Homemade egg muffins recipe

Sure, here’s a simple recipe for Whole30 compliant egg muffins:

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  • 8 large eggs
  • 1 cup diced vegetables (such as bell peppers, onions, spinach, mushrooms)
  • Salt and pepper to taste
  • Cooking spray or olive oil for greasing the muffin tin


  1. Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or olive oil.
  2. In a mixing bowl, crack the eggs and whisk them together until well combined.
  3. Stir in the diced vegetables and season with salt and pepper.
  4. Pour the egg and vegetable mixture evenly into the muffin tin, filling each cup about 3/4 full.
  5. Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
  6. Allow the egg muffins to cool for a few minutes before removing them from the muffin tin.
  7. Serve warm or store in an airtight container in the refrigerator for up to 3-4 days.

Feel free to customize the recipe by adding cooked meat such as diced ham or crumbled cooked bacon if you desire. Enjoy your Whole30 egg muffins!

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