Posts Tagged ‘Egg Muffins’

Italian Egg “Muffins”

I hope everyone’s not too tired of eggs yet with Easter just passing!

I’m certainly not.

Knowing that Easter was approaching, my dad stocked up on eggs (more than usual) in fear that they would all be sold out at the stores. So now we have a good 10 dozen eggs. Meaning, I’m “allowed” to use and eat a bit more than I usual am- yay!

Hence the egg “muffin” recipe this week 🙂 

Italian Egg “Muffins”

Italian Egg “Muffins”

(Makes 6)


3 eggs

1/3 cup plain, whole milk yogurt

1/4 cup bell or sweet pepper, chopped

1/4 cup onions, chopped

2 breakfast sausage links, precooked and chopped 

1 tbsp basil

salt and pepper

Optional: marinara sauce

Optional: fresh spinach


Preheat the oven to 400 degrees and oil muffin tins. Combine all the ingredients together (except the sauce and spinach) and pour into tins. Bake at 18 minutes. If desired, serve over marinara sauce and spinach.


Butternut Egg “Muffins” (Paleo)

I envy people who are able to make and leisurely eat egg muffins.

You see, my dad buys about 3 dozen eggs a week and goes through a good chunk of them on his own. Since he only eats them raw, he thinks it’s a waste of egg to cook them.

Therefore, I can hardly use a dozen eggs to make a dozen (or less) egg muffins.

Instead, I needed to find a way to stuff them up with something else. And butternut squash was the solution!

Paleo Butternut Egg “Muffins”

Paleo Butternut Egg “Muffins” 


*1/2 cup butternut squash (pureed and completely cooled)

1/2 cup fresh spinach, chopped

1/4 cup cooked ham, sausage, or bacon, chopped/crumbed into fine pieces

2 tbsp coconut flour

2 tbsp unsweetened almond milk

1 organic, cage free egg

1/2 tbsp dried chives

1/2 tsp garlic powder (optional)

1/4 tsp baking powder

salt and pepper, to taste

*To make puree, slice the butternut squash in half long ways and place face-down (peel side up) on a foil-lined baking pan. Roast in the oven at 425 degrees for 45 minutes. Flip face-up and roast for 10 more minutes. Once cooled, scoop out squash flesh and blend in a food processor until smooth. 


Preheat the oven to 375 degrees. Combine all the ingredients and pour into greased muffin tins. Bake for 27 minutes. Let cool for 5 minutes before taking out of tins. Makes 6 large “muffins.” If saving for later, store in the fridge.

Paleo Butternut Egg “Muffins”