occasionally I’ll add diced jalapeño or a few dashes hot sauce…basically you can throw in whatever you want.  I bake the larger muffins for about 35 minutes.  I put one in my lunchbox the night before to thaw, with a folded paper towel under it in my Tupperware to absorb moisture, then microwave for breakfast the next day for 60 seconds.   Delicious, fast, healthy.

  87. Avatar photo
    Grace Dunning

    I made the recipe today and it made 12 fluffy omelets. All muffin pans vary in size but mine worked. Thank you for making my mornings better and easier.

  88. Tried them today, great idea and pictues look so good but mine turned out spongy also like someone else commented. Was thinking would be more solid “eggy” and not air/spongy like. Wonder about some skim milk? or maybe should be more veggies/meat to make less spongy? Any ideas?

  89. The texture didn’t turn out very well for me – it was spongey. Also, I lightly sprayed the muffin tin but they stuck pretty badly anyway. Cleaning the muffin tin was a huge pain. My 4-year old loved the “egg cupcakes” though! 🙂

  90. I don’t understand the freestyle point on this recipe. Yours states 2 freestyle points per serving and when I use my Weight Watcher app it comes up 5 points?

    1. Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  91. I love make ahead breakfast recipes like this! I have made this in the past but every time I would re-heat a muffin there would be so much moisture and liquid coming from them and they would taste soggy. Is there any way to prevent this? 

    1. I get a lot of moisture when I use frozen spinach. Next time I’ll try with fresh spinach or blanched, diced asparagus and post if the excess water problem changes.

    2. Hi! Did you flash freeze them, before putting in a plastic bag? As soon as they are cooked, remove from tins , place on parchment paper on a cookie sheet. When they are fully frozen, then you can add to the bag. Should solve the problem. Don’t use too much spray. Maybe spray, but then use your finger to make sure it’s evenly coated.

  92. I wonder if these could be made like mini-quiches with a very light thin crispy crust?   I can’t figure out how to make the thin crust however.    I’ve had something similar for breakfast at a hotel buffet and have looked for a recipe ever since.  It was delicious.  

  93. I made these & took them to church for Bible class breakfast. Everyone loved them. I doubled the recipe & was able to 2 dozen. Even hubs loved them. He asked me to make them again. They were so easy to make & it was a snap to double the recipe.
    Will make again & freeze. I am a T2 diabetic so they are a great low carb breakfast option

  94. I used 8 eggs and added milk (1/4C). My additions included chorizo, peppers, onions and cheddar. I also used soufflé cups and zero sticking occurred- they slid straight out when inverted. Mine puffed up beautifully and then receded in height but no different shape. If you were to cook them a few minutes shy of being done, you could cool with oven door open, (more gradual method for soufflé and cheesecakes) and you should have less shrinkage and no cave in as some have suggested. (You must not cook all the way as they will finish cooking with oven off, door open). These are going to be my new camping breakfast. I’ll take from freezer and pack in cooler, then reheat next to fire or covered in pot quickly.

  95. I just made this . And the taste is great. I added some cayenne pepper for taste. The only thing is they are super airy. And not filling at all. Any suggestions on how to make them a little more consistent?

  96. Avatar photo
    Monique Rodrigue

    I am not a meat or chicken eater so could you please include meals that focus on vegetables and fruit. I’m really anxious to make your Omelet muffins. Thank you, Monique If I put greek olives in the recipe instead of bacon will the calorie count be any different ?

  97. I didn’t love these, although I think the idea is great. They just had a weird sponginess to them that I don’t really like. My bf ate two and the dog stole one – ha ha. They will be eaten, I just don’t know that I will make again. OR could I have cooked them too long?

    1. I had the same problem with sponginess.  I’m not sure what I did wrong.  I’ve seen other posters with this issue but I’m not seeing any response.  Do I need to add a little milk or did I cook them too long???  
      Any ideas would be appreciated.

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