Delicious egg muffins




  • 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.