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Veggie Egg Muffins

Updated: May 28, 2023


  • 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

  • 10 large eggs or 6 eggs + 4 egg whites

  • 1/4 teaspoon salt

  • 1/4 teaspoon dried basil

  • 1/4 teaspoon dried oregano

  • Pinch ground black pepper

  • Goat cheese, optional


  1. Preheat oven to 350F and lightly coat a standard 12-cup muffin tin with olive or avocado oil.

  2. In a large bowl, whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined.

  3. Chop veggies and gently mix into egg mixture and stir to combine

  4. Divide the mixture evenly among the muffin cups, about 1/4 cup in each cup.

  5. Bake for 20 minutes, until the egg muffins are set. Let cool for a few minutes and gently remove from the pan.

  6. 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.

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