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What’s For Breakfast: Egg Muffins

March 25, 2013

IMG_4275I have to start this post with Full Disclosure. I have not eaten these. I cannot eat them, as I have an egg allergy. So, you know, the whole anaphylaxis-is-a-bummer thing.

However, these have become a staple in my husband Trey’s weekly morning routine. My sister Jessica found this recipe when we started a 24 Day Challenge back in January, and Trey makes a batch pretty much every single week! This is part of his Sunday Prep Day – he makes twelve egg muffins, and has six easy-to-grab healthy breakfasts for the week. (One theme you will find around here is the importance of preparation and planning!)

So, without further ado, here is a great breakfast idea! For those of you that do not get Chronic Mouth and Throat Itch from eggs, like me.
(This recipe was adapted from the recipe found on this site, if you would like to check out the inspiration.)

Egg Muffins


  • 12 eggs
  • 1tsp thyme
  • 1tsp chopped rosemary
  • 1/2tsp garlic powder
  • 1/4 cup (or about 3 stalks) chopped green onion
  • 3/4 cup chopped veggies, any combo (chopped broccoli, bell pepper, mushrooms, carrot, for example)
  • 1 cup cooked ground turkey sausage (or any ground or chopped seasoned meat)
  • 1tbs chia seeds
  • olive oil or coconut oil


  1. Mix eggs and seasonings together.
  2. Prep silicone muffin pan or stoneware muffin pan with  olive oil or coconut oil for best results.
  3. Fill muffin cups evenly with ground meat and chopped veggies and chia seeds to about 2/3 full.
  4. Fill muffin cups with egg mixture to about 3/4 full.
  5. Bake 25-30 minutes at 375, or until browned and set.
  6. Let sit a minute in the pan, then remove and cool on a cooling rack.


  • The Ingredients are really up to you. Stick with the basic eggs and spices, and you can add just about anything. I am not sure Trey has ever made the same muffin twice! He really loves the addition of the chia seeds, those were all him! They are certainly optional if you do not have any. (But maybe worth giving them a try?)
  • We found metal muffin pans and paper cups to be TERRIB LE! I basically had to throw the metal pan away. I have heard that silicone work great, but we had great success with a well-oiled stoneware pan from Pampered Chef. Just make sure each cup is well greased with a healthy oil.
  • These look gorgeous coming out of the oven, but they eventually deflate. But I promise they are still delicious! Trey puts two in a baggie for a total of six breakfasts; he simply puts them on a plate and reheats in the microwave for a quick breakfast.



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