Egg Muffins

If you’re looking for a savory breakfast meal prep, these Egg Muffins are a great option. They make a great, healthy breakfast or high protein snack. I personally love this recipe because it is a great way to use up any veggies you have and aren’t sure what to do with. I used fresh veggies in this recipe, but you could use frozen veggies as well.

To make these egg muffins, I like using veggies such as spinach, kale, bell peppers, and onion. I have made egg muffin recipe variations based on the produce that I had on hand. Below I include a recipe video of how I recently made egg muffins and I also include the full recipe and instructions to the egg muffins pictured in this post.

If you’re looking for more breakfast meal prep recipes, also checkout my Banana Peanut Butter Oatmeal Bake.



What You’ll Need to Make the Egg Muffins:

Eggs: You can use as many eggs as you’d like for this recipe.

Produce: You can use any produce that you like for this recipe- fresh or frozen.

Spices: I like using salt, pepper, and ginger spices. However, any spices can be used (or not used) in this recipe.

Oil: I like to cook the veggies in oil prior to adding them to the egg muffins. I personally love using Chosen Foods Avocado oil. Check out my post on What to Consider When Choosing a Cooking Oil for more details.

egg muffins

I hope you enjoy this recipe. If you give it a try, please leave a comment below or tag me on instagram and let me know what you think!

Egg Muffins

These Egg Muffins make the perfect healthy snack or breakfast on the go!
Servings 9 muffins

Equipment

  • Muffin Tins

Ingredients
  

  • 2 cups Spinach
  • 2 Bell Peppers
  • 1/4 Onion medium
  • 1/2 cup Broccoli
  • 2 Garlic Cloves
  • 7 Eggs
  • Ginger, Salt, Pepper to taste
  • Avocado Oil

Instructions
 

  • Heat spinach in a pan until wilted. Transfer to a medium sized bowl.
  • Dice the bell peppers and onion and roast in avocado oil until soft. Add to the medium sized bowl.
  • Chop the broccoli into small pieces and add to the medium sized bowl.
  • In a large bowl, whisk the eggs together. Add ginger, salt, and pepper.
  • Chop the garlic or put through a garlic press. Add garlic to the large bowl with the whisked eggs.
  • Add the contents of the medium sized bowl to the large bowl and mix.
  • Using a ladel, distribute the mixture evenly across 9 muffin tins.
  •  Cook at 350 degrees for about 15 minutes.

Notes

These are the veggies that I used, but you can use any veggies that you have to make these muffins!

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