Of all the egg recipes shared on Pinterest, these mini egg frittatas cooked in a muffin mold happen to be the most popular, as the recipe has been pinned over 189K times. Just a Taste blogger Kelly Senyei, who has 238.3K Pinterest followers and counting, developed the viral recipe for healthy breakfast egg muffins. We had to know what attracted thousands of people to share this recipe by asking the blogger herself and recreating the dish in our own test kitchen.

This recipe certainly looks attractive, and thankfully, it’s nutritious too. “I am a big advocate of protein in every meal, so eggs in muffin form are a no-brainer, especially since you can customize them with any variety of veggies, meats, or cheeses, and they freeze and reheat like a breeze,” she explains. Her colorful egg muffins just so happen to fit in your busy lifestyle too, which she thinks attributes to the recipe’s success. “I’m all about quick, easy, make-ahead meals (hello, two kids ages two and under!) and a hearty breakfast is critical to kick-off the morning and keep my energy up,” she adds.

Senyei’s original version has a Southwestern vibe, but you don’t have to stick to the exact veggies and cheese she calls for in the recipe. Keep the measurements, but use the recipe as a base for your own fridge clean-out. She says, “This recipe is really a template that leaves the door wide open for customization, and I think that’s what continues to drive tens of thousands of people a day to pin, cook, and share their healthy breakfast egg muffins creations. It allows you to break up the monotony of having the same breakfast day after day, while also filling you up with loads of nutritious ingredients.”

We didn’t really make any changes to Senyei’s recipe, other than adding whole milk as opposed to skim milk, because it’s what we had. We also salted the raw eggs, even though the original recipe did not call for it. She nails the ratio of fluffy egg to hearty vegetables, and the toppings keep things interesting. We definitely understand why so many Pinners saved her dish.

Healthy Breakfast Egg Muffins

(Makes 12 muffins)

Total Cook Time: 35 minutes


  • nonstick cooking spray
  • 12 large eggs
  • 1/4 cup milk
  • 1 cup fresh spinach, chopped
  • 3/4 cup cherry tomatoes, quartered
  • 1/2 cup onion, finely diced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • sliced avocado, for serving
  • salsa, for serving
  • crumbled cotija or feta cheese, for serving


1. Preheat the oven to 350°F. Grease a muffin pan with cooking spray. We used a Silpat Muffin Mold, because it’s nonstick.

2. In a large bowl, whisk together the eggs and milk.

3. Stir in the spinach, tomatoes and onions, salt, and pepper.

4. Divide the mixture evenly between the 12 muffin pan cups (a spring-form ice cream scooper helps).

5. Bake the muffins for 20 to 25 minutes, or until the egg is fully cooked.

6. Remove the muffins from the oven and let them cool for 5 minutes in the pan. They may be puffy and lopsided, but they will deflate evenly as they cool. Use a knife to loosen the muffins from the cups, if necessary.

7. Top each muffin with sliced avocado, a dollop of salsa, and a sprinkling of cheese, then serve.

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(Recipe by Kelly Senyei / Just a Taste; photos via Brittany Griffin / Brit + Co)