• 2 tbsp olive (to grease pan)

  • 1 cup lightly packed baby spinach — chopped

  •  3/4 cup finely diced red bell pepper — about 1 small pepper

  • 3/4 cup finely diced green bell pepper — about 1 small pepper

  • 3/4 cup quartered cherry tomatoes — or grape tomatoes, about 1 cup whole tomatoes

  •  6 large eggs

  •  4 large egg whites (helps make them more fluffy)

  •  1/4 teaspoon kosher salt

  •  1/4 teaspoon dried basil

  • 1/4 teaspoon dried oregano

  •  Pinch ground black pepper   

  • Top with sliced avocado


  • Preheat oven to 150 C and lightly coat a standard 12-cup muffin tin with oil.

  • In a large bowl, whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined. Chop veggies and set aside

  • Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).Then carefully fill each muffin cup three-quarters of the way to the top with the egg mixture.

  • Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes and gently  remove from the pan.

  • If prepping for the week, store in resealable bag or place a few of them in an airtight container. Store them in the fridge for up to 6 days. Enjoy cold or pop in microwave. 


©2018 by Nourish Thrive Glow, Inc.
 2975 Blackburn St., Dallas, Texas

This content is for informational purposes only. This website does not provide medical advice, diagnosis, or treatment, which are best addressed by your physician/medical practitioner.