Gluten Free Egg Muffins

These egg “muffins” are the perfect breakfast or snack! They are so easy to make, freeze well, and are perfect for taking on the go.  They can be made using a variety of ingredients, and I often use what I find in in the fridge.  This particular batch includes: Canadian bacon, zucchini, red bell pepper, and cheddar cheese

(Makes 12 Egg Muffins)


  • 12 Large Eggs
  • 8 Slices of Canadian Bacon
  • 1/2 Large Zucchini
  • 1/2 Red Bell Pepper
  • 1 cup Cheddar Cheese


  1. Preheat Oven to 350 degrees
  2. Chop the Canadian Bacon, Zucchini, and Peppers into desired size.
  3. In large bowl, combine: Eggs, Canadian Bacon, Zucchini, Peppers, and Cheddar Cheese.
  4. Line Muffin tray with tins, and fill each tin to the top of the liner.
  5. Bake the “muffins” in the oven for 20-25 minutes, until the eggs are cooked and firm.
  6. Let cool and enjoy!