Hello! I'm Suzannah, a serious DIYer and mom of two little ones. Follow along with my DIY fixer upper house renovations, sewing and crafty projects, real food recipes, and de-stressing goals.
I believe you can love your home just the way it is, AND have the power to design and make big changes to make it better.
I'm also the author of DIY Wardrobe Makeovers!

Life-saving breakfast quiches/egg muffin cups

This recipe is the greatest! In deliciousness and practicality. Win-win for those of us who do too much... but also love breakfast.

I refer to them as "egg muffins," but I don't think that's an accurate name since muffins are defined as being made from a batter or dough (yes, I Googled "muffin definition" for this post. Ha!). They're sort of like quiches, but I always think of quiche as having cheese in it, which these are excellent without. (Also, I just Googled "quiche definition" and apparently quiche means egg pie on pastry dough. Although I've made crustless quiche before, so rules are made to be broken!)

I first saw this idea in the recipe section of The 21 Day Sugar Detox, which we got for Christmas. There are Buffalo Chicken Egg Muffins (page 100) and Broccoli & Herb Egg Muffins (page 101). I wasn't crazy about either of those flavor combinations, but I did have some leftover cooked broccoli one evening before husband and I both had to leave the house early the next day. So I modified (simplified, really) Diane's egg muffin recipes and used the broccoli plus chopped up, cooked pieces of our homemade bacon. Not only were the muffins delicious the next morning, and so convenient... they kept me full much longer than just fried eggs do! (I've gone through a lot of health changes in the past 5 years, and I've been really grateful to learn things about myself like what fuel works best for me what time of day. I now know that uncomfortable empty stomach feeling I used to get every morning at 9:00 at work was hunger, because my nonfat, high carb breakfast went through me like a race car. I feel so much better when I get some high quality fat and protein in the morning!) 

I've seriously done this four or five times now, and I love starting my week off by prepping my egg muffins on Sunday night - I eat 3 every morning, so these last me Monday through Thursday! (Plus the Bulletproof Coffee husband makes for us!) So Friday's the only day I have to get downstairs a little earlier to cobble together my breakfast.

I just love how easy and predictable these are. Every time, they come out great and pretty much the same. So simple - 8 eggs, some veggies, some meat, some salt, some pepper. Every time, cook for 30 minutes, end up with 12 tasty egg muffins and pop easily out of the silicon cups. (I like things that are predictable.) 


  • 8 eggs
  • 1/2 to 1 cup veggies (cooked or raw depending on what they are (raw greens bake fast enough to work), but if you do cooked you end up with more veggie density!)
  • 1/4 to 1/2 cup cooked meat (I've used chopped up pieces of our homemade bacon, or homemade pork breakfast sausage in small pieces)
  • 1/4 tsp sea salt or to taste
  • 1/8 tsp pepper or to taste
Seriously, so simple. Basically 3 ingredients, if you don't count the S&P. Use whatever veggies and meat you have on hand Sunday night!


  1. Preheat oven to 350 degrees.
  2. Whisk eggs, salt, and pepper together in a bowl. 
  3. Add chopped veggies and meat of choice, stir.
  4. Ladle into 12 silicon baking cups in cupcake pan. (I'm not a big fan of silicon anything, but for this recipe they work really great and make clean-up easy. Just means I come home from work with 3 empty cupcake cups in my lunch bag many days, ha!)
  5. Bake for 30 minutes. (Mine have predictably taken 30 to 35 minutes, depending on what's in them. Check yours at 30 and add another 5 minutes if needed.)
They are just beautiful and big and puffy when they first come out of the oven, but they depress a little as they cool.

Store in an airtight container in the refrigerator once cooled.

(Unspoken step 6.: Start your morning less stressed knowing you have a tasty and filling breakfast waiting for you, with no work required!)

P.S. The cute napkins were a gift from Hen House Linens. They make the muffins look summery, don't they?


  1. These look delicious. Just right for back to school. Thanks for sharing!

  2. I guess great minds really do think alike! :) Yours look super delicious. I really wish I'd had some meat to throw in mine but we didn't have anything breakfast-y in the house. I love your idea of adding bacon (aka my favorite meat of them all)!

  3. Yum. I'll have to try these and send some with my husband as he runs off to work. Thanks for the recipe.

  4. These look amazing! We just moved to Portland and are still waiting to have our kitchen supplies shipped to us, but I will have to try this recipe out when we can finally cook!

  5. I love quiche but have never tried making one myself. I might have to give it a whirl

  6. Ooo yum! Do you re-heat them in the morning or just take them cold?

  7. Nice to see egg muffins without the "Mc-" as a prefix. Those look wonderful.

  8. I love the idea of making a whole bunch of these and being set for several days worth of breakfast, and even in the same muffin pan I could make a few variations. I could eat these hot or even cold!

  9. These look fantastic - I'm looking for a high protein breakfast that I can make large batches of... these are perfect!

  10. I love this especially since I can never get myself to have enough time in the morning for a sit-down breakfast so these seem perfect.

  11. The way I do it is to iron my pattern to freezer paper and cut off the sizes I'm not using. If you ever need to reattach them, it's easier to tape them back on than with tissue. I also mark the extra pieces to show what pattern piece they came from. Some people trace their patterns, but I find that's too much work for me.

  12. I'm not sure what happened to my first oh-so-witty comment, but here's the gist: These look delicious!

  13. I think I'd call these individual frittatas. But whatever they're called, they look like a great idea, and I'm making 'em Sunday night!

  14. I eat them cold, but I bet you could reheat them!

  15. Variations, great idea! Yeah, I eat them cold and they're still pretty darn good!

  16. just made these tonight, because I ran out of time this morning (again) and had nothing for breakfast (again)...hate when that happens. And i love the idea of grabbing a few in the morning as i leave and popping them into the microwave at work. I used some leftover steak we had from this weekend, and about a cup of frozen stir fry veggies from the freezer (asparagus variety). I added some shredded extra sharp cheddar on top. Made exactly a dozen. After they cooled a little I tried one...yummy, these are perfect! Then my husband came in the kitchen because he smelled something good..and he tried one, then another. Then our house mate said she would give one a try, and then another house mate came home, "wow, what smells so good?" He tried one, then another.....huge hit in the house. But I only have 6 left!!!! What the heck!! LOL I will be lucky if there are any left when I get up in the morning, guess I will get more eggs tomorrow.

    I did receive some suggestions..."maybe a little tabasco to give it a kick" "ooo, we should try this with smoked salmon"

  17. What a great idea! never thought of this before!

  18. I trace the pattern with tissue paper. That way I can save the original pattern. You can also use examining table paper, It is awesome. The exam paper can be purchased on ebay.

  19. I pin my pattern away from the edges, slip my scissors under the pattern, and follow the lines.. in 45 yrs of sewing costumes, I have used this method... saved the patterns to be able to use again for another costume....it was odd at first but after a few , it becomes easy to do.

  20. That's a good idea, if you're patient enough--I do that sometimes on armholes and sometimes I rush and don't get quite the right cut!



© Create / Enjoy • Theme by Maira G.