Egg Muffins Recipe
  • 4 eggs
  • 1 cup milk
  • ¼ cup diced red pepper
  • ¼ diced onions
  • ½ cup diced mushrooms
  • 2 cups spaghetti squash
  • 1 cup shredded cheese blend
  • 1 cup old fashioned ham, diced (you could also sub bacon)
  • salt and pepper
  1. Preheat oven to 325 F and spray a muffin tin with Pam to avoid sticking
  2. Whisk 4 eggs in a bowl.
  3. Add milk and all your veggies, stir with a wooden spoon
  4. Add cheese and ham, stir more
  5. Add salt and pepper to taste
  6. Using a soup ladle, spoon mixture into muffin tin, filling about ¾ full
  7. Bake for 40 minutes and remove from oven promptly
  8. Allow to cool for 10 minutes before removing to cooling rack or plate
Tip: when removing, use a small spatula to remove from sides and take out, I find a butter knife breaks it up too much. They will be 'eggy' when removing but will get more solid once they cool completely.

Store in the fridge in a container with lid or even a Zip Loc bag laying flat, for up to 3 days. I say "up-to" because that's the longest they last in our house. I have no idea if they freeze well unfortunately because they get gobbled up! They reheat easily in the microwave for 30 seconds.
Recipe by Feisty Frugal & Fabulous at