Egg Muffins | Sally's Baking

cheddar cheese

🥗Healthier: feta cheese

💰Cheaper: processed cheese

Feta adds flavor with fewer calories, while processed cheese is often less expensive.

cooked bacon or sausage

🥗Healthier: turkey bacon or chicken sausage

💰Cheaper: vegetarian sausage

Turkey bacon is lower in fat, while vegetarian options can be more affordable.

milk

🥗Healthier: unsweetened almond milk

💰Cheaper: water

Almond milk reduces calories, while water is a budget-friendly option.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is lower in calories, and carrots are often less expensive.

Preheat oven to 375°F (191°C). Spray a 12-count muffin pan generously with nonstick spray.

In a medium bowl, preferably one with a pour spout, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder just until combined.

Spoon the chopped bell pepper, spinach, and/or other add-ins into each greased muffin cup—about 2 Tablespoons in each. Spoon 1 Tablespoon of cheese on top of each.

Pour the egg mixture into each muffin cup, filling about 3/4 full.

Bake for 18–20 minutes or until puffy and golden brown around the edges.

Remove from the oven and cool in the pan for 5 minutes. The muffins deflate as they cool.

Remove the egg muffins from the pan, and either serve immediately, or cool completely and store in the refrigerator or freezer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens