Egg Muffins

prep:10 minutes
cook:18 minutes to 20 minutes
Show nutritional information
  • Serves: 4
  • Calories: 166
  • Total Fat: 10g
  • Total Carbohydrate: 6g
  • Protein: 14g

Anyone on the go will appreciate the simplicity of this recipe. These delicious little quiche-like muffins are easy to make ahead of time and grab at a moment’s notice.

Serves: 4

Serves: 4decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 400°F.
  2. Grease the muffin tin with coconut oil.
  3. Rinse and chop all vegetables into 1/4-inch pieces.
  4. Divide vegetables evenly between muffin tins.
  5. Whisk the eggs, then pour into the tins, dividing it evenly.
  6. Sprinkle with salt and pepper, then stir the vegetable and egg mixture briefly to evenly disperse the vegetables throughout the egg.
  7. Bake the egg muffins in the oven for 18–20 minutes.
  8. Serve.


For best results, thoroughly grease your muffin tin, or use silicone muffin molds. These egg muffins can be made ahead of time, and refrigerated for up to 4 days.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at

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    1. themarn4
      April 16, 2012

      Made these this morning! Thanks for the great idea; now we have ready-to-go breakfast for the next few mornings.

    2. Tzuriel
      April 28, 2012

      You can also freeze these and then heat them up in the microwave. You can use lots of different fillings, like mushrooms, or you can put spinach in a food processor and add that to the eggs when you whisk them.

    3. Tzuriel
      May 3, 2012

      I made these last night and had 3 for breakfast this morning. Delicious! I used scallions, mushrooms, and various peppers. I like this recipe because you can be pretty creative with what you mix in to the eggs. Thanks!

    4. yenca615
      January 14, 2013

      Could these be frozen? I need to make quite a bit to feed our household and like to do a lot at a time. Thoughts?

    5. tassiezac
      August 25, 2013

      Fabulous recipe, easy to make, versatile and very delicious. I made a batch last week and they were fast and tasty breakfasts. I’ve got this weeks batch in the oven now.

    6. shaybay9737
      March 3, 2014

      We like to line the muffins with either a thin slice of ham, or a piece of bacon….YUMMY.

    7. mickeyjenny85
      April 14, 2014

      Thank you for the recipe…I made them this morning and it was super delicious …. Being a beginner to paleo/primal , never thought healthy food could taste so good.

    8. IcanDoit
      July 23, 2014

      I really enjoy this recipe! With one more egg (total of 9) I can make 12 servings (small/medium mold cupcake pan). I chose to add a little cayenne and garlic along with the salt and pepper for a “fuller taste”.

    9. Isabelle
      August 11, 2014

      I did it this morning, it tasted somewhat bland so next time, I’ll try to actually add the salt and pepper =)

      1. Kara McCartney
        Kara McCartney
        October 20, 2014

        You can add whatever add-ins you wish! Kara

    10. evalafemme
      May 8, 2015

      How long do these keep for? I made them once and saw mold growing a few days later! How do you suggest we store them?

      1. Kara McCartney
        Kara McCartney
        May 11, 2015

        They should last for a full week. Be sure to store them in an air-tight container. Sometimes you can buy glass jars with lock/pressure lids at the store – try those!

        1. May 11, 2015

          Also worth nothing – they should be kept in the refrigerator!

    11. jawztheshark91
      December 8, 2015

      Made these yesterday morning knowing I was going to have a busy few days. Popped some in the microwave this morning and they’re just as good as yesterday! Throw some fresh fruit on the side and you have yourself a delicious breakfast! I don’t have muffin tins, I have smaller cupcake tins so I used that and got a dozen small muffins out of the recipe. I used onion, tomatoes, and garlic. I would love to put in some spinach (and probably jalepenos!) next time!

      For those of you who have put spinach in the muffins, have you found it best to saute the spinach first? I keep my spinach frozen and I’m fairly new to cooking so I’m not quite sure how to incorporate it.

      Thanks in advance!
      – Jaky

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