Breakfast,  LC,  Recipes

Breakfast Muffins

These are a great on-the-go breakfast, or if you’re like me, something easy to shove in my mouth because I’ve been told I need to get my metabolism going first thing. And that coffee alone doesn’t count. 

I have to confess I’m not a lover of the egg, but I can tolerate recipes with eggs and a bunch of other stuff together, like this one. I’ve used bacon, ham, sausage, spinach, onion, mushroom, on and on and on…practically anything I have in my fridge that is going to go bad in the next few days. My favorite (that shows in the photo well) is the feta. Once I threw some in, and the rest as they say is history. So, use your creativity and make a dozen-freeze what you have leftover to microwave on the go!

Breakfast Muffins


  • 10 eggs
  • 2 Tbsp heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp onion powder
  • 1 1/2 c swiss cheese
  • 8 slice ham deli meat diced
  • 1 c fresh spinach stems removed and coarsely chopped
  • 1/2 c crumbled feta cheese
  • 1/4 c shredded cheddar cheese


  1. Preheat oven to 350 degrees. Spray the bottom and sides of a 12 serving regular muffin tin.
  2. In a large bowl add eggs and heavy cream. Beat with a whisk very vigorously until frothy. Add the salt, pepper, onion powder, ham, spinach, swiss cheese and beat again until thoroughly mixed.
  3. Sprinkle the tops with feta cheese, then cheddar cheese. Bake 20-25 minutes, or until set but not overcooked. Test by pressing in the middle with finger. They should not be soft in the middle but not too brown on the top and sides. Makes 12 muffins.

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