posted in 1 SmartPoint

Egg Muffins

Here’s an easy-to-make breakfast treat that is delicious too:  Egg Muffins

Easy Egg Muffins recipe by

Hey, it’s weekend breakfast time!  By now, I’ve explained extensively how I feel about weekend breakfasts.  Shove the cereal aside and make something special!  Saturday and Sunday are your two days not to be stressed-out and tired.  Sleep in, put together some sort of tasty breakfast, and get on with your relaxing day, right?!

These little egg muffins aren’t any kind of chore to make at all.  They’re just eggs scrambled with a little milk and adding in your desired fixings.  I cleaned out my fridge for these guys and used sausage, spinach and the last of my shredded cheese.

Easy Egg Muffins recipe by

30 minutes in the oven… while you make the coffee, flip on the TV to watch recorded episodes of ScandalShark Tank  or The Walking Dead (favorites in our house!)  Then your muffins are ready to eat.

We served ours with a scoop of chunky salsa.  They’d also be good with some sour cream and/or (GASP!) ketchup.  That all depends how you like to adorn your eggs.

Easy Egg Muffins recipe by

If you’re not into spinach, you can certainly throw some broccoli pieces in there or bell pepper.  Crumbled, cooked bacon would be awesome too.  Use whatever cheese is your favorite.

If you want to lighten up on the eggs, it’s okay to use half egg whites and half whole eggs.  I have a small family, so we just made 6, but you can certainly double the recipe and make an entire dozen.

The most important thing:  enjoy your breakfast, and kick-off the weekend in a delicious way!

Yield: 6 or 7 egg muffins

Prep Time: 20 minutes

Cook Time: 30 minutes

Egg Muffins


  • 3/4 cup cooked and crumbled sweet Italian sausage (Jimmy Dean already cooked turkey sausage crumbles are perfect for this recipe)
  • 2 small handfuls fresh spinach, chopped
  • 6 large eggs
  • 1/4 cup nonfat milk
  • 1/3 cup reduced-fat shredded cheese
  • salt and freshly ground black pepper, to taste
  • salsa, for serving (totally optional, but totally good)


  1. Preheat the oven to 350 degrees F. Spray 6 or 7 muffin cups with nonstick spray.
  2. Spray a nonstick skillet with nonstick spray, and quickly cook the spinach- just until wilted. Let it cool, then squeeze any excess moisture out of it.
  3. In a medium bowl, whisk together the sausage and spinach with the eggs and milk. Scoop into the prepared muffin tins (I find it easiest to use a 1/3 cup measuring cup) almost to the top. Sprinkle cheese on top. Then give each one a good dose of salt and pepper.
  4. Bake 25 to 30 minutes, or until egg is cooked through. Easy way to check the egg: touch the middle of the muffins... if they are still wet and gooey, they'll need a little more time in the oven. They should feel cooked through.
  5. Serve egg muffins immediately- with salsa, if desired.


  • Egg muffins are pretty versatile- sub in other ingredients for the sausage and spinach, if you prefer.
  • 1 WEIGHT WATCHERS Freestyle SmartPoint per muffin.
SOURCE: (idea nabbed from The Lemon Bowl's Ham & Cheese Baked Egg Cups)

Here are a few more egg-in-a-muffin-tin recipes you might enjoy:


  1. postedOct 18, 2014 3:06 AM

    I love making eggs muffins to clean out my fridge like you said. And yes to ketchup, and yes to crazy amounts of nonstick spray with these babies I’ve learned! 🙂 Pinned!

  2. postedOct 18, 2014 4:17 AM

    Can these be frozen?

  3. postedOct 18, 2014 7:47 AM

    Yum – thank you for the nice recipe.

  4. postedOct 18, 2014 7:48 AM

    Love!! Will share on FB next week. Pinned.

  5. postedOct 18, 2014 2:26 PM

    Ohh I love that you made these!! And I LOVE that you added sausage!!!! We live on these – they are such a time saver in the morning. xoxo

  6. postedOct 19, 2014 6:09 AM

    Perfect for on the run mornings!

  7. postedOct 19, 2014 6:14 AM

    Wow!Yummy egg recipe. Thanks

  8. postedOct 19, 2014 7:08 PM

    I love easy an easy breakfast for the weekends and this sounds perfect.


  9. postedOct 19, 2014 9:49 PM

    Totally with you on weekend breakfasts Lori. And I absolutely love these!

  10. postedOct 20, 2014 6:48 AM

    This is a great way to make eggs and clean out the fridge of some items!!! Perfect for making and enjoying on the weekend or any day of the week. We love salsa on ours too!

  11. postedOct 20, 2014 7:58 AM

    I like these far better than the version with a “mc” before the muffin! Adorable and they look like a nice easy breakfast. You are too cool!

