Egg Muffins

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Source: Peggy Ballantyne


    These muffins freeze well, and can easily be reheated in the microwave for a quick breakfast!


  1. 4 oz butter (1 stick)
  2. 1/2 c flour
  3. 6 eggs
  4. 1 c milk
  5. 1 lb Monterey Jack, cheese, cubed
  6. 3 oz cream cheese, softened
  7. 2 c cottage cheese
  8. 1 t baking powder
  9. 1 t salt
  10. 1 t sugar
  11. 1 (10 oz) pkg frozen chopped spinach, thawed and drained of excess water (optional)


  1. Preheat oven to 350°F.
  2. Melt butter in small saucepan, add flour and cook until smooth.
  3. Beat eggs, add milk, Monterey Jack cheese, cream cheese, cottage cheese, baking powder, salt, sugar and flour mixture; stir until well blended.
  4. Stir in spinach, if using.
  5. Pour mixture into silicone muffin cups, and place on a baking sheet.
  6. Bake uncovered at 350°F for 20 to 25 minutes, or until eggs are set.

Picture of Recipe

Egg Muffins - Picture of Recipe
Serves: 18 to 24
Course: Breakfast/Brunch
Type of Food: Egg Dish,Quiche,Vegetarian
Ethnicity/Origin: French
Key Ingredient: Eggs,Spinach,Cheese
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Oven Bake,Electric Mixer
Themes/Holidays: Easter

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