Vegetable Egg Muffins
  • 1 tablespoon olive oil
  • 1 cup chopped red pepper
  • 1 cup chopped green pepper
  • 1 cup chopped yellow onion
  • 2 cups baby spinach, roughly chopped
  • 1.5 cup mushrooms, chopped
  • 4 whole eggs
  • 4 egg whites
  • Salt to taste
  1. Preheat oven to 350 degrees F.
  2. Grease a standard non stick 12-slot muffin pan with coconut cooking spray and set aside.
  3. Heat a large non-stick pan over medium heat.
  4. Once hot, add in the oil, red pepper, green pepper and onion.
  5. Saute it all for 5-7 minutes, or until peppers are tender.
  6. Then, add in the spinach and mushrooms, and cook it for an additional 2 minutes.
  7. Season it all with salt. Then remove it from the heat.
  8. Crack open the eggs and egg whites into a bowl and whisk it all together.
  9. Stir in cooked veggies.
  10. Pour the egg/veggie mixture evenly into the prepared muffin pan.
  11. Bake for them for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.
  12. Cool slightly, and then serve.
  13. Leftovers can be stored in an airtight container in the fridge for about 4 days. They may also be frozen.


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