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Egg Muffins

Updated: Mar 18, 2019

These little gems are great to include as a breakfast on the go or in lunches.  With little prep and cooking time they can be made the night before or ahead of time, can be frozen and warmed up when needed.   This recipe can be adapted with vegetables that are needed to be used up in the fridge as well as the ingredients that suit individual dietary needs.

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6 eggs lightly beaten

1/2 cup finely chopped crimini mushrooms

1 cup red peppers small dice

1/4 cup red onion diced

1/2 cup spinach chopped

3 Tablespoons cup goat/sheep feta (optional)

1/4 tsp salt

1/4 tsp of pepper

1 Tbsp olive oil


1  Preheat oven to 350 degrees F.

2  Grease well a standard non stick 12-slot muffin pan with oil set aside.

3  Heat oil in a large non stick skillet over medium heat.

4  Add the onion, mushrooms and red peppers to the skillet and sauté until tender, approximately 5 minutes

5  Add in spinach additional 2 minutes until spinach wilts

6  In the last 30 seconds, add the feta cheese

7  Season with salt and remove from heat.

8  Crack eggs into a bowl and whisk together, then add the cooked vegetables

9  Pour the egg/veggie mixture evenly into the prepared muffin pan.

10  Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.

11  Cool slightly and serve immediately!

12  Leftovers can be stored in an airtight container in the fridge for about  4 days or frozen for about 3 weeks.


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