Egg Muffins

Egg Muffins by PamperedPaleoAs most of you probably know, I have a serious problem with omelets. Well actually it’s not a problem. They’re good and full of veggies and fun. However, they do take quite a while to make, and they might just be the reason I keep showing up to school late. So I guess you could say that’s a problem. But I’ve got a solution, and it’s these egg muffins. They have all the deliciousness of an omelet packed into a compact, quick muffin to heat up in the morning. I hope these save your mornings also.


Egg Muffins

serves: 4     prep time: 10 minutes     cook time: 20-25 minutes     total time: 30-35 minutes


  • 8 eggs
  • 8 slices of cooked bacon, diced
  • 2 tomatoes, diced (I used roma tomatoes)
  • 1/2 cup chopped onion
  • 1/4 cup chopped scallions
  • optional: salt, pepper, and seasonings or herbs of choice (I like using fresh thyme)


  1. Preheat oven to 425°F and add 8 muffin tins to a muffin pan
  2. Crack eggs into a bowl and whisk
  3. Mix in salt, pepper, and seasonings
  4. Add cooked bacon, tomatoes, onion, and scallions and stir until combined
  5. Scoop about 1/4 cup of the egg mixture into each muffin tin
  6. Place into the oven and cook for 20-25 minutes, until the edges are golden brown and the egg is cooked through


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