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veggie egg muffin final

Veggie Egg Muffins

a low fat, low carb, protein packed and healthy breakfast! 

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 75 kcal


  • 12 eggs (or egg whites)
  • 1-2 colorful bell peppers diced
  • 24 baby spinach leaves chopped
  • 1/4 tsp ground pepper
  • 1/4 tsp salt


  1. preheat oven to 350 degrees.

  2. lightly grease muffin tin with cooking spray (or grass fed butter).

    veggie egg muffins lightly spray muffin tin
  3. add diced bell peppers and chopped spinach to bottom of each muffin tin.

    veggie egg muffin add bell peppers spinach
  4. in a small mixing bowl, lightly scramble 12 eggs with salt and pepper.

    veggie egg muffin scramble eggs w. salt pepper
  5. pour egg mixture into each muffin tin. (fill 3/4 of the way up at first to make sure you have enough mixture for all 12 muffins)

    veggie egg muffin add egg mixture to tin
  6. bake for 15-20 minutes until egg is set. 

    veggie egg scramble bake on 350 for 20 minutes
  7. let cool and bag them up to take  on the go! 

    veggie egg muffin let cool