Assorted Egg Muffins

Preparation and cook time: 30 minutes

Makes 12 assorted egg muffins


  • 8 eggs
  • 1 small container of plain greek yogurt
  • several dashes of hot sauce
  • salt n pepper

Toppings of your choice:

Vegetables: broccoli, tomatoes, zucchini, mushrooms, peppers, asparagus, spinach, kale

Meats: turkey sausage, turkey bacon, ham, crab, shrimp

Cheeses: fat free cheddar, fat free feta, lite swiss, mozzarella

Preheat oven to 350 degrees. In a large bowl, whisk eggs, yogurt, hot sauce and salt n pepper. Evenly distribute egg mixture into a muffin tin which is sprayed with non-stick spray. Mixture should be about 3/4 full in each muffin hole. Add desired veggies, meats and cheeses into the egg mixture. Press down with a spoon so the ingredients are submerged in egg. Bake in oven for 20 minutes and second to bottom rack. Let cool 5 minutes before eating. If making ahead, seal in baggies or air tight containers and keep refrigerated. To reheat, pop in microwave for 30 seconds or so. Top it off with a few dashes of hot sauce. Enjoy!

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