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Healthy Egg Muffins

  • Total Time: 30 minutes
  • Yield: 12 muffins 1x


  • 2 cups Egg Beaters
  • 1 cup broccoli florets, broken into small pieces
  • 1 cup cauliflower florets, broken into small pieces
  • ¾ cup Colby jack cheese, torn into pieces or shredded
  • ¾ cup ham, torn into small pieces
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt
  • 1 teaspoon ground turmeric


  1. Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
  2. In a large bowl, stir together the Egg Beaters, broccoli, cauliflower, cheese, ham, pepper, salt, and turmeric until well combined.
  3. Divide the mixture evenly among the muffin cups. Bake 15-20 minutes, until golden brown on top and springy when touched. Serve immediately or cool completely in pan. Store in the refrigerator in an airtight container for up to 3 days or in the freezer, individually wrapped in parchment and foil and placed in a zipper bag. Thaw in the refrigerator overnight or in the microwave about 1 minute.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes