Fun Egg Muffins

Prep Time
15 min.
Cook Time
25 min.
Recipe by: Produced by Blossom for Eggland's Best

Mix and match the stuffin's for these egg muffins! Keep the kiddies on their toes all week long - great for breakfast, lunch or even snack!

Make This Recipe


12 Eggland’s Best Large Eggs

A pinch of Salt & pepper

1 Tomato

1 Green pepper

1 Cup of mushroom

1 Cup of mozzarella cheese


  1. Preheat the oven to 350 degrees.

  2. Add silicone muffin liners to your muffin tin to prevent it from sticking.

  3. Mix the 12 Eggland’s Best Large Eggs with a pinch of salt & pepper.

  4. Pour the egg mixture in each muffin well, filling about 3/4 full.

  5. Chop your other vegetables into small cubes and then pour them into the muffin wells followed with some shredded cheese.

  6. Place muffin pan in the center of the oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set

  7. Let muffins cool for 5 minutes before removing from the muffin liners.

  8. Eat immediately or let cool completely and store in a plastic bag in the refrigerator.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 66
Fat 4g
Saturated Fat 1g
Cholesterol 170mg
Sodium 86mg
Carbohydrates 1g
Dietary Fiber 0g
Protein 6g