  12. postedOct 20, 2014 11:40 AM
    Mariah DiBiasio

    I have been thinking lately about how lame and unexciting my breakfasts are! Also, they are not very filling nor nutritious. This recipe seems like the perfect breakfast on the weekends. I am excited to try these this upcoming weekend! Thanks for sharing the great recipe!

  13. postedOct 20, 2014 6:29 PM

    I love that these are so much like quiche but healthier without the crust! The options are certainly endless, and I need to give these a try!

  14. postedOct 21, 2014 3:35 AM

    Hi, these look & sound delicious. I was wondering though if full fat coconut milk would work in this recipe?

  15. postedOct 21, 2014 8:10 PM

    we love these for on the go breakfasts! looks delicious

  16. postedOct 28, 2014 10:05 AM

    We love egg cups at our house! It’s a great make ahead for breakfast…a regular go to for us! Spinach and sausage sound delish!

  17. postedOct 29, 2014 11:36 AM

    How do you keep muffins from falling after removing from oven?

    • postedOct 30, 2014 7:41 PM

      If they are falling a lot, they are probably not quite done. The ones you see photographed were raised higher coming out of the oven, but sunk down a little once pulled out. That’s just kind of what eggs do, unfortunately!

  18. postedNov 8, 2014 8:14 PM

    This muffins are so good my kids love them so much!

  19. postedJan 27, 2015 9:37 AM
    sue robinson

    can these be frozen?

    • postedJan 27, 2015 5:50 PM

      I have not tried freezing them myself, but I think others have had success with that.

  20. postedMar 22, 2015 2:44 PM

    Awesome these sound Delish!! Wonder if I could throw some avocado in there?! I have a couple I need to use up!

  21. postedJun 11, 2015 1:32 AM

    Eggsellent! Love this recipe! So simple and utterly YUM! 

  22. postedNov 2, 2015 12:13 PM

    Hi Lori 
    I am writing “Weight Loss Hacks that Work” for Make it Better magazine and website. I may link to your Egg Muffin recipe in the hack about eating a bigger breakfast. Hope to drive some traffic your way.



    • postedNov 3, 2015 3:57 PM

      Hi- a link is totally fine. thanks for asking.

  23. postedJan 11, 2016 1:08 PM

    Delicious! Eating them now! Followed the recipe exactly- which I never can do, lol… YUM! Made a dozen so I can have easy breakfasts this week. Next time I will spray the muffin pan WAY more and only fill cups to about half. Had a little spillage, but nothing the pup can’t clean up 😉

  24. postedJan 16, 2016 4:16 PM
    Carroll Larremore

    These were delicious, but they didn’t come out as whole muffins…they came out in pieces.  But the taste was outstanding. I will prepare the muffin tins in a much better way next time, because I am making these again.  

  25. postedJan 18, 2016 9:17 AM

    Can you use muffin cups in the pan as well, to keep them from sticking, seems like it might be easier to remove and take to go that way?

    • postedJan 23, 2016 4:36 PM

      I’m afraid the egg would stick to paper liners- unless they were really waxy ones.

  26. postedAug 6, 2016 1:33 PM

    I found your site while looking for how to keep my eggs from falling. I’m using six eggs for 12 muffins. Perhaps I need to use more eggs.  I just use eggs, spinach, onions and bell peppers and find them so yummy.  I had problems with them falling apart the first time so I now use paper cupcake liners.  They work just fine and come off super easy when reheating them throughout the week.  

  27. postedSep 14, 2016 1:06 PM

    Love your recipes Lori..

    • postedSep 18, 2016 7:30 AM

      Thank you!

  28. postedMay 15, 2017 10:35 AM

    These are so handy. They do freeze really well, or keep in the fridge for a few days. I use Parchment muffin liners (best invention ever!) or a silicone muffin pan (set on a cookie sheet) and they pop right out. Thanks!

  29. postedAug 19, 2017 8:20 PM

    Great flavor! I used finely chopped sweet bell peppers, crumbled turkey bacon, wilted spinach and Monterey cheese. Fun way to change up typical egg breakfasts. I’ve tried other egg muffin recipes but this version by came out on top with shape and flavor. Surprisingly simple with a great taste. 

    I also experienced the same issue as many cooks above – egg muffins majorly stick to muffin tin even with a thorough amount of oil sprayed. One person suggested silicone cups or parchment paper. Sounds like a good investment. Thanks for the recipe!

  30. postedMar 15, 2018 1:44 PM

    What is the best way to reheat them in the oven and at what temperature?

    • postedMar 16, 2018 1:15 PM

      I’d just heat them in a microwave for 20 second bursts until warmed up.

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