May 2017 Recipe of the Month

I first made these Breakfast Egg Muffins on Easter. My family requested cinnamon rolls (their favorite). I am not a big fan of sugary breakfasts, and I knew I wanted something protein and nutrition filled to give them on the side. I had some veggies to use up, so these egg muffins were created.

I loved them so much I’ve made two additional batches since then!

I expected them to be the perfect side item to breakfast, but what surprised me was how much I enjoyed them as a snack.

They are the perfect little pockets of protein, veggies and vitamins. Depending on how much cheese you use, each egg muffin only contains about 150 calories. But they deliver a whopping 7 grams of protein!

That’s staying power, my friends.

They are extremely easy to prepare, and can be used as a simple breakfast on the go during a busy morning, or as a fancy brunch item.

I like the combination of spinach, cheese, ham and potatoes, but you can change the combination to suit your needs and tastes!

One of my favorite kitchen items is my silicone muffin baking tray. The egg muffins slide out perfectly without any sticking or mess. If you are using a regular muffin tin, just make sure you spray it or grease it extremely well and let the muffins cool slightly before taking them out.

I hope you fall in love with these egg muffins as much as I have!

Breakfast Egg Muffins


  • This makes 6 egg muffins. You can increase or decrease your ingredients as needed for your crowd. You will want to portion one egg per muffin.
  • 6 eggs
  • 1/2 cup fresh spinach leaves chopped
  • 1/3 cup diced roasted potatoes small dice works best
  • 2 slices no nitrate deli ham
  • 1/4 cup shredded cheddar cheese


  • Preheat your oven to 350 degrees
  • Whisk the eggs well, adding salt and pepper to taste
  • Add the spinach and ham and whisk again
  • Place equal amounts of the diced roasted potatoes at the bottom of each muffin cup
  • Pour the mixture into each cup, dividing it equally among the 6 portions
  • Add equal amounts of cheddar cheese on top
  • Bake for 20 minutes, or until cooked through
  • Cool for 3-5 minutes before serving
  • Enjoy!