Recently, I have been eating a LOT of eggs due to the Whole 30 Challenge.

No complaints, but this week I was looking for a little variety for my morning meal.  While I was at the grocery store I saw a can of crab and I got the crazy idea to make mini egg muffins with crab and veggies in them…so the following day I did just that!

I wish I had more of a story on this recipe for ya, but sometimes my kitchen experimentation is pretty simple.  I think about a food combo.  I try it. It either works or it doesn’t….I’d like to think these totally worked!

mini crabby egg muffins via treble in the kitchen

I made them in my mini muffin tins because anything mini is just so darn cute!  Also, they are more like bite size little snacks so they can be eaten for breakfast OR for a little protein and veggie pick me up.

mini crabby egg muffins

Whenever you decide to eat them, enjoy!  You really can taste the flavor of the crab, which is a nice compliment to the egg and something a little different than your standard scrambled egg or egg muffin flavor.

mini crabby egg muffins 5

The ingredients in these muffins are clean, gluten free, dairy free, Whole 30 compliant, and I am pretty sure they are paleo.  Brian gave them the seal of approval, so even if you don’t have a food sensitivity, allergy, or are following a strict plan…you can enjoy these little egg muffins too 🙂

Mini Breakfast Crabby Egg Muffins


  • 4 eggs
  • 2/3 cup egg whites
  • 1/2 small zucchini, chopped
  • 1/2 cup onion, chopped
  • 1 handful of spinach
  • 6 1/2 oz of white crab meat
  • Salt and pepper to taste


  1. Preheat the oven to 350 degrees.
  2. Saute the onions and zucchini in a pan over medium heat until vegetables are tender.
  3. Once the veggies are tender, add in the spinach and continue to cook until the spinach has completely wilted down.
  4. In a large bowl, whisk together the eggs and egg whites with any salt and pepper you may want to use.
  5. Add in the crab and thoroughly combine.
  6. Next, add in the cooked vegetables.
  7. Spray a mini muffin tin (mine has 24 cups) with nonstick cooking spray.
  8. Fill all 24 muffins tins about half way full.
  9. Place in the oven and bake for 12-15 minutes at 350 degrees.
  10. Enjoy!

*I stored mine in the refrigerator for easy to grab breakfasts throughout the week, but they are great fresh too!

Question of the Morning:

  • Have you ever tried egg with crab?  
  • What is your favorite egg mix-in?
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