Veggie Filled Egg Muffins

Veggie Filled Egg Muffins

Serves: 4 people
Prep Time: 10 minutes
Cooking Time: 25 minutes
Veggie Filled Egg Muffins


  • 1/2 cup fresh spinach, finely chopped
  • 4 small mushrooms cut into small pieces or 1/4 cup
  • 4 cherry tomato cut into small pieces or 1/4 cup
  • 1/4 cup onion chopped
  • 4 egg whites or 3/4 cup
  • 6 whole eggs for topping
  • Salt to taste
  • Spices of choice- garlic powder, onion powder, chili powder


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Who has time to create a tasty, healthy breakfast in the morning? You’re sleepy, and all you can think about is downing your first cup of coffee and getting to work on time. Sometimes it’s just easier to grab a donut and go!

Well, your days of morning sugar rushes are over! We’ve got a recipe for veggie-filled egg muffins that will completely change your morning routine for the better.

These little babies are packed with veggies and protein that will give you enough energy to make it to lunch. Didn’t wake up in time to eat at home? Still not a problem. You can make these veggie-filled egg muffins at the beginning of the week and keep them in your fridge for a quick, grab-and-go breakfast.

You can heat them up in a microwave or toaster oven when you get to work and impress all your coworkers with your cute, healthy meal! Another great thing about this recipe is how easy it is to make. You absolutely do not have to be a Michelin-starred chef to master this dish! Just mix all the ingredients together in one big bowl, pour them into some muffin tins, and you’re good to go! This is also a very customizable dish.

The recipe calls for spinach, mushrooms, tomato, and onion to be mixed in with the eggs, but if you want to play around, go for it! Add some sausage or black beans for an extra protein boost, or sprinkle in some shredded cheese for a layer of savory goodness. Play around with different combinations every week to keep things from getting boring!

The trickiest part of this recipe is separating the eggs, and even that’s no big thing. Get two bowls, and place them side by side on your countertop. Gently crack each egg so that it splits cleanly in the middle. Carefully pour the yolk into one half of the eggshell, and let the white pour out into one of the bowls. Don’t throw out the yolk! Keep them in the second bowl, so that you can add them in at the end. Mix all your veggies, salt, and pepper into the egg whites, then pour the mixture into greased muffin tins.

Do not skip greasing the muffin tins! If you do, your egg muffins will stick and all this work will be for nothing! Once each muffin tin has an equal amount of the egg white mixture, drop a yolk into each one. The egg yolks will be just set when their done baking, which adds an extra layer of decadence. Of course, if you don’t want to go through the work of separating eggs, just mix everything together at the beginning. Again, whatever works best for you! Bake these in a 350-degree oven for 25-30 minutes and voila!

You’ve got breakfast for the whole week! Keep them in an airtight container for up to 5 days, then sit back and relax. You’ve got a healthy, productive week ahead of you!

  1. Pre-heat oven to 350 degrees fahrenheit in a medium size bowl whisk together the 4 egg whites until slightly foamy and then add in spices and vegetables. You can also add in fresh herbs like parsley here.
  2. Prepare a muffin tray with non-stick spray then add the egg white mixture into 6 of the muffin cups leaving about 1/2 inch space in each muffin. Make sure there is still space to crack the additional egg.
  3. Crack each egg into the muffin tray individually so you have 6 muffins, each with one egg on top.
  4. Bake for 25-30 minute depending on how runny you like the egg. I cooked mine for 30 minutes to fully cook the yoke.
  5. Store in the refrigerator covered in an air tight container for up to 5 days.