Girl Meets Bulgaria

Musings of an American expat in Bulgaria (with detours in Utah and Alaska)

Egg Muffins


Low-carb, high-protein, gluten-free, fast, easy, and delicious… these egg-celent (ha!) muffins are something I make again and again.

With just a few ingredients, it’s no sweat whipping up dozens of these muffins at a time. They also freeze well. What’s not to love?

OK, OK, so I’m not a huge egg fan, but these are starting to change my mind.

Here’s what you’ll need:

  • Eggs– it’s basically a 1:1 ratio. 1 egg=1 muffin
  • Cheese– I prefer shredded cheddar
  • Mix-ins– I usually use ham, onions, and canned diced green chilis; but the options here are endless. I have seen various recipes using goat cheese, olives, sausage, etc.
  • Half and Half– Totally preference. I have made them without it, but I find they are a better texture with the half and half. Another benefit is that you don’t have to use quite as many eggs (maybe one or two less). I use the fat-free h&h.
  • Spices– I use whatever I have on hand. Mrs. Dash is good, but basic salt and pepper will do.

What to do:

  • Preheat oven to 350 F
  • Dice up/prepare your mix-ins. For 24 muffins I used: 2 cans of diced green chilis, 1 medium sweet onion, 2 cups of ham, and 2 cups of cheese.

  • Crack eggs into a large mixing bowl. Add spices and half and half (I used probably 2 Tbsp of h&h, a tsp of pepper, and a dash of salt). Beat until well blended.

  • Liberally spray muffin pan–muffin cups are a disaster with these. I find that just spraying the pan really well works much better.
  • Fill each cup 2/3 full with mix-ins.

  • With a spoon or measuring cup, fill each cup with the egg mixture until almost full.

  • Bake for 20-22 minutes, until the tops are golden brown.

I like to put a dozen muffins in a large Ziploc bag and put them in the fridge. They’ll keep for about a week.

I put the rest in small sandwich bags, 2 two to a bag, and toss them in the freezer. They are great to grab on the go and can easily be defrosted either in the fridge or microwave.

Once they are thawed, zap them for 30 seconds in the microwave and you are good to go. I can remember many a morning eating these in my car on the way to work.

Try them with a dash of hot sauce and enjoy!



8 thoughts on “Egg Muffins

  1. These look great… I’ve had many a day where I’ve eaten like a string cheese and a granola bar in the car on my way down to school because sleep was more important than breakfast…until I was awake…lol… these would be perfect.

  2. I Blogged recently about a quiche I made that is basically the same thing in casserole form (delicious) but this is such a great idea!! A great way to portion it out (something I always struggle with!). I’m definitely going to try the egg muffins in the next couple of days!!

    • Yeah, I have seen the quiche recipes that are pretty much the same thing. I just like that these can be thrown into the microwave and eaten on the go. Let me know what you think when you make them!

  3. How the fuh do you have fat free half and half?! They do look good though.

    • No clue. Science these days! 😉

      The only reason I use fat free is because that is what I saw on one recipe I came across. I was on South Beach diet at the time, and the fat free version has less sugar. So now I just it out of habit.

  4. Looks more than delicious!Promise to make some here in BG and let us (your new bulgarian friends hopefully) try them on:)

    • Ha ha! Funny you should say that, Elena. I have already told Vince about these and that I want to make them in BG. I am going to bring some muffin pans with me so that I can make a batch or two soon after I arrive. He loves eggs, so I am sure he will love these! And you are more than welcome to stop by and try them too! 🙂

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