Savory Baked Egg Muffins

Eating breakfast on the go often results in convenient yet unhealthy options. A nutritious first meal of the day after a night of fasting is so important to start your day on the right foot. Fueling your body with processed carbs (bagels, pastries) or high sugar breakfasts (fruit yogurts) will temporarily make you full, but will also spike your sugar levels, ultimately leading you to 'crash'. 

For early mornings, when I do not have time to cook a full breakfast, I love having these savory baked egg muffins on hand. I bake a dozen at a time, keep them in the fridge and reheat when I need them.

Baked egg muffins are great because I can switch up the ingredients I put in them. It doesn't get old. Baking a batch on a Sunday night leaves no guessing game for the week. You'll want to try this!


  • 5 large eggs
  • 5 large egg whites
  • 3 slices of Virginia ham, chopped into small pieces*
  • 1/2 red bell pepper finely diced*
  • 1/4 cup onion, finely diced*
  • 1/4 teaspoon salt
  • Pepper to taste


  1. Pre-heat oven to 350.
  2. Spray muffin tins with cooking spray.
  3. In a large bowl, combine eggs, egg whites, chopped Virginia ham, bell pepper, onion, salt and pepper. Whisk together.
  4. Ladle mixture into each individual muffin tins, only filling about 3/4 of the way to the top.
  5. Bake for 20-25 minutes, until eggs set.
  6. Once eggs cool, carefully remove. You can wrap them individually in plastic wrap and place in a tightly closed container in the refrigerator.

*You can swap out these ingredients for other vegetables such as scallions, broccoli florets, tomatoes, cooked turkey bacon, etc.