Egg Muffins

This is an easy, quick to make receipt and the muffins are absolutely delicious. The ingredients can be changed up to suit your tastes!

Prep TimeCook TimeTotal Time
15 minutes20 minutes35 minutes


  • 5 eggs
  • 1/2 cup of cheese (I used Mozzarella and Parmesan)
  • 1/2 cup chopped tomatoes
  • 1/2 cup chopped radish
  • 1/2 cup chopped canned mushrooms
  • 1/2 cup grated carrots
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried summer savory


  1. Preheat oven to 180°C (= 350°F)
  2. Spray a 12-cup muffin tin with nonstick oil or use some olive oil and spread it in each cup
  3. Whisk the eggs in a bowl and season with salt, pepper, paprika, dried parsley and dried summer savory, to taste
  4. Add the ingredients to each cup. I mixed tomatoes, radish, cheese and mushrooms in 6 cups and in the other 6 I added carrots at the bottom then tomatoes, radish and cheese
  5. On top, add the egg mixture halfway up into each cup
  6. Bake them for 20 minutes
  7. While they’re still hot, grate some Parmesan

They can be served immediately or stored for up to 4 days in an airtight container in the refrigerator and reheated.

